Scallion chicken
Learn how to make the irresistible scallion chicken recipe with juicy chicken and crispy skin, topped with homemade ginger scallion sauce.
Servings: 4 servings
Ingredients
For the scallion ginger sauce (makes 1 cup):
- 6 bulb scallion diced, a little over 2 cups diced scallion
- 1 oz ginger root grated, about 1.5 tbsp grated ginger
- 2 tbsp toasted sesame oil
- 1 tsp coarse sea salt or to taste
- ½ tsp ground white pepper
- ½ tsp Sichuan peppercorn powder optional
- ½ cup avocado oil or any neutral-flavored oil
For the chicken:
- 1.5 lb chicken thighs skin-on and boneless, see notes 4 pieces
- 1 tsp Coarse sea salt divided about ¼ tsp per thigh
- Sprinkle Ground black pepper
- Sprinkle Garlic powder
Instructions
Ginger scallion sauce:
- Place diced scallions and grated ginger in a heatproof bowl with sesame oil, salt, white pepper, and optional Sichuan peppercorn powder. Heat avocado oil in a small pan over medium-low heat for 7–8 minutes until shimmering. Carefully pour the hot oil over the aromatics, let it sizzle, and stir to combine. Set it aside to let cool.
- For more information, please see the Ginger scallion sauce recipe.
Season the chicken:
- Pat the chicken dry and season with salt, pepper, and garlic powder on both sides.
Crisp up the chicken:
- Air fry: Place the chicken skin side down in the air fryer basket. Air fry at 400°F (204 °C) for 10 minutes. Flip the chicken (with skin side up) and air fry for 10 more minutes.
- Grill: Grease and preheat the grill to medium heat, 375°F (191°C). Grill the chicken for 5-7 minutes per side, or until the chicken is cooked through (an inserted thermometer should read 175°F| 79.4 °C.)
- Stovetop: In a well-heated cast iron, pan fry the chicken skin side down for 5-6 minutes. Cook the flip side for 4 minutes. Use a splatter guard.
- Bake: Brush the wire rack with little oil. Bake at 425°F (218°C), skin side up with a wire rack under, for 20 minutes. Then, set the oven on high-broil for 3 minutes to give it a nice golden color.
Serve:
- While the chicken is still hot and crisp, slice it and transfer to a serving plate. Add a few tablespoons of Ginger scallion sauce over and serve the extra sauce on the side. Serve hot.
Notes
- How-to debone chicken thighs:
- With one hand holding the knife and the other hand holding the bone, carefully make a small incision cut along the chicken thigh bone.
- Slowly and carefully cut along the bone to separate the leg bone and the meat. Pull the bone in upward and frontward directions a few times to help separate the meat and the bone.
- Run the tip of your fingers through the chicken to make sure there are no bones left behind.
- Do a few shallow cuts on the meaty side to break the tendons so that the chicken stays flat in heat.
- Scallion sauce storage: You are likely to have extra leftover sauce. Once the sauce has cooled to room temperature, transfer it to an airtight glass container. Store in the fridge for up to 1 month, but for the freshest flavor, use it within the first 2 weeks.
- Alternative Chicken Cuts & Cooking Times
If boneless, skin-on chicken thighs are unavailable, try these options:- Bone-in Chicken Thighs
- Baking: 425°F (218°C) for 35-40 minutes, skin side up.
- Air Frying: 400°F (204°C) for 18-20 minutes per side. - Drumsticks
- Baking: 425°F (218°C) for 35-45 minutes, turning halfway.
- Air Frying: 400°F (204°C) for 20-25 minutes, flipping halfway. - Chicken Leg Quarters
- Baking: 425°F (218°C) for 40-50 minutes, skin side up.
- Air Frying: 400°F (204°C) for 22-25 minutes per side.
- Bone-in Chicken Thighs
- All cuts are ready when the internal temperature reaches 175°F (79.4°C) at the thickest part.
Nutrition
Serving: 1piece | Calories: 631kcal | Carbohydrates: 2g | Protein: 24g | Fat: 58g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1275mg | Potassium: 338mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg