Description
A delicious and easy-to-make Mongolian Chicken dish that combines crispy chicken with a sweet and savory sauce, perfect for a weeknight dinner!
Ingredients
Scale
For the Chicken:
- 1 lb chicken thighs (thinly sliced)
- 2 tablespoons oil (for frying)
- 1 tablespoon Chinese cooking wine (Shao-xing wine)
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch (for coating)
For the Stir Fry:
- 4 scallions (white and green parts, sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2–3 dried Chinese chilies (optional, adjust to taste)
- 1 teaspoon sesame oil
- 1 tablespoon oil (for frying)
For the Sauce:
- 1/2 cup chicken stock
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken thighs, Chinese cooking wine, and baking soda. Mix well and let the chicken marinate for about 10-15 minutes to tenderize. After marinating, coat the chicken with cornstarch evenly.
- Fry the Chicken: Heat 2 tablespoons of oil in a pan or wok over high heat. Once the oil is hot, add the coated chicken in a single layer and fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside on a paper towel to drain excess oil.
- Prepare the Stir Fry: In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Add the minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry for 1-2 minutes until fragrant.
- Make the Sauce: Pour in the chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir everything together and let the sauce simmer for 2-3 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy.
- Combine: Return the fried chicken to the pan and toss to coat the chicken in the sauce. Add the green parts of the scallions and stir-fry for another minute.
- Serve: Garnish with extra sliced green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.
Notes
- Substitute chicken breasts for thighs if preferred, but thighs provide juicier results.
- For a milder version, omit or reduce the dried chilies.
- Mirin or dry sherry can replace Chinese cooking wine if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 800 mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25 g
- Cholesterol: 100 mg