With crispy skinned pan-fried chicken and a fragrant Chinese Ginger Scallion Sauce, this easy weeknight chicken recipe is addictively good. The aromatic oil is made from scallions, ginger, and nutty sesame oil, and I’m also going to show you how to make a super crispy chicken leg.
TABLEWARE (5% off with “NORECIPES”)
✚ RECIPES ✚
CRISPY CHICKEN WITH SCALLION OIL RECIPE ▶
HOW TO DEBONE A CHICKEN LEG ▶
✚ CHICKEN INGREDIENTS ✚
400 grams boneless skin-on chicken thighs
1 tablespoon Shaoxing wine
1/4 teaspoon salt
✚ SCALLION OIL INGREDIENTS ✚
200 grams scallions (finely minced)
30 grams ginger (finely minced)
1/3 cup vegetable oil
2 teaspoons toasted sesame oil
1 teaspoon salt
1/8 teaspoon white pepper (to taste)
✚ FOLLOW ✚
Email:
Instagram:
Facebook:
Twitter:
✚ SHOPPING ✚
INGREDIENTS (10% off first order with “NORECIPES”)
KITCHEN TOOLS (10% off with “NORECIPES”)
PLATES (5% off with “NORECIPES”)
INDEX:
0:00 Intro
0:19 Ingredients
0:53 Prep Chicken
1:53 Mince Aromatics
4:00 Prep Scallion Oil
5:54 Pan-Fry Chicken
7:08 Rest Chicken
8:01 Plating
8:30 Taste Test
#gingerscallionsauce #gingerscallionoil #asianrecipes
source
11 Comments
Leave a Reply
You must be logged in to post a comment.
Ooh, I love a great effort-to-flavour ratio! This sounds incredible Marc! You could throw that amazing ginger scallion sauce on just about anything! I love that you've got the skin so crispy, and the sauce doesn't take away from that as well. Great recipe my friend!
Absolutely amazing recipe, Marc!
This recipe is just awesome. The little tips you give are amazing. I really needed to see preparing the ginger last month. I made the mistake of grating it. The little fibres just exploded into little hair balls. LOL!
I’m going to make some of the ginger scallion oil next month. I can’t wait!
Take care Marc,
Annette🌺
Marc I'm on my way so save some for me LOL 😂. Seriously that looks DELICIOUS 💚🙏 Kendra
I called it on the rice bran oil! haha
This kinda reminds me of a chicken dish that my mom makes.
Me want! Me want!
Awesome job as always, my dude! =)
Looks absolutely delish!!!
Wonderful video, Marc! I love the visuals you used over the explanation of resting meat. They perfectly depicted what you were talking about while being fun and visually interesting. Since I've been watching your videos and reading No Recipes for so long now, I'm very familiar with the techniques, yet you managed to still teach me new things! Thank you for putting in so much effort educating us!
Beautifully presented and well done, Marc-san. Arigato!!!
Very beautiful natural healthy recipe
This looks unbelievably delicious!! Question: for mincing the ginger, can I finely grate it? Or is it better to use a knife? I want to make the ginger scallion oil tonight!
True, but Michelin is the culinary international guide, soon this year more of the best restaurants soon will be included to the guide, or maybe it’s just hospitality, also there’s a lot of Michelin Star restaurants in Japan