Crispy Scallion Ginger Chicken
Crispy Scallion Ginger Chicken is soooo good! And so easy to make. The key to this recipe is to place the chicken in a COLD pan. This allows the fat to render out slowly and, this my friend, is the secret to achieving the crispiest, most cracklin’ skin ever. Hallelujah! Finish with a sizzlin’ scallion ginger oil and you’re in business.
Ingredients
Organize the ingredients – boneless, skin-on chicken thighs, neutral oil, sesame oil, scallions, grated ginger, ground white pepper, kosher salt, and Sichaun peppercorn powder (which can be found online). I used Aleppo pepper as a substitute for the Sichuan peppercorn powder. A combination of black pepper and ground coriander is another good substitute.
Cooking the Chicken
Season chicken thighs all over with 1 1/2 teaspoons kosher salt. Place thighs skin-side down in a COLD nonstick or cast iron large pan. For the crispiest skin, you don’t want to crowd the pan so you may need to cook the chicken in two batches. Turn heat to medium. As the chicken cooks there will be some splatter so I recommend using a splatter screen and turning on the fan to limit the splatter mess.Turn heat to medium. As the chicken cooks there will be some splatter so I recommend using a splatter screen and turning on the fan to limit the splatter mess. Cook chicken for 15-20 minutes until skin is golden brown and super crispy. Then turn chicken pieces over and continue cooking for 3-5 minutes. Total cooking time is 18-25 minutes, depending on the size of the thighs you are cooking. Remove chicken from the pan, allow to cool slightly and then slice each thigh into 5-6 pieces. (If you prefer, you can also keep the thighs whole. Either way works!)
Making the Scallion Ginger Oil
While the chicken is cooking, place the scallions, ginger, sesame oil, 1 teaspoon kosher salt, ground white pepper, and Sichuan peppercorn powder in a bowl. Then place the oil in a small saucepan and heat over medium heat for 7-8 minutes until shimmering or 350 degrees. Carefully pour hot oil over the scallion mixture and stir. It will bubble.
Crispy Scallion Ginger Chicken
Transfer chicken to a large platter and spoon scallion ginger oil over the chicken. Serve any remaining oil in a dipping bowl on the side.
Crispy Scallion Ginger Chicken
Equipment
- Splatter Screen
Ingredients
- 8 chicken thighs boneless, skin-on and trimmed of excess skin and fat
- 12 scallions ends and roots trimmed, cut into rounds, approximately 3/4 cup
- 1 tablespoon fresh ginger grated
- 2 tablespoons sesame oil
- 2 1/2 teaspoons kosher salt divided
- 1 teaspoon ground white pepper Black pepper can used
- 1/2 teaspoon Sichuan peppercorn powder I used Aleppo pepper as a substitute. A combination of black pepper and ground coriander is another good substitute
- 3/4 cups neutral oil such as avocado, vegetable, or canola
Instructions
- Season chicken thighs all over with 1 1/2 teaspoons kosher salt. Place thighs skin-side down in a COLD nonstick or cast iron large pan. For the crispiest skin, you don't want to crowd the pan so you may need to cook the chicken in two batches. Turn heat to medium. As the chicken cooks there will be some splatter so I recommend using a splatter screen and turning on the fan to limit the splatter mess.
- Cook chicken for 15-20 minutes until skin is golden brown and super crispy. Then turn chicken pieces over and continue cooking for 3-5 minutes. Total cooking time is 18-25 minutes, depending on the size of the thighs you are cooking.
- While the chicken is cooking, place the scallions, ginger, sesame oil, 1 teaspoon kosher salt, ground white pepper, and Sichuan peppercorn powder in a bowl. Then place the oil in a small saucepan and heat over medium heat for 7-8 minutes until shimmering or 350 degrees. Carefully pour hot oil over the scallion mixture. It will bubble.
- Remove chicken from the pan, allow to cool slightly and then slice each thigh crosswise into 5-6 strips. (If you prefer, you can also keep the thighs whole. Either way works!)
- Transfer chicken to a large platter and spoon scallion ginger oil over the chicken. Serve any remaining oil in a dipping bowl on the side.
Notes
Recipe is from iheartumami.com and modified by me.
If you like this GFchow recipe, you may also like these other recipes. Nashville-Style Hot Fried Chicken, Copycat P.F. Chang’s Mongolian Beef, and Korean Scallion and Leek Crispy Mini Pancakes.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Hi Michelle, I want to make these, but ingredients call for boneless skinless chicken thighs, but recipe says cook chicken skin side down for crispy skin. I’m confused.
Well, that is confusing Anna! For this recipe, boneless, skin-on thighs are needed. Thanks to you, the recipe has now been updated and corrected!