Fry
Asian Fried Chicken with Honey Ginger Sauce
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20 Reviews
Kathryn
January 30, 2016
I used bone in chicken thighs. The change I made was to pan fry in about 1/2 inch of oil until lightly browned on both sides about 8 minutes total. Then I finished cooking in the oven. The thighs turned out beautifully browned and juicy without all the frying oil. Accompanied with sautéed bok choy with mushrooms and rice. Very yummy.
anitadik
November 16, 2012
I am giving 10 stars to the sauce! As for the chicken, I prefer baked version, but that's a personal preference which does not affect the recipe at all.
HeaterUpperPro
December 28, 2011
Any ideas on how the sauce would work as a marinade instead, using boneless chicken breast, probably broiled instead of fried?
carolinemgarrison
December 11, 2011
love this recipe! like lorenza, i used only chicken thighs and it turned out great. i've heard so much about the moisture your protein gets from brining, so i thought this would be a great opportunity to try it out. i'm so happy i did. this is definitely a "keeper" recipe!
carolinemgarrison
December 11, 2011
love this recipe! like lorenza, i used only chicken thighs and it turned out great. i've heard so much about the moisture your protein gets from brining, so i thought this would be a great opportunity to try it out. i'm so happy i did. this is definitely a "keeper" recipe!
Mcoiscou
December 10, 2011
I made this recipe today! I got a 10 .... Nice. Just one question the texture of the sauce most
Be thick or it most be liquid?
Be thick or it most be liquid?
thirschfeld
December 10, 2011
I make it thin then after tossing the chicken I pour the sauce into a ramekin for dipping. You could thicken it if you wanted though
Mcoiscou
December 10, 2011
I made this recipe today! I got a 10 .... Nice. Just one question the texture of the sauce most
Be thick or it most be liquid?
Be thick or it most be liquid?
yella
December 8, 2011
Is there anyway to do this without a fry thermometer??? (Want to try a fake chicken version....)
AnnieHynes
November 29, 2011
I made this recipe Sunday night and everyone loved! I even received a round of applause from my 2 teenagers and my husband! Thanks!
Lorenza
November 28, 2011
thirschfeld, this is perhaps the BEST Asian inspired chicken dish EVER. I used thighs only, brined per your instructions. My family does not observe the technique of deep frying as you specify. I roasted the thighs, skin side down on a heavy sheet pan at 475, turned after 10 minutes and finished them in another 7-8 minutes. Then tossed in the sauce and VOILA, the BEST Asian inspired chicken dish EVER. I know, I repeat myself, but oh so good. The flavors are so much more subtle than those that result from a marinade of the chicken before cooking. Keep those great recipes coming thirschfeld! Yours in cooking and dining, Lorenza
wietje
November 21, 2011
Just tried this. Delicious sauce. However, one-hour brining does not seem enough. Would overnight be okay or even simmer the chicken slowly in the brine before frying? Definitely will try to make this again.
Lelebakes
September 25, 2011
Receipe for sticky rice? :)
thirschfeld
September 25, 2011
Lelebakes, sticky rice is a type of rice most often served with Thai food and can be purchased at many Asian groceries. You soak it for 24 hours then steam it.
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