honey ginger chicken

Delicious honey ginger chicken made right in your slow cooker!

Honey Ginger Chicken Crock Pot Recipe

(boneless chicken thighs)

ketchup

soy sauce

honey

ginger

basil

garlic (minced)

sesame seeds (for garnish)

green onion (chopped, for garnish)

Place chicken in bottom of slow cooker.

Combine next six ingredients and pour over chicken.

Cook on high for 3-4 hours or low for 5-6 hours.

Pour sauce over chicken to serve and garnish with sesame seeds and green onion.

https://content.jwplatform.com/videos/x2jNkMqD.mp4

This Honey Ginger Chicken is finger licking good.  A favorite at our house, it is so easy to make with your slow cooker!

Honey Garlic Chicken

Sticky, Sweet &amp; Spicy Grilled Ginger Chicken with a flavorful sweet and spicy soy ginger glaze. This Thai chicken marinade is perfect for using chicken thighs, drumsticks or breasts and perfect when you don’t feel like turning on the oven!

Sticky, Sweet &amp; Spicy Grilled Ginger Chicken

Fusia Asian Inspirations Soy Sauce

water

Carlini Toasted Sesame Oil

Simply Nature Organic Wildflower Honey

lime,

garlic, finely minced

Stonemill Crushed Red Pepper Flakes

chicken

To garnish:

Southern Grove Honey Roasted Peanuts

Diced green onion

Diced cilantro

Make the chicken marinade. In a large bowl, whisk together soy sauce, water, oil, honey, brown sugar, lime juice, garlic, ginger and red pepper flakes. Reserve 1/2 cup of marinade and place in a small bowl in the fridge. You’ll use this for glazing the chicken on the grill later.

Marinate the chicken: Pat the drumsticks dry, remove the skin, season them with a pinch of salt, and add them to the large bowl or a shallow dish with the Thai chicken marinade. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 1 hour, or up to 24 hours.

About a half hour before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to 400 degrees F.

Grill the chicken: brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip. Generously brush each drumstick with the reserved marinade a few times, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes or until no pink remains in the center of the chicken.

To serve: Place the chicken on a platter or large plate, then garnish with honey roasted peanuts, diced green onion and cilantro. Serves 4, 2 drumsticks each.

Honey ginger chicken: juicy chunks of chicken thighs cooked in a sticky sweet honey, ginger, and garlic sauce. This is a super fast and easy dinner recipe that can be on your table in around 30 minutes.

Honey Ginger Chicken

cornstarch

soy sauce (divided)

(43 grams) all-purpose flour

salt

extra virgin olive oil

(14 grams) butter

garlic (crushed

red pepper flakes (optional)

white vinegar

Prep and assemble your ingredients so they’re ready to go.

In a small bowl, stir together the cornstarch with 1 tablespoon of the soy sauce. Stir until the cornstarch is completely dissolved and then add the remaining 2 tablespoons of soy sauce. Set aside.

Add chicken to a medium-to-large bowl and sprinkle flour and salt over the top. Toss until the chicken is well-coated.

In a large skillet, heat oil over medium high heat until shimmering. Once hot, add the chicken. Spread the chicken out in a single layer and cook undisturbed for 3 minutes.

Stir the chicken and continue to cook just until the outside of the chicken is no longer pink.

Turn heat down to medium and use a spatula to pull the chicken to one side of the pan. In the empty space, melt butter and add garlic, ginger, and red pepper flakes.

Cook until the garlic is lightly golden and aromatic, about 30 seconds to 1 minute.

Stir the soy sauce mixture in its bowl once or twice to re-mix any cornstarch that has settled at the bottom of the bowl. Add the mixture to the skillet along with the honey and vinegar.

Stir everything together and bring to a simmer. Simmer until the chicken is cooked through and the sauce thickened (when you run a spatula or wooden spoon down the center of the skillet, the sauce should take at least 5 seconds to fill back in), about 6 to 8 minutes.

Taste and add salt if needed. Serve over white rice and enjoy!

I had leftover rotisserie chicken brest from the previous evening dinner and wanted to change it up for tonight. Since it was already cooked, I added to the glaze while it was simmering. 
  Hubby said it was one of the best dinners he's had!  I used powdered ginget. Next time I'll pick up fresh at the store.
 So this is one of the very few recipes I have that gets a star on it in my recipe folder as he rarely makes a comment like this. He's always happy with dinner but o.n occasion I hit a home run with a new recipe. Thanks!

I’ve used this recipe several times and I’m shocked by how many times I’ve forgotten to leave a review! This is by far my favorite honey garlic recipe that I’ve tried! It’s perfect in more ways than one and I was absolutely in love the very first time I made it  Sometimes I even air fry the chicken rather than  pan fry it just to save time. If you haven’t tried it I suggest you do!

This was amazing! 
I doubled the recipe because we are a big family. Used gluten free soy sauce since we have several with Celiac. I didn’t have broccoli, so I used mushrooms and bell peppers. 
Recipe super easy to follow, a cinch to make, and so gorgeous! (Oh yeah- and EXTREMELY DELICIOUS!) I barely had anything left over.
Definitely saving and shared with several family members and friends.
Thank you for this awesome new recipe!

My son picked this recipe out for me to make with some chicken thighs I had thawed out. I made this exactly as written and it was super easy and delicious! I served it with steamed broccoli and even the grandson loved it! It gets 5 stars because it tastes great, was quick, easy, and a well written out recipe. Thank you so much!

Honey ginger chicken is a delicious Asian dish that combines honey with the zesty kick of fresh ginger to make the most scrumptious air fryer chicken thighs recipe. The marinade infuses the chicken thighs with a perfect balance of flavors, resulting in a juicy and aromatic main course.

Honey Ginger Chicken - Easy Air Fryer Chicken Recipe

boneless chicken thighs (optional: skinless boneless)

tbsp sweet dark soy sauce

ginger jullienned

oyster sauce

tbsp sesame oil

Chinese 5 spice powder

Garnish (optional)

Green part of green onion

red chilis for spice

Prep the marinade. Combine honey, sweet dark soy sauce, oyster sauce, sesame oil, Chinese 5 spice powder,  ginger, and the white part of the green onion.

Marinate for 10 minutes or overnight. You can also omit this step and proceed to air frying after mixing.

Air fry at 375 degrees, skin side down for 20 minutes. 

Flip halfway and let the skin get crispy.

Serve with your favorite vegetable side dish and rice. 

This recipe is absolutely amazing! The ginger adds a subtle warmth that's just perfect with the honey.

alll the time i ueed to read smaller articlees that  ass well clear theiir motive, andd hat iss aleo happeing wkth tthis post 
whichh I aam reading now.

Where do I find sweet dark soy sauce? I have found sweet soy sauce but it doesn't appear to be thick.

Hate ginger but its turns out not overpowering the dish, anyway my hubby love it!

Got hooked because of the photos, okay ill give this a try

Crispy, savory chicken in a zesty, sweet and spicy sauce - this Honey Ginger Chicken recipe is like the Honey Chicken you know and love, but more complex in flavor. You can pan-fry, deep-fry, or air-fry the chicken, which is always tender thanks to baking soda. Crunchy bell pepper and onion make it a full-bodied, complete dish.

Honey Ginger Chicken (Crispy, Spicy, Irresistible!)

chicken breast

tbsp garlic

tsp white pepper powder

tsp black pepper powder

tsp sea salt

¼ tsp baking soda

tsp sesame oil

tbsp all-purpose flour

+ 1 tbsp honey ((I use pure wildflower honey))

+ 1 tbsp South Asian-style Chilli Garlic sauce

½ tbsp soy sauce (regular)

tbsp grated ginger

green chili pepper

tsp rice vinegar

neutral oil (such as grapeseed,

onion

green bell pepper

julienned ginger

sesame seeds (optional - for garnish)

Marinate chicken: Rinse the chicken in cold water and drain. Transfer the chicken to a medium bowl and lightly pat it dry. Add the egg white, garlic, soy sauce, white pepper, black pepper, salt, baking soda, and sesame oil and toss to coat the chicken evenly. Cover and allow to marinate for at least 30 minutes, up to 24 hours in the fridge (the longer the better!). When you’re ready to cook, add the cornstarch and all-purpose flour and toss to coat the chicken. It’ll form an uneven, scraggly edged coating.

Preheat oil - See Note 3 for Pan-frying or Air Frying: Heat a large frying pan or heavy-bottomed pot over medium-high heat. Add oil so that it’s at least 1/2”/1.27 cm deep. It should be deep enough so that the batter doesn&#39;t stick to the bottom. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 325-350°F/113-175°C).

Fry chicken: One at a time, lift each chicken piece and gently place it into the hot oil, making sure not to overcrowd the pan. Fry, turning occasionally, until golden and crispy, about 4 minutes.

Remove: Use a slotted spoon or spider strainer to remove from oil and transfer to a paper-towel lined plate or wire cooling rack. Repeat with the remaining chicken. You want to maintain a medium-high temperature. Temp too low = chicken drying out. Temp too high = chicken still raw inside.

Prep Sauce: In a small bowl or measuring cup, whisk together all the ingredients listed under ‘Honey Sauce’.

Reduce Sauce: Pour the sauce into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook, stirring or whisking occasionally, for 5-6 minutes. The sauce will go from thick to thin as it heats up, before becoming thick again. It should develop a honey-like consistency, so that it’s no longer runny and coats the back of a spoon without easily dripping off. Turn off heat and set aside.

Stir-fry: Heat a wok or large nonstick skillet over high heat. Add the oil, onions, bell pepper, and julienned ginger and toss, breaking up the onions. Spread the vegetables evenly in the pan and allow them to cook, undisturbed, for 1-2 minutes, until lightly browned around the edges. Continue to cook for another minute.

Toss: Stir in the reduced sauce, then add the fried chicken. Toss everything together, ensuring the chicken is fully coated with the sauce. Top with sesame seeds, if using. Serve with white jasmine rice or plain basmati rice.

I made this last night for dinner and it was a huge hit with my family! Thanks so much for sharing this recipe. :)
Can’t wait to make it again.

https://content.jwplatform.com/videos/stRR2xIp.mp4

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