Gingery Fried Chicken Appetizer Recipes

INDONESIAN GINGER CHICKEN

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

ISLAND FRY CHICKEN WITH GINGER GRAVY

Steps:

• For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
• For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
• For the dredge: Bring oil to 350 degrees F in a deep-fryer.
• Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
• For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
• Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
• Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

GARLIC-GINGER CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
• Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
• Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
• Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
• Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
• Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

GINGERY FRIED CHICKEN APPETIZER

Steps:

• *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
• In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
• In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
• Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
• Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
• Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
• Serve hot or at room temperature.

GINGER FRIED CHICKEN

Steps:

• Add ginger, garlic, soy sauce, salt, and pepper to chicken, mix well, and marinate overnight. Add eggs to chicken.
• Mix together well.
• Add flour to coat. Mix well.
• Fry until golden, about 5 minutes.
• Finish in oven, 350 degrees for 30-35 minutes.