Crispy-Chicken with a Fragrant Spring Onion Salsa

Makes  4
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4 Lilydale Free Range chicken thighs, boneless, skin on

Vegetable oil

2 tbsp ginger, minced

2 tbsp garlic, minced

1 1/2 cups spring onion, chopped

4 tbsp light soy sauce

2 tbsp sesame oil

Salt, to taste


  1. Pat chicken thighs dry and place onto a chopping board skin side up. Cover with baking paper and pound gently with a meat mallet until uniform in thickness. Season with salt and pepper. 
  2. Add 1 tbsp vegetable oil into a non-stick pan over low heat. Place the chicken skin side down and let cook gently for about 5 minutes before turning the heat up to medium. Once the skin is brown and crispy, turn over and continue to cook for an additional 4 minutes. 
  3. To make the salsa, place ginger, garlic and spring onion into a heatproof bowl. Heat 1 cup vegetable oil in a small pan over high heat. When the oil starts to smoke, carefully remove from heat and pour gently over the aromats to sizzle. Mix in soy sauce, sesame oil and a pinch of salt. Serve with chicken and steamed rice (optional).