Crispy Chicken with Ginger Scallion Sauce

Aromatic ginger scallion oil takes this easy pan-fried chicken with crispy skin to the next level.

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. Both components can be prepared ahead of time, which makes it the perfect weeknight chicken recipe.

Course Condiments & Pickles, Main Course

Cuisine Chinese

Keyword chicken, crispy, easy

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 432kcal

Author Marc Matsumoto

Equipment

Ingredients

for crispy chicken

400 grams boneless skin-on chicken thighs
1 tablespoon Shaoxing wine
¼ teaspoon salt

for ginger scallion sauce

200 grams scallions (finely minced)
30 grams ginger (finely minced)
⅓ cup vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon salt
⅛ teaspoon white pepper (to taste)

Grams + US Cups - US Standard

Instructions

For the 400 grams boneless skin-on chicken thighs, trim off any bits of tough connective tissue or excess fat.
400 grams boneless skin-on chicken thighs
Drizzle 1 tablespoon Shaoxing wine over the chicken, then sprinkle both sides evenly with ¼ teaspoon salt. Let the chicken marinate with the skin side up while you prepare the sauce.
1 tablespoon Shaoxing wine, ¼ teaspoon salt
To make the ginger scallion sauce, add ⅓ cup vegetable oil to a small pot and heat to 380°F (190°C).
⅓ cup vegetable oil
While the oil is heating, mix the minced 200 grams scallions, 30 grams ginger, 2 teaspoons toasted sesame oil, 1 teaspoon salt, and ⅛ teaspoon white pepper to a large heatproof bowl and stir together. Ensure your bowl is on a heat-resistant surface, such as a folded towel or a trivet.
200 grams scallions, 30 grams ginger, 2 teaspoons toasted sesame oil, 1 teaspoon salt, ⅛ teaspoon white pepper
When the oil comes up to temperature, slowly pour it over the ginger scallion mixture. It will bubble up, so adjust your pouring speed, so it doesn't boil over. Stir the sauce together.
To fry the chicken, place it skin side down in a cold non-stick frying pan and turn on the heat to medium-low. Use tongs to press on the chicken to ensure the skin is making even contact with the pan and cook the chicken for 5-6 minutes on this side or until the skin is golden brown.
Flip the chicken over and fry for another 2-3 minutes, pressing on the thick parts of the chicken to ensure it cooks through evenly.
Flip the chicken one last time and continue pressing on it to ensure it's fully cooked (it should read 160°F or 71°C on an instant-read thermometer).
Transfer the chicken to a cutting board and rest for about 10 minutes. Slice the chicken and serve topped with a generous amount of ginger scallion sauce.

Video

Notes

This recipe makes enough ginger scallion sauce for double this amount of chicken, so you can store the leftover sauce in the fridge for up to 2 weeks.

Nutrition