Gingery Fried Chicken Appetizer
Crispy, golden, and packed with a punch of flavor, this Gingery Fried Chicken Appetizer is the perfect start to any meal or gathering. Tender bite-sized chicken thigh pieces are marinated in a bold blend of fresh ginger, garlic, soy sauce, and a touch of sweet honey, infusing every bite with irresistible umami flavors. Coated in a light, airy mixture of cornstarch and flour with a hint of baking powder for extra crunch, these morsels are deep-fried to perfection. Garnished with vibrant green onions and served with optional zesty lime wedges, this quick 35-minute recipe is ideal for impressing your guests or satisfying your fried food cravings. Whether for game day or family dinners, this appetizer promises bold ginger notes and crispy indulgence.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Fresh ginger (grated)
- 1 tablespoon Garlic (minced)
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 4 tablespoons Cornstarch
- 4 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 500 milliliters Vegetable oil (for frying)
- 2 stalks Green onions (sliced, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and place them in a large mixing bowl.
Add grated ginger, minced garlic, soy sauce, rice vinegar, and honey to the bowl. Mix well to coat the chicken evenly. Cover the bowl and let the chicken marinate in the refrigerator for 30 minutes (or up to 2 hours for more flavor).
In another bowl, combine cornstarch, all-purpose flour, baking powder, salt, and ground black pepper. Mix well to create the dry coating for the chicken.
Remove the marinated chicken from the refrigerator. Coat each piece lightly in the flour mixture, ensuring an even layer.
Heat vegetable oil in a deep skillet or heavy-bottomed pot to 175°C (350°F). Test the oil by dropping a small piece of batter into it; if it sizzles and rises to the surface, it’s ready.
Fry the chicken pieces in batches to avoid overcrowding the pan. Cook for 3–5 minutes per batch or until the chicken is golden brown and fully cooked (internal temperature of 75°C/165°F).
Using a slotted spoon, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Arrange the gingery fried chicken on a serving platter. Garnish with sliced green onions and serve immediately with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 419 mg | 9% | |
*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.
