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  • - Hey, Dudes, I'm Hilah and today on Hilah Cooking,

  • I'm making ginger fried chicken.

  • This is my attempt to replicate

  • something that we had at a restaurant

  • on our recent vacation in Hawaii

  • and it was called ginger fried chicken

  • and I was stupid and I didn't ask them

  • what else was in it besides ginger,

  • so I had to make it up.

  • (energetic music plays)

  • - I got about a pound of boneless,

  • skinless chicken breast here.

  • You can use thighs also, some people might prefer that.

  • I think that's actually what the restaurant used,

  • but these were on sale, so I'm using these.

  • And I've got them cut up into,

  • I'd say about an inch square chunks here.

  • And we're gonna add some garlic,

  • lots of garlic and lots of fresh ginger.

  • I have not tried this with powdered ground ginger,

  • I've only used fresh, I would recommend using fresh.

  • But the cool thing is you don't have to peel it.

  • You just need to mince up the ginger.

  • And a little bit of brown sugar and some soy sauce.

  • And a couple tablespoons of apple cider vinegar.

  • Rice vinegar works really well, too,

  • but I kinda like the sweetness and the fruitiness

  • that apple cider vinegar adds to things.

  • Just kinda get everything down in there.

  • And then, you wanna set this aside

  • to marinate for at least 15 minutes and up to an hour.

  • Honestly, I just leave it at room temperature,

  • I don't know if that's FDA approved or whatever,

  • but I think if it's under an hour, you're fine.

  • So that'll give you time to make a salad

  • or get some other vegetables ready to steam to go with it.

  • And then, this is for our breading mixture.

  • This is just cornstarch and all-purpose flour

  • with some salt and pepper.

  • So just get that stirred together, ok.

  • All right, 15 minutes later, I'm gonna use

  • a little slotted spoon to pull the chicken out,

  • drain off as much of the marinade as you can,

  • but it's fine if some of the ginger garlic chunks

  • stick on there, and in fact, I think it's nice.

  • (happy music plays)

  • - (Hilah) And then, just coat everything

  • with your flour mix.

  • Ok, so once all of the pieces are completely coated,

  • you just wanna let them sit here in the pan.

  • I'm gonna spread them out so they're not touching.

  • And then, just let them sit here for, like, 10 minutes

  • and that, letting them sit like that

  • is gonna help the breading not fall off when you fry them.

  • So it's pretty important.

  • Heat up about half an inch of oil

  • in a pot to 350 degrees farenheit

  • and carefully place some chicken pieces into the oil.

  • Don't crowd the pan because you'll drop the temperature

  • too fast and end up with greasy chicken.

  • Fry on the first side for two to three minutes

  • or until the bubbles in the oil have subsided a lot

  • and then turn it and cook another two minutes or so.

  • Once they're evenly golden brown,

  • then you can pull them out and set them on a rack to cool

  • while you cook the next batch.

  • And there we have it, you can serve this

  • with limes or lemons or just as is.

  • This printed recipe and all our recipes

  • are always available at hilahcooking dot com.

  • So let's see how this tastes.

  • Make sure you let it cool for a minute

  • before you bite into it, fried chicken is hot.

  • Mmm, crunchy and so juicy and delicious inside

  • from that awesome marinade.

  • I hope you try this recipe, if you do, take a picture

  • and tag me on Instagram or Twitter or Facebook.

  • I'd love to see what you make.

  • Don't forget to subscribe and I'll see you next week, bye!

  • (energetic music plays)

- Hey, Dudes, I'm Hilah and today on Hilah Cooking,

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鶏肉の生姜焼きの作り方|ヒラクッキング (How to Make Ginger Fried Chicken | Hilah Cooking)

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    林宜悉 に公開 2021 年 01 月 14 日
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