Ginger Fried Chicken
Crispy, golden, and bursting with bold flavors, Ginger Fried Chicken takes classic fried chicken to the next level with the warm, aromatic kick of fresh ginger and a savory soy sauce marinade. Juicy, bone-in chicken thighs are infused with a tangy-sweet blend of rice vinegar, garlic, and brown sugar, then dredged in a perfectly seasoned flour and cornstarch coating for maximum crunch. Fried to perfection in hot oil, each piece emerges with a beautifully crisp crust and tender, flavorful meat inside. Garnish with vibrant green onions for an added pop of flavor and presentation. This quick-and-easy recipe, complete with restaurant-quality results, is perfect for weeknight dinners or irresistible party platters.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Fresh ginger, finely grated
- 2 teaspoons Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Paprika
- 4 cups Vegetable oil (for frying)
- 2 stalks Green onions, thinly sliced (optional for garnish)
Instructions
In a large mixing bowl, combine grated ginger, minced garlic, soy sauce, rice vinegar, brown sugar, ground black pepper, and salt to create a marinade.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let marinate for at least 1 hour in the refrigerator, or up to overnight for maximum flavor.
In another bowl, mix together the all-purpose flour, cornstarch, paprika, and an additional pinch of salt.
Heat the vegetable oil in a deep frying pan or heavy-bottomed pot over medium-high heat. The oil should reach 350°F (175°C) for frying (use a thermometer for accuracy).
Remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
Carefully place the chicken thighs into the hot oil, frying in batches to avoid overcrowding the pan.
Fry each batch for 6-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Using tongs, transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil.
Garnish the fried chicken with thinly sliced green onions if desired, and serve immediately for the crispiest texture.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.4 g | 349% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 512 mg | 11% | |
*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.
