Crispy Ginger Scallion Fried Chicken

Imperial June 16, 2026June 16, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes, including 45 minutes marinating

Quick Ingredients

Chicken: 2 lb boneless, skinless chicken thighs, trimmed and cut into large pieces
Marinade: 1 tablespoon low-sodium soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1 large egg
Coating: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder
For frying: 6 cups neutral oil, or enough for 2 inches in a Dutch oven
Ginger-scallion oil: 1 cup thinly sliced scallions, 3 tablespoons finely grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1 teaspoon sugar, 1/3 cup neutral oil, 1 tablespoon low-sodium soy sauce, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil

Do This

1. Marinate chicken with soy sauce, Shaoxing wine, ginger, garlic, salt, sugar, and white pepper for 45 minutes; stir in 1 egg.
2. Mix flour, cornstarch, baking powder, salt, white pepper, and garlic powder for the coating.
3. Dredge chicken firmly in the coating and rest on a rack for 10 minutes.
4. Heat 2 inches of oil to 350 degrees F in a heavy pot.
5. Fry chicken in batches for 6 to 8 minutes, keeping oil between 325 and 350 degrees F, until the chicken reaches 165 degrees F inside.
6. Pour 325 degrees F oil over scallions, ginger, garlic, salt, and sugar; stir in soy sauce, rice vinegar, and sesame oil.
7. Spoon the warm ginger-scallion oil over the fried chicken and serve immediately.

Why You’ll Love This Recipe

Crisp, light coating: A flour-cornstarch dredge gives the chicken a delicate crunch without feeling heavy.
Bright, fragrant finish: Warm ginger-scallion oil adds freshness, savory depth, and a gentle bite that balances the fried chicken beautifully.
Home-cook friendly: Boneless chicken thighs cook quickly and stay juicy, making this easier than classic bone-in fried chicken.
Great with simple sides: Serve it with steamed rice, cucumber salad, slaw, or greens for a satisfying meal.

Grocery List

Produce: 1 large bunch scallions, 1 large knob fresh ginger, 1 head garlic
Dairy: None needed
Refrigerated: 1 large egg
Meat: 2 lb boneless, skinless chicken thighs
Pantry: Low-sodium soy sauce, Shaoxing wine or dry sherry, all-purpose flour, cornstarch, baking powder, kosher salt, granulated sugar, ground white pepper, garlic powder, neutral frying oil such as canola or peanut oil, rice vinegar, toasted sesame oil

Full Ingredients

For the Chicken and Marinade

2 lb boneless, skinless chicken thighs, trimmed of excess fat and cut into 8 to 10 large pieces
1 tablespoon low-sodium soy sauce
1 tablespoon Shaoxing wine, dry sherry, or unsalted chicken broth
1 tablespoon finely grated fresh ginger
1 garlic clove, finely minced or grated
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 teaspoon ground white pepper
1 large egg, added after marinating

For the Crisp Coating

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder

For Frying

6 cups neutral oil, such as canola, peanut, grapeseed, or vegetable oil, plus more if needed to reach a 2-inch depth

For the Warm Ginger-Scallion Oil

1 cup thinly sliced scallions, from about 6 medium scallions; use both white and green parts
3 tablespoons finely grated fresh ginger
2 garlic cloves, finely minced
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
1/3 cup neutral oil, such as canola, peanut, grapeseed, or vegetable oil
1 tablespoon low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil

For Serving

Steamed jasmine rice, cooked short-grain rice, or a simple cucumber salad
Extra thinly sliced scallion greens, optional
Flaky salt, optional, for finishing

Crispy Ginger Scallion Fried Chicken – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Pat the chicken thighs dry with paper towels, then trim away any large pieces of excess fat. Cut the thighs into 8 to 10 large pieces so they fry evenly and stay juicy. In a medium bowl, combine the chicken with 1 tablespoon low-sodium soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper.

Mix thoroughly until the chicken is evenly coated. Cover and refrigerate for 45 minutes. If you have a little more time, you can marinate the chicken for up to 2 hours, but 45 minutes is enough to season the meat without making the flavor too strong.

Step 2: Prepare the ginger-scallion base

While the chicken marinates, place 1 cup thinly sliced scallions, 3 tablespoons finely grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon kosher salt, and 1 teaspoon sugar in a heatproof bowl. Use a medium bowl with enough room for the oil to bubble up safely when poured over the aromatics.

Set the bowl aside near the stove. Do not add the soy sauce, rice vinegar, or toasted sesame oil yet; adding them after the hot oil keeps their flavors bright and balanced.

Step 3: Mix the coating

In a wide shallow bowl or pie dish, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon white pepper, and 1/2 teaspoon garlic powder. The cornstarch helps create a light, crisp crust, while the baking powder gives the coating a little extra lift.

