Pan Fried Chicken Thighs with Scallion Ginger Sauce

These Pan Fried Chicken Thighs with Scallion Ginger Sauce are crispy, juicy, and bursting with flavor. The chicken is seared to golden perfection, while the scallion ginger sauce adds a bold, aromatic kick that turns every bite into something special. I love making this dish when I want something fast, satisfying, and packed with savory umami.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-style flavor right into my home kitchen with very little effort. The chicken thighs are flavorful and moist, and that scallion ginger sauce? It’s punchy, fragrant, and deeply satisfying. I drizzle it over rice, veggies, or even noodles to stretch the flavor even further. Best of all, it’s a quick stovetop recipe I can make in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Boneless, skin-on chicken thighs (or skinless if preferred)

• Salt and pepper

• Oil for frying (vegetable or avocado oil)

For the Scallion Ginger Sauce:

• Scallions, finely chopped

• Fresh ginger, minced or grated

• Garlic, minced

• Neutral oil (like canola or vegetable)

• Salt

• Soy sauce (optional)

• Rice vinegar or a squeeze of lemon juice (optional for brightness)

Directions

1. I start by patting the chicken thighs dry and seasoning both sides generously with salt and pepper.

2. In a large skillet over medium-high heat, I heat the oil until shimmering.

3. I place the chicken thighs skin-side down and cook for 6–8 minutes, without moving them, until the skin is golden and crisp.

4. I flip the thighs and continue cooking for another 5–7 minutes, or until fully cooked through and the juices run clear.

5. While the chicken cooks, I prepare the sauce: I combine the scallions, ginger, garlic, and salt in a heatproof bowl.

6. I heat oil in a small saucepan until it just begins to smoke, then carefully pour it over the scallion mixture. It sizzles and blooms the aromatics.

7. I stir in a splash of soy sauce or vinegar if I want extra depth or brightness.

8. Once the chicken is done, I let it rest for a couple minutes, then slice and drizzle the scallion ginger sauce over the top.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 15–20 minutes to cook, so I can have a flavorful meal on the table in around 30 minutes.

Variations

Sometimes I add chopped cilantro or a dash of sesame oil to the sauce for extra complexity. I also love using this same sauce over seared tofu, steamed fish, or even roasted vegetables. For spice, I stir in a bit of chili oil or red pepper flakes.

storage/reheating

Leftover chicken and sauce store well in the fridge for up to 3 days. I reheat the chicken in a skillet to re-crisp the skin or in the oven at 375°F for 10–12 minutes. The sauce can be reheated briefly or used cold as a topping or dip.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I prefer thighs for their juiciness and flavor. If I use breasts, I cook them a bit less to prevent drying out.

What if I don’t have skin-on chicken?

Skinless thighs work too. I still get a great sear, but I make sure not to overcook them so they stay tender.

Is the scallion ginger sauce spicy?

Not by default. It’s more aromatic and savory. I add chili oil or fresh chilies if I want a little heat.

Can I make the sauce ahead of time?

Yes! I often prep the sauce a day ahead and store it in the fridge. It keeps well and the flavors deepen over time.

What’s the best side to serve with this?

I usually serve it with jasmine rice, sautéed greens, or even noodles. The sauce soaks into rice beautifully.

Conclusion

These Pan Fried Chicken Thighs with Scallion Ginger Sauce are a go-to when I want big flavor in a short amount of time. Crispy chicken, a zingy sauce, and simple ingredients come together to create a dish that’s satisfying, bold, and easy enough for any night of the week. It’s a keeper in my recipe rotation for sure.