Honey Ginger Chicken

There is a dish served at The Magic Wok, Damansara Jaya, which I love a lot. That dish is Honey Ginger Chicken. What I enjoy is picking up the crispy ginger slices which are really delicious coated with the honey sauce. 

I have been wanting to re-create this dish at home for the longest time. But before that I did a search on the internet but I could not find the exact recipe. So I made do with Kylie Kwong's recipe. I did not follow her method exactly but only borrowed the marinade recipe to make the honey ginger sauce.

For the crispy ginger slices, I sliced some young ginger and lightly coated them with cornflour and deep fried them until they were crispy. I deboned two chicken legs and sliced the fillets into bite sizes. I then coated them with cornflour and deep fried the chicken pieces until they were slightly brown and crispy. The deep fried ginger slices and chicken were drained on paper towels.

Then I heated the sauce until it boiled and quickly threw in the fried ginger and chicken pieces, briskly tossing until the sauce thickened and caramelized. I wish that I hadn't added the dark soya sauce as the dish came out quite dark. Upon tasting, it did not taste exactly like The Magic Wok's, but I was not disappointed. The only thing that tasted very close was the ginger slices. Hah! Hah! Of course, the ginger would taste like ginger anywhere :)

I only cooked a small amount of this dish because it was experimental. Perhaps I should visit the Magic Wok again and this time concentrate on tasting and refine this recipe. If anybody has the Magic Wok recipe, let me know, OK? Or if you have a chance to dine there, order the Honey Ginger Chicken. Chances are you will love it unless you are one of those people who don't like ginger :)

Honey Ginger Chicken

Recipe source : Inspired by The Magic Wok and adapted from Kylie Kwong

Ingredients :

- 2 chicken legs, deboned and cut into bite sizes

- 6 inches young ginger, peeled and thinly sliced
- Enough cornflour to coat
- Oil for deep frying

Sauce ingredients :
- 3 tablespoons honey
- 2 tablespoons light soya sauce
- 2 tablespoons Shao Shing wine
- 1/2 inch young ginger, finely crushed
- 1 tablespoon oyster sauce
- 1 teaspoon dark soya sauce (in future I will omit as I find the dish became too dark)
- 2 teaspoons five spice powder
- 1/2 teaspoon sesame oil

Method :
1. Coat ginger slices with cornflour and deep fry until crispy. Drain on paper towels.
2. Coat chicken fillet cornflour and deep fry until crispy. Drain on paper towels.
3. In a clean wok, heat the sauce ingredients until it boils.
4. Add the ginger and chicken into the wok and quickly stir to coat with the sauce.
5. Stir until sauce is thick and caramelized.
6. Serve immediately.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier