Caramelized Ginger Chicken

Prep Time
Cook Time
1d 7h 9m
Ready In

Recipe: #34364

February 22, 2020

"This recipe came from the A.B.C. A friend made it many years ago and told me how good it was. I have had the recipe for a while, and intend on making this soon."

Original is 4 servings


  • Serving Size: 1 (236.9 g)
  • Calories 328.9
  • Total Fat - 13.4 g
  • Saturated Fat - 5 g
  • Cholesterol - 321.7 mg
  • Sodium - 981 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 11.6 g
  • Protein - 36.4 g
  • Calcium - 27.4 mg
  • Iron - 5.3 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix the finely garlic, chilli, crystallised ginger, dark brown sugar and shallot together. A blender or processor can be used also but do not over process.

Step 2

Rub the mix into the whole chicken pieces then place in a glass or plastic bowl and leave covered in the refrigerator to marinate for 30 minutes to one hour. (NOTE: Use a non reactive bowl for this process).

Step 3

Keeping the marinade for later ~ Remove the chicken pieces out of the marinade & smear a large frying pan with oil.

Step 4

Heat the frying pan until hot and place chicken pieces skin side down.

Step 5

Fry the chicken ~ hot and quick until browned well.

Step 6

Turn the chicken pieces over and brown the other side & remove chicken pieces from pan

Step 7

Using the same frying pan ~ On a medium heat, add the honey, stir through, and then add the chicken stock and the leftover marinade from the bowl & bring to a simmer.

Step 8

Return the chicken and gently simmer until cooked through — this should only take about 15 minutes.

Step 9

Leave and low simmer any leftover liquid in frying pan reduce & thicken for a sauce, although reducing may not be necessary. This will not take long, so watch the sauce.

Step 10

Serve chicken on a bed of rice with any of the frying pan liquid, reduced if necessary, as the sauce.


No special items needed.

1 Reviews


Yummy flavored chicken, Tisme. Followed as directed, except used boneless, skinless breasts and cooked until it registered done. Also, because my crystallized ginger seemed to have performed a disappearing act from my pantry substituted with fresh ginger. The chicken came out so nice and tender. Bookmarking for later dinner plans and will try sauteing the solids from the marinade to see what happens out of curiosity. Thank you, Tis, for sharing. Made it for Pick Me tag game.


review by:
(5 Aug 2021)

You'll Also Love