Crispy Chicken with Ginger Scallion Oil Recipe

By No Recipes · 40 min

Ingredients

Instructions

1. Trim any tough connective tissue or excess fat from the chicken thighs.
2. Drizzle the Shaoxing wine over the chicken, sprinkle both sides with ¼ teaspoon salt, and let it marinate skin side up while you make the sauce.
3. Heat ⅓ cup vegetable oil in a small pot to 380°F (190°C).
4. Mix the minced scallions and ginger with 2 teaspoons toasted sesame oil, 1 teaspoon salt and â…› teaspoon white pepper in a large heatproof bowl set on a heat-resistant surface.
5. Slowly pour the hot oil over the scallion mixture, pouring carefully as it bubbles up, then stir the sauce together.
6. Place the chicken skin side down in a cold non-stick pan, set the heat to medium-low, press with tongs for even contact, and fry 5–6 minutes until the skin is golden brown.
7. Flip and fry 2–3 minutes more, pressing the thick parts so they cook evenly.
8. Flip once more, press to make sure it is fully cooked; it should read 160°F (71°C) on an instant-read thermometer.
9. Rest the chicken on a cutting board for about 10 minutes, then slice and serve topped generously with the ginger scallion sauce.

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