Spicy Ginger Chicken | Chicken Fry Recipe | Non Veg Starter Chicken Recipe | @HomeCookingShow
Ginger Chicken | Chicken Recipe | Starter | Dry Chicken Recipe
#gingerchicken #chickenrecipe #starter #chickenstirfry #drychickenrecipe #chickenstarterrecipe #chickenfry #chickengravy #gingerchickencurry #homecooking
Prep Time: 15 mins
Cook Time: 40 mins
Servings: 6
To Make Marinate Chicken
Chicken - 1 Kg
Ground Ginger Paste
Green Chilli Paste
Onion & Garlic Paste
Salt - 1 Tsp
To Make Ginger Chicken
Oil - 3 Tbsp
Onion - 2 Nos (chopped)
Tomato Puree (2 Nos)
Turmeric Powder - 1/2 Tsp
Coriander Powder - 2 Tsp
Curry Leaves
Fried Onions
Green Chilli - 3 Nos
Ginger Julienne
Roasted Cashew Nuts
Coriander Leaves
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Today we are going to see making of crispy ginger chicken. This ginger Chicken fry is best as a starter or evening snack for chicken lovers. Making of this chicken recipe is similar to any chicken starter recipes like chicken 65, spicy chicken fry, tandoori chicken etc, Making of this involves marinating chicken and boil the marinated chicken for 10 minutes and keeping aside. Then fry onions,tomato puree for 5 minutes and add marinated chicken and stir it until it becomes golden brown in colour and dry. This is very easy yet tasty chicken recipe that everyone would love to eat. This spicy and crispy ginger chicken is perfect and best taste guaranteed if you follow the tips and measures provided in this video. Hope you try this yummy recipe at your home and enjoy.
Method:
1. Put 1/2 cup of chopped ginger in a mixer jar, grind and add 1-2 tbsp of water. Grind into a paste and keep it aside.
2. Put 10 green chilies in the mixer jar, grind and add 1 tbsp of water. Grind into a paste. Keep it aside.
3. Take 1 chopped onion and 6 garlic cloves in the mixer jar and grind into a fine paste. Keep it aside.
4. Take chicken in a large bowl and add ginger paste, green chili paste, onion & garlic paste.
5. Add salt to this and mix well to make the marinade coats chicken well. Let it sit for 1 hour.
6. Add 2 tbsp of oil in a kadai and gently drop the marinated chicken.
7. Cook for 10 mins to make sure the chicken is no more pink.
8. Once the chicken releases the juices, turn off the stove and keep it aside.
9. To another kadai, add 3 tbsp of oil and add onions. Saute for 5 mins.
10. Then add the tomato puree and cook for 3 mins.
11. Add turmeric powder, coriander powder and mix it well.
12. Add curry leaves and add the cooked chicken.
13. Mix and add salt. Keep mixing until the masala is dry.
14. Lastly add in fried onions, slit green chilies, ginger juliennes, cashew nuts, chopped coriander leaves and mix well.
15. Spicy Ginger Chicken is ready to be served hot.
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Grilled Juicy Ginger-Lemon Chicken Recipe
Grilled Juicy Ginger-Lemon Chicken Recipe
Fire up that grill because grilled juicy ginger-lemon chicken breasts are an absolute crowd pleaser ????
This is one recipe that makes the whole crew happy because these chicken breasts are actually very moist and flavorful!
I like to marinate the chicken overnight because WOW it’s so worth it, but it needs at least 20 minutes… #happyweekend
➡️ Rachel’s BEST Grilling Tips:
Start with uniform breasts. Trim fat, and pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.
Marinate in the refrigerator for a few hours beforehand for THE BEST flavor. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as : herbs, garlic, mustard, chili, liquid/coconut aminos, etc.
Bring chicken just to room temperature before grilling. I remove them from the refrigerator & give them 15-20 minutes on the counter in a single layer.
ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT, and season the grill with oil before cooking.
Chicken likes to be undisturbed during its grilling.
Depending on the thickness of your breasts (this varies so greatly, I hesitate to ever post cooking times) about 4-7 minutes on the first side, 3-5 on the second. Keep in mind the heat is usually hotter in the back, adjust breasts according to necessary cooking times/place larger breasts where it’s hotter and keep an eye on ’em. Chicken needs to be cooked thoroughly until juices run clear. BUT it is also VERY important to not overcook!
When removed from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & lots of PRACTICE will make this happen!
Wrap, or cover tightly, hot (still juicy) breasts in foil or a good heavy lid for 5-10 minutes, allowing to rest after removing from the grill. This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!
ALWAYS prepare extra grilled chicken for future meals! Excellent thrown on a salad the next day.
Refrigerate once cool.
This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days.
???? ALWAYS use freshly-squeezed lemon or lime juice from actual fresh citrus. Bottled lemon/lime juice from the store will give your chicken a strange metallic or overly acidic taste. We want this to taste bright and fresh.
Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do!
Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
Vietnamese Caramel Ginger Chicken
Vietnamese caramel sauce is a popular sweet/savoury used in Vietnamese dishes. Here, it's used for bite size chicken pieces that get coated in the glaze with a generous dose of ginger. It's quick, easy, something different and outrageously good!
Recipe adapted from Eat Like a Viet cookbook by Jenny Lam, after eating this at PhatLon, her Vietnamese restaurant in Perth.
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Vietnamese Ginger Chicken (Ga Kho Gung) | EVERYDAY EATS
Hi Guys! I'm sharing one of my childhood favorites - EASY Vietnamese Ginger Chicken Recipe - Ga Kho Gung. I learned how to make this when I was around 11-12 from my dad and it's the best weeknight meal - hearty and comforting with a bowl of rice and a side of veggies.
Recipe:
1 lb chicken thigh, skinless boneless
marinade:
1 tablespoon oyster sauce
1 1/2 tablespoon fish sauce
1 tsp sugar
1/4 teaspoon ground pepper
Caramel sauce
2 tablespoons sugar
1 teaspoon avocado or neutral oil
1 shallot, minced
1 tablespoon ginger, minced
In a large heavy bowl, combine chicken with the oyster sauce, fish sauce, sugar, and black pepper. Set aside and marinate for about 15 minutes.
In a heavy bottom pot, caramelize the sugar by melting it on medium high heat with some oil until it starts to bubble and turn into an amber color. Once it reaches the dark color that you want, turn off the heat and immediatly add the shallot and ginger to stop the cooking. Stir fry until fragrant for a minute and then add the chicken into the pot. Turn the heat back on to medium and let it simmer and cook completely, stirring it a few times to thoroughly coat in the sauce. If you want it super saucy, cover it so it could braise in the liquid. If you want a thicker sticky sauce, don't cover it and just let the juices from the chicken cook off. either way is delicious. Let it cook for about 15-20 minutes until the sauce looks the way you want it - and then serve over rice. Enjoy!
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Chilli Chicken With Ginger & Coriander | Gordon Ramsay
This aromatic dish combines some exciting and exotic flavours to create a stress free dinner that's sure to spice up your evening meal.
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Garlic Ginger Chicken Thighs | Asian Pan Fried Chicken Thighs
I love these garlic ginger chicken thighs. This is one of my weekly go to recipes. Chicken breast works great, but I love the thigh meat because it has more flavor and soaks up all that delicious marinade! These Asian inspired pan fried chicken thighs are simply delicious!
INGREDIENTS
4 large chicken thighs - boneless, skinless. I cut my thighs in half and butterflied for even cooking. I ended up with 8 pieces.
Marinade
1/4 cup soy sauce ( I used low sodium shoyu soy sauce)
2 garlic cloves - finely minced
1 inch of ginger - finely minced (if you don't like ginger leave it out)
1 Tbsp. light brown sugar
1 Tbsp. Cooking oil ( cooking oil is optional and works best for grilling)
some fresh ground black pepper.
Marinate chicken for at least 1 to 2 hours - or over night. But not beyond 24 hours.
Cook chicken in hot pan with some oil - about 6 minutes each side
In the same pan you can add some veggies like: green beans, asparagus, broccolini, rappini or Bok choy or spinach. Season with soy sauce garlic, and pepper.
Hope you guys give this recipe a try!
#SuperTastyBites
#GarlicGingerChickenThighs