Recipe courtesy of Tom Wong
Save Recipe Print



Peel ginger. Slice against the grain of the root to prevent chips from being stringy. When slicing, slice pieces as thinly as possible. If young ginger is not available, use of common ginger can be substituted. In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water. This will remove sharpness, so that it won't be overpowering. Heat a saute pan with olive oil. Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil. Turn chips for even cooking. When golden brown, remove. Store on a towel-lined plate to absorb any excess oil. Use as desired.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.


Ginger Dark Chocolate Chip

Lemon Curd and Stem Ginger White Chocolate Chip Cookies

Recipe courtesy of Ching-He Huang

Browse Reviews By Keyword

          Latest Stories