Chicken with soy sauce, ginger and garlic

Name: Chicken with soy sauce, ginger and garlic
Ingredients: 500 g boneless skinless chicken thighs; 2 tablespoons dark soy sauce; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder or granulated garlic; 1 teaspoon sugar; 1000 ml oil for frying

Meat - Chicken with soy sauce, ginger and garlic by Dariana J. - Recipia

Chicken with soy sauce, ginger and garlic browns in 12 minutes in hot oil. The marinade with dark soy sauce, ginger and garlic coats the pieces, leaving them browned on the outside and tender inside. I cut the thighs into pieces that are about the same size so they fry evenly. Prep: 10 minutes. Cooking: 12 minutes. Resting: 30 minutes. Total time: 52 minutes. Serves: 2. Approximately 600 kcal and 44 g protein per serving.

Ingredients

500 g boneless skinless chicken thighs
2 tablespoons dark soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder or granulated garlic
1 teaspoon sugar
1000 ml oil for frying

Preparation

1. Pat the thighs dry with paper towels and cut them into equal pieces, about 3 cm. 2. Mix the dark soy sauce with the ground ginger, garlic and sugar until the sugar dissolves. Add the chicken and leave it to marinate for at least 30 minutes in the refrigerator; you can keep it there for up to 2 hours. 3. Heat the oil to 170°C in a narrow saucepan. Fry the pieces in two batches, for 6 minutes each, until browned and cooked through. Transfer them to paper towels.

Notes

Boneless, skinless thighs are easy to cut into even pieces; skin-on thighs brown differently when deep-fried. If you cut the pieces larger, fry them for a few extra minutes. Drain the marinade from the chicken well before it goes into the oil, since liquid on the surface can cause splattering. I time the marinating to suit mealtime and put the bowl in the fridge two hours beforehand. Store leftovers in a sealed container in the refrigerator for up to 3 days, and you can also marinate the chicken ahead of time, keeping it chilled. I serve it with plain rice and fried vegetables. For a gluten-free version, replace the dark soy sauce with 2 tablespoons certified gluten-free tamari; soy is still present. Granulated garlic is measured the same way as garlic powder, but you may feel the granules on the surface of the pieces.