Crispy Scallion Chicken with Savory Scallion Sauce

Name: Crispy Scallion Chicken with Savory Scallion Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 bone-in, skin-on chicken thighs; Salt and pepper (to taste); 3 tbsp cornstarch; 2 tsp avocado oil (or any neutral flavored oil); 4 green onions (chopped with white and green parts separated); 4 garlic cloves (minced); 2 tbsp tamari sauce (or soy sauce); 1½ tbsp oyster sauce; 1 tbsp sesame oil; 1 tsp sugar

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A bowl of crispy scallion chicken with a fork in it. — *Photo: Loren Runion*

Why You’ll Love This Crispy Scallion Chicken Recipe

This crispy scallion chicken is one of my favorite ways to cook chicken, it’s right up there with my spicy Thai basil chicken fried rice. It turns out incredibly juicy with irresistibly crispy skin every time. The savory scallion sauce is packed with umami flavor, has just the right touch of sweetness, and is so addictive. My kids love it just as much as the adults, which is always a win.

The best part is that everything comes together in one skillet using simple ingredients you may already have on hand. If your family likes my sticky Asian chicken meatballs, this is another Asian-inspired chicken dinner to add to your weeknight rotation.

What Is Crispy Scallion Chicken?

Traditional Chinese scallion chicken is a poached chicken dish that’s served with fragrant ginger-scallion oil. Over time, a crispy version known as “yurinchi” became popular in Japan as a street food, featuring crispy chicken topped with a savory scallion sauce. This recipe is inspired by those flavors and uses an easy skillet method to create juicy chicken with ultra-crispy skin and an umami-packed scallion sauce that’s perfect for a weeknight dinner.

Ingredients You’ll Need

Crispy scallion chicken recipe ingredients laid out in nesting bowls and labeled.

Bone-in, skin-on chicken thighs: The skin turns wonderfully crisp while the thigh meat stays juicy. The bones are removed before cooking so the chicken cooks more evenly. If you like cooking with chicken thighs, you’ll also love my baked Asian chicken thighs.
Salt and black pepper: Simple seasonings that enhance the flavor of the chicken.
Cornstarch: Creates an extra crispy exterior as the chicken cooks.
Avocado oil: Helps the chicken crisp while providing a neutral cooking oil with a high smoke point.
Green onions: You’ll use both the white and green parts to build layers of fresh scallion flavor.
Garlic cloves: Adds savory depth to the sauce.
Tamari or soy sauce: Tamari adds rich umami flavor and can be used in place of soy sauce.
Oyster sauce: Adds savory depth with a touch of sweetness. If needed, choose a gluten-free oyster sauce.
Sesame oil: Adds a rich, nutty finish to the sauce.
Sugar: Balances the savory flavors with just a hint of sweetness.

Recipe Variations

Make it in the air fryer: Preheat the air fryer to 400°F and cook for 16 to 18 minutes, until cooked through and crispy.
Use boneless, skin-on chicken thighs: If you can find boneless, skin-on thighs, they’ll save you a little prep time while still giving you crispy skin.
Use soy sauce instead of tamari: Either works well depending on what you have on hand. Use tamari if you need a gluten-free option.

How to Make Crispy Scallion Chicken

Raw chicken thighs on a white plate with scissors cutting into one.

Chicken thighs in a mixing bowl coated with cornstarch.

Step 1: Pat the chicken thighs dry with paper towels. Remove the bones, then gently flatten each thigh so they cook evenly.

Step 2: Season both sides with salt and pepper, then coat the chicken evenly with cornstarch.

Crispy chicken thighs in a skillet after cooking.

The white parts of the green onions and garlic in the skillet.

Step 3: Place the chicken skin-side down in a cold skillet with the avocado oil. Set the skillet over medium heat and cook for 7 minutes. Flip the chicken and continue cooking for 5 more minutes, or until the internal temperature reaches 165°F. Transfer the chicken to a plate, leaving the rendered fat in the skillet.

Step 4: Add the white parts of the green onions and the garlic to the skillet. Cook for 1 minute.

Green onions, tamari, oyster sauce, sesame oil, and sugar added to the skillet with the scallion whites and garlic.

Gray bowl filled with rice and crispy scallion chicken as savory scallion sauce is drizzled over the top.

Step 5: Turn off the heat. Stir in the green parts of the green onions, tamari, oyster sauce, sesame oil, and sugar until combined.

Step 6: Serve the chicken over rice and drizzle with the scallion sauce.

Expert Tips

Start with a cold skillet. This allows the chicken skin to slowly render its fat and become beautifully crisp.
Pat the chicken dry. Removing excess moisture helps the skin crisp much more effectively.
Flatten the chicken. An even thickness helps the chicken cook more evenly and promotes crisp skin across the entire surface.
Use a splatter guard. The rendered chicken fat can splatter as the skin crisps, and a splatter guard helps keep cleanup to a minimum.

Storage

Fridge: Store any leftovers in an airtight container in the fridge for 3-4 days.
To reheat in the air fryer: Cook at 400°F for 4-5 minutes, or until heated through and the skin is crispy again.
To reheat in the oven: Bake at 400°F for 12-15 minutes, or until warmed through.

Close-up of a bowl of rice topped with crispy scallion chicken and the savory scallion sauce.

Recipe FAQs

Can I make crispy scallion chicken in the air fryer?

Yes. Preheat the air fryer to 400°F and cook the chicken for 16-18 minutes, until cooked through and crispy.

Can I make this crispy scallion chicken recipe gluten-free?

Yes. Use gluten-free tamari and a gluten-free oyster sauce if needed.

What should I serve with crispy scallion chicken?

This chicken is delicious served over steamed rice with vegetables on the side. I also love pairing it with my Chinese smashed cucumber salad or Asian roasted green beans for an easy meal.