Kitchen notes · a little help before you start
Crispy Chicken with Ginger Scallion Sauce
Crispy Chicken with Ginger Scallion Sauce is made with skin-on chicken thighs, scallions, and ginger.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 3
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Chinese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Allow for marinating
Check the marinating step before planning the cooking.
2. Include the rest
Leave time for the resting step before continuing.
3. Remember the turn or stir
Turn or stir the food at the point specified in the method.
Get to know the ingredients
boneless skin-on chicken thighs
In the method: For the 400 grams boneless skin-on chicken thighs, trim off any bits of tough connective tissue or excess fat.
Shaoxing wine
In the method: Drizzle 1 tablespoon Shaoxing wine over the chicken, then sprinkle both sides evenly with 1/4 teaspoon salt.
scallions (finely minced)
In the method: While the oil is heating, mix the minced 200 grams scallions, 30 grams ginger, 2 teaspoons toasted sesame oil, 1 teaspoon salt, and 1/8 teaspoon white pepper to a large heatproof bowl and stir…
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 400 grams boneless skin-on chicken thighsIngredient note
Source: 1 tablespoon Shaoxing wineIngredient note
Source: 1/4 teaspoon salt; Source: 1 teaspoon saltIngredient note
Source: 200 grams scallions (finely minced)Ingredient note
Source: 30 grams ginger (finely minced)Ingredient note
Source: 1/3 cup vegetable oilIngredient note
Source: 2 teaspoons toasted sesame oilIngredient note
Source: 1/8 teaspoon white pepper (to taste)
How to make it
0 of 9 steps completeMake room for Crispy Chicken with Ginger Scallion Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Slice the chicken and serve topped with a generous amount of ginger scallion sauce.
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: For the 400 grams boneless skin-on chicken thighs, trim off any bits of tough connective tissue or excess fat.
Which preparation step should I plan for?
Check the marinating step before planning the cooking.
What check should I look for as it cooks?
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).
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Additional recipe 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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
