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.

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- 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.

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- (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!

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