Name: Chinese Scallion Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds bone-in, skin-on chicken thighs or drumsticks; 1 tablespoon kosher salt; 3 slices fresh ginger; 2 scallions, cut into 2-inch pieces; 4 cups water, or enough to cover the chicken in a medium pot; 1 cup finely minced scallions; 2 tablespoons finely minced fresh ginger; 1 clove garlic, minced; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon sugar; 1 tablespoon light soy sauce; 1 teaspoon toasted sesame oil; 1/3 to 1/2 cup neutral oil (canola, grapeseed, or peanut oil); 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 2 tablespoons hot chicken poaching liquid

Chinese Scallion Chicken Recipe hits that perfect spot between comforting and restaurant-level flavor, with juicy poached chicken and a punchy, fragrant scallion-ginger oil. It works great for busy weeknights or casual dinners with friends, and you can get it on the table in about 45 minutes. I grew up in a Chinese-American neighborhood, and this dish still tastes like the kind of home cooking I begged my friends’ moms to teach me.

Why Make This Chinese Scallion Chicken Recipe at Home

You control the quality of the chicken, the amount of salt, and how spicy you want the scallion oil. Restaurants often drown the chicken in oil or MSG, while a home version tastes cleaner but still rich and savory. You also get that fresh scallion aroma that hits your nose the second you pour the hot oil over the herbs.

This Chinese Scallion Chicken Recipe uses simple ingredients that you probably already keep in your pantry. You just need chicken, scallions, ginger, soy sauce, and a neutral oil. The method stays straightforward, so even newer cooks can pull it off without stress.

“This Chinese Scallion Chicken Recipe tastes like something from a tiny neighborhood spot in Shanghai, but it comes together in my small apartment kitchen in under an hour. ★★★★★”

Ingredients You Need

Chicken

2 pounds bone-in, skin-on chicken thighs or drumsticks
- Thighs stay juicy and forgiving, which helps if you still build confidence with poaching.
1 tablespoon kosher salt
3 slices fresh ginger
2 scallions, cut into 2-inch pieces
4 cups water, or enough to cover the chicken in a medium pot

You can use a whole small chicken if you feel ambitious. Just cut it into 8 to 10 pieces and increase the poaching time. Boneless thighs also work, but reduce cooking time and watch them closely so they stay tender.

Scallion Ginger Oil

This sauce carries the soul of Chinese Scallion Chicken Recipe.

1 cup finely minced scallions (about 1 large bunch)
2 tablespoons finely minced fresh ginger
1 large garlic clove, minced (optional but tasty)
1 teaspoon kosher salt, plus more to taste
1 teaspoon sugar
1 tablespoon light soy sauce (use a good Chinese brand like Pearl River Bridge or Lee Kum Kee)
1 teaspoon toasted sesame oil
1/3 to 1/2 cup neutral oil (canola, grapeseed, or peanut oil)

Use a neutral oil so the scallion and ginger flavors stand out. If you only have vegetable oil, that works fine. Do not use extra virgin olive oil, since the flavor clashes with the Chinese scallion chicken profile.

Simple Serving Sauce (Optional but great)

2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons hot chicken poaching liquid

This mixture adds extra savoriness and moisture when you drizzle it over the sliced chicken. It also tastes amazing over rice.

Pantry Shortcuts & Substitutions

Use jarred minced ginger and garlic if you feel short on time, though fresh tastes brighter.
Swap coconut aminos for soy sauce if you avoid soy, but expect a slightly sweeter flavor.
Use chicken broth instead of water for poaching if you want a richer base, though the scallion oil already brings a lot of flavor.

Equipment List

Medium or large heavy pot with lid
Cutting board and sharp knife
Heatproof bowl for scallion mixture
Small saucepan or ladle for heating oil
Tongs or slotted spoon
Instant-read thermometer (helps with perfect doneness)

Tips & Mistakes

Salt the chicken in advance for at least 20 minutes so the seasoning reaches the center.
Keep the poaching liquid at a gentle simmer, not a rolling boil, so the chicken stays tender.
Skim foam from the surface during poaching so the broth stays clear and clean-tasting.
Check internal temperature and stop cooking when the thickest part hits about 165°F.
Let the chicken rest in the hot liquid for 5 to 10 minutes so the juices settle.
Mince scallions and ginger very finely so the hot oil can pull out maximum flavor.
Heat the oil until it shimmers and a piece of scallion sizzles instantly, but do not let it smoke.
Pour the hot oil carefully and slowly over the scallion mixture to avoid splatter.
Taste the scallion oil and adjust salt and soy right away, since you serve it at room temperature.
Slice the chicken across the grain so each bite feels tender, not stringy.
Spoon the scallion oil over the chicken just before serving so the skin keeps some texture.
Save the poaching liquid and use it as a light soup or base for noodles the next day.

How to Make Chinese Scallion Chicken Recipe

Step 1: Season the Chicken

Pat the chicken pieces dry with paper towels. Rub them all over with the tablespoon of kosher salt, including under the skin where you can. Set the chicken aside at room temperature for 20 to 30 minutes while you prep the scallions and ginger.

