Marinated Ginger Chicken with Red Pepper, Green Onion and Lime
2 servings
60 minutes
Marinated ginger chicken with red pepper, green onions, and lime is the essence of Japanese cuisine, combining freshness, spiciness, and deep aroma. The ginger marinade with garlic, chili, cilantro, and soy sauce makes the chicken tender and flavorful. Fried to a golden crust, it becomes crispy on the outside and juicy on the inside. Served on fresh salad leaves with green onions, red peppers, and lime wedges adds lightness and brightness to the dish. This dish is perfect for an Asian-style dinner – light yet rich in flavor nuances that awaken the appetite and provide pleasure with every bite.
1
In a bowl, mix crushed garlic, grated ginger root, chili, chopped coriander, fish and soy sauce, and 6 tablespoons of vegetable oil. Cut the chicken fillet and place it in the marinade. Mix well, cover with plastic wrap, and refrigerate overnight.
- Garlic: 2 cloves
- Ginger root: 1 piece
- Red chili pepper: 1 piece
- Fresh cilantro (coriander): 1 bunch
- Fish sauce: 2 tablespoons
- Light soy sauce: 3 tablespoons
- Vegetable oil: to taste
- Chicken fillet: 200 g
2
Pour oil two-thirds into a deep pan or wok, place it over medium heat, and heat to 180 degrees.
- Vegetable oil: to taste
3
Remove the chicken from the marinade and shake off the excess. Pour cornmeal onto a plate and coat the chicken so that the flour completely covers the pieces.
- Chicken fillet: 200 g
- Corn flour: 4 tablespoons
4
Place the chicken in oil and fry for 3-4 minutes until cooked and golden brown.
- Chicken fillet: 200 g
5
Place salad leaves in 2 bowls, top with chicken. Drizzle with any salad dressing and garnish with chopped green onions and red pepper. Serve with lime wedges.
- Mixed salad leaves: 50 g
- Chicken fillet: 200 g
- Green onions: 4 stems
- Fresh red pepper: 1 piece
- Lime: 1 piece