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Scallion Chicken

45-Minute Scallion Chicken (Taiwanese Style!)
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Learn how to make the irresistible scallion chicken recipe with juicy chicken and crispy skin, topped with homemade ginger scallion sauce.

Ingredients

Scale

For the scallion ginger sauce (makes 1 cup):

  • 6 bulb scallions, 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 (4 pieces)
  • 1 tsp coarse sea salt, divided (about ¼ tsp per thigh)
  • Sprinkle ground black pepper
  • Sprinkle garlic powder

Instructions

  1. Ginger scallion sauce: Dice 6 bulb scallions (over 2 cups) and grate 1 oz ginger root (about 1.5 tbsp). Place in a heatproof bowl with 2 tbsp toasted sesame oil, 1 tsp coarse sea salt, ½ tsp ground white pepper, and ½ tsp Sichuan peppercorn powder (if using). Heat ½ cup avocado oil in a small saucepan over medium-low heat for 7-8 minutes until shimmering. Carefully pour hot oil over the aromatics, let it sizzle, and stir to combine. Set aside to cool.
  2. Season the chicken: Pat 1.5 lb skin-on, boneless chicken thighs dry with paper towels. Season both sides with 1 tsp coarse sea salt (¼ tsp per thigh), a sprinkle of ground black pepper, and a sprinkle of garlic powder.
  3. Crisp up the chicken (choose one method):
  4. Air Fry: Place chicken skin-side down in the air fryer basket. Air fry at 400°F (204°C) for 10 minutes, flip to skin-side up, and air fry for 10 more minutes, until the internal temperature reaches 175°F (79.4°C).
  5. Grill: Grease and preheat grill to 375°F (191°C). Grill chicken 5-7 minutes per side, until the internal temperature reaches 175°F (79.4°C).
  6. Stovetop: Heat a cast-iron skillet over medium-high heat. Pan-fry chicken skin-side down for 5-6 minutes, then flip and cook 4 minutes, using a splatter guard, until the internal temperature reaches 175°F (79.4°C).
  7. Bake: Brush a wire rack with oil and place on a baking sheet. Bake chicken skin-side up at 425°F (218°C) for 20 minutes, then broil on high for 3 minutes for golden color, until the internal temperature reaches 175°F (79.4°C).
  8. Serve: Slice the hot chicken and arrange on a serving plate. Spoon a few tablespoons of ginger scallion sauce over the top and serve the remaining sauce on the side. Serve hot.

Notes

  • How to debone chicken thighs: Make a small incision along the thigh bone, carefully cut along the bone to separate it from the meat, and pull the bone upward to detach. Check for remaining bones and make shallow cuts on the meaty side to flatten.
  • Sauce storage: Store leftover sauce in an airtight glass container in the fridge for up to 1 month, best within 2 weeks for freshest flavor.
  • Alternative chicken cuts & cooking times:
  • Bone-in chicken thighs: Bake at 425°F (218°C) for 35-40 minutes or air fry at 400°F (204°C) for 18-20 minutes per side.
  • Drumsticks: Bake at 425°F (218°C) for 35-45 minutes, turning halfway, or air fry at 400°F (204°C) for 20-25 minutes, flipping halfway.
  • Chicken leg quarters: Bake at 425°F (218°C) for 40-50 minutes or air fry at 400°F (204°C) for 22-25 minutes per side.
  • All cuts should reach an internal temperature of 175°F (79.4°C).
  • A Taiwanese favorite that’s crispy, juicy, and bursting with flavor!

Allergy Information: Contains sesame (sesame oil). May contain traces of allergens in Sichuan peppercorn powder or other ingredients; verify with product labels for safety. Recipe is naturally gluten-free.

Nutrition

Find it online: https://savorgastronomy.com/scallion-chicken/