Description
Mongolian Chicken is a flavorful stir-fried dish featuring tender crispy chicken thighs coated in a sweet and savory brown sugar-soy glaze, enhanced with garlic, ginger, and scallions. This quick and easy Chinese-inspired recipe delivers a perfect balance of textures and bold flavors, ideal for a satisfying weeknight dinner served over steamed rice or noodles.
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 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
- 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 thoroughly to tenderize the chicken, then let it marinate for 10-15 minutes for best results.
- Coat the Chicken: After marinating, evenly coat the chicken pieces with cornstarch to prepare for frying.
- 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 each side for 3-4 minutes until both sides turn golden brown and crispy. Remove from the pan and drain on paper towels to remove excess oil.
- Prepare the Stir Fry Aromatics: Using the same pan, add 1 tablespoon of oil and heat over medium-high. Add minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry for 1-2 minutes until the mixture becomes fragrant.
- Make the Sauce: Pour in chicken stock, then add brown sugar, soy sauce, and dark soy sauce. Stir well and allow the sauce to simmer gently for 2-3 minutes. Next, incorporate the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens and acquires a glossy finish.
- Combine Chicken and Sauce: Return the fried chicken to the pan and toss thoroughly to coat all pieces with the thickened sauce. Add the green parts of the scallions and stir-fry everything together for another minute to infuse flavors.
- Serve: Optionally garnish with extra sliced green onions or sesame seeds. Serve the Mongolian Chicken hot over steamed rice or noodles for a complete meal.
Notes
- For extra heat, increase the number of dried chilies or add fresh chili flakes.
- Chicken thighs provide juiciness and tenderness; substituting with chicken breast may yield a drier texture.
- Ensure the oil is sufficiently hot before frying to achieve crispy chicken.
- This dish pairs well with steamed jasmine rice or chow mein noodles.
- You can prepare the sauce in advance and add fried chicken last to save time.