After the chicken has marinated, add 1 large egg directly to the bowl of chicken and mix until every piece is lightly coated. The egg helps the dredge cling and creates those little craggy bits that fry up crisp.

Step 4: Dredge the chicken

Working one piece at a time, lift the chicken from the marinade and let excess liquid drip back into the bowl. Press each piece firmly into the flour mixture, turning and packing the coating onto all sides. Shake off only the loose excess; you want a generous but even coating.

Place the coated chicken on a wire rack set over a sheet pan and let it rest for 10 minutes while the oil heats. This short rest helps hydrate the flour coating so it sticks better during frying.

Step 5: Heat the frying oil

Pour 6 cups neutral oil into a heavy Dutch oven, deep skillet, or wok, or add enough oil to reach a depth of 2 inches. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer.

Set a clean wire rack over a sheet pan near the stove for draining the fried chicken. If you do not have a thermometer, test the oil by dropping in a tiny pinch of flour coating; it should sizzle immediately and steadily, but it should not darken within a few seconds. A thermometer is strongly recommended for the best texture.

Step 6: Fry until golden and crisp

Carefully lower 4 to 5 pieces of chicken into the hot oil, depending on the size of your pot. Do not crowd the pan; crowded oil drops in temperature and can make the coating greasy. Fry for 6 to 8 minutes total, turning the chicken once or twice, until the crust is light golden brown and crisp.

Adjust the heat as needed to keep the oil between 325 and 350 degrees F. The chicken is done when the thickest part registers 165 degrees F on an instant-read thermometer. Transfer the fried chicken to the prepared wire rack. Let the oil return to 350 degrees F before frying the next batch.

Step 7: Make the warm ginger-scallion oil

Once the chicken is fried, carefully ladle or pour 1/3 cup of the hot frying oil into a small heatproof measuring cup or saucepan. The oil should be about 325 degrees F. If it has cooled, heat it briefly until shimmering but not smoking.

Slowly pour the hot oil over the scallion, ginger, garlic, salt, and sugar mixture. It will sizzle and release a fragrant burst of steam. Stir well and let it sit for 2 minutes. Then stir in 1 tablespoon low-sodium soy sauce, 2 teaspoons rice vinegar, and 1 teaspoon toasted sesame oil. Taste carefully and adjust with a small pinch of salt or a few extra drops of rice vinegar if you want it brighter.

Step 8: Finish and serve

Arrange the fried chicken on a platter or individual plates. Spoon the warm ginger-scallion oil generously over the top, making sure each piece gets scallions, ginger, and a little of the savory oil. Finish with extra sliced scallion greens and a tiny pinch of flaky salt if desired.

Serve immediately while the chicken is hot and crisp. This dish is especially good with steamed rice, quick-pickled cucumbers, a crunchy cabbage slaw, or sautéed greens.

Pro Tips

Keep the oil temperature steady: Aim for 325 to 350 degrees F while frying. If the oil is too cool, the coating absorbs oil; if it is too hot, the outside browns before the chicken cooks through.
Use a wire rack, not paper towels: A rack keeps air circulating around the chicken so the bottom stays crisp instead of steaming.
Slice scallions thinly: Thin slices soften quickly when the hot oil hits them, giving the topping a silky texture without tasting harsh.
Add the vinegar after the hot oil: Rice vinegar is delicate. Stirring it in after the sizzle keeps the ginger-scallion oil fresh and bright.
Do not skip the 10-minute coating rest: This small step helps prevent the dredge from sliding off in the fryer.

Variations

Spicy ginger-scallion fried chicken: Add 1 teaspoon chili flakes to the scallion mixture before pouring over the hot oil, or drizzle the finished chicken with 1 to 2 tablespoons chili crisp.
Bone-in version: Use 2 1/2 lb bone-in chicken thighs or drumsticks. Fry at 325 degrees F for 12 to 16 minutes, turning often, until the internal temperature reaches 165 degrees F for drumsticks or 175 degrees F for thighs.
Extra citrusy finish: Replace 1 teaspoon of the rice vinegar with fresh lime juice and serve with lime wedges for a sharper, brighter topping.

Storage & Make-Ahead

For the crispiest texture, serve the chicken immediately after frying and spoon the ginger-scallion oil on just before eating. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Store the ginger-scallion oil separately in a covered container in the refrigerator for up to 3 days; it will firm up when chilled, so warm it gently before serving.

To reheat the chicken, place it on a wire rack set over a baking sheet and warm in a 375 degrees F oven for 10 to 14 minutes, or until hot and crisp. You can also reheat it in an air fryer at 350 degrees F for 5 to 7 minutes. Avoid microwaving if possible, as it softens the coating. To make ahead, marinate the chicken up to 2 hours in advance and mix the dry coating up to 1 day ahead; keep the coating covered at room temperature until ready to use.

Nutrition (per serving)