- 500 grams Chicken thighs
- 1/4 cup Ginger sliced
- 1 clove Garlic sliced
- 1 Onion sliced
- 1/2 tsp Sweet paprika
- 3 tbsp Canola oil
- 1/4 cup Cilantro chopped
- 1 Egg large
- 2 tbsp Rice flour or cornstarch
- 1 tsp Ginger grated
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsp Soy sauce
- 1 tbsp Chilly sauce
- 2 tbsp Honey
- 1 tbsp Vinegar
Cut chicken into bit size pieces.
Slice ginger and garlic into think long slices.
Cut onion into thick slices.
Chop cilantro - and set aside.
Marinate the Chicken
In a large bowl - beat egg.
Add the flour, grated ginger, salt and pepper.
Stir well to combine.
Add chicken and leave to marinade for 15 mins and up to 3 hours.
Cook the Chicken
Add 2 tbsp oil in a wok or non-stick saute pan.
Individually place the chicken pieces and cook on both sides making sure they are almost cooked and evenly brown on all sides.
If necessary cook the chicken in small batches but do not over crowd the pan.
When almost done - sprinkle the paprika over the chicken pieces.
The paprika gives a pretty color to the final dish.
Remove from the pan and set aside - keep warm.
Stir Fry the Chicken
In a wok or a wide saute pan add a tbsp of canola oil.
Add the ginger slices - saute on low heat until the ginger is almost crispy.
Remove half the ginger for garnish (optional).
Then add sliced onions and garlic to the pan.
Sauce on high for a minute or two - you want the onions to still have a bite.
Add the chicken - saute for a minute cooking on high heat.
Slowly sprinkle the sauce over the chicken - still cooking on high.
Lastly, add the cilantro.
Remove from the pan and serve hot garnished with the save crispy ginger slices.
Calories: 124kcal | Carbohydrates: 15g | Protein: 1.8g | Fat: 6.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 0mg | Fiber: 1.3g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg