Spicy Scallion Chicken Ls Recipe
Make Spicy Scallion Chicken Ls Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Scallion-Spice Sauce
Aromatics & Garnish
Method
Marinade & Chicken
- 1
Trim and cube
Trim excess fat from the chicken thighs and cut into 1-inch bite-size pieces. Pat dry with paper towels.
- 2
Marinate
In a bowl, combine 2 tbsp low-sodium soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1/4 tsp baking soda (optional), and 1/4 tsp salt. Add the chicken pieces and toss until evenly coated. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour.
- 3
Preheat pan
Heat a large skillet or wok over medium-high heat until hot. Add 2 tbsp vegetable oil (for cooking) and swirl to coat.
- 4
Sear chicken
Add the marinated chicken in a single layer (work in two batches if crowded). Let cook undisturbed 2–3 minutes until the undersides are golden, then stir and cook another 2 minutes until mostly cooked through. Remove chicken to a plate and reserve any rendered juices in the pan.
Scallion-Spice Sauce
- 5
Prep scallions and aromatics
While the chicken marinates, trim root ends of the scallions. Slice the white and light-green parts into 1/4-inch rounds; slice the dark-green tops on a bias into 1–1.5 inch pieces and keep separate. Mince 3 garlic cloves and grate or mince 1.5 tbsp fresh ginger.
- 6
Combine sauce
In a small bowl, whisk together 1 tbsp chili garlic sauce, 1/2 tsp doubanjiang (if using), 1 tbsp light soy sauce, 1 tsp rice vinegar, 3 tbsp chicken broth or water, 1/2 tsp sugar, 1/4 tsp ground white pepper, and 1 tsp toasted sesame oil until smooth. Taste and adjust heat or salt as desired.
- 7
Cook aromatics
Return the pan to medium heat and add 1 tbsp neutral oil if pan is dry. Add optional dried red chilies and the sliced white/light-green parts of scallions; cook 30–45 seconds until fragrant. Add minced garlic and ginger and stir constantly for 15–30 seconds until aromatic but not burned.
- 8
Add sauce and simmer
Pour the prepared scallion-spice sauce into the pan, stir to combine with aromatics, and bring to a gentle simmer for 30–60 seconds so the flavors meld and the sauce slightly thickens.
- 9
Return chicken
Return the seared chicken and any accumulated juices to the pan. Stir well to coat. Cook 1–2 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce clings to the pieces.
- 10
Add scallion tops
Stir in the reserved dark-green scallion pieces and 1 tsp toasted sesame oil. Toss for 20–30 seconds — just long enough to wilt the scallions and warm them without losing color or crispness.
Aromatics & Garnish
- 11
Finish and serve
Taste and adjust seasoning (add a pinch of salt, a splash of soy, or a little more vinegar if needed). Transfer the Spicy Scallion Chicken to a serving plate. Sprinkle with toasted sesame seeds and chopped cilantro if using.
- 12
Serving suggestion
Serve immediately with steamed rice or noodles and additional sliced scallions and chili sauce at the table.