How Do You Make Ginger Chicken? The Ultimate Guide That’ll Make Your Tastebuds Dance!

Hey there! If you’ve been searching for a mouthwatering ginger chicken recipe that’s both authentic and easy to make, you’re in the right place! I’ve been obsessed with ginger chicken since I was a kid – it’s one of those dishes that brings back so many memories for me. My mom used to whip this up on weeknights, and I’d always be the first one at the dinner table when that amazing aroma filled our home.

Today, I’m sharing everything you need to know about making this delicious Asian-inspired dish that’ll have your family begging for seconds So let’s dive right in!

What Is Ginger Chicken, Anyway?

Before I get into the nitty-gritty of the recipe, let’s talk about what ginger chicken actually is. It’s a Chinese dish that’s packed with fresh ginger, garlic, and scallions, all cooked down into a sticky, savory-sweet sauce. In Cantonese, it’s actually called “Old Ginger Chicken” (or “lo gyong gai” in Cantonese and “lǎo jiāng jī” in Mandarin), because it traditionally uses mature ginger rather than young ginger

What’s the difference? Mature ginger (the kind you typically find in US grocery stores) has a more concentrated, spicy flavor, while young ginger (which has a pinkish, transparent skin) is milder and almost floral-tasting. Young ginger is really hard to find, usually only available from September to November, so don’t worry – the regular ginger from your supermarket is perfect for this recipe!

Chicken Choices: Breast or Thigh?

When it comes to ginger chicken, you’ve got options! You can use either:

• Boneless chicken thighs – These stay juicier and hold up better to longer cooking times, allowing the flavors to really penetrate the meat without drying out.
• Boneless chicken breasts – If you prefer white meat, chicken breasts work too! Just be careful not to overcook them.

Personally I prefer using chicken thighs because they’re more forgiving and tend to absorb the flavors better. But honestly use whatever you have on hand or whichever you prefer!

Essential Ingredients for Amazing Ginger Chicken

Here’s what you’ll need to create this mouthwatering dish:

The Aromatics

• Fresh ginger: The star of the show! You’ll need a good amount – about a 3-inch piece that you’ll peel and cut into matchsticks.
• Garlic: Several cloves, minced or smashed.
• Scallions/Green onions: Both the white and green parts are used (but at different times).
• Onion: Yellow or white onion, thinly sliced or diced.

The Sauce Components

• Soy sauce: For that salty, umami flavor.
• Vinegar: White vinegar or rice vinegar works great.
• Sweetener: Brown sugar, white sugar, or honey.
• Chicken stock/broth: To create that wonderful sauce.
• Optional extras: Oyster sauce, dark soy sauce, or Shaoxing wine.

Other Essentials

• Oil: Coconut oil, vegetable oil, or avocado oil all work well.
• Salt and pepper: For seasoning.
• Cornstarch slurry: To thicken the sauce (optional).

How To Make Ginger Chicken: Step-by-Step

Now, let’s get cooking! Here’s my foolproof method for making the best ginger chicken ever:

1. Prep Your Aromatics

First things first – let’s get all our ingredients prepped and ready to go:

• Peel your ginger and cut it into thin matchsticks (about 1/4-inch thick). If you want to reduce the bite of the ginger, you can soak it in cold water for about 10 minutes, then drain.
• Smash your garlic cloves (you can use the flat side of your knife to do this).
• Cut your scallions into 2-inch pieces, keeping the white and green parts separate.
• Dice or thinly slice your onion.

2. Prepare Your Chicken

• Cut your boneless chicken (whether thighs or breasts) into bite-sized pieces, about 1 to 1.5 inches.
• Pat the chicken pieces dry with paper towels to help them brown better.

3. Start Cooking!

Here’s where the magic happens:

Method 1 (Stir-Fry Style):

1. Heat oil in a wok or large skillet over high heat until it just starts smoking.
2. Add the ginger and stir-fry for about 15-30 seconds until fragrant.
3. Add the chicken pieces in a single layer and sear for 45 seconds to 1 minute on one side.
4. Flip the chicken and cook for another 30 seconds.
5. Add the white parts of the scallions, garlic, and onions. Stir-fry for another 30 seconds.
6. Pour in your Shaoxing wine or chicken stock and stir-fry for 20 seconds.
7. Add soy sauce, sugar, and any other sauce ingredients (like dark soy sauce or oyster sauce if using).
8. Cover and cook on high heat for about 5 minutes.
9. Remove the cover and continue cooking for another 7 minutes to reduce the liquid.
10. Add the green parts of the scallions and a cornstarch slurry if you want to thicken the sauce.

Method 2 (Braise Style):

1. Heat coconut oil or your preferred oil in a skillet over medium heat.
2. Add diced onion and ginger slices and cook for about 3 minutes.
3. Add your chicken pieces and seasonings (salt and pepper).
4. Cover with a lid, reduce heat to low, and let cook for 35-40 minutes.
5. The chicken will release water as it cooks, creating a gingery sauce.
6. Add diced red onion for the last 3 minutes of cooking if desired.
7. For more color, you can remove the chicken and broil it for 3-5 minutes before returning to the sauce.
8. Garnish with chopped green onions before serving.

Pro Tips for Ginger Chicken Success

I’ve made this dish about a bazillion times, so here are some tips I’ve picked up along the way:

• Smash your ginger and garlic: Use the flat side of your knife to lightly smash these aromatics before cooking. This helps release their flavors better than just slicing them.

• Don’t overcrowd the pan: If you’re making a large batch, cook the chicken in batches to ensure proper browning.

• For more color: If you want your chicken to have a deeper color, either use a bit of dark soy sauce in the recipe or briefly broil the chicken pieces before returning them to the sauce.

• Adjust the ginger amount: If you’re not a huge ginger fan, start with less and work your way up in future batches. The recipe is pretty forgiving!

• Make it your own: Feel free to add vegetables like broccoli, bell peppers, or mushrooms to make it a complete meal.

How to Serve Ginger Chicken

Ginger chicken is super versatile when it comes to serving options:

• Serve over steamed white rice (my fave!)
• Pair with brown rice for a healthier option
• Serve with Chinese noodles
• For a low-carb option, serve with cauliflower rice
• Add a side of stir-fried bok choy or broccoli for a complete meal

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers (which rarely happens in my house!), here’s how to store them:

• Refrigerator: Store in an airtight container for 3-4 days.
• Freezer: This dish freezes well! Store in freezer bags or containers for up to 3-4 months.
• Reheating: Simply microwave until hot, or reheat in a skillet. Add a splash of water if the sauce has thickened too much.

Frequently Asked Questions

Can I use ground ginger instead of fresh?

While fresh is definitely best for this recipe, you can use ground ginger in a pinch. The general rule is 1 tablespoon of fresh ginger equals about 1/4 teaspoon of ground ginger. But honestly, if you can get fresh, do it – the flavor difference is huge!

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, you can use dry sherry, mirin, or just a bit more chicken stock.

Can I make this in a slow cooker or Instant Pot?

Absolutely! For slow cooker, sauté the aromatics first, then add everything to the slow cooker and cook on low for 4-6 hours. For Instant Pot, use the sauté function for the initial steps, then pressure cook for about 5-7 minutes with natural release.

Is ginger chicken spicy?

Not really! It has a warming quality from the ginger, but it’s not hot-spicy like a dish with chili peppers would be. It’s more fragrant and aromatic than spicy.

My Final Thoughts

Ginger chicken is one of those dishes that seems simple but packs such an amazing flavor punch. It’s perfect for weeknight dinners because it doesn’t require a ton of exotic ingredients, yet it tastes like something you’d get at a good Chinese restaurant.

Happy cooking!

P.S. If you enjoyed this ginger chicken recipe, you might also like my other Asian-inspired recipes like Easy Chicken Teriyaki or Maple Glazed Sesame Chicken Wings. Check ’em out!