Hong Kong Scallion Oil Crispy Chicken
蔥油雞扒, or Scallion Oil Crispy Chicken, is a classic Hong Kong dish featuring crispy, pan-fried chicken thighs served with a fragrant scallion and shallot sauce. The dish is known for its crispy skin, juicy meat, and the rich, savoury flavours of the scallion oil sauce, making it a beloved comfort food.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 chicken thighs, deboned
- Salt
- Pepper
- 4 green onions, chopped
- 3 shallots, sliced
- 1+1/2 tbsp oyster sauce
- 1/2 tbsp light soy sauce
- 1 tsp sugar
- a pinch salt
- Drizzle of sesame oil
Instructions
- 1
Debone the chicken thighs and pat them dry with a kitchen towel to remove excess moisture.
- 2
Make shallow cuts on the thicker parts of the chicken, slicing through the tendons to ensure even thickness for uniform cooking. Season with salt and pepper, then lightly coat the skin side with cornstarch for a crispy finish.
- 3
Place the chicken skin-side down on a cold pan, press with a heavy object, and cook on medium heat for 4-5 minutes. Starting in a cold pan allows the fat to slowly render out from the skin, making it crispier without burning.
- 4
Flip and cook the meat side for another 4 minutes.
- 5
Flip back to the skin side, increase the heat to high, and cook for another 1-2 minutes to achieve extra crispiness.
- 6
To make the sauce, use the residual oil from frying the chicken to sauté the shallots until softened. Add the green onions and stir-fry briefly for about 30 seconds. Transfer the mixture to a bowl, then stir in the oyster sauce, soy sauce, sugar, and a drizzle of sesame oil.
- 7
Serve with steamed rice and enjoy :)