Description
Mongolian Chicken is a flavorful Chinese stir-fry dish featuring tender chicken thighs coated in a crispy cornstarch crust and tossed in a luscious, sweet-savory sauce made with soy sauces, brown sugar, and aromatics like garlic and ginger. This quick and easy recipe delivers restaurant-quality results in just 30 minutes and is perfect served over steamed rice or noodles for a satisfying meal.
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)
Stir-fry and Sauce
- 2 tablespoons oil (for frying chicken)
- 1 tablespoon oil (for stir-frying)
- 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
- 1/2 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 with Chinese cooking wine and baking soda. Mix well and let the chicken marinate for 10-15 minutes to tenderize. After marinating, evenly coat the chicken pieces with cornstarch.
- Fry the Chicken: Heat 2 tablespoons of oil in a pan or wok over high heat. Once 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 and set aside on a paper towel-lined plate to drain excess oil.
- Prepare the 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 fragrant.
- Make the Sauce: Pour in the chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir well and let the sauce simmer for 2-3 minutes. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and turns glossy.
- Combine Chicken and Sauce: Return the fried chicken to the pan and toss to coat all pieces evenly with the sauce. Add the green parts of the scallions and stir-fry for an additional minute to combine flavors.
- Serve: Garnish with extra sliced green onions or sesame seeds if desired. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of dried chilies based on your preferred spice level or omit for a milder dish.
- Using chicken thighs keeps the meat juicy and tender, but you can substitute with boneless chicken breasts if preferred.
- Marinating with baking soda helps tenderize the chicken for a better texture.
- Be sure to fry the chicken in batches if your pan is small to avoid overcrowding and soggy results.
- The cornstarch slurry is key to achieving a glossy, thick sauce that clings well to the chicken.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
