Scallion Oil Chicken is a classic dish that’s tender, juicy, and aromatic. The chicken is poached to perfection, then drizzled with hot oil to release the rich scallion aroma. That sizzling sound is pure magic—simple to make, yet tastes like restaurant-quality.
🌴 Ingredients:
· 500g chicken thighs (boneless, skin-on)
🌴 Aromatics:
· 1 large bunch of scallions (cut into segments, white and green parts separated)
· 1 large piece of ginger (sliced)
· 3 cloves of garlic (smashed)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 3 tbsp light soy sauce (about 30ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 1 tbsp oyster sauce (about 10ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· 1 tbsp cooking wine (about 10ml, for poaching)
· 4-5 tbsp cooking oil (about 60ml, for drizzling)
· Salt, to taste
🌴 Instructions:
- Poach the Chicken
Bring a pot of water to a boil with ginger, scallion whites, and cooking wine. Add the chicken thighs, simmer over medium-low heat for 10 minutes, then turn off the heat and let it sit for 5 minutes. Remove the chicken and immediately soak it in ice water for 5 minutes. Drain, cut into pieces, and plate. ⚠️ Note: Never skip the ice water bath; it’s the key to crispy skin and firm meat. I’ve tried skipping it, and the skin turned out soggy. - Make the Sauce
In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and a pinch of salt. ⚠️ Note: Don’t skip the sugar; it’s the key to the flavor. - Heat the Oil
Arrange the chicken on a plate, drizzle with the sauce, and sprinkle with scallion greens and sesame seeds. In a separate pan, heat 4-5 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the scallions. You’ll hear a sizzle and smell the aroma. ⚠️ Note: The oil must be smoking hot to release the scallion aroma. I’ve tried with cooler oil, and the flavor was flat. - Mix and Serve
Give it a quick mix to coat the chicken with the sauce and scallion oil. Serve hot. ⚠️ Note: Let it sit for 2 minutes before serving for better flavor.
💡 More Tender and Aromatic Chicken Dishes:
If you enjoy this scallion oil chicken, you should also try my [Mouthwatering Chicken] for another incredibly flavorful and addictive dish.
Want to explore more? Check out my full [Cold Dishes] category!
💡 Tips:
The key to Scallion Oil Chicken is “tender chicken, aromatic scallion oil.” Soak the chicken in ice water after poaching for crispy skin. A little sugar in the sauce enhances the flavor. The oil must be smoking hot when poured over the scallions to release the aroma.
❤️ Click the homepage for more delicious recipes!