A pang of hunger hit while I was knee-deep in my kids’ toys, wondering which to keep and which to donate. I, in my silly attempt to Kondo-ify the mess, needed a quick dinner solution. Sometimes, even decluttering can drive you nuts!
Now, raise your hand if you, too, have those homebody moments when the thought of stepping outside for takeout feels like Everest? But why settle for mediocre delivery when you’ve got an ace up your sleeve? Yep, it’s spicy chicken marinade night! In a New York minute, you can whip up the most crave-worthy, Chinese-inspired stir-fry chicken that makes takeout look like child’s play.
My chaotic toy-toying pushed me into a frenzy, but in came this recipe, riding to the rescue on the back of bold flavor. It would end our hunger pangs without sending me on an unnecessary outing to the nearest takeout joint.
Get ready to channel your inner culinary superhero, because after reading this, you’ll soon be the one tossing together that heavenly stir-fry in your kitchen. Sayonara, takeout menus! A finger-licking homemade marvel awaits.
- Egg – The binding agent that holds everything together and provides structure to the dish.
- Garlic ginger paste – A blend of savory garlic and heat-packed ginger that provides a unique flavor profile.
- Soy sauce – A must-have ingredient in any Asian-inspired dish, it’s the soul of the marinade.
- Chili powder – A touch of heat to give the marinade a kick.
- Cornstarch – It thickens the marinade and provides a coating for the chicken. Additionally, it gives the dish a nice texture.
- Grab a mixing bowl and combine the egg, garlic ginger paste, soy sauce, chili powder, and cornstarch. Mix everything together until there are no more clumps of cornstarch. If you’re having trouble getting rid of the clumps, you can mix the cornstarch with a tiny bit of water before adding it. Just don’t add too much water or the marinade will be too thin.
- Now, take your chicken or protein of choice and immerse it in the marinade, making sure it’s evenly coated. Once that’s done, pour the chicken and marinade into a plastic bag and let it sit in the fridge for at least an hour.
- If you don’t have garlic ginger paste, no worries! Just finely grate ginger and garlic (1 part ginger to 2 parts garlic) and mix them with a little oil. Voila! Fresh garlic ginger paste ready to go.
- When you’re ready to cook, I recommend shallow-frying the chicken for the best results. But feel free to use your preferred cooking method.
- One last thing, this marinade is not only great for chicken, but it’s also delicious with other proteins like tofu, thin cut pork or beef, or even shrimp or prawns! So go ahead and experiment with different meats and let me know what you think.
Serving Suggestions for Spicy Chicken Marinade
Get ready to taste some seriously spicy and delicious chicken! This marinade is perfect for a fun and flavorful meal that’ll spice up your dinner routine. Here are some serving suggestions to get you started:
- Shallow-fry the marinated chicken for a crispy and juicy finish. Serve it with a side of steamed rice and stir-fried veggies for a complete Asian-inspired meal.
- Grill the chicken to perfection on a hot summer day. Serve it with a side of corn on the cob and a fresh green salad for a delicious outdoor feast.
- Mix the marinated chicken with your favorite stir-fry veggies and noodles for a quick and easy one-pan dinner.
- Cut the chicken into bite-sized pieces and skewer them for a fun and tasty appetizer. Serve them with a sweet and tangy dipping sauce for a perfect party snack.
What kind of protein can I use with this marinade?
You can use this marinade with a variety of proteins such as chicken, tofu, thin cut pork or beef, or even shrimp or prawns. It’s a versatile marinade that works well with many different types of meats.
Can I use something other than garlic ginger paste in this recipe?
If you don’t have garlic ginger paste, you can make your own by grating fresh ginger and garlic (1 part ginger to 2 parts garlic), and mixing it with a little oil. you’ve got fresh, flavorful garlic ginger paste ready to go!
What should I do if the cornstarch clumps in the marinade?
If the cornstarch is clumping in your marinade, try mixing it with a tiny bit of water before adding it to the mixture. Not too much, or it’ll make the marinade too thin.
How long should I marinate the chicken for?
You should marinate your chicken for at least one hour before using it. This will allow the flavors to really soak into the meat and make it extra delicious.
Spicy Chicken Marinade
- Mixing Bowl
- Plastic bag
- 2 tablespoons freshly grated ginger
- 4 tablespoons freshly minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- In a mixing bowl, combine the egg, freshly grated ginger, freshly minced garlic, soy sauce, chili powder, cornstarch, brown sugar, rice vinegar, sesame oil, salt, and pepper.
- Whisk the ingredients together until the marinade is well combined and no clumps of cornstarch remain.
- Add your chicken or chosen protein to the marinade, making sure it is evenly coated.
- Transfer the chicken and marinade to a plastic bag and place in the refrigerator.
- Allow the chicken to marinate for at least 1 hour, but preferably 2-3 hours, to allow the flavors to fully penetrate the meat.
- Once ready to cook, remove the chicken from the marinade and discard any remaining marinade.
- Cook the chicken as desired. We recommend grilling or pan-frying for best results.
To prevent the cornstarch from clumping, mix it with a small amount of water before adding it to the marinade.
This marinade can also be used with other proteins such as tofu, thin-cut pork or beef, or shrimp.