Scallion Oil Crispy Chicken

Learn how to make crispy pan-fried chicken with a scallion ginger dipping sauce plus a lovely hot and sour sauce.

Chicken, fish and seafood have become the most popular meat in summer days in my kitchen. I just give up my favorite pork belly in stir frying dishes, ribs and beef. Both chicken and fish are tender meats which can be overcooked easily. So they should be treated very carefully.

Poaching and steaming can creates the tenderest texture for chicken just like I introduced in a famous white cut chicken from Cantonese cuisine and the famous Sichuan chicken in chili broth. Or you can simple steam chicken with scallion and ginger. But this pan-fried crispy version is worth trying too. The crispy skin is a highlights of the chicken. But more importantly, it is quite easy to prepare. No marinating needed. Everything flavoring will be passed to the dipping sauce directly.

I have matched two dipping sauces for this easy and wonderful chicken. One is traditional scallion and ginger and a newly invented hot and sour dipping sauce. Scallion and ginger sauce can give the chicken an impressive aroma while the lime version gives a very fresh and hot flavor.

Cook’s Note

1. There is no need to marinate the chicken firstly but make sure the chicken is completely pat dry.

2. Use oven can help to keep the skin crispy. The chicken can be also cooked within the pan with a cover. Leave a small leak when covering the lid. But do not overcook the chicken.

3. In order to make beautiful cuts, I recommend place the skin side down. But be quick during the process, otherwise, juice from the chicken can further spoil the crispy shell. In the video, I am waiting for my partner to find the right position and the crispy skin is slightly softened back.

(Click here to see some suggestions for cooking utensils for your kitchen.Opens in new tab.)

Instructions

Remove the bones of the chicken thigh and then pat dry completely.
Pre-heat
Slightly grease the pan and place the chicken in. Skin downside. Fry over medium to slow fire until the bottom skin release oil. Pour the extra chicken oil out. Then continue cooking until the skin becomes crispy (takes 10 to 15 minutes). Then turn over.

This image has an empty alt attribute; its file name is crispy-chicken-thighs.jpg
This image has an empty alt attribute; its file name is crispy-chicken-thighs-2.jpg

During the process, make the two dipping sauces. Dipping sauce 1: Add chicken oil in a pan, add grated ginger and garlic. Fry until aromatic. Add spring onion and then place water. Simmer for a while. Add a small pinch of salt and light soy sauce. Mix well.
Dipping sauce II, place chopped ginger, garlic, fresh pepper, coriander with soy sauce and sesame oil in a small bowl. Squeeze around 1 tablespoon of lime juice.

This image has an empty alt attribute; its file name is two-sauces.jpg

Place in oven and continue roasting for 3-5 minutes at 180 degrees C. Transfer out immediately. Cut into smaller strips and serve with dips.

crispy chicken with scallion oil|chinasichuanfood.com

Easy Crispy chicken

Easy pan-fried crispy chicken with ginger scallion sauce

Course:

Main Course

Cuisine: Chinese

Keyword: chicken, Pan-Fried

Servings: 2

Calories: 290kcal

Ingredients

  • 1 chicken thigh, remove the bones and cut some lines on the thicker parts to get a uniform thickness.
  • salt and pepper

Ginger scallion sauce

  • 1 tbsp. minced ginger
  • 1 tbsp. minced garlic
  • 2 tbsp. sesame oil
  • 1/2 cup chopped scallion
  • 1 tbsp. light soy sauce
  • salt as needed
  • 2 tbsp. water

Fresh chili sauce

  • 1 tsp. ginger
  • 1 tsp. garlic
  • 1 fresh Thai pepper, cut into small circles
  • 2 small lime juice
  • 1 tbsp. light soy sauce
  • 1 tbsp. sesame oil
  • 1/4 tsp. sugar
  • 1 coriander, cut into small sections

( Click here to see some special Chinese sauces for your cookery.Opens in new tab.)

Instructions

  1. Remove the bones of the chicken thigh and then pat dry completely.
  2. Pre-heat oven to 180 Degree C (356 Degree F)
  3. Slightly grease the pan and place the chicken in. Skin downside. Fry over medium to slow fire until the bottom skin release oil. Pour the chicken oil out. Then continue cooking until the skin becomes crispy (takes 8 to 12 minutes). Then turn over.
  4. During the process, make the two dipping sauces. Dipping sauce 1:Add chicken oil in a pan, add grated ginger and garlic. Fry until aromatic. Add spring onion and then place water. Simmer for a while and then add a small pinch of salt and light soy sauce. Mix well.
  5. Dipping sauce II, place chopped ginger, garlic, fresh pepper, coriander with soy sauce and sesame oil in a small bowl. Squeeze around 1 tablespoons of lime juice.
  6. Place in oven and continue roasting for 3-5 minutes at 180 degree C. Transfer out immediately. Cut into smaller strips and serve with dips.

Nutrition Facts

Easy Crispy chicken

Amount Per Serving

Calories 290
Calories from Fat 216

% Daily Value*

Total Fat 24g
37%

Saturated Fat 5g
25%

Cholesterol 55mg
18%

Sodium 873mg
36%

Potassium 198mg
6%

Total Carbohydrates 7g
2%

Dietary Fiber 1g
4%

Sugars 1g

Protein 12g
24%

Vitamin A
1.5%

Vitamin C
7.2%

Calcium
2%

Iron
5.9%

* Percent Daily Values are based on a 2000 calorie diet.

Do you want to learn more about Chinese cuisine? Check these cooking booksOpens in new tab.

This article was published by chinasichuanfood.com. Click here to read the original.

Related Posts