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    You are in: Home / Recipes / Honey-Ginger Chicken Recipe
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    Honey-Ginger Chicken

    Honey-Ginger Chicken. Photo by ChillinNGrillin

    1/2 Photos of Honey-Ginger Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    AJsMOM's Note:

    This is different from any other honey-ginger chicken recipe I have seen on here. It has 1/3 cup hot sauce in it...so it has a little KICK! The sweet and the hot work fabulously together and always impress company! This is a favorite of mine ever since my late aunt first cooked it for me 15 years ago. Brown or white rice works well on the side...you need something to help soak up all the yummy sauce!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
    2. 2
      Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
    3. 3
      Add chicken to hot pan, skin side down. Bake for 30 minutes.
    4. 4
      Turn pieces over and bake an additional 15 minutes.
    5. 5
      Whisk together honey, hot sauce, soy sauce.
    6. 6
      Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
    7. 7
      Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).

    Ratings & Reviews:

    • on November 06, 2013

      55

      Great, flavorful recipe! I made a few changes, due to preferences. First, I only used butter in the pan & increased it to 4 Tbs. I also added 1/4 tsp basil, 1/4 tsp garlic powder, and 1/4 tsp paprika to the dredge. I used chicken breast (about 2lbs) and cut it up into bite size pieces. Due to the amount of chicken, I cooked on one side for 20 minutes, then turned over the pieces to cook an additional 12 minutes. Two out of three people here don't like spicy foods (including myself), so I omitted the hot sauce. I also replaced the soy sauce with Worcestershire sauce, and increased the honey to 1/2 cup. I baked it the same 15 minutes after adding the honey sauce. Served hot with rice & broccoli. It was great!<br/>Although the chicken wasn't salty, I felt like I could've cut the salt down from 3/4 tsp to 1/2 tsp without losing flavor. This was probably because I used less meat. Still, this recipe is a winner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2013

      55

      Great recipe! So flavorful! I used 5 lbs. of thighs and experimented by use some with skin and some skinless. I only used 1 T. each of butter and Crisco, doubled the dredge and made the sauce as instructed. There was enough sauce for all 5 lbs. The cooking time was perfect and they looked and tasted perfect. DH ate the skin-on and I went skinless and be both thought they were fantastic. Thanks for sharing this keeper recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2013

      55

      I thought this was excellent. using ground ginger was great also. I did not use hot pepper sauce. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Honey-Ginger Chicken

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 635.2
     
    Calories from Fat 282
    44%
    Total Fat 31.4 g
    48%
    Saturated Fat 10.8 g
    54%
    Cholesterol 228.6 mg
    76%
    Sodium 1772.6 mg
    73%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 15.9 g
    63%
    Protein 63.9 g
    127%

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