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Pan Fried Chicken Thighs with Scallion Ginger Sauce

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Pan Fried Chicken Thighs with Scallion Ginger Sauce are a quick, flavorful dish featuring crispy, juicy chicken paired with a bold, aromatic scallion ginger sauce. Perfect for a satisfying meal with minimal effort, this dish comes together in under 30 minutes.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-Fried
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Ingredients

  • For the Chicken:
  • 4 boneless, skin-on chicken thighs (or skinless if preferred)
  • Salt and pepper, to taste
  • Oil for frying (vegetable or avocado oil)
  • For the Scallion Ginger Sauce:
  • 4 scallions, finely chopped
  • 1 tablespoon fresh ginger, minced or grated
  • 2 cloves garlic, minced
  • 2 tablespoons neutral oil (canola or vegetable)
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce (optional)
  • 1 tablespoon rice vinegar or a squeeze of lemon juice (optional for brightness)

Instructions

  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden and crispy.
  3. Flip the chicken thighs and cook for another 5–7 minutes, until fully cooked through and juices run clear.
  4. While chicken cooks, prepare the sauce by combining scallions, ginger, garlic, and salt in a heatproof bowl.
  5. Heat oil in a small saucepan until it starts to smoke, then pour it over the scallion mixture to bloom the aromatics.
  6. Stir in soy sauce or vinegar for added depth and brightness, if desired.
  7. Once the chicken is done, let it rest for a few minutes before slicing. Drizzle the scallion ginger sauce over the top and serve.

Notes

  • Add cilantro or sesame oil to the sauce for extra complexity.
  • This sauce is great on seared tofu, fish, or roasted vegetables.
  • For added spice, stir in chili oil or red pepper flakes.
  • If using skinless chicken, cook carefully to avoid drying it out.
  • Store leftover chicken and sauce in the fridge for up to 3 days. Reheat the chicken in a skillet to re-crisp the skin or in the oven at 375°F for 10–12 minutes.

Nutrition

Find it online: https://allcookedup.com/pan-fried-chicken-thighs-with-scallion-ginger-sauce/