Sticky Ginger Chicken Recipe
Ginger chicken is a Chinese chicken dish with a gingery garlic sauce. It is absolutely delicious. It’s the perfect comfort food and doesn’t require much time in the kitchen. Serve it over rice or noodles, but there are many other ways to serve this flavorful chicken.
Ginger chicken is a dish made with chicken that is typically marinated in a mixture of ginger, garlic, soy sauce, and other seasonings and then cooked until tender and flavorful. The ginger adds a distinctive flavor and aroma to the dish, while the other ingredients help to tenderize the chicken and enhance its taste. Ginger chicken is often served with rice or noodles and is popular in many Asian cuisines, including Chinese, Thai, and Indian.
Why is this the best recipe?
- Flavorful Marinade: The chicken is coated in a flavorful mixture of flour, ginger, and garlic before cooking, ensuring that each bite is packed with delicious flavor.
- Rich and Savory Sauce: The sauce made with soy sauce, brown sugar, Chinese wine, tomato paste, and broth adds depth and richness to the dish, making it incredibly satisfying.
- Balanced Seasoning: The combination of soy sauce, brown sugar, and tomato paste creates a well-balanced, sweet-and-savory flavor profile that appeals to a wide range of tastes.
- Easy to Make: With simple ingredients and easy-to-follow instructions, this recipe is accessible to cooks of all skill levels, making it a great option for a quick and delicious meal.
Ingredients and substitutes
- Chicken – I love to use skinless, boneless chicken thighs and legs. But you can also use skinless, boneless chicken breasts cut into bite-sized pieces.
- Ginger-garlic – You must use fresh ginger and fresh garlic for the best flavor. Of course, as the name suggests, this recipe calls for lots of ginger and less garlic.
- Scallions – All Asian food typically uses scallions instead of onions. But feel free to use any onion you have on hand.
- Brown sugar – I am using brown sugar because that’s what is authentic. But feel free to use honey or silane instead. Brown sugar gives the sauce that stickiness we love so much.
- Soy sauce – I recommend using low-sodium soy sauce. But, if regular soy is all you have, use it and omit salt in the recipe.
- Vinegar – I am using rice vinegar, but you can also use apple cider vinegar.
- Flour – We coat the chicken in flour, which later helps thicken the sauce. To make this gluten-free, do not coat the chicken with flour. Instead, saute as directed, then make a cornstarch slurry with 1 tsp cornstarch and 1/4 cup water. Then, add it to the sauce at the end and simmer until it thickens.
Step-by-step: Ginger chicken recipe
- Sauce – In a small bowl, combine the sauce ingredients and set aside.
- Season – Clean and pat dry the chicken. In a large bowl, season the chicken with salt and pepper. Then, grate one garlic clove and 1 inch of ginger and combine well. Next, sprinkle the flour to coat the chicken on all sides. Set aside.
Pro tip – You can marinate the chicken without the flour for 30 minutes to a few hours. - Sear – In a wok or saute pan over medium-high heat, add the oil and sear the chicken pieces on all sides.
Pro tip – We want a nice color on the chicken, so keep the heat high. It will cook later during simmering.
- Sauté – Once the chicken has a nice color on all sides, add the sliced onions, ginger, and garlic. Then, saute for 2 minutes on medium heat.
- Sauce – Next, add the sauce and simmer for 10 minutes until thickened. Taste and adjust seasoning.
- Garnish – With fresh chopped cilantro and sliced ginger. Serve over steamed rice or noodles.
Ginger Chicken Recipe
Ginger chicken is a Chinese chicken dish with a gingery garlic sauce. It is absolutely delicious. It's the perfect comfort food and doesn't require a lot of time in the kitchen.
