Sizzling Scallion Chicken: A Flavor-Packed Asian Delight

There’s something magical about the combination of tender chicken and vibrant green scallions. I’ve spent years perfecting this Scallion Chicken recipe, and I’m thrilled to share my secrets with you today. This dish brings together succulent chicken pieces coated in a savory-sweet sauce, with the distinctive punch of fresh scallions cutting through to create a perfectly balanced meal that will have your family requesting it weekly.

The Magic of Scallions in Chinese Cooking

Before we dive into the cooking process, let’s talk about why scallions (also known as green onions or spring onions) are such a fundamental ingredient in Chinese cuisine. I’ve always been fascinated by how this simple ingredient transforms dishes with its layered flavor profile.

Scallions aren’t just a garnish in Chinese cooking—they’re a star ingredient that provides depth, aroma, and visual appeal. The white parts offer a sharp, pungent flavor when cooked, while the green parts bring a milder, fresher taste that’s perfect for finishing dishes.

In this Scallion Chicken recipe, we’ll be using both parts of the scallion in different ways to extract maximum flavor. The whites will be cooked with ginger to create an aromatic base, while the greens will be added at the end for freshness and color.

What Makes This Scallion Chicken Special?

My version of Scallion Chicken stands out for several reasons:

• The chicken is velveted (a Chinese technique that keeps meat incredibly tender)
• The sauce achieves the perfect balance of savory, sweet, and tangy notes
• The cooking technique creates caramelized edges on the chicken while maintaining juiciness
• The scallions are added in stages to create layers of flavor
• The dish comes together in under 30 minutes, making it perfect for weeknight dinners

Essential Ingredients for Authentic Scallion Chicken

Let’s break down the key components that make this dish sing:

Chicken :: The protein foundation of our dish. I prefer using boneless, skinless chicken thighs for their flavor and tenderness, but breast works too.

Scallions :: The star ingredient that gives this dish its name. We’ll use a generous amount—about 2 bunches or 10-12 stalks.

Shaoxing Wine :: A traditional Chinese cooking wine that adds depth and complexity. If unavailable, dry sherry makes a decent substitute.

Light Soy Sauce :: Provides the salty foundation without overwhelming the dish. Different from dark soy sauce, which is mainly for color.

Dark Soy Sauce :: A small amount adds beautiful color and a hint of sweetness.

Sesame Oil :: Just a touch at the end adds a nutty aroma that elevates the entire dish.

Cornstarch :: Used both for velveting the chicken and thickening the sauce.

Ginger :: Works harmoniously with scallions to create the aromatic base of the dish.

The Secret to Perfectly Tender Chicken

The velveting technique is something I’ve refined over years of cooking Chinese dishes. This simple process makes a world of difference in the texture of your chicken:

1. Slice chicken against the grain into thin, uniform pieces
2. Mix with cornstarch, egg white, salt, and a splash of oil
3. Let it marinate for at least 15 minutes (30 is better)
4. Rinse off excess coating before stir-frying

This process creates a protective coating that seals in the meat’s juices during the high-heat cooking process, resulting in incredibly tender chicken that doesn’t dry out.

Detailed Recipe: Sizzling Scallion Chicken

Ingredients:

For the Chicken Marinade:

• 1.5 pounds (680g) boneless, skinless chicken thighs, thinly sliced
• 1 tablespoon cornstarch
• 1 egg white
• 1 tablespoon Shaoxing wine (or dry sherry)
• ¼ teaspoon salt
• 1 tablespoon vegetable oil

For the Sauce:

• 3 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons sugar
• ½ teaspoon white pepper
• 2 teaspoons cornstarch
• 3 tablespoons water

For Stir-Frying:

• 3 tablespoons vegetable oil, divided
• 2 bunches scallions (10-12 stalks), separated into white and green parts, cut into 2-inch segments
• 2 tablespoons fresh ginger, julienned
• 3 cloves garlic, thinly sliced
• 1 teaspoon sesame oil (for finishing)

Equipment Needed:

• Wok or large skillet
• Sharp knife
• Cutting board
• Mixing bowls
• Measuring spoons
• Wooden spatula or wok spatula
• Serving platter

Step-by-Step Instructions:

Preparation Phase:

1. Prepare the chicken: Slice chicken thighs against the grain into thin strips about ¼-inch thick. Place in a mixing bowl.
2. Marinate the chicken: Add cornstarch, egg white, Shaoxing wine, salt, and oil to the chicken. Mix thoroughly with your hands until the chicken feels slightly sticky and coated. Let it marinate for at least 15 minutes while you prepare other ingredients.
3. Prepare the scallions: Wash scallions thoroughly and pat dry. Separate the white/light green parts from the dark green parts. Cut both into 2-inch segments, keeping them separate.
4. Make the sauce: In a small bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, and water. Mix well until cornstarch is fully dissolved and set aside.
5. Prepare ginger and garlic: Peel and julienne the ginger into thin matchsticks. Thinly slice the garlic.

Cooking Phase:

1. Heat your wok: Place your wok or large skillet over high heat until it just starts to smoke. Add 2 tablespoons of vegetable oil and swirl to coat.
2. Cook the chicken: Add the marinated chicken pieces to the hot wok, spreading them out in a single layer. Let them cook undisturbed for 30 seconds until the bottom starts to brown, then stir-fry for another 2 minutes until the chicken is about 80% cooked. Remove chicken from wok and set aside.
3. Aromatics: Return the wok to high heat, add the remaining 1 tablespoon of oil. Add the ginger and stir-fry for 15 seconds until fragrant. Add the white parts of the scallions and garlic, stir-frying for another 30 seconds until aromatic but not browned.
4. Combine and sauce: Return the chicken to the wok. Give your sauce mixture a quick stir (as the cornstarch may have settled) and pour it into the wok. Stir-fry continuously for about 1 minute until the sauce thickens and coats the chicken evenly.
5. Add green scallions: Add the green parts of the scallions and stir-fry for just 30 seconds—they should remain vibrant and slightly crisp.
6. Finish: Remove from heat, drizzle with sesame oil, and give everything a final toss to combine.
7. Serve: Transfer to a serving plate and serve immediately with steamed rice.

Nutritional Information

I believe in knowing what goes into my body, so here’s a comprehensive nutritional breakdown of this Scallion Chicken recipe per serving (based on 4 servings):

Variations to Try

One of the joys of cooking is making a recipe your own. Here are some delicious variations I’ve tried over the years:

Spicy Scallion Chicken

For heat lovers, add 2-4 dried red chilies (seeds removed and broken in half) or 1-2 fresh red chilies when you add the ginger. You can also include 1-2 teaspoons of chili oil at the end instead of (or in addition to) the sesame oil.

Scallion Chicken with Vegetables

Make it a complete one-wok meal by adding vegetables. Bell peppers, snow peas, or sliced carrots work wonderfully. Add them after cooking the chicken and before adding the sauce, giving them 1-2 minutes to cook until crisp-tender.

Scallion Chicken with Noodles

Transform this into a noodle dish by boiling 8 ounces of Chinese egg noodles or udon noodles until just al dente. Add the cooked noodles to the wok after the sauce has thickened and toss everything together. You may want to increase the sauce ingredients by 50% to coat the noodles properly.

Common Mistakes to Avoid

In my years of making this dish, I’ve learned some important lessons. Here are the pitfalls to watch out for:

1. Overcrowding the wok: Cook in batches if necessary. Too much food in the wok lowers the temperature and leads to soggy stir-fries instead of caramelized ones.
2. Overcooking the scallions: The green parts should be barely cooked to maintain their color and fresh flavor. Add them at the very end.
3. Not preparing ingredients in advance: Stir-frying happens quickly, so have everything measured and ready to go before you heat the wok.
4. Skipping the marinating step: The velveting technique makes a huge difference in the texture of the chicken. Don’t rush this step.
5. Using cold chicken straight from the refrigerator: Let your chicken sit at room temperature for 15-20 minutes before cooking for more even cooking.

Serving Suggestions

I love serving this Scallion Chicken with:

• Steamed jasmine rice
• Coconut rice for a Southeast Asian twist
• Simple cucumber salad dressed with rice vinegar and a pinch of sugar
• Stir-fried bok choy or Chinese broccoli
• Hot and sour soup as a starter

For a complete Chinese feast, pair it with egg drop soup, vegetable spring rolls, and some simple steamed vegetables on the side.

Storage and Reheating Tips

This Scallion Chicken keeps remarkably well, making it perfect for meal prep:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: While possible, I don’t recommend freezing as the scallions will lose their vibrant color and crisp texture.
• Reheating: For best results, reheat in a wok or skillet over medium heat with a splash of water to refresh the sauce. Microwave reheating works in a pinch but may make the chicken slightly tougher.

Why This Recipe Works: The Science Behind the Flavor

I’m fascinated by the chemistry of cooking, and there’s some cool food science happening in this dish:

The cornstarch marinade creates a protective barrier around the chicken proteins, preventing them from tightening too much during cooking. This is what gives us that signature tender texture.

The high heat of stir-frying triggers the Maillard reaction—a chemical reaction between amino acids and reducing sugars that creates hundreds of different flavor compounds. This is what gives the chicken those delicious browned edges.

The sulfur compounds in scallions and garlic become more pronounced when cut and briefly cooked, creating that unmistakable aroma that makes your mouth water before you even taste the dish.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breast. Just be extra careful not to overcook it as it has less fat than thighs and can dry out more easily. The velveting technique becomes even more important when using breast meat.

Q: What can I substitute for Shaoxing wine if I don’t have it?

Dry sherry is the best substitute. If you need a non-alcoholic option, you can use chicken broth with a touch of rice vinegar, though the flavor profile will be slightly different.

Q: How spicy is this dish?

The basic recipe isn’t spicy at all. It focuses on the savory, slightly sweet flavors complemented by the aromatic scallions. However, you can easily add heat with chilies as suggested in the variations section.

Q: Can I make this dish ahead of time for a party?

Yes, but I’d recommend cooking it only about 90% of the way through, without adding the green scallions. Refrigerate, and when ready to serve, reheat in a hot wok, adding the green scallions at the last minute for maximum freshness and color.

Q: What’s the difference between scallions, green onions, and spring onions?

In most contexts, these terms are used interchangeably in the US. Technically, spring onions have a more developed bulb at the base, while scallions and green onions have straight sides. For this recipe, any of these will work well.

Final Thoughts: Why This Recipe Has Stood the Test of Time

This Scallion Chicken recipe holds a special place in my cooking repertoire because it exemplifies what makes Chinese cuisine so remarkable: the ability to transform simple ingredients into something extraordinary through technique and balance.

What I love most about this dish is how it celebrates the humble scallion, elevating it from garnish to star ingredient. The layering of flavors—from the aromatic base of ginger and scallion whites to the fresh finish of the barely-cooked greens—creates a depth that belies the recipe’s simplicity.

I encourage you to make this recipe your own. Pay attention to the techniques—the velveting, the high-heat cooking, the timing of adding ingredients—more than the exact measurements. Once you master these fundamentals, you’ll find yourself applying them to other dishes in your cooking repertoire.

The next time you have a bunch of scallions sitting in your refrigerator, I hope you’ll remember this recipe and give it a try. It might just become your new weeknight favorite, as it has been mine for years.

Happy cooking!