Step-by-Step Instructions

Step 1: Preparing the Chicken

1. Slice the Chicken: Begin by slicing the boneless chicken into thin strips or bite-sized pieces. This will help the chicken cook more quickly and evenly. You can use chicken breasts or thighs depending on your preference. Thighs are slightly juicier, while breasts are leaner.
2. Season the Chicken: Season the chicken pieces with a pinch of salt and black pepper to taste. Then, coat the chicken evenly with cornstarch. The cornstarch will help create a crispy texture on the chicken as it cooks and will also help thicken the sauce later.
3. Heat the Oil: In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat. Once the oil is hot, add the chicken in a single layer. Avoid overcrowding the pan, as this can cause the chicken to steam instead of sear.
4. Cook the Chicken: Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Once the chicken is fully cooked, remove it from the pan and set it aside on a plate.

Step 2: Making the Sauce

1. Prepare the Aromatics: In the same pan, add a bit more sesame oil if needed. Add the minced ginger and garlic to the pan and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
2. Add the Scallions: Toss the chopped scallions into the pan and sauté them for another 2 minutes. The heat will release the essential oils from the scallions, adding their aromatic flavor to the sauce.
3. Deglaze the Pan: If there are any browned bits left in the pan from cooking the chicken, add the chicken broth to deglaze the pan. Use a spatula to scrape up all the flavorful bits from the bottom of the pan.
4. Mix the Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and Chinese cooking wine (if using). Once combined, pour the sauce mixture into the pan with the scallions and aromatics. Stir to coat everything evenly.
5. Thicken the Sauce: In another small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to form a slurry. Slowly pour this into the pan with the sauce, stirring constantly. This will help thicken the sauce and give it a glossy texture. Allow the sauce to simmer for another 2-3 minutes until it reaches the desired thickness.

Step 3: Combine Chicken and Sauce

1. Return Chicken to the Pan: Add the cooked chicken back into the pan with the sauce and scallions. Toss everything together to coat the chicken evenly with the sauce. Make sure the chicken is fully heated through, and the sauce is well absorbed.
2. Optional Spice: If you prefer a bit of heat in your dish, sprinkle red chili flakes to taste. You can also add a dash of chili oil for extra spice.
3. Simmer: Let the chicken and sauce simmer for an additional 2-3 minutes, allowing the flavors to meld together.

Step 4: Serve and Garnish

1. Plate the Chicken: Transfer the chicken to a serving platter or individual plates.
2. Garnish: Top the chicken with toasted sesame seeds and fresh cilantro for an extra layer of flavor and color. The sesame seeds add a light crunch, while the cilantro adds a fresh and herbaceous finish.
3. Serve: Serve the Chinese Scallion Chicken over steamed rice, noodles, or alongside stir-fried vegetables for a complete meal.

Tips for the Perfect Chinese Scallion Chicken

1. Use Bone-In Chicken: If you prefer a juicier cut, you can use bone-in chicken thighs, which will be more flavorful. Just adjust the cooking time accordingly.
2. Adjust the Spice Level: If you like more heat, increase the amount of red chili flakes or add some fresh chopped chili peppers to the sauce.
3. Marinate the Chicken: For extra flavor, you can marinate the chicken in a mixture of soy sauce, rice vinegar, and cornstarch for 15-30 minutes before cooking.
4. Use Fresh Scallions: Fresh, vibrant green onions (scallions) give the dish its signature flavor. Avoid using dried scallions as they will not provide the same aromatic punch.
5. Cook the Chicken in Batches: If you have a large batch of chicken, cook the chicken in batches. This will allow the chicken to brown and become crispy rather than steaming in the pan.

Serving Suggestions

Chinese Scallion Chicken pairs wonderfully with a variety of sides. Here are a few ideas:

• Steamed Rice: Serve the chicken on a bed of fluffy steamed white rice or brown rice to soak up the delicious sauce.
• Stir-Fried Vegetables: Stir-fry some bok choy, snow peas, bell peppers, or broccoli for a colorful and nutritious side.
• Noodles: Serve the chicken over noodles for a hearty and satisfying meal. You can use egg noodles, rice noodles, or even udon noodles.
• Chinese Cabbage Slaw: Pair with a crunchy Chinese cabbage slaw for a contrast of textures.

Variations

1. Spicy Scallion Chicken: To add more heat, you can make a spicy version by adding Sriracha sauce or chili paste to the sauce mixture.
2. Grilled Scallion Chicken: For a smoky flavor, grill the chicken rather than pan-fry it. After grilling, toss the chicken with the scallion sauce and serve.
3. Lemon Scallion Chicken: For a tangy twist, add the juice of one lemon to the sauce mixture. The acidity from the lemon will balance the richness of the soy sauce and sesame oil.

Conclusion

Chinese Scallion Chicken is a simple yet flavorful dish that combines tender chicken with a savory sauce and aromatic scallions. The recipe is versatile, easy to make, and can be adjusted to suit different preferences. Whether you’re cooking for a busy weeknight or a weekend celebration.