A quick and easy stir-fry featuring tender chicken coated in a savory-sweet glaze. This recipe delivers restaurant-quality flavor in under 30 minutes.
Ingredients:
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)
Preparation:
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6: Serve: Garnish with extra sliced green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.
Why You’ll Love This Recipe
Mongolian Chicken is a guaranteed crowd-pleaser for several reasons:
- Quick and Easy: This recipe is perfect for busy weeknights. It comes together in under 30 minutes.
- Flavorful: The combination of savory soy sauce, sweet brown sugar, and aromatic ginger and garlic creates an irresistible flavor profile.
- Customizable: Adjust the amount of chili peppers to control the level of spiciness.
- Versatile: Serve it over rice, noodles, or even alongside steamed vegetables.
Serving Suggestions:
- Garnish with sesame seeds and sliced green onions for a pop of color and flavor.
- Serve over steamed rice or lo mein noodles.
- Add a side of steamed broccoli or bok choy for a complete meal.
- Offer a sprinkle of toasted sesame seeds for added nutty flavor.
Tips:
- Ensure the pan is hot before adding the chicken to achieve optimal crispiness.
- Don’t overcrowd the pan when frying the chicken; work in batches if necessary.
- Adjust the amount of brown sugar to your desired level of sweetness.
- For a thicker sauce, add more cornstarch slurry.
- Use a wok for best results, but a large skillet will also work.
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (estimated):
- Calories: 450-550 (depending on serving size and ingredients)
- Protein: 30-40g
- Sodium: 800-1000mg
Conclusion:
This Mongolian Chicken recipe is a fantastic way to enjoy a delicious and satisfying meal without spending hours in the kitchen. The balance of sweet, savory, and slightly spicy flavors is sure to impress your family and friends. Give it a try and experience the taste of restaurant-quality Asian cuisine in the comfort of your own home!
Q&A
- Q: Can I use chicken breast instead of chicken thighs?
- A: Yes, you can use chicken breast. However, chicken thighs tend to be more tender and flavorful due to their higher fat content. If using chicken breast, be careful not to overcook it, as it can become dry.
- Q: How can I make this recipe spicier?
- A: You can increase the amount of dried Chinese chilies or add a pinch of red pepper flakes to the sauce.
- Q: Can I use honey instead of brown sugar?
- A: Yes, honey can be used as a substitute for brown sugar. However, keep in mind that honey is sweeter than brown sugar, so you may want to reduce the amount slightly.
- Q: Can I make this recipe gluten-free?
- A: Yes, you can make this recipe gluten-free by using tamari instead of soy sauce and ensuring that the chicken stock is gluten-free.
- Q: Can I prepare this dish in advance?
- A: While it’s best served fresh, you can prepare the sauce and marinate the chicken ahead of time. Store them separately in the refrigerator and combine when ready to cook. Reheating the finished