Why you’ll love this recipe
- It’s a 15-minute miracle that delivers restaurant-quality stir-fry flavors with very few ingredients.
- The technique of pan-frying the chicken first ensures a golden exterior while keeping the inside tender and moist.
- Scallions are used in two ways—the whites for depth and the greens for freshness—creating a layered flavor profile.
Key Ingredients
- Shaoxing Wine: Provides a nutty, vinegary depth that neutralizes any “meaty” odors and builds a classic stir-fry base.
- Cornstarch (in marinade): “Velvets” the chicken, creating a thin barrier that locks in juices during high-heat frying.
- Scallions: Using the white parts as an aromatic and the green parts as a vegetable provides a sharp yet sweet contrast.
✅Quick Tips: Use a high-smoke point oil like canola or peanut oil and wait until the pan is shimmering hot before adding the chicken.
Key Steps
- #1: Velveting the chicken with cornstarch and egg for 15 minutes is the secret to a silky, tender texture.
- #2: Sauté the scallion and toss with the scallion greens for just 60 seconds to maintain their vibrant color.
Scallion Chicken Pan-Fried
Boneless chicken is velveted for tenderness and tossed with fresh green onions and ginger. It is a classic homestyle stir-fry that is both healthy and satisfying.
Ingredients:
Instructions
-
Marinate chicken with all marinade ingredients (including egg) for 15 mins.
-
Heat oil in a wok/pan over high heat.
-
Cook chicken until golden and crispy (4-5 mins). Remove and set aside.
-
Stir-fry white scallion parts and ginger (if using) for 30 sec until fragrant.
-
Return chicken to pan, add green scallions, toss 1 min.
-
Drizzle with sesame oil (optional) and serve.
Pan-Fried, Scallion Chicken, 15-min
