Crispy Scallion Chicken
EBT-Friendly: 100% of ingredients
Made by ChihYu
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Crispy, juicy chicken thighs topped with a fragrant ginger scallion sauce made with sizzling hot oil. A versatile recipe with four cooking methods — air fryer, grill, stovetop, or oven.
Ingredients
Ingredients:
For the Scallion Ginger
- 6 bulb scallion (diced)
- 1 oz ginger root (grated)
- 2 tbsp toasted sesame oil
- 1 tsp course sea salt (or to taste)
- 1/2 tsp ground white pepper
- 1/2 tsp sichuan peppercorn powder
- 1/2 cup avocado oil (or any neutral-flavored oil)
For the Chicken
- 1.5 lb skin-on boneless chicken thighs
- 1 tsp coarse sea salt (divided, about 1/4 tsp per thigh)
- sprinkle ground black pepper
- sprinkle garlic powder
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Place diced scallions and grated ginger in a heatproof bowl with sesame oil, salt, white pepper, and optional Sichuan peppercorn powder. Heat avocado oil in a small pan over medium-low heat for 7–8 minutes until shimmering. Carefully pour the hot oil over the aromatics, let it sizzle, and stir to combine. Set aside to cool.
- Pat the chicken thighs dry and season with salt, black pepper, and garlic powder on both sides.
- Choose your cooking method:
- Air fryer: Place chicken skin side down at 400°F for 10 minutes. Flip and air fry for 10 more minutes.
- Grill: Preheat to medium heat (375°F). Grill 5–7 minutes per side until internal temp reaches 175°F.
- Stovetop: In a well-heated cast iron pan, cook skin side down for 5–6 minutes, then flip for 4 minutes.
- Oven: Bake at 425°F with skin side up on a wire rack for 20 minutes, then broil for 3 minutes.
- While the chicken is still hot and crisp, slice it and transfer to a serving plate. Add a few tablespoons of ginger scallion sauce over the chicken and serve the extra sauce on the side. Serve hot.
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