Video
Ingredients
- 1 lb (500 g) Chicken thighs or boneless
- ½ tsp Salt
- ½ Black pepper
- 2 tbsp Flour to coat
- 2 tbsp Canola oil
- ½ cup Scallions chopped
- 4 large Garlic cloves divided (1 grated, remaining sliced)
- 3 inch (8 cm) Fresh ginger divided 1-inch grated, remaining julienne)
Ginger Sauce
- ⅓ cup (5.00 tbsp) Soya sauce
- ⅓ cup (5.00 tbsp) Brown sugar
- 2 tbsp Rice vinegar or white vinegar
- 1 tbsp Tomato paste
- 1 tbsp Shaoxing wine
- ½ tsp Pepper
- 1 cup (240 ml) Stock or broth or water
Garnish
- ¼ cup Cilantro chopped for garnish
- 2 tbsp Sliced fresh ginger
Method
- Sauce – In a small bowl, combine the sauce ingredients and set aside.⅓ cup Soya sauce, ⅓ cup Brown sugar, 2 tbsp Rice vinegar , 1 tbsp Tomato paste, 1 tbsp Shaoxing wine , ½ tsp Pepper, 1 cup Stock or broth
- Season – Clean and pat dry chicken. In a large bowl, season the chicken with salt and pepper. Grated one garlic clove and 1 inch of ginger into the chicken. Next, sprinkle the flour to coat the chicken on all sides. Set aside. Pro tip – You can marinate the chicken without the flour for 30 minutes to a few hours.1 lb Chicken, ½ tsp Salt, ½ Black pepper, 2 tbsp Flour
- Sear – In a wok or saute pan over medium-high heat, add the oil and sear the chicken pieces on all sides. Pro tip – We want a nice color on the chicken, so keep the heat high. It will cook later during simmering.2 tbsp Canola oil
- Saute – Once the chicken has a nice color on all sides, add the sliced onions/scallions, ginger, and garlic. Then, saute for 2 minutes on medium heat.½ cup Scallions, 4 large Garlic cloves, 3 inch Fresh ginger
- Sauce – Next, add the sauce and simmer for 10 minutes until thickened. Taste and adjust seasoning.
- Garnish – With fresh chopped cilantro and sliced ginger. Serve over steamed rice or noodles.¼ cup Cilantro, 2 tbsp Sliced fresh ginger
Notes
- Marinating Time: For the most flavor, marinate the chicken for at least 30 minutes, or overnight if possible, to allow the flavors to penetrate the meat.
- Even Coating: Ensure the chicken is evenly coated with the flour, ginger, and garlic mixture before cooking to ensure even cooking and flavor distribution.
- High Heat: Use medium-high heat to cook the chicken, allowing it to brown and caramelize while cooking through.
- Don’t Crowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of browning.
- Sauce Consistency: Cook the sauce until it thickens slightly, but be careful not to overcook it, as it can become too thick and sticky.
- Garnish: Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.
- Serve Immediately: Serve the ginger chicken hot, as it is best enjoyed fresh off the stove.
Equipment you will need
Nutrition
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Frequently asked questions
How long will this chicken keep?
I love making Asian food fresh and serving it immediately. But you can make this ahead of time, too. Leftovers will keep in the fridge for 5 to 6 days. You can even freeze it in the freezer for a month. When thawing, you may need to add a few tablespoons of water if the sauce has thickened too much.
Is it better to use chicken breast vs chicken thighs?
In most Asian cooking, chicken breast is usually preferred. So, you can definitely use boneless, skinless chicken breast. When making dishes with sauce, I like to use boneless, skinless chicken thighs or legs, as they add a wonderful flavor. The only difference is that chicken breasts need a few minutes less cooking while chicken thighs can handle a bit extra heat.
Should I use young ginger or mature ginger?
I like using mature ginger. It has a stronger, pungent taste. And it is fibrous and tough, which adds a nice texture. But you can also use young ginger, which is mild, tender, and juicy. It really depends on personal preference.
more easy chicken recipes
- Homemade Chicken Croquettes
- Chicken Noodle Soup
- New Orleans Chicken Wings
- Paprika Skillet Chicken Recipe o Paprika Chicken Recipe
- Easy Chicken Tacos
- Chestnut Chicken
- Summer Chicken Dinners
I just made this for two, exactly as written but used chicken breast, served over rice with a cilantro and “ pickled” ( what you use with sushi) ginger. Absolutely delicious!
Thank you so much for the lovely feeback Sheryl. So happy your family loved it.
wonderful ginger flavour.
So simple to make
Family loves it.
Thank you
This looks so delicious, I love ginger and sauce looks so yummy and flavourful!
Thank you Emily
I love sticky chicken recipes and trying different flavour combinations; these look utterly divine!!
Thank you so much Annie.
I love ginger! One of my all time favourite ingredients, I have never tried making ginger chicken though. Thanks for the idea
Thank you Diana. Chicken and Ginger make a great team !
I love the combination of garlic and ginger together, so this sounds perfect to me! Beats takeaway any day!
Thank you SO much Dannii.
Your ginger chicken definitely looks lipsmackingly sticky! It looks packed full of delicious flavour.
It was delicious Amanda. Thank you !
I love the color and I love the idea of sticky chicken. Looks so yum.. Will try it for sure
Thank you Samantha.
I love Sticky chicken!! Always order it when I go to the Asian restaurant. Love the addition of ginger.. Sounds so exotic.
Pinned for later.
Thank you so much Zora !