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Gingery Fried Chicken Appetizer

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“Every once in awhile one has to indulge that craving for fried...From Quick and Simple magazine, July 2006. The original recipe deep fries the chicken but since I don't own a deep fryer I pan fried the chicken instead. This is great with plum sauce! (I wonder what this would be like with tofu...??)”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
  2. In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
  3. In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
  4. Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
  5. Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
  6. Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
  7. Serve hot or at room temperature.

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