Mongolian Chicken
Mongolian Chicken features crispy chicken coated in an aromatic, savory, and sweet sauce. It's perfect for both lunch and dinner as a tasty, satisfying meal.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 350 -400 g boneless chicken thighs, cut into bite-sized pieces1
- 1 tbsp Shaoxing wine (may substitute with standard cooking wine, dry sherry, or sake. You can also omit for a non-alcoholic option)
- 1/4 tsp baking soda2
- 1/4 cup cornstarch (may substitute with potato starch)
- Oil, for frying
- 3 green onions, cut into 3-inch pieces (separate the white and green parts)
- 3 cloves garlic, minced
- 1 tsp ginger, julienned
- 5 -7 dried Chinese chilies (you may break this open if you prefer your sauce to be spicier)
- 1/2 tsp sesame oil
- 1/3 cup water
- 2 tbsp brown sugar (can be substituted with white sugar or honey)
- 1.5 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 1/4 tsp chicken powder
Instructions
- 1
In a large bowl, combine the chicken pieces with Shaoxing wine, baking soda, and cornstarch. Mix until all the chicken pieces are well-coated.
- 2
Heat your frying oil in a large skillet or wok over medium heat. Shallow fry the coated chicken in batches for about 6-8 minutes, or until fully-cooked through. Set aside.
- 3
Drain your skillet or wok, reserving about 1 tbsp of the cooking oil. Add in the white parts of the green onion, garlic, ginger, and red chilies. Saute the aromatics for about 20-30 seconds or until fragrant.
- 4
Pour in the prepared sauce and let simmer for 1-2 minutes minutes until thickened.
- 5
Once thickened, add in the cooked chicken pieces, the green parts of the green onion, and sesame oil. Toss to combine until the chicken is fully coated in the sauce.
- 6
Serve with a bowl of rice or a side of veggies. Enjoy!