This golden brown pan-fried chicken steak with crispy skin is topped with an addictive sauce made from fragrant ginger, sweet scallions, and nutty sesame oil.
For crispy chicken - 400 grams boneless skin-on chicken thighs - 1 tablespoon Shaoxing wine - 1/4 teaspoon salt For ginger scallion sauce - 200 grams scallions (minced) - 30 grams ginger (minced) 1/3 cup vegetable oil - 2 teaspoons toasted sesame oil - 1 teaspoon salt - 1/8 teaspoon white pepper
Trim any gristle or tough connective tissue from the chicken. If there's any excessive fat you can trim that too, but don't overdo it as the fat keeps the chicken moist.
Coat both sides of the chicken with Shaoxing wine and salt and let it marinate skin-side up while you prepare the scallion oil.
Start heating the vegetable oil. Add the minced ginger, scalllions, salt, toasted sesame oil and white pepper to a heatproof bowl and stir.
Once the oil reaches 380°F (190°C), carefully pour it over the ginger scallion mixture and stir to combine.
Add the chicken skin-side down to a cold pan over medium-low heat. Brown the skin while using tongs to press any high spots so the skin makes even contact with the pan.
Once skin side is golden brown and the chicken is cooked half way through, flip it over. Continue pressing on the chicken to ensure it cooks through evenly.
When the chicken is almost fully cooked flip it over one more time to crisp the skin.
Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice up the chicken and serve it topped with the ginger scallion sauce.