Description
Mongolian Chicken
Mongolian Chicken is a beloved takeout classic that brings together tender pieces of chicken in a sweet and savory sauce. Originally inspired by the flavors of Chinese cooking, this dish is known for its juicy chicken thighs, aromatic garlic and ginger, and the slight kick from dried Chinese chilies. Served over rice, it’s a perfect combination of comfort and flavor that’s better than any takeout.
350g chicken thighs
1 tbsp oil
1 tbsp Chinese Cooking Wine
½ tsp baking soda
¼ cup cornstarch
Stir Fry:
3 scallions, 1-inch pieces (white and green separated)
4 cloves garlic, minced
1 tsp ginger, minced
6 dried Chinese chilies
1 tsp sesame oil
Oil for frying
Sauce:
¼ cup chicken stock
2 tbsp brown sugar
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp cornstarch + 1 tbsp water (slurry)
Directions:
1. Coat chicken in oil and Shao-xing wine, then dredge in cornstarch.
2. Fry until crispy, set aside.
3. Stir fry aromatics, add sauce ingredients, simmer, thicken with slurry.
4. Add chicken, coat, and serve.
Prep Time: 15 mins
Kcal: 350
Step-by-Step Guide
1. Marinate the Chicken: In a bowl, combine the chicken thigh pieces with 1 tbsp oil and 1 tbsp Chinese cooking wine. Sprinkle with baking soda and toss to coat. Let sit for 10 minutes. Add the ¼ cup cornstarch and dredge until each piece is thoroughly coated.
2. Fry the Chicken: Heat a generous amount of oil in a wok or large skillet over medium-high heat. Fry the coated chicken pieces in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on a paper towel-lined plate.
3. Prepare the Sauce: While the chicken fries, whisk together all sauce ingredients—chicken stock, brown sugar, soy sauce, and dark soy sauce—in a small bowl. In a separate bowl, make the cornstarch slurry by mixing 1 tbsp cornstarch with 1 tbsp water.
4. Stir Fry Aromatics: Drain all but 1 tbsp of oil from the wok. Over medium heat, add the white parts of the scallions, garlic, ginger, and dried chilies. Stir-fry for 30-60 seconds until fragrant.
5. Combine & Thicken: Pour the prepared sauce into the wok and bring to a simmer. Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring constantly. Cook until the sauce thickens and becomes glossy.
6. Finish the Dish: Add the crispy chicken back to the wok, tossing to coat evenly in the sauce. Drizzle with 1 tsp sesame oil, add the green parts of the scallions, give one final toss, and remove from heat.
Serving Suggestions
Serve your Mongolian Chicken immediately over a bed of steamed jasmine or white rice to soak up the delicious sauce. For a complete meal, pair it with simple steamed broccoli, bok choy, or a refreshing cucumber salad. Garnish with extra sliced scallions or a sprinkle of sesame seeds for added texture and visual appeal.
How-to Summary
To make Mongolian Chicken: marinate and coat chicken thighs in cornstarch, then deep-fry until crispy. In the same wok, stir-fry scallions, garlic, ginger, and chilies. Add a sauce of stock, sugars, and soy, thicken it with a cornstarch slurry, then toss the crispy chicken in the glossy sauce to coat. Finish with sesame oil and serve over rice.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are recommended for their juiciness and flavor. If using breast, reduce cooking time slightly to prevent dryness.
What can I substitute for Chinese cooking wine? Dry sherry is the best substitute. In a pinch, you can use a little rice vinegar mixed with a splash of chicken stock.
How do I make this dish less spicy? Simply omit the dried Chinese chilies or reduce the quantity. The dish will still be flavorful from the garlic and ginger.
Can I make Mongolian Chicken ahead of time? The sauce and aromatics can be prepped ahead, but for the best texture, fry the chicken and combine everything just before serving.
Is baking soda necessary? Yes, it’s a key tenderizer for the chicken, ensuring it stays juicy even after frying. Do not skip it.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying all the chicken at once steams it instead of crisping it. Fry in batches.
- Burnt Aromatics: Garlic and ginger burn quickly. Stir-fry them over medium heat for just 30-60 seconds.
- Lumpy Sauce: Always whisk your cornstarch slurry again right before adding it to the simmering sauce, and drizzle slowly while stirring.
- Soggy Chicken: Ensure your oil is hot enough before adding the chicken, and don’t add the cooked chicken back into the sauce until you’re ready to serve.
Conclusion
This homemade Mongolian Chicken recipe delivers the perfect balance of sweet, savory, and spicy flavors with irresistibly crispy chicken. By following this detailed guide and avoiding common pitfalls, you can easily create a takeout favorite that surpasses restaurant quality in the comfort of your own kitchen. Enjoy this delicious, satisfying dish with your chosen sides for a complete and impressive meal.