B2 High-Intermediate 4 Folder Collection
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- Hey, Dudes, I'm Hilah and today on Hilah Cooking,
I'm making ginger fried chicken.
This is my attempt to replicate
something that we had at a restaurant
on our recent vacation in Hawaii
and it was called ginger fried chicken
and I was stupid and I didn't ask them
what else was in it besides ginger,
so I had to make it up.
(energetic music plays)
- I got about a pound of boneless,
skinless chicken breast here.
You can use thighs also, some people might prefer that.
I think that's actually what the restaurant used,
but these were on sale, so I'm using these.
And I've got them cut up into,
I'd say about an inch square chunks here.
And we're gonna add some garlic,
lots of garlic and lots of fresh ginger.
I have not tried this with powdered ground ginger,
I've only used fresh, I would recommend using fresh.
But the cool thing is you don't have to peel it.
You just need to mince up the ginger.
And a little bit of brown sugar and some soy sauce.
And a couple tablespoons of apple cider vinegar.
Rice vinegar works really well, too,
but I kinda like the sweetness and the fruitiness
that apple cider vinegar adds to things.
Just kinda get everything down in there.
And then, you wanna set this aside
to marinate for at least 15 minutes and up to an hour.
Honestly, I just leave it at room temperature,
I don't know if that's FDA approved or whatever,
but I think if it's under an hour, you're fine.
So that'll give you time to make a salad
or get some other vegetables ready to steam to go with it.
And then, this is for our breading mixture.
This is just cornstarch and all-purpose flour
with some salt and pepper.
So just get that stirred together, ok.
All right, 15 minutes later, I'm gonna use
a little slotted spoon to pull the chicken out,
drain off as much of the marinade as you can,
but it's fine if some of the ginger garlic chunks
stick on there, and in fact, I think it's nice.
(happy music plays)
- (Hilah) And then, just coat everything
with your flour mix.
Ok, so once all of the pieces are completely coated,
you just wanna let them sit here in the pan.
I'm gonna spread them out so they're not touching.
And then, just let them sit here for, like, 10 minutes
and that, letting them sit like that
is gonna help the breading not fall off when you fry them.
So it's pretty important.
Heat up about half an inch of oil
in a pot to 350 degrees farenheit
and carefully place some chicken pieces into the oil.
Don't crowd the pan because you'll drop the temperature
too fast and end up with greasy chicken.
Fry on the first side for two to three minutes
or until the bubbles in the oil have subsided a lot
and then turn it and cook another two minutes or so.
Once they're evenly golden brown,
then you can pull them out and set them on a rack to cool
while you cook the next batch.
And there we have it, you can serve this
with limes or lemons or just as is.
This printed recipe and all our recipes
are always available at hilahcooking dot com.
So let's see how this tastes.
Make sure you let it cool for a minute
before you bite into it, fried chicken is hot.
Mmm, crunchy and so juicy and delicious inside
from that awesome marinade.
I hope you try this recipe, if you do, take a picture
and tag me on Instagram or Twitter or Facebook.
I'd love to see what you make.
Don't forget to subscribe and I'll see you next week, bye!
(energetic music plays)
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How to Make Ginger Fried Chicken | Hilah Cooking

4 Folder Collection
林宜悉 published on March 25, 2020
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