Description
This Chinese Scallion Chicken recipe features tender, crispy-skinned chicken thighs marinated in a flavorful blend of soy sauce, Shaoxing wine, sesame oil, and spices. The chicken is pan-seared to golden perfection and then simmered with fresh ginger, scallions, and a savory soy-oyster sauce mixture. Perfectly balanced with a hint of sweetness, this dish is a comforting and authentic main course that pairs beautifully with steamed jasmine rice or stir-fried greens.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skin-on chicken thighs (or breasts)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
Cooking
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, julienned
- 6 scallions, cut into 2-inch sections
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
Instructions
- Marinate the chicken: In a bowl, combine 1 tablespoon soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and cornstarch. Add the chicken thighs and toss to coat thoroughly. Let the chicken marinate for at least 20 minutes to absorb the flavors.
- Sear the chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Place the chicken skin-side down and cook for 5–6 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for 3–4 minutes until fully cooked through. Remove chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add julienned ginger and cook for about 30 seconds until fragrant. Add the scallions and stir-fry for 1 minute, allowing them to soften and release aroma.
- Prepare the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, sugar, and chicken broth or water. Pour this sauce mixture into the pan and bring it to a gentle simmer.
- Combine and finish: Return the chicken to the pan and spoon the sauce over the top. Let everything simmer together for 2–3 minutes to heat through and allow flavors to meld. Remove from heat.
- Serve: Slice the chicken and arrange on a serving plate, spooning the scallions and sauce over the top. Serve immediately alongside steamed jasmine rice or your choice of sides.
Notes
- For deeper flavor, use bone-in, skin-on chicken thighs instead of boneless.
- Serve with steamed jasmine rice or stir-fried greens to complete the meal.
- Adjust the saltiness of the dish by reducing the soy sauce if using regular soy sauce instead of low-sodium.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
