By Jesus Lamazares
Ginger Garlic Chicken
8 steps
Prep:30minCook:30min
Always double up on the sauce. It is never enough! Especially if making with BIG chicken breasts. It's a lot of chicken and not a lot of sauce.
Updated at: Thu, 17 Aug 2023 03:50:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories349.6 kcal (17%)
Total Fat25.4 g (36%)
Carbs13.4 g (5%)
Sugars4.4 g (5%)
Protein16.5 g (33%)
Sodium732.9 mg (37%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
FOR THE MARINADE
FOR THE DREDGE
FOR THE SAUCE
Instructions
Step 1
Cut chicken breast into thin slices
Step 2
Marinate chicken with 1 tsp of salt, 1 tsp of white pepper powder, 1 Tbsp of cornstarch mixed with 1 Tbsp of water, and 1 Tbsp of sesame oil. Cover and set aside for at least 30 minutes
Step 3
Heat oil to 350 degrees.
Step 4
While oil is heating up, add 5 Tbsp of cornstarch to the marinated chicken and toss to get a light coating
Step 5
Fry chicken in batches for 2-3 minutes. Don't overcrowd the basket to maintain temperature. Allow chicken to cool for about 5-10 minutes and deep fry for an additional 2 minutes. Take it out set aside
Step 6
In a sauce pan add the garlic and the ginger. Slow cook under low/medium heat for 2 minutes until fragrant. Don't over cook or burn the garlic. Add 1 Tbsp of soy sauce, 2.5 Tbsp of sugar, 1 Tbsp of rice vinegar, 1 cup of chicken broth and half cup of hot water
Step 7
Switch to medium heat. Add chicken to the pan and toss. Then add cornstarch mixed with water (slurry) to thicken the sauce
Step 8
Sprinkle 1 tsp of sesame oil and garnish with sesame seeds. Serve over a bed of white rice.
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