Go Back
–+ servings
Topped with a crisp flavorful scallion this crispy pan-fried chicken is easy and delicious!
Print

Crispy Chicken and Scallion Salad

With a fresh mound of tamed onions and seri atop tender pieces of crisp-skinned chicken, this simple meal strikes the perfect balance between effort and taste.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 small servings
Calories 293kcal

Ingredients

  • 2 teaspoons baking soda.
  • 60 grams scallions white part only
  • 10 grams seri *see headnotes for substitutes
  • 1 tablespoon soy sauce
  • ½ tablespoon rice vinegar
  • ½ teaspoon evaporated cane sugar
  • 250 grams boneless skin-on chicken thighs
  • Salt to taste
  • Black pepper to taste

Instructions

  • Dissolve 2 teaspoons baking soda in 4 cups of water, and stir to dissolve.
  • Cut the scallions into 2-inch lengths.
  • Cut a slit halfway through the scallions lengthwise to their core.
    Slice the scallion lengthwise to the core.
  • Unfurl the scallion, spreading it out flat. If the scallion has a solid core, remove it and use it for something else. 
    Lay the scallion flat.
  • Slice the scallion into very thin ribbons lengthwise (with the grain). Drop the scallions in the baking soda water and let it tame for at least 15 minutes.
    Slice the scallion lengthwise into thin ribbons.
  • For the seri, use just the leaves and tender stems.
  • When the scallions are no longer overwhelmingly pungent, drain them and wash them thoroughly with cold water. Spin the scallions and seri in a salad spinner to dry.
    Spin the scallions and seri in a salad spinner to remove any excess water.
  • Make the dressing by whisking together the soy sauce, rice vinegar, and sugar and set aside. 
    Make the dressing for the scallion and seri salad.
  • For the chicken, salt, and pepper both sides to taste. 
    Season the chicken thighs with salt and pepper.
  • Put the chicken skin-side down in a non-stick pan and then set a heavy pan on top of the chicken to press it down. Turn the heat on to medium-low and fry until the skin-side is well browned and crisp (7-10 minutes). 
    Pan-fry the chicken, skin-side down until the skin is very crisp and browneed.
  • Remove the weight and flip the chicken over, frying the second side until the chicken is just cooked through. Transfer the chicken to a cutting board and let it rest. 
    When the skin-side of the chicken has browned, flip it over and cook the chicken through.
  • Toss the scallions and seri with the dressing. 
    Toss the scallion and seri salad with the dressing.
  • Slice the chicken and plate, topping with the scallion and seri salad. 

Nutrition

Calories: 293kcal | Carbohydrates: 4g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 1700mg | Potassium: 358mg | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 7.8mg | Calcium: 38mg | Iron: 1.5mg