If you love easy-to-make recipes that taste even better than takeout, then you need to try my 20 minutes only Crispy Scallion Chicken.
In this blog post, we’re diving into the delightful world of Crispy Scallion Chicken, a mouthwatering fusion of succulent chicken and aromatic scallions that will leave your taste buds singing with joy.
Combining the best of both worlds, this dish perfectly balances the crispy texture of the chicken and the savory goodness of the sauce. So, get your apron on, and let’s make Crispy Scallion Chicken!
We will be pan-frying the chicken first for the crispy skin on Crispy Scallion Chicken.
That way, the chicken oil will be infused with the sauce giving it an extra layer of flavor. I am using tapioca starch today to keep the chicken gluten-free.
Other gluten-free flours you can use are cornstarch and rice flour. The tapioca starch will help lightly coat the protect the chicken, ensuring the inside stays nice and crispy! All you need is a thin layer, dust off any excess, and that’s it!
Crispy Scallion Chicken is an absolute delight for anyone seeking a tantalizing blend of flavors and textures.
With its crunchy exterior and tender interior, this dish has the power to captivate your taste buds from the first bite.
Whether you’re cooking for family and friends or simply indulging in a culinary adventure at home, Crispy Scallion Chicken is a versatile and easy-to-make dish that will surely impress.
Nothing is better than Crispy Scallion Chicken for a delicious weeknight dinner.
Easy, affordable, and made with accessible ingredients that you can find at your local supermarket. My secret to juicy chicken is always to use boneless chicken thighs with the skin on. Watch my video on YouTube, where I share my step-by-step instructions on de-bone a chicken thigh in less than 2 minutes!
Remember, cooking is an art, and you can always experiment with the recipe to suit your personal taste preferences.
Do you want more EASY 20 minute recipes? Here are some of my go-to recipes that you will LOVE!
- Black Pepper Garlic Steak Bites
- Sizzling Pork Belly Plate
- Creamy Stuffed Portobello Mushroom (Air Fryer Recipe)
- Mushroom and Basil Udon
Ingredients
- 4 pieces chicken thigh, boneless skin-on
- Salt and pepper
- ¼ cup cornstarch
- 1.5 tablespoon soy sauce
- 1 tablespoon garlic, minced
SCALLION SAUCE
- 2 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 0.25 tbsp of sugar
- 3 green onion, chopped
- 1 tbsp garlic, minced
- 0.5 tbsp ginger, grated
- Season the chicken with soy sauce, minced garlic, salt and pepper, and coat the chicken with a thin layer of cornstarch on both sides.
- In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add the chicken, skin side facing down.
- Pan-fry the chicken for 7 minutes on each side or until crispy and golden brown. Remove and set aside.
- Using the same pan, add in soy sauce, oyster sauce, sugar, green onion, garlic, and ginger. Turn the heat on medium and simmer for 30 seconds, or until fragrant.
- Drizzle the sauce ontop of the chicken and enjoy!
Print Pin Recipe
Crispy Scallion Chicken
Combining the best of both worlds, this dish perfectly balances the crispy texture of the chicken and the savory goodness of the sauce. So, get your apron on, and let’s make Crispy Scallion Chicken!
Prep Time5 minutes mins
Active Time15 minutes mins
Total Time20 minutes mins
Course: Dinner, Main Course
Cuisine: Asian, Taiwanese
Keyword: 20 Minute Recipes, Asian Recipe Easy, Asian Recipes, chicken, chicken dinner, Chicken Recipe, dinner Ideas, easy dinner, Easy Recipes, quick and easy recipe, quick dinner, scallion chicken
Yield: 2
Calories: 57kcal
Materials
- 4 pieces chicken thigh boneless skin-on
- Salt and pepper
- ¼ cup cornstarch
- 1.5 tablespoon Soy Sauce
- 1 tablespoon garlic minced
SCALLION SAUCE
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 0.25 tbsp Sugar
- 3 green onion chopped
- 1 tbsp garlic minced
- 0.5 tbsp ginger grated
Instructions
Season the chicken with soy sauce, minced garlic, salt and pepper, and coat the chicken with a thin layer of cornstarch on both sides.
