Description
This Mongolian Chicken recipe features tender, crispy chicken thighs coated in a savory-sweet sauce rich with ginger, garlic, scallions, and soy. The chicken is marinated to enhance tenderness, fried to golden perfection, and tossed in a glossy, flavorful sauce that’s quick to prepare, making it an ideal weeknight meal with Asian-inspired flavors.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken thighs, thinly sliced
- 1 tablespoon Chinese cooking wine (Shao-xing wine)
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch (for coating)
For Frying
- 2 tablespoons oil (for frying chicken)
- 1 tablespoon oil (for stir-frying aromatics)
Aromatics and Flavorings
- 4 scallions, white and green parts separated and sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 dried Chinese chilies (optional, adjust to taste)
- 1 teaspoon sesame oil
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 (cornstarch slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken thighs with the Chinese cooking wine and baking soda. Mix well to coat the chicken. Let it marinate for 10-15 minutes to tenderize. Once marinated, evenly coat the chicken pieces with cornstarch.
- Fry the Chicken: Heat 2 tablespoons of oil in a pan or wok over high heat until hot. Place the coated chicken in a single layer in the pan and fry for about 3-4 minutes on each side until golden brown and crispy. Remove the fried chicken and place it on paper towels to drain excess oil.
- Stir-fry Aromatics: 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 the mixture becomes fragrant.
- Prepare the Sauce: Pour in chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir to combine and let the sauce simmer gently for 2-3 minutes. Then stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and develops a glossy texture.
- Combine Chicken and Sauce: Return the fried chicken pieces to the pan. Toss thoroughly to coat each piece in the thickened sauce. Add the green parts of the scallions and stir-fry for an additional minute to blend flavors.
- Serve: Optionally garnish with extra sliced green onions or sesame seeds. Serve the Mongolian Chicken hot with steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of dried Chinese chilies according to your spice preference or omit them for a milder dish.
- Marinating the chicken with baking soda helps tenderize and achieve a more velvety texture.
- Use dark soy sauce for added depth and color, but it can be substituted with regular soy sauce if unavailable.
- Serve immediately to enjoy the chicken crispy coated with the glossy sauce; leftovers may lose crispiness but still taste great.
