chinese

Ginger Fried Chicken

Name: Ginger Fried Chicken
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 kg Whole Chicken Legs; 50 g Ginger (for marinade); 0.5 tsp Salt; 0.25 tsp Black Pepper; 1 tbsp Oyster Sauce; 2 tbsp Tapioca Starch; 150 g Ginger (for frying); 750 ml Cooking Oil

This recipe features crispy fried chicken infused with a strong ginger flavor, a traditional dish from certain regions of Malaysia. The chicken is marinated with fresh ginger juice and basic seasonings, then deep-fried in two stages with thinly sliced ginger, resulting in a fragrant and savory dish.

45 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

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Nutrition· per serving · estimated

781

Calories

50g

Protein

Carbs

69g

Fat

Scale recipe

4 servings

Original recipe

Ingredients8 items

Produce

🫚Ginger (for marinade)50 g

🫚Ginger (for frying)150 g

Meat

🍗Whole Chicken Legs1 kg

Pantry

🦪Oyster Sauce1 tbsp

🍚Tapioca Starch2 tbsp

🌻Cooking Oil750 ml

Spices

🧂Salt½ tsp

🌶️Black Pepper¼ tsp

Instructions

1
Wash the chicken legs thoroughly, then chop them into small, bite-sized pieces. Set aside.
2
Peel and pound 50g of ginger using a mortar and pestle until it's shredded and releases its juice. Squeeze out the ginger juice.
3
Add the pounded ginger (including the squeezed juice), salt, black pepper, and oyster sauce to the chopped chicken. Mix well by hand to ensure the chicken is fully coated and absorbs the ginger flavor.
4
Sprinkle tapioca starch over the marinated chicken and mix until evenly coated. This helps with crispiness and moisture retention during frying. Let it marinate at room temperature for 1-2 hours for optimal flavor.
120:00 timer
5
Peel and thinly slice 150g of ginger. Place the ginger slices in a bowl of water to prevent oxidation.
6
Heat cooking oil in a wok over medium-low heat to approximately 130-140°C.
7
Add the sliced ginger to the oil and fry slowly, stirring constantly, until the ginger turns golden brown and crispy. This process infuses the oil with ginger flavor.
8
Remove the fried ginger slices from the oil and set aside. Keep the oil in the wok.
9
Increase the heat to high and bring the oil temperature to approximately 180°C. Add the marinated chicken pieces to the hot oil for the first fry. Maintain high heat and fry for 3-4 minutes until lightly golden.
4:00 timer
10
Remove the chicken from the oil. If there are any small bits or impurities in the oil, filter them out to keep the oil clean.
11
Reheat the oil to 180°C. Add both the partially fried chicken and the crispy ginger slices back into the wok. Fry together until both are deeply golden brown and fragrant.
12
Remove the ginger fried chicken from the oil, drain excess oil, and serve immediately. Enjoy the crispy chicken and aromatic ginger!