20 minutes Ginger Glazed Chicken
20 minutes GINGER GLAZED CHICKEN ✨ is a easy Chinese recipe that serves 2. 350 calories per serving. Recipe by TIFFYCOOKS on YouTube.
Prep: 8 min | Cook: 18 min | Total: 36 min
Cost: $4.95 total, $2.47 per serving
Ingredients
- 500 g Chicken Thighs (boneless, skinless, cut into 2 large pieces)
- 2 tbsp Cornstarch (for light coating)
- 1 tsp Salt (regular table salt)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Vegetable Oil (high smoke‑point oil for pan‑frying)
- 3 tbsp Soy Sauce (light soy sauce)
- 2 tbsp Honey (liquid honey)
- 1 tbsp Fresh Ginger (grated)
- 2 cloves Garlic (minced)
Instructions
Season and coat chicken
Pat the chicken pieces dry, sprinkle both sides with salt and pepper, then toss lightly in cornstarch until evenly coated.
Time: PT5M
First pan‑fry chicken
Heat the skillet over medium‑high heat, add vegetable oil, and when shimmering place the chicken. Fry 6 minutes on each side until golden, then remove and set aside.
Time: PT12M
Temperature: Medium‑High heat
Prepare ginger glaze
In the same skillet, add soy sauce, honey, grated ginger, and minced garlic. Stir and simmer for about 30 seconds until fragrant.
Time: PT1M
Temperature: Medium
Finish chicken in glaze
Return the chicken to the skillet, turning every 1‑2 minutes for another 1‑2 minutes per side, allowing the glaze to coat and thicken around the pieces.
Time: PT4M
Temperature: Medium‑High
Plate and serve
Transfer the glazed chicken to a serving plate and enjoy immediately, optionally over steamed rice or noodles.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 20g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Gluten‑Free if using tamari, Dairy‑Free, Nut‑Free
Allergens: Soy, Honey
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast
- Instead of Cornstarch: All-Purpose Flour
- Instead of Vegetable Oil: Canola Oil
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Honey: Maple Syrup
- Instead of Fresh Ginger: Ground Ginger (¼ tsp)
- Instead of Garlic: Garlic Powder (¼ tsp)
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Skillet
- Tongs (optional)
Critical Steps — Do Not Skip
- Coating chicken with cornstarch for a light crisp
- Pan‑frying chicken without overcooking
- Simmering the ginger glaze only 30 seconds
- Ensuring the glaze adheres and thickens around the chicken
Chef Tips from the Video
- Use a hot skillet so the cornstarch coating crisps quickly
- Grate fresh ginger right before cooking for maximum aroma
- Finish with a quick toss to give the chicken a glossy shine
Troubleshooting
Chicken turns out dry
Do not overcook; keep the first fry to 6 minutes per side and the final glaze fry only 1‑2 minutes per side. Let the chicken rest briefly before slicing.
Glaze becomes too thick or clumps
Add a splash of water or extra soy sauce while whisking to thin the glaze, and keep stirring continuously during the short simmer.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended; texture may become soggy
Room temperature: Can sit at room temperature for up to 2 hours
Make-Ahead Tips
- Mix the soy‑honey‑ginger sauce up to 30 minutes ahead and refrigerate
- Season and coat the chicken in advance, then keep covered in the fridge
Frequently Asked Questions
What is the cultural significance and history of ginger glazed chicken in Chinese cuisine?
Ginger glazed chicken is a classic home‑cooked dish in many Chinese families, showcasing the balance of sweet, salty, and aromatic flavors that define everyday Chinese cooking. The use of ginger and honey reflects centuries‑old techniques of combining warming spices with natural sweeteners for both taste and health benefits.
What are traditional regional variations of ginger glazed chicken in China?
In Cantonese cooking, the glaze may include Shaoxing wine and a touch of oyster sauce for depth, while Sichuan versions often add a hint of chili oil for heat. Some northern recipes swap honey for maltose, giving a thicker, stickier coating.
How is ginger glazed chicken traditionally served in Chinese households?
It is typically served hot, sliced or whole, alongside steamed white rice or fried noodles. A side of stir‑fried greens such as bok choy balances the sweet glaze, and the dish is often enjoyed as part of a family‑style meal.
On what occasions is ginger glazed chicken commonly prepared in Chinese culture?
Because it is quick yet flavorful, ginger glazed chicken is popular for weekday family dinners, but it also appears at small celebrations like birthdays or Lunar New Year gatherings where a sweet‑savory protein is appreciated.
What other Chinese dishes pair well with ginger glazed chicken?
Pair it with simple stir‑fried vegetables (e.g., broccoli or snow peas), a light soup such as egg drop soup, and a staple like jasmine rice. A cold cucumber salad dressed with rice vinegar adds a refreshing contrast.
What makes ginger glazed chicken special or unique in Chinese cuisine?
The dish highlights the Chinese culinary principle of layering flavors—salty soy, sweet honey, and pungent ginger—while using a minimal cooking time to keep the chicken juicy. The thin cornstarch coating creates a delicate crisp without the heaviness of batter.
What are the most common mistakes to avoid when making ginger glazed chicken?
Common errors include over‑coating the chicken with cornstarch, which can become gummy, and overcooking the glaze, which turns bitter. Also, frying the chicken too long will dry it out; remember the final glaze fry is only 1‑2 minutes per side.
Why does this ginger glazed chicken recipe use a thin cornstarch coating instead of flour?
Cornstarch creates a light, crisp texture that lets the glaze cling without a heavy crust. Flour would absorb more oil and produce a denser coating, masking the delicate ginger‑honey flavor.
How do I know when the ginger glaze is done and properly coats the chicken?
The glaze is ready when it thickens slightly after the 30‑second simmer and becomes glossy. When you return the chicken to the pan, it should sizzle and the sauce should cling, forming a shiny coat that doesn’t pool.
What does the YouTube channel TIFFYCOOKS specialize in?
The YouTube channel TIFFYCOOKS focuses on fast, approachable Asian‑inspired home cooking, delivering step‑by‑step videos that emphasize simple techniques, minimal ingredients, and flavorful results for everyday cooks.
How does the YouTube channel TIFFYCOOKS's approach to quick Asian recipes differ from other cooking channels?
TIFFYCOOKS prioritizes ultra‑quick prep times (often under 20 minutes) and uses everyday pantry staples, whereas many other channels may rely on more elaborate preparations or specialty ingredients. The host also explains the cultural background of each dish, adding educational value.
Last updated: September 6, 2026
