Ginger Fried Chicken

5 from 4 reviews


  • 1 clove garlic, minced
  • 1 tablespoon minced ginger
  • 1/4 cup soy sauce
  • 2 tablespoons rice or cider vinegar
  • 1 teaspoon brown sugar (optional)
  • 1 pound boneless chicken
  • 1/2 cup cornstarch
  • 1/2 cup AP flour
  • 1 teaspoon salt
  • 12 cups oil for frying
  • 1 lemon or lime, cut into wedges


  1. Combine garlic, ginger, soy and vinegar in a bowl. Cut chicken into pieces about 1-1/2 inches square. Allow to marinate at room temperature at least 15 minutes and up to an hour.
  2. Meanwhile, combine cornstarch, flour, salt in a shallow bowl.
  3. Drain marinate from chicken (it’s okay if bits of garlic and ginger stick) and coat each piece in the flour mixture. Transfer to a plate and let sit for 10 minutes.
  4. Heat 1/2 inch of oil to 350ºF and fry the chicken in two batches, about 6 minutes each.
  5. Serve with lemon wedges and steamed broccoli.

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