Crispy Fried Chicken Bowl with Spring Onion & Ginger Oil

As the days grow longer and brighter, it’s the perfect time to invite fresh, vibrant flavours back into our kitchens. This Crispy Fried Chicken Bowl is a celebration of spring, combining the comforting crunch of perfectly fried chicken with an aromatic spring onion and ginger oil that sings with freshness. It’s a wonderfully balanced meal that feels both indulgent and wholesome, perfect for a satisfying weeknight dinner or a relaxed weekend meal. Let’s create something truly special together.

This recipe guides you through creating succulent, juicy chicken with an irresistibly crispy coating. The real star, however, is the homemade spring onion and ginger oil—a simple yet transformative condiment that elevates the entire dish. Served over a bed of fluffy rice with your favorite spring greens, it’s a bowl of pure joy and texture.

Ingredients

For the Spring Onion & Ginger Oil:

• 1 cup finely chopped spring onions (scallions), green and white parts
• 1/4 cup finely minced fresh ginger
• 1 tsp sea salt
• 1/2 cup neutral oil (like canola or grapeseed)

For the Crispy Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 cup potato starch (or cornstarch)
• Vegetable oil, for frying

For Serving:

• 4 cups cooked jasmine or basmati rice
• Steamed spring greens (like bok choy, asparagus, or broccoli)
• Extra sliced spring onions, for garnish
• Sesame seeds, for garnish

Instructions

1. Make the Spring Onion & Ginger Oil: In a heatproof bowl, combine the finely chopped spring onions, minced ginger, and sea salt. Mix well. In a small saucepan, heat the 1/2 cup of neutral oil over medium-high heat until it just begins to shimmer. Carefully pour the hot oil over the spring onion mixture—it will sizzle! Stir gently to combine and set aside to let the flavours infuse.
2. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, sesame oil, and white pepper. Toss to coat evenly and let it marinate for at least 20 minutes at room temperature.
3. Coat the Chicken: Place the potato starch in a shallow dish. Working with one piece at a time, dredge each piece of marinated chicken in the starch, pressing firmly to ensure it’s fully coated. Shake off any excess and place the coated chicken on a wire rack.
4. Fry the Chicken: In a large, heavy-bottomed pot or Dutch oven, pour in about 2-3 inches of vegetable oil. Heat the oil to 350°F (175°C). Carefully add half of the chicken to the hot oil, being careful not to overcrowd the pot. Fry for 4-5 minutes, turning occasionally, until golden brown, crispy, and cooked through.
5. Drain and Repeat: Remove the chicken with a slotted spoon and transfer to a clean wire rack to drain. Bring the oil back to temperature and repeat with the remaining chicken. This two-batch method ensures every piece is perfectly crispy.
6. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the steamed spring greens and a generous portion of the crispy fried chicken. Drizzle a spoonful (or two!) of the spring onion and ginger oil over the chicken and rice. Garnish with extra sliced spring onions and a sprinkle of sesame seeds. Serve immediately and enjoy!

Nutrition

Nutrient	Amount per serving
Calories	685 kcal
Protein	35g
Fat	32g
Carbohydrates	63g
Sodium	890mg

Disclaimer: Nutritional information is estimated and may vary based on the specific ingredients and cooking methods used.

More Spring Dinner Inspiration

If you loved this recipe, explore more of our favorite dishes that make the most of seasonal produce. Each one is packed with fresh flavours perfect for brightening up your dinner table.