5.0 from 9 votes
Crispy Chicken with Ginger Scallion Sauce
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 849 kcal
Course:
Main Course , Condiments
Cuisine:
Chinese
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)
Instructions
- For the 400 grams boneless skin-on chicken thighs, trim off any bits of tough connective tissue or excess fat.
- 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.
- To make the ginger scallion sauce, add ⅓ cup vegetable oil to a small pot and heat to 380°F (190°C).
- 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.
- 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.
Cup of Yum
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 Information
Calories
849kcal
(42%)
Carbohydrates
11g
(4%)
Protein
35g
(70%)
Fat
74g
(114%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
30g
Monounsaturated Fat
24g
Trans Fat
0.4g
Cholesterol
196mg
(65%)
Sodium
1626mg
(68%)
Potassium
751mg
(21%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1153IU
(23%)
Vitamin C
20mg
(22%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 849
% Daily Value*
| Calories | 849kcal | 42% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 74g | 114% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 30g | 176% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 196mg | 65% |
| Sodium | 1626mg | 68% |
| Potassium | 751mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.