Last day of March and what better way to end it than with guess what, chicken! It feels like March has been chicken month, that should be a thing honestly. I enjoyed cooking chicken wings for the first time which was fun. As we say goodbye to the month of March, I have something that I can say I have achieved. Nairobi Kitchen's Youtube channel went live! 🤗🤗🤗 (does happy dance)... It is something that I have always wanted to do which I kept postponing because of not having this and that... which I still don't have anyway, but I decided it is never going to be perfect. Waiting for things to align will be a regret I do not want to have. So I went for it, so today I have 048 subscribers and who knows next time I'll be writting about 480K subscribers 😍! The reception I have received has been awesome and I'm very grateful for that. Still doing the shooting and editing on my own, and I'm still learning so it really is fun. I cannot believe it is the end of March already, we are heading to almost half the year! All I can say is that I love sharing my recipes with you and look foward to more deliciousness! Happy New Month tomorrow!
INGREDIENTS1 Whole Chicken
3 Tablespoon Ginger
3 Tablespoon Garlic
I Cup Onions
1 Cup Carrots thinly sliced
1 Bunch Cilantro
Pinch Salt
1 Teaspoon Paprika
1 Teaspoon Black Pepper
3 Tablespoon Vegetable Oil
METHOD
Chop chicken into the various pieces
Add vegetable oil in pan. Add the chicken pieces. Cover the pan and let the chicken fry
After a few minutes, turn the chicken, cover again and let chicken fry
Keep tossing occassionally on medium heat until the chicken is cooked
Add minced ginger garlic paste, fry until fragrant
Add chopped onions and fry until softened
Add salt, paprika and black pepper, stir to mix
Add in the julienned carrots and stir fry a few minutes
Take off the heat and sprinkle over chopped cilantro before serving
GARLIC GINGER WHOLE FRIED CHICKEN
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 4 Servings
Ingredients
- 1 Whole Chicken
- 3 Tablespoons Ginger
- 3 Tablespoons Garlic
- 1 Cup Onions
- 1 Cup Carrots
- 1 Bunch Cilantro
- 1 Teaspoon Paprika
- 1 Teaspoon Black Pepper
- 3 Tablespoons Vegetable Oil
- Chop chicken into the various pieces. Add vegetable oil in pan. Add the chicken pieces. Cover the pan and let the chicken fry. After a few minutes, turn the chicken, cover again and let chicken fry
- Keep tossing occasionally on medium heat until the chicken is cooked. Add minced ginger garlic paste, fry until fragrant
- Add chopped onions and fry until softened. Add salt, paprika and black pepper, stir to mix. Add in the julienned carrots and stir fry a few minutes
- Take off the heat and sprinkle over chopped cilantro before serving
Garlic Ginger Whole Fried Chicken – FAQs
1. What is garlic ginger whole fried chicken?
It’s a whole chicken marinated with a bold blend of garlic, ginger, spices, and seasonings, then deep-fried until crispy on the outside and juicy inside.
2. Do I need to marinate the chicken?
Yes, marinating (ideally overnight) allows the garlic, ginger, and spices to deeply flavor the meat and helps tenderize it.
3. Can I shallow fry instead of deep frying?
For even crispiness, deep frying is best. However, you can shallow fry pieces or roast the whole chicken as a healthier alternative.
4. How do I ensure the chicken cooks evenly?
Spatchcock (butterfly) the chicken or fry it at a consistent medium heat. Use a meat thermometer — internal temperature should reach 165°F (75°C).
5. What kind of oil should I use?
Use oils with high smoke points like vegetable, sunflower, or peanut oil.
Nutrition Card – Approx. per 150g serving
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–400 kcal | — | Varies by cut and frying method |
| Protein | 25–30 g | 50–60% | From chicken |
| Carbohydrates | 2–4 g | 1–2% | Minimal, from marinade ingredients |
| Sugars | 0–1 g | — | Low |
| Fat | 20–28 g | 30–43% | Depends on skin and oil absorption |
| Sodium | Moderate–High | Depends on seasoning | |
| Iron | Good source | ~10–15% | From chicken meat |
Dietary Compatibility & Tips
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Gluten-Free | ✅ Yes | If flour coating is omitted or GF flour used |
| Dairy-Free | ✅ Yes | No dairy required in marinade |
| Nut-Free | ✅ Yes | No nuts involved |
| Low-Carb/Keto | ✅ Yes | Skip flour or breading if needed |
| Halal/Paleo | ✅ If applicable | Ensure chicken is halal or clean sourced |
Serving Suggestions:
Serve hot with kachumbari, coconut rice, or a simple side of sautéed greens. Add a dipping sauce like garlic chili or lemon herb mayo for extra flavor.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
If you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
0 Comments