In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, add the chicken, skin side facing down.
Pan-fry the chicken for 7 minutes on each side or until crispy and golden brown. Remove and set aside.
Using the same pan, add in soy sauce, oyster sauce, sugar, green onion, garlic, and ginger. Turn the heat on medium and simmer for 30 seconds, or until fragrant.
Drizzle the sauce ontop of the chicken and enjoy!
Nutrition
Calories: 57kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 1016mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
FAQs
7 Tips for Getting Fried Chicken Extra Crispy
- Start by tenderizing. You need to tenderize “if you're going for OMG juicy chicken that melts in your mouth,” says Fontana. ...
- Don't skip the brine. ...
- Season the flour. ...
- Mix things up a little. ...
- Put some muscle into it. ...
- Fry it twice. ...
- Leave plenty of room.
What ingredient makes chicken skin crispy? ›
That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird.
How do Chinese get their chicken so crispy? ›
The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.
Should I use cornstarch or flour for crispy chicken? ›
Cornstarch will make your fried chicken better. A 50-50 split of all-purpose flour and cornstarch in your batter will leave you with an audibly crunchy, beautiful browned exterior. The corn adds a bit of golden color that all-purpose flour can't quite get to.
What oil makes chicken the crispiest? ›
Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.
Is oil or butter better for crispy chicken skin? ›
Ideally, pan-fried chicken will come off the heat tender and juicy on the inside, and golden and crispy on the outside -- but the perfect crunchy skin won't happen in just any cooking fat. If you want a tasty flavor, go with butter, but if you want your ideal texture, opt for a cooking oil instead.
What powder makes chicken crispy? ›
So next time you are making fried chicken, or even cooking it in the oven, make sure that you have some baking powder on hand to add extra crunch.
What is the secret to crispy skin? ›
The secret to crispy skin
- When it comes to roasting poultry – the crispier the skin, the better! But how do you achieve a crispy skin without drying out the meat inside? ...
- Step 2: Season with salt. ...
- Step 3: Add butter or duck fat under the skin. ...
- Step 4: Rest overnight. ...
- Step 5: Circo-Roast your bird.
Does cornstarch make chicken crispy? ›
INGREDIENTS TIPS
My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)
Why is my chicken not crisping in the oven? ›
Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.
Baking soda works similarly to salt, in that it helps draw moisture to the surface of the chicken. This then quickly evaporates, leading to a drier- thinner skin ― that's much more likely to crisp up.
What does butter under chicken skin do? ›
Why Do It : Notoriously dry and chalky, roast chicken breasts can be transformed with softened butter. Two tablespoons of unsalted butter mixed with ½ teaspoon salt and spread underneath the skin of a whole breast before roasting will baste the white meat, keeping it juicy while adding flavor.
Why is my crispy chicken not crispy? ›
The breading on your chicken is probably absorbing oil. There are three possible problems: either the oil isn't hot enough when you start frying, you're putting too much chicken into the pot at one time, or you aren't allowing the oil's temperature to recover between batches.
What is the secret to keeping fried chicken crispy? ›
Proper cooling sets the crust and ensures that the chicken will have done all its carryover cooking. I like to cool any leftover chicken completely and then store in a paper towel-lined airtight container in the fridge. The paper towel absorbs condensation and keeps that chicken crisp for midnight snacking.
What's the secret to good fried chicken? ›
The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water.
Is cornstarch or baking soda better for crispy chicken? ›
The baking powder raises the pH of the surface, allowing it to crisp better*), and tossing in plain cornstarch to absorb some surface moisture and create a rougher texture for the batter to adhere to. *See more on the science of baking powder and chicken wings in this article on oven-fried buffalo wings.
Is baking powder or soda better for crispy chicken? ›
It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!