Description
How to make crispy chicken with ginger, soy sauce, and garlic that delivers restaurant-quality flavors with an addictive golden crust at home.
Ingredients
Scale
Chicken Base
- 2 lbs chicken thighs, bone-in skin-on
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
Ginger Soy Marinade
- 3 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 3 cloves garlic, minced
Crispy Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp garlic powder
Finishing Touches
- 2 cups vegetable oil for frying
- 2 green onions, sliced
- 1 tsp sesame seeds
Instructions
- Marinate Chicken: Pat chicken dry and season with salt and pepper. Mix ginger, soy sauce, vinegar, brown sugar, and garlic. Marinate chicken for at least 30 minutes, up to 4 hours for deeper flavor.
- Prepare Coating: Whisk together flour, cornstarch, baking powder, and garlic powder in a large bowl. This dry mixture should be lump-free and well combined for even coating coverage.
- Heat Oil: Heat oil to 350°F in a heavy pot or deep skillet. Use a thermometer for accuracy – too low and chicken gets greasy, too high and coating burns before chicken cooks through.
- Coat Chicken: Remove chicken from marinade and dredge each piece thoroughly in flour mixture. Press coating firmly to adhere, shaking off excess for the crispiest, most golden results.
- Fry Chicken: Carefully add chicken to hot oil, don’t overcrowd. Fry 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Coating should be deeply crispy.
- Drain Well: Transfer to wire rack over paper towels to drain excess oil. Let rest 5 minutes before serving – this keeps coating crispy while chicken finishes cooking from residual heat.
- Garnish Serve: Sprinkle with sliced green onions and sesame seeds while still warm. The aromatic steam carries all those beautiful ginger soy flavors that make this dish absolutely irresistible.
Notes
- Maintain oil temperature at 350°F for perfectly crispy coating without greasiness.
- Marinate chicken at least 30 minutes but no more than 4 hours to prevent mushy texture.
- Let chicken rest 5 minutes after frying to keep coating crispy and finish cooking.
- Store in refrigerator up to 3 days and reheat in oven to restore crispiness.
- Double-coat in flour mixture for extra thick, crunchy coating if desired.
- Fresh ginger is essential – dried ginger powder won’t provide the same bold flavor impact.
Allergy Information: Gluten, Soy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 18g
- Protein: 28g