Hot Ginger Chicken (half) Recipe

Prepare and marinate

Pat the chicken pieces dry with paper towels. In a large bowl combine soy sauce, Shaoxing wine, cornstarch, salt and white pepper. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours to allow flavors to penetrate.

When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes. Lightly dust each piece with the 1/2 cup all-purpose flour so they have a thin coating; shake off excess.

Prep aromatics

Peel and julienne the fresh ginger into thin matchsticks (about 1.5 cups). Thinly slice scallions separating whites from greens. Mince the garlic and have the chili paste, soy sauces, vinegar, sugar and chicken stock measured and ready.

Infuse oil with ginger and garlic

In a small saucepan combine the neutral oil and sesame oil. Warm over medium-low heat until shimmering but not smoking (about 275–300°F / oil should move easily when the saucepan is tilted). Add half of the julienned ginger and all the minced garlic and gently cook for 2–3 minutes, stirring, until the ginger softens and the garlic becomes fragrant but not browned. This step flavors the oil.

Finish the sauce base

In a heatproof bowl combine the chicken stock, light soy sauce, dark soy sauce (if using), rice vinegar, sugar and chili paste. Add the scallion whites and the remaining raw ginger. Carefully pour the hot infused oil over this mixture to slightly wilt the ginger and cook the scallion whites; the oil will sizzle and release aroma. Stir to combine and taste; adjust salt/soy or chili to desired heat/saltiness.

Fry the chicken

Heat 1/2 cup neutral oil in a large skillet over medium-high heat until shimmering. Add the floured chicken pieces skin-side down (or presentation side down) and fry for 4–6 minutes per side depending on thickness, turning once, until golden brown and cooked through to an internal temperature of 165°F (74°C). If pieces are thick, cover the skillet for the last few minutes and reduce heat to medium to ensure cooked through without burning exterior. Remove chicken to a paper towel–lined plate and let rest 3–4 minutes.

Arrange and dress

Place the fried chicken on a warmed serving platter or individual plates. Spoon the ginger‑garlic sauce (including ginger and scallion whites) generously over the hot chicken so the flavors infuse. Scatter the scallion greens and cilantro leaves over the top. Sprinkle toasted sesame seeds if using. Serve immediately with lime or lemon wedges on the side for squeezing.

This recipe is written for a half portion (about 1 lb of chicken). Serve with steamed jasmine rice or simple stir-fried greens. For more heat, add extra chili paste or a few thin slices of fresh red chili to the sauce. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid toughening the ginger.