📝 About This Recipe
A hallmark of the vibrant Desi-Chinese food scene, this Ginger Chicken is a masterclass in balancing heat, tang, and the aromatic warmth of fresh ginger. Tender morsels of chicken are velveted and fried until golden, then tossed in a glossy, savory sauce infused with a generous amount of julienned ginger and green chilies. It’s a comforting yet fiery dish that perfectly captures the bold, 'Chindian' fusion flavors found on the streets of Kolkata and Mumbai.
🥗 Ingredients
Chicken Marinade
- 500 grams Boneless Chicken Thighs (cut into 1-inch bite-sized pieces)
- 2 tablespoons Cornstarch
- 1 tablespoon All-purpose Flour
- 1 large Egg (lightly beaten)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Dark Soy Sauce
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics and Sauce
- 3 inch piece Fresh Ginger (peeled and cut into thin matchsticks/juliennes)
- 1 tablespoon Garlic (finely minced)
- 4-5 pieces Green Chilies (slit lengthwise)
- 1 medium Onion (cut into 1-inch cubes and layers separated)
- 1 small Capsicum (Green Bell Pepper) (cut into 1-inch cubes)
- 2 tablespoons Soy Sauce (adjust to taste)
- 1 tablespoon Red Chili Sauce (Indo-Chinese style like Ching's Secret)
- 1 teaspoon Vinegar (white synthetic vinegar)
- 1/2 cup Chicken Broth (or water)
Finishing Touches
- 1 tablespoon Cornstarch Slurry (mixed with 2 tbsp water)
- 1/4 cup Spring Onion Greens (finely chopped)
- 3-4 tablespoons Vegetable Oil (for stir-frying and frying chicken)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with the cornstarch, all-purpose flour, beaten egg, ginger-garlic paste, soy sauce, and black pepper. Mix well until every piece is evenly coated and let it marinate for 15-20 minutes.
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2
Heat about 3-4 tablespoons of oil in a wok or a wide non-stick pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, making sure not to crowd the pan.
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3
Fry the chicken for 5-7 minutes, turning occasionally, until the exterior is golden brown and crispy. Remove the chicken with a slotted spoon and set aside on a paper towel-lined plate.
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4
If there is excess oil in the wok, remove all but 1 tablespoon. Increase the heat to high—Indo-Chinese cooking relies on high heat for that signature 'wok hei' (breath of the wok).
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5
Add the minced garlic and half of the ginger juliennes to the hot oil. Stir-fry for 30 seconds until the garlic is fragrant but not burnt.
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6
Toss in the cubed onions, bell peppers, and slit green chilies. Sauté on high heat for 1-2 minutes; the vegetables should remain vibrant and crunchy, not soft.
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7
Lower the heat slightly and add the soy sauce, red chili sauce, and vinegar. Stir quickly to combine the sauces with the aromatics.
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8
Pour in the chicken broth (or water) and bring to a gentle simmer. Taste the liquid and add a pinch of salt or sugar if needed, though the sauces are usually salty enough.
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9
Add the fried chicken pieces back into the wok. Pour in the cornstarch slurry and stir constantly for 1 minute until the sauce thickens and glazes the chicken beautifully.
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10
Turn off the heat. Garnish with the remaining fresh ginger juliennes and chopped spring onion greens. Serve immediately while piping hot.
💡 Chef's Tips
Use chicken thighs instead of breasts for a much juicier result that doesn't dry out during the double-cooking process. Ensure the ginger is julienned very finely; you want the flavor in every bite without biting into a thick, woody chunk. Keep all your ingredients prepped and ready (mise en place) because the stir-frying process happens very fast on high heat. If you prefer a 'gravy' version rather than a 'dry' version, simply double the broth and the cornstarch slurry amounts. Don't skip the fresh ginger garnish at the end; it provides a sharp, fresh contrast to the cooked ginger in the sauce.
🍽️ Serving Suggestions
Serve alongside classic Vegetable Hakka Noodles for the ultimate street-style experience. Pair with Egg Fried Rice or Burnt Garlic Rice to soak up the delicious ginger-infused sauce. Accompany with a side of crisp Kimchi or a simple Asian-style cucumber salad for freshness. A chilled lager or a spicy ginger ale complements the heat and aromatics of this dish perfectly. For an appetizer version, serve it 'dry' with toothpicks as a crowd-pleasing party snack.