Juicy and crispy “whole chicken” coated with a savory Scallion Oil (香蔥油雞) is super yummy and a Chinese New Year dish easy to be made at home. I promise you will fall in love with this crispy chicken with Scallion Oil once you give it a try. It takes less than 30 minutes to prepare, plus the chicken tastes fantastic the next day, which makes it perfect for meal prepping! Pair the oil chicken with rice and steamed vegetables, and you get a healthy and tasty dinner that I promise you will love! Crispy Chicken with Scallion oil is simple yet delicious! I make Scallion Oil chicken at home at least once a week, and it is a staple recipe in my household. Drizzle the homemade scallion oil on top of anything, and it will instantly elevate any dish! You can pair the chicken with noodles, rice, or a salad. You don’t need to deep fry to make Crispy Chicken with Scallion oil. The trick to getting extra crispy without deep-frying is to use boneless chicken thighs with the skin on. Removing the bone will help cut down the cooking time, which will help crisp up the skin while the meat is still super juicy.

Chicken with Ginger Scallion Oil sauce, is originally a Hakka dish. Hakka cuisine is famous for their chicken. Most people know of the Hakka Salt Baked Chicken. But they have various chicken dishes using different methods like poaching, steaming and roasting. Some even say that the Cantonese Poached Chicken also originated from Hakka cuisine.

In Shanghai and Cantonese cuisine, they also have Chicken with Ginger Scallion Oil sauce. Some chefs will poach the chicken, and some will steam them to make this dish. Therefore oil, ginger, and scallions are common denominators. Another difference is the sauce. You can make the sauce from the juice resulting from steaming or make a soy sauce one, like mine. I pretty much like all of them! My criteria for a good chicken dish are moist and tender meat and a sauce that enhances the natural flavor of the meat.

Happy cooking! and hope you enjoyed this video.

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