Crispy Chicken in Green Onion Sauce

Crispy Chicken in Green Onion Sauce

This is a light chicken dish for when you don't want it deep fried. It's a household standard.

Ingredients: 4 servings

Chicken meat (your choice of cut, such as thigh or breast)
Your choice of vegetables
as desired
For the marinade:
2 tablespoons
Soy sauce
2 tablespoons
Ginger (grated)
about 1 tablespoon
Egg (beaten)
For the coating:
as needed
For the green onion sauce:
2 tablespoons
2 tablespoons
Soy sauce
3 tablespoons
1 tablespoon
Ginger (grated)
2 teaspoons
Green onions (or scallions)
3 tablespoons or more
Your choice of condiments
Ra-yu, sesame oil, etc.


1. Butterfly the thick cuts of chicken for a uniform thickness and even cooking.
2. Use a fork to poke holes in the skin to help it marinate, and soak in the marinade for at least 30 minutes. I recommend refrigerating in the summer.
3. Mix together the green onion sauce ingredients. I measure out the onion sauce ingredients while measuring the marinade ingredients.
4. Lightly wipe off the moisture from the marinated chicken and coat with katakuriko.
5. Apply a little oil to a frying pan and cook the chicken with the skin-side down.
6. Once the meat is brown, wipe up the oil, turn it over, cover with a lid and cook over low heat for about 10 minutes. Cook until the juices run clear when skewered.
7. Cook the skin to your desired crispiness.
8. Cut the chicken into bite-sized pieces and serve on top of your choice of vegetables. Top with the sauce and enjoy it while it's hot.

Story Behind this Recipe

This is a recipe that I've been using ever since I started cooking.
My kids love it, so I posted it here to teach it to them some day.