Chicken with Onion and Ginger Sauce

Rate this recipe

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

Ken Hom's Quick Wok

Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

Chicken fried in a crispy batter is always a great favourite. It is even tastier with this mouth-watering spring onion and ginger sauce that is easy to make. The marinating can be done a few hours in advance, as can the preparation of the sauce and the batter. If preparing ahead, keep refrigerated for up to 4 hours.


  • 450g (1 lb) boneless, skinless chicken thighs
  • 450ml (14 fl oz) groundnut (peanut) oil


  • salt and freshly ground black pepper, to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing rice wine or dry sherry
  • 1 teaspoon cornflour


  • 4 tablespoons finely chopped spring onions, white part only
  • 2 teaspoons finely chopped fresh ginger
  • salt, to taste
  • 2 tablespoons groundnut (peanut) oil


  • 50g (2 oz) cornflour
  • 25g (1 oz) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • salt and freshly ground black pepper, to taste
  • 1 teaspoon groundnut (peanut) oil
  • 85 ml (3 fl oz) water


  1. Cut the chicken into 2.5cm (1 in) pieces. In a medium-sized bowl, combine the marinade ingredients. Add the chicken, mix well to ensure that the pieces are evenly coated and marinate for 30 Minutes in the refrigerator. Drain, discarding the marinade. Set aside.
  2. While the chicken is marinating, make the sauce. In a small bowl, combine the spring onions, ginger and salt, and mix well.
  3. Next, make the batter. In a medium-sized bowl, combine the batter ingredients with a whisk and beat until smooth. Stir in the chicken to coat thoroughly. Remove the pieces with a slotted spoon.
  4. Heat a wok over high heat until it is hot, then add the 2 tablespoons of groundnut oil for the sauce. When it is very hot and slightly smoking, pour into the bowl with the sauce ingredients and mix well.
  5. Reheat the wok over high heat until it is hot and then swirl in the 450 ml(14 fl oz) of groundnut oil. When it is very hot and slightly smoking, turn the heat down. Deep-fry the chicken pieces in several batches until golden brown. When cooked, drain each batch on a tray lined with kitchen paper.
  6. When all the chicken pieces have been deep-fried, turn onto a warm platter, garnish with a few sliced spring onions if you like and serve with the sauce.

Part of