This quick dry brine helps the meat stay juicy and flavorful. You can also cover and chill the salted chicken for up to 12 hours, then bring it closer to room temperature before cooking.

Step 2: Prep the Aromatics

Trim the root ends from the scallions. Mince enough scallions to fill 1 cup and place them in a heatproof bowl. Add the minced ginger, minced garlic if you use it, 1 teaspoon salt, sugar, soy sauce, and sesame oil.

Stir everything together and spread it into an even layer in the bowl. This helps the hot oil contact more surface area and pull out more aroma. Set the bowl near the stove so you can reach it easily when the oil heats.

Step 3: Poach the Chicken

Place the chicken pieces in a medium or large pot in a single layer as much as possible. Add the ginger slices, scallion sections, and enough water to cover the chicken by about 1 inch. Turn the heat to medium-high and bring the water just to a gentle simmer.

Once small bubbles break the surface, reduce the heat to low or medium-low. Aim for a very gentle simmer with only a few bubbles. Cook the chicken for about 18 to 25 minutes, depending on size, until the thickest part reaches 165°F.

Step 4: Rest the Chicken in the Hot Liquid

Turn off the heat and cover the pot. Let the chicken sit in the hot liquid for 5 to 10 minutes. This rest time helps the juices redistribute so the meat stays moist when you slice it.

Use tongs to lift the chicken onto a plate or tray. Let it cool until you can handle it comfortably. Strain and save the poaching liquid if you want a light soup or cooking liquid for rice.

Step 5: Heat the Oil for the Scallion Ginger Sauce

Pour 1/3 to 1/2 cup neutral oil into a small saucepan or ladle. Heat it over medium heat until it shimmers. Drop in a tiny bit of scallion from the bowl to test; it should sizzle vigorously right away.

If it barely sizzles, keep heating for another 20 to 30 seconds and test again. If it smokes, pull it off the heat and let it cool slightly. Hot but not smoking oil gives you a fragrant scallion oil without a burnt taste.

Step 6: Pour the Hot Oil Over the Scallion Mixture

Carefully pour the hot oil over the scallion ginger mixture in a thin stream. You should hear a loud sizzle and smell a strong aroma right away. Stir the mixture with a spoon to combine everything into a glossy sauce.

Taste a tiny bit and adjust with more salt or soy sauce if needed. If it tastes too salty, add a pinch more sugar or a spoonful of neutral oil. Set the scallion oil aside at room temperature.

Step 7: Mix the Optional Serving Sauce

In a small bowl, combine light soy sauce, oyster sauce, sugar, and a couple of tablespoons of the hot poaching liquid. Stir until the sugar dissolves completely. This sauce should taste savory, slightly sweet, and not too salty.

You can thin it with a bit more poaching liquid if you want a lighter drizzle. Keep it warm or at room temperature until you plate the chicken.

Step 8: Slice and Plate the Chicken

Once the chicken cools slightly, slice it into bite-size pieces. Keep the skin attached if you enjoy that classic Chinese scallion chicken texture. Arrange the pieces neatly on a serving plate.

Drizzle a bit of the optional serving sauce over the chicken. Spoon generous amounts of the scallion ginger oil over the top, focusing on the center so it flows outward. Scatter a few extra fresh scallion slices if you want a brighter look.

Variations I've Tried

I sometimes add a spoonful of chili crisp or chili oil to the scallion mixture for a spicy Chinese scallion chicken version. The heat pairs nicely with the ginger and makes the dish feel extra cozy on cold nights. You can also add a splash of black vinegar for a tangy twist.

Boneless, skinless chicken breasts also work if you prefer lean meat, though they cook faster and need careful timing. I also tried steaming the chicken instead of poaching, which gave a slightly firmer texture that some people love. If you follow a low-sodium diet, cut the salt in half and rely more on ginger and scallion for flavor.

How to Serve Chinese Scallion Chicken Recipe

Serve Chinese Scallion Chicken Recipe over a bowl of hot jasmine rice or steamed short-grain rice so it soaks up the scallion oil and juices. Add a side of stir-fried bok choy, Chinese broccoli, or simple garlic green beans for some crunch and color. A light soup made from the leftover poaching liquid with a few veggies turns this into a full meal.

You can also slice the chicken and serve it at room temperature as part of a larger family-style spread with dumplings, noodles, and a simple cucumber salad. If you pack lunches, this dish tastes great cold with rice and some pickled vegetables. Kids often enjoy the mild version without chili, especially if you slice the chicken into small, easy bites.

How to store

Store leftover Chinese Scallion Chicken Recipe in an airtight container in the fridge for up to 3 to 4 days.
Keep the scallion ginger oil in a separate small container in the fridge for up to 5 days so the flavors stay bright.
Freeze the sliced chicken without the scallion oil for up to 2 months, wrapped tightly to prevent freezer burn.
Reheat chicken gently in a covered skillet with a splash of water or broth over low heat until warm, then spoon fresh or leftover scallion oil over the top just before serving.