Aromatic Ginseng Soy Sauce Chicken: A Unique Chicken Recipe with a Distinct Flavor
Healthy and Delicious! How to Make Aromatic Ginseng Soy Sauce Chicken
Tired of ordinary fried chicken? Introducing a special soy sauce chicken recipe that harmoniously blends the subtle aroma and deep flavor of ginseng. This unique dish was born from a desire to enjoy ginseng in a delicious way, combined with my favorite fried chicken. The result is chicken that’s crispy on the outside and tender on the inside, elevated by a sweet and savory soy sauce glaze and the fragrant essence of ginseng. It’s a flavor that everyone, young and old, will love! Perfect for special occasions or when you’re craving something different from your usual chicken.
Chicken Ingredients- 1 whole broiler chicken, cut for stir-frying (approx. 1kg)
- 300g fried chicken powder
- 350ml milk
- 150ml water
- Cooking oil (for frying)
- Pinch of salt
- Pinch of black pepper
Ginseng & Sauce Ingredients- 2 fresh ginseng roots
- 6 Tbsp soy sauce
- 5 Tbsp honey
- 1 Tbsp mirin (rice wine)
- 1/4 onion
- 3 cloves garlic
- 1 chili pepper (e.g., Cheongyang pepper for spice)
- 2 fresh ginseng roots
- 6 Tbsp soy sauce
- 5 Tbsp honey
- 1 Tbsp mirin (rice wine)
- 1/4 onion
- 3 cloves garlic
- 1 chili pepper (e.g., Cheongyang pepper for spice)
Cooking Instructions
Step 1
Begin by thoroughly preparing all your ingredients. Fresh ginseng is key to this dish, so select good quality roots!
Step 2
To remove any gamey smell and tenderize the chicken, soak the prepared chicken pieces in 350ml of milk for about 30 minutes. This step is crucial for achieving a tender texture.
Step 3
Prepare the vegetables and ginseng for the sauce. Finely mince the garlic and chop the onion into similar-sized pieces. Slice the chili pepper into thin rings. Slice the main body of the ginseng roots thinly (like coins), and set aside the ginseng ‘legs’ or smaller branches separately.
Step 4
To mellow the strong aroma of ginseng, rinse the separated ginseng ‘legs’ thoroughly and soak them in milk for about 30 minutes as well. (This step is optional, but recommended if you’re sensitive to ginseng’s potent scent.)
Step 5
After rinsing the ginseng ‘legs’ that were soaked in milk, combine 2/3 of the prepared ginseng (main body slices) with 1 tablespoon of honey and let it marinate. These ginseng slices will be added to the chicken later.
Step 6
The remaining 1/3 of the ginseng (the thinly sliced body pieces) will be fried to a crisp to be used as a garnish on the chicken. Fry them in cooking oil heated to about 170°C until golden brown and crisp.
Step 7
Once fried, drain the ginseng thoroughly on paper towels or a sieve to remove excess oil. This will create delightful crispy ginseng garnishes.
Step 8
Rinse the milk-soaked chicken pieces under running water to remove the milk. Pat them dry and then make several shallow cuts into the chicken meat; these cuts will help the seasoning penetrate better. Season generously with salt and pepper, then let it marinate for another 30 minutes to allow the flavors to meld.
Step 9
While the chicken is marinating, prepare the batter for frying. In a bowl, mix 150ml of water with 150g of fried chicken powder until smooth and free of lumps. Aim for a consistency that’s neither too thin nor too thick.
Step 10
Add the marinated chicken pieces to the prepared batter and coat them evenly. Ensure each piece is well-covered with the batter.
Step 11
Now it’s time to coat the chicken with the dry flour mixture. Place the remaining 150g of fried chicken powder in a plastic bag. Add the battered chicken pieces and seal the bag tightly. Shake the bag vigorously until the chicken is evenly coated with the powder. This method ensures a light, crispy coating.
Step 12
Heat the cooking oil to 170-180°C (338-356°F). Carefully place the flour-coated chicken pieces into the hot oil and fry for about 8 minutes. Remove the chicken from the oil and drain on a sieve. For extra crispiness, fry the chicken a second time for about 2 minutes. Double-frying results in exceptionally crunchy chicken.
Step 13
Make the sauce: Heat 2 tablespoons of cooking oil in a pan. Sauté the minced garlic and chopped onion until fragrant and the onion becomes translucent. Add the soy sauce, honey, mirin, water, and the honey-marinated ginseng slices. Stir in half of the sliced chili pepper (adjust to your spice preference) and simmer for about 2 minutes until the sauce thickens slightly. Add the fried chicken to the pan and toss well to coat it evenly with the sauce.
Step 14
Arrange the finished Ginseng Soy Sauce Chicken on a serving plate. Garnish with the crispy fried ginseng pieces and the sliced chili peppers. Your aromatic and visually appealing Ginseng Soy Sauce Chicken is ready to be enjoyed!
