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Mongolian Chicken

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This Mongolian Chicken recipe is a perfect balance of savory, sweet, and umami flavors, with crispy chicken coated in a rich, glossy sauce. It’s a quick and easy stir fry that’s sure to become a favorite in your kitchen!

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

 

  1. 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 evenly with cornstarch.
  2. 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.
  3. 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.
  4. 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 (cornstarch mixed with water) and cook for another 1-2 minutes until the sauce thickens and becomes glossy.
  5. 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.
  6. Serve: Garnish with extra sliced green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.

Notes

  • You can substitute chicken breasts for thighs if you prefer leaner meat, but thighs offer juicier results.
  • For a milder version, omit or reduce the dried chilies.
  • Mirin or dry sherry can replace Chinese cooking wine if needed.

Nutrition

Find it online: https://easyfoodflash.com/mongolian-chicken/