Chicken thighs in ginger marinade
3 servings
60 minutes
Chicken thighs in ginger marinade are an exquisite dish of Chinese cuisine that combines spiciness, tenderness, and a rich aroma of Eastern spices. Ginger adds a slight heat to the meat while garlic deepens the flavor. Soy sauce, rice wine, and mirin create a rich marinade that penetrates the meat, making it incredibly juicy. Chicken pieces coated in potato starch acquire a crispy crust, creating a perfect contrast with the softness inside. Serving with cilantro and a slice of lemon highlights the freshness of the dish. This treat is perfect for family dinners or themed Chinese cuisine evenings, filling the home with aromas from the Far East and awakening a gastronomic journey.
1
Peel the ginger and grate it on a fine grater.
- Ginger root: 50 g
2
Peel the garlic and crush it with the flat side of a knife.
- Garlic: 2 cloves
3
Prepare the marinade: combine grated ginger with garlic, add soy sauce, rice wine, and mirin, and mix everything.
- Ginger root: 50 g
- Garlic: 2 cloves
- Soy sauce: 2 tablespoons
- Rice wine: 1 tablespoon
- Mirin: 2 tablespoons
4
Dip the chicken thighs in the marinade and leave for 30-40 minutes, then pat dry with a paper towel and coat in potato starch, shaking off the excess.
- Boneless chicken thigh fillet: 500 g
- Potato starch: 2 tablespoons
5
Heat the wok, pour in vegetable oil, and fry the chicken pieces until golden brown, about 6-7 minutes on each side. Place on paper towels to remove excess oil.
- Vegetable oil: 3 tablespoons
6
Chop the cilantro finely.
- Cilantro: 1 bunch
7
Cut the lemon into wedges.
- Lemon: 1 piece
8
Serve chicken pieces with a wedge of lemon, sprinkled with cilantro.
- Boneless chicken thigh fillet: 500 g
- Lemon: 1 piece
- Cilantro: 1 bunch
