Place diced scallions and grated ginger in a heatproof bowl with sesame oil, salt, white pepper, and optional Sichuan peppercorn powder. Heat avocado oil in a small pan over medium-low heat for 7–8 minutes until shimmering. Carefully pour the hot oil over the aromatics, let it sizzle, and stir to combine. Set it aside to let cool.

For more information, please see the Ginger scallion sauce recipe.

Pat the chicken dry and season with salt, pepper, and garlic powder on both sides.

Air fry: Place the chicken skin side down in the air fryer basket. Air fry at 400°F (204 °C) for 10 minutes. Flip the chicken (with skin side up) and air fry for 10 more minutes.

Grill: Grease and preheat the grill to medium heat, 375°F (191°C). Grill the chicken for 5-7 minutes per side, or until the chicken is cooked through (an inserted thermometer should read 175°F| 79.4 °C.)

Stovetop: In a well-heated cast iron, pan fry the chicken skin side down for 5-6 minutes. Cook the flip side for 4 minutes. Use a splatter guard.

Bake: Brush the wire rack with little oil. Bake at 425°F (218°C), skin side up with a wire rack under, for 20 minutes. Then, set the oven on high-broil for 3 minutes to give it a nice golden color.

While the chicken is still hot and crisp, slice it and transfer to a serving plate. Add a few tablespoons of Ginger scallion sauce over and serve the extra sauce on the side. Serve hot.