Pan Fried Chicken Thighs with Ginger Sacllion Sauce

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Pan Fried Chicken Thighs with Ginger Sacllion Sauce

A foolproof way to make flavorful, juicy pan-fried chicken thighs. This 10-minute speedy recipe with a magical ginger scallion sauce is quick, easy, and absolutely delicious!

5 from 2 votes

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Course: dinner, Main Course

Cuisine: asian, Chinese

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose

Prep Time: 5

Cook Time: 10

Servings:

Calories: 575kcal

Author: Lei

Ingredients

300 g Chicken Thighs cut into 3-5cm pieces
2 tablespoon oil
1 tablespoon soy sauce toasted
1/2 tablespoon rice wine
1 tablespoon corn starch
1 pinch salt
1/2 teaspoon pepper powder more or less to your liking
1/2 cup scallion finely chopped, more or less to your liking
1 teaspoon ginger grated, more or less to your liking
1 tablespoon garlic finely chopped, more or less to your liking
1 tablespoon toasted sesame seeds more to less to your liking
1 tablespoon Sesame Oil

Instructions

Marinate chicken: Prepare the chicken by combining soy sauce, rice wine, pepper, and cornflour. Mix well and marinate.
Prepare sauce: Mix scallions, ginger, garlic, sesame seeds, sesame oil, and pepper in a small bowl. Stir until well combined.
Pan-fry the chicken: Add oil in a non-stick pan over medium heat and place the chicken pieces in the pan. Cook until lightly browned. Flip the chicken, then spoon the scallion-ginger sauce over the top. Cover the pan, reduce the heat to low-medium, and let it cook for 5 minutes.
Finishing Touches: Remove the lid, and if there’s excess water, turn the heat to high and let it reduce until the chicken starts sizzling.

Notes

Chicken: This recipe uses boneless, skinless chicken thighs, but skin-on works too. Fresh chicken is best—frozen tends to release too much water and doesn’t stay as juicy. I’ve also tried deboning chicken drumsticks, which tasted great but took a bit more time.
Scallions, Ginger and Garlic: These three ingredients are essential for the flavour, so always use them fresh. Canned ginger or garlic isn’t recommended—the taste is flat and off. Even the frozen ones I’ve tried just don’t compare to the fresh.
Soy Sauce: Soy sauce adds a saltiness to the chicken, but you can substitute it with salt if needed.
Rice Wine: I’ve tried marinating the chicken with rice wine and without, and the difference is subtle. If you don’t have rice wine, skip it or use white wine as a substitute.
A non-stick pan is recommended, as chicken coated with cornflour can stick in regular pans. Using a non-stick pan ensures a hassle-free cooking experience.
Chicken thighs should ideally be cut into about 3-5 cm pieces—bite-sized and easy to eat. However, cutting them too small can cause them to lose their juiciness and become dry.
Sauce: As long as the saltiness is balanced, the ratio of these three ingredients (scallion, ginger and garlic) can be adjusted to suit your preference.
Cooking time: If you’re cooking larger chicken pieces or chicken with bones, adjust the cooking time to ensure it’s fully cooked. To check, insert a fork into the chicken—if the juices run clear and the fork easily goes through, it’s cooked.

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