Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- Marinade: 1 large egg, 2 tablespoons low-sodium soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon grated fresh ginger, 1/2 teaspoon kosher salt, 1/4 teaspoon ground white pepper
- Coating: 3/4 cup potato starch, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt
- Scallion oil: 6 scallions, 4 garlic cloves, 1 tablespoon minced fresh ginger, 1/2 cup neutral oil, 1 1/2 tablespoons low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoon toasted sesame oil
- For frying: 4 cups neutral oil, or enough for 2 inches in a heavy pot
- To serve: 1 teaspoon toasted sesame seeds and extra sliced scallions, optional
Do This
- 1. Marinate chicken with egg, soy sauce, Shaoxing wine, ginger, salt, and white pepper for 30 minutes.
- 2. Stir potato starch, flour, baking powder, and salt together, then coat the chicken well.
- 3. Make scallion oil by pouring hot garlic-ginger oil over scallions, soy sauce, vinegar, sugar, and sesame oil.
- 4. Heat frying oil to 325 degrees F and fry chicken in batches for 4 to 5 minutes.
- 5. Rest chicken for 5 minutes, then raise oil to 375 degrees F.
- 6. Fry chicken again for 1 to 2 minutes until deeply golden and crisp, reaching 165 degrees F inside.
- 7. Plate immediately and drizzle with warm scallion oil, garlic, sesame seeds, and extra scallions.
Why You’ll Love This Recipe
- Big flavor, simple method: The chicken is crisp and juicy, while the scallion oil adds savory aroma without a complicated sauce.
- Glossy restaurant-style finish: Hot scallion-garlic oil with a touch of soy clings beautifully to the fried chicken.
- Extra-crisp coating: A potato starch and flour blend creates a light, craggy crust that stays crunchy.
- Flexible for serving: Enjoy it over rice, with noodles, tucked into lettuce cups, or as a shareable appetizer.
Grocery List
- Produce: 6 scallions, 8 garlic cloves total if you want extra garnish, 1 small piece fresh ginger, optional extra scallions for serving
- Meat/Poultry: 1 1/2 pounds boneless, skinless chicken thighs
- Dairy: None
- Pantry: Low-sodium soy sauce, Shaoxing wine or dry sherry, potato starch, all-purpose flour, baking powder, kosher salt, ground white pepper, neutral oil, rice vinegar, granulated sugar, toasted sesame oil, toasted sesame seeds
Full Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 1 large egg
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
For the Crispy Coating
- 3/4 cup potato starch
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Scallion Garlic Oil
- 6 scallions, divided into white/light green parts and dark green tops
- 4 garlic cloves, thinly sliced
- 1 tablespoon minced fresh ginger
- 1/2 cup neutral oil, such as avocado, canola, peanut, or vegetable oil
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1/8 teaspoon ground white pepper
- 1 small pinch kosher salt, only if needed after tasting
For Frying and Serving
- 4 cups neutral oil, or enough to fill a heavy pot with 2 inches of oil
- 1 teaspoon toasted sesame seeds, optional
- 2 tablespoons thinly sliced scallion greens, optional for garnish
- Steamed jasmine rice, short-grain rice, or lightly dressed cucumbers, optional for serving
Step-by-Step Instructions
Step 1: Marinate the chicken
Place the chicken pieces in a medium bowl. Add the egg, low-sodium soy sauce, Shaoxing wine, grated ginger, kosher salt, and white pepper. Stir very well until the chicken is evenly coated and the marinade looks slightly glossy. Cover and refrigerate for 30 minutes. If you have extra time, you can marinate for up to 2 hours, but 30 minutes is enough for well-seasoned, juicy chicken.
Step 2: Prepare the scallion oil ingredients
Finely chop the white and light green parts of the scallions and thinly slice the dark green tops. Put the sliced dark green scallion tops in a heatproof bowl. Add the soy sauce, rice vinegar, sugar, toasted sesame oil, and white pepper to the bowl and stir once or twice. Keep this bowl near the stove so it is ready when the hot oil is done.
Place the chopped scallion whites and light green parts, sliced garlic, minced ginger, and 1/2 cup neutral oil in a small saucepan. Starting the aromatics in cool oil helps them flavor the oil slowly without burning.
Step 3: Make the fragrant scallion garlic oil
Set the saucepan over medium-low heat and cook for 5 to 7 minutes, stirring occasionally, until the garlic is pale golden around the edges, the scallions are fragrant, and the oil is gently bubbling. Do not let the garlic turn dark brown, or it can taste bitter. The oil should be around 260 to 300 degrees F if checked with an instant-read or frying thermometer.
Carefully pour the hot oil, scallion whites, garlic, and ginger over the scallion-soy mixture in the heatproof bowl. It will sizzle. Stir well until the sugar dissolves. Taste once slightly cooled and add a tiny pinch of salt only if it needs it. Set aside while you fry the chicken.
Step 4: Coat the chicken for a craggy crust
In a wide shallow bowl, whisk together the potato starch, all-purpose flour, baking powder, and kosher salt. Lift the marinated chicken pieces from the bowl one at a time, letting excess marinade drip back into the bowl, then press them into the starch mixture. Coat every side well, squeezing gently so the dry coating forms little rough patches. This texture is what fries into a crisp, crunchy shell.
Transfer the coated chicken to a wire rack or parchment-lined tray and let it sit for 10 minutes. This short rest hydrates the coating and helps it stick during frying.
Step 5: First fry the chicken at 325 degrees F
Pour 4 cups neutral oil into a heavy Dutch oven or deep pot, making sure the oil is no more than halfway up the sides. Heat over medium-high heat to 325 degrees F. Set a wire rack over a rimmed baking sheet nearby for draining.
Working in batches so the pot is not crowded, carefully add chicken pieces to the oil. Fry for 4 to 5 minutes, turning occasionally, until the coating is set and lightly golden. The oil temperature will drop when the chicken goes in; adjust the heat to keep it close to 315 to 330 degrees F. Transfer the chicken to the rack and repeat with the remaining pieces.
Step 6: Second fry for maximum crispness
Let the first-fried chicken rest for 5 minutes while you raise the oil temperature to 375 degrees F. Fry the chicken a second time in batches for 1 to 2 minutes, until deeply golden, very crisp, and cooked through. The thickest piece should register at least 165 degrees F on an instant-read thermometer.
Move the chicken back to the wire rack. If you want to season the crust directly, sprinkle with a very small pinch of salt while hot, keeping in mind that the scallion oil also contains soy sauce.
Step 7: Finish with scallion oil and serve
Arrange the hot fried chicken on a serving platter or shallow bowl. Spoon the warm scallion garlic oil over the chicken, making sure each piece gets a little glossy oil, soft scallion, and golden garlic. Finish with toasted sesame seeds and extra sliced scallions if you like.
Serve right away while the coating is still crisp. This chicken is especially good with steamed rice, quick cucumbers, or a simple cabbage slaw to balance the savory richness.
Pro Tips
- Use chicken thighs for the juiciest result: Boneless, skinless thighs stay tender through the double-fry method and are more forgiving than breast meat.
- Do not skip the coating rest: Letting the dredged chicken sit for 10 minutes helps the starch cling, which means less coating falls off in the oil.
- Watch the garlic carefully: Pull the scallion oil from the heat when the garlic is pale golden. It will continue to darken slightly in the hot oil.
- Double-fry in small batches: Crowding the pot lowers the oil temperature and can make the chicken greasy instead of crisp.
- Drizzle, do not drown: Spoon the scallion oil over the top just before serving so the chicken stays crunchy while still getting that glossy, aromatic finish.
Variations
- Spicy scallion oil fried chicken: Add 1 to 2 teaspoons chili crisp, chili flakes, or finely minced fresh red chile to the heatproof bowl before pouring in the hot oil.
- Lemon-scallion version: Replace the rice vinegar with 2 teaspoons fresh lemon juice and finish with 1/2 teaspoon finely grated lemon zest for a brighter flavor.
- Chicken breast option: Use 1 1/2 pounds boneless, skinless chicken breast cut into 1 1/2-inch pieces. Fry slightly less, about 3 to 4 minutes for the first fry and 1 minute for the second fry, checking for an internal temperature of 165 degrees F.
Storage & Make-Ahead
This chicken is best eaten right after frying, when the coating is at its crispiest. Store leftovers in an airtight container in the refrigerator for up to 3 days. Store any extra scallion oil separately in a covered container in the refrigerator for up to 4 days. Reheat the chicken on a wire rack set over a baking sheet in a 400 degrees F oven for 10 to 12 minutes, or in an air fryer at 375 degrees F for 5 to 7 minutes, until hot and crisp. Warm the scallion oil separately in a small pan over low heat or microwave it in 10-second bursts, then drizzle after reheating.
To prep ahead, cut and marinate the chicken up to 2 hours in advance. You can also make the scallion oil up to 1 day ahead; refrigerate it, then gently warm before serving. For the best crust, coat and fry the chicken just before eating.
Nutrition (per serving)
Calories: 640 kcal | Carbs: 24g | Protein: 35g | Fat: 44g | Saturated Fat: 7g | Fiber: 1g | Sugar: 2g | Sodium: 1080mg | Cholesterol: 175mg
