Crispy Scallion Chicken with Savory Scallion Sauce

5 from 2 votes

Crispy Scallion Chicken with Savory Scallion Sauce

This crispy scallion chicken features juicy, bone-in chicken thighs cooked skin-side down in a cold skillet until the skin turns irresistibly crisp, then finished with a savory scallion sauce made from garlic, green onions, tamari, oyster sauce, sesame oil, and a touch of sugar. Inspired by the flavors of Chinese scallion chicken and Japanese-style yurinchi–it’s seriously the best!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: crispy scallion chicken

Servings: servings

Author: Jean Choi

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

Instructions

Pat the chicken thighs dry with a paper towel, then use kitchen shears to carefully remove the bones, along with any joints or cartilage. Pound the chicken flat with a meat pounder, or you can make cuts on the thick parts of the chicken so the meat is even in thickness.
4 bone-in, skin-on chicken thighs
Season the chicken with salt and pepper, then toss the chicken with cornstarch so it’s evenly coated.
Salt and pepper, 3 tbsp cornstarch
On a large COLD skillet, spread avocado oil and add the chicken skin-side down in a single layer. Turn the heat to medium heat and once the chicken starts to sizzle, cook for 7 minutes until the skin is browned and crispy (you may need a splatter guard), then flip and cook for 5 more minutes until the chicken is fully cooked (internal temperature of 165). Remove the chicken and set aside, leaving the chicken fat in the pan.
To cook chicken in the air fryer: Preheat the air fryer to 400°F and cook for 16 to 18 minutes, until cooked through and crispy. Save the rendered fat to make the sauce on the stovetop, or you can just 2 tbsp of avocado oil.
2 tsp avocado oil
With the stove still on, add the white part of the green onions and garlic to the chicken fat. Saute for 1 minute.
4 garlic cloves, 4 green onions
Turn off heat, then immediately add the green parts of the green onions, tamari sauce, oyster sauce, sesame oil, and sugar. Stir until the sugar is dissolved.
4 green onions, 2 tbsp tamari sauce, 1½ tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar
Serve the chicken with rice, then drizzle with the scallion sauce on top of the chicken. Enjoy!

Video

Notes

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.
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.

Nutrition