Thursday 28 October 2010


Chicken is the usual suspect when it comes to planning a weekday meal. It is quick and easy to cook, very versatile and super tasty. I am always trying out new chicken recipes so that it doesn't taste like "same old chicken". 

Sometimes just a small subtle difference can change the dish altogether. This might seem like a generic Chinese dish but the addition of crisp fried ginger gives it an exciting edge. 

This is a very easy and straightforward dish made by frying chicken pieces until crisps then drizzling with an oyster based sauce. It is the ginger strips that give it zing and texture. All you need for a complete meal is steamed rice and vegetables.


6 boneless chicken thighs, each piece cut in three crosswise
2 tsps. light soy sauce
1/2 tsp. sesame oil
1 tsp. crushed garlic
1 tsp. grated ginger
1 tsp. salt
4 tbsps. corn flour
1 egg white
2" x 1" piece of ginger, cut into fine strips

Sauce Ingredients:

1/2 c. water
2 tsps. corn flour (corn starch)
2 tbsps. oyster sauce
1 tbsp. light soy sauce
1 tbsp. brown sugar
2 tbsps. sherry or Chinese wine
1/2 tsp. sesame oil


Mix the soy sauce, sesame oil, crushed garlic, grated ginger and salt in a bowl. Add the chicken pieces and mix. 

Sprinkle with 2 tbsps. of corn flour and stir to coat. 

Beat the egg white and stir into the chicken. Sprinkle with the remaining 2 tbsps. of corn flour and mix again. 

Heat up some cooking oil in a shallow pan. Fry the ginger strips on low heat until golden and crisp. Take out with a slotted spoon and set aside.

Fry the chicken pieces in the same pan, over medium heat until golden brown.

For the sauce, disperse the corn flour in the water in a saucepan. Add the rest of the ingredients. Stir continuously over low heat until the mixture thickens. 

Drizzle over the fried chicken pieces, then sprinkle with the crispy ginger strips.

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