Crispy Chicken with Ginger Sauce

Ginger is one of the most popular and appetizing seasonings, and deservedly so. In this light but rich tasting sauce, very much in the Thai style, the distinctive zest of the ginger shines through and enhances the delicate flavour of tender chicken.

This appealing dish makes a lovely opener for any meal or a snack to have with drinks. Breaded, pan-fried and served with this sweet and tangy sauce, the chicken morsels are a special treat.


  • plus 4–5 tablespoons groundnut (peanut) oil
  • 3 tablespoons finely chopped fresh ginger
  • tablespoons lime juice
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 2 tablespoons fish sauce or light soy sauce
  • 240 ml (8 fl oz homemade) chicken stock or store-bought fresh stock
  • 1 tablespoon cornflour mixed with 2 tablespoons water
  • 450 g (1 lb) boneless chicken breasts about, 4 pieces skinned,
  • teaspoons salt
  • teaspoon freshly ground 5 pepper or black pepper plain flour for dusting,
  • 1 egg beaten,
  • 225 g (8 oz) dried breadcrumbs


First make the ginger sauce: heat up a wok or frying pan until it is hot and then add the tablespoons of oil. When the oil is slightly smoking, add the ginger and stir-fry for 2 minutes until it is golden brown. Then add the lime juice, sugar, honey, fish sauce and stock and simmer for 1 minute. Finally drizzle in the cornflour and water mixture, stirring all the while until the sauce has thickened slightly. Remove from the heat and allow to cool. Set aside.

Place each chicken breast between two pieces of clingfilm. With a large wooden mallet or empty bottle, pound the chicken until it is flat and thin, about 5 mm (½ in) thick. Sprinkle the chicken evenly with the salt and pepper, then sprinkle with the flour, shaking off any excess. Now dip the chicken in the beaten egg and finally in the breadcrumbs.

Heat a wok or large frying pan and add 2 tablespoons of the remaining oil. Turn the heat down to moderate and slowly pan-fry the chicken on one side for 5 minutes until it is golden brown, then turn over and brown the other side. Add more oil as necessary.

Remove the chicken, cut it into bite-sized pieces and serve at once with the ginger sauce.