For the 400 grams boneless skin-on chicken thighs, trim off any bits of tough connective tissue or excess fat.

Drizzle 1 tablespoon Shaoxing wine over the chicken, then sprinkle both sides evenly with ¼ teaspoon salt. Let the chicken marinate with the skin side up while you prepare the sauce.

To make the ginger scallion sauce, add ⅓ cup vegetable oil to a small pot and heat to 380°F (190°C).

While the oil is heating, mix the minced 200 grams scallions, 30 grams ginger, 2 teaspoons toasted sesame oil, 1 teaspoon salt, and ⅛ teaspoon white pepper to a large heatproof bowl and stir together. Ensure your bowl is on a heat-resistant surface, such as a folded towel or a trivet.

When the oil comes up to temperature, slowly pour it over the ginger scallion mixture. It will bubble up, so adjust your pouring speed, so it doesn't boil over. Stir the sauce together.

To fry the chicken, place it skin side down in a cold non-stick frying pan and turn on the heat to medium-low. Use tongs to press on the chicken to ensure the skin is making even contact with the pan and cook the chicken for 5-6 minutes on this side or until the skin is golden brown.

Flip the chicken over and fry for another 2-3 minutes, pressing on the thick parts of the chicken to ensure it cooks through evenly.

Flip the chicken one last time and continue pressing on it to ensure it's fully cooked (it should read 160°F or 71°C on an instant-read thermometer).

Transfer the chicken to a cutting board and rest for about 10 minutes. Slice the chicken and serve topped with a generous amount of ginger scallion sauce.