Fried Ginger Chicken for Passover
Crispy, flavorful, and perfect for Passover, Fried Ginger Chicken is a mouthwatering main course that blends bold spices with traditional holiday ingredients. This recipe features tender, bone-in chicken thighs marinated in a zesty mixture of freshly grated ginger, garlic, lemon juice, smoked paprika, and ground ginger, creating a vibrant and aromatic base. Coated in a crispy crust of matzo meal and potato starch, the chicken is fried to golden perfection, offering a satisfying crunch with every bite. Ideal for a festive meal, this dish is kosher for Passover and pairs beautifully with roasted vegetables or a fresh salad. Whether you’re hosting a Seder or simply looking for a standout holiday recipe, this Fried Ginger Chicken is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs, bone-in and skin-on
- 2 tablespoons Fresh ginger, grated
- 4 cloves Garlic, minced
- 3 tablespoons Lemon juice
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground ginger
- 3 large Eggs
- 1.5 cups Matzo meal
- 0.5 cup Potato starch
- 2 cups Vegetable oil, for frying
Instructions
Place the chicken thighs in a large bowl and pat them dry with a paper towel.
In a small bowl, combine the grated ginger, minced garlic, lemon juice, kosher salt, black pepper, smoked paprika, and ground ginger.
Rub the marinade evenly over the chicken thighs. Cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Before frying, remove the marinated chicken from the refrigerator and let it sit at room temperature for 20 minutes.
In a shallow dish, whisk the eggs until well beaten.
In another shallow dish, combine the matzo meal and potato starch.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C).
Dip each chicken thigh into the beaten eggs, allowing any excess to drip off, then coat it in the matzo meal and potato starch mixture. Shake off any excess coating.
Carefully place the coated chicken thighs into the hot oil, cooking in batches to avoid overcrowding. Fry each batch for 6-8 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Serve the fried ginger chicken warm, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
