Garlic Ginger Chicken

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 Garlic Ginger Chicken - Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce. We served our chicken over steamed rice with fresh chopped green onions and a sprinkle of sesame seeds.

This chicken recipe has become one of mine and my husbands favorite dinner recipes to make in our house. We have been making it once a week! Which is why I am excited to share this recipe with you! You guys are going to love it.

Using fresh ginger and garlic is a must! The fresh flavors really give this chicken an amazing flavor that ground dry ginger and garlic just can't really replicate. So make sure to use fresh in this recipe.

It was really yummy, but you can definitely serve it however you'd like. I will share some delicious side dish ideas for you below. One of my favorite things about this recipe is how easy it is to make for such a delicious end result.

Ingredients you need for this recipe:

Chicken Thighs (boneless, skinless) - cut into small chunks. You can also use boneless, skinless chicken breasts.

Fresh Ginger - peeled and very finely chopped

Fresh Garlic - about 2 cloves, peeled and very finely chopped


Soy Sauce - I almost always use low sodium but you can use whatever soy sauce you have on hand.

Brown Sugar - I used light brown in this recipe, but you can also use dark.

Water

Cornstarch - to coat the chicken.

Egg - lightly whisked to coat the chicken.

White Wine Vinegar - You can also use Rice Vinegar if you do not have white wine vinegar on hand.

Yellow/White Onion - very finely chopped

Sesame Oil - I used Imperial Dragon sesame oil, but you can use any good quality sesame oil.

Canola Oil - for frying

Green Onions & Sesame Seeds - optional topping

How to make Garlic Ginger Chicken:

In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.

Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.

In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.

In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.

In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.

Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.

Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.

Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!

Here are some delicious side dish ideas to serve with your chicken:

Fried Rice - Super simple take out style homemade fried rice with carrots and peas. Serve this delicious side dish with your favorite Asian main courses.

Creamy Asian Cucumber Salad - Thinly sliced cucumber and red onion tossed in a delicious creamy peanut dressing. This is one of my all time favorite salads!

Grilled Asparagus - Perfectly grilled asparagus with a very light crunch. Lightly seasoned with salt, pepper and lemon juice. Cooked on a grill pan over the stove.

Cream Cheese Wontons - The first time I had a cream cheese wonton was at Panda Express and I fell immediately in love with those crunchy, creamy treats. 

INGREDIENTS

  • 1 lb. Chicken Thighs boneless, skinless - cut into small chunks
  • 1 Egg
  • 3 tablespoon Cornstarch
  • ¾ cup Water
  • 1 tablespoon Fresh Ginger very finely chopped
  • 1 tablespoon Fresh Garlic very finely chopped
  • 1 tablespoon Yellow/White Onion very finely chopped
  • 3 tablespoon Soy Sauce
  • 3 tablespoon Brown Sugar
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Sesame Oil
  • 2 tablespoon Canola Oil
  • Green Onions
  • Sesame Seeds

INSTRUCTIONS

  1. In a small bowl, mix wine vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, and water.
  2. Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.
  3. In a large mixing bowl, add chicken and cornstarch and toss until chicken is fully coated. You may need to add an additional tablespoon or two of cornstarch.
  4. In a small bowl, whisk egg. Pour egg over the chicken and gently mix chicken to coat.
  5. In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add chicken to the skillet. Gently spread chicken out into an even layer and let cook until bottom is golden. Don't panic, the chicken will look weird at this point but it will all come together.
  6. Once the bottom of the chicken is golden, flip chicken over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 10 minutes, stirring occasionally.
  7. Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the chicken and begin stirring frequently for a few minutes.
  8. Serve with a sprinkle with fresh chopped green onions and sesame seeds (optional). Enjoy!

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