Chicken fillet in ginger sauce
4 servings
30 minutes
Chicken fillet in ginger sauce is a harmonious blend of tender meat and rich, aromatic sauce. Its roots trace back to Asian cuisine, where the balance of sweet, spicy, and savory flavors is valued. The fillet is fried to a golden crust while retaining juiciness, and ginger combined with garlic and soy sauce adds zest to the dish. Mirin and rice vinegar add depth, while cornstarch makes the sauce thick and velvety. This dish pairs wonderfully with rice or vegetables, creating a light yet hearty dinner. It suits both everyday menus and special occasions when you want to impress guests with something unusual yet simple to prepare.
1
Cut the fillet into small bite-sized cubes, place in a colander, and let any excess moisture drain.
- Chicken fillet: 500 g
2
Finely chop garlic and ginger and sauté in half of the vegetable oil. Pour soy sauce, mirin, rice vinegar into the pan, add sugar and hot sauce. Reduce them by a third.
- Garlic: 3 cloves
- Fresh ginger: 50 g
- Soy sauce: 50 ml
- Mirin: 50 ml
- Rice vinegar: 50 ml
- Cane sugar: 2 tablespoons
- TABASCO®: to taste
3
Mix starch with water and pour it into the sauce, stirring continuously to achieve a jelly-like consistency.
- Cornstarch: 0.5 teaspoon
- Water: 50 ml
4
Heat the remaining oil in a pan and quickly fry the chicken to keep it juicy while achieving a crispy crust.
- Chicken fillet: 500 g
- Vegetable oil: 4 tablespoons
5
Pour the prepared sauce into the wok and remove the chicken from the heat.
- Vegetable oil: 4 tablespoons
- Chicken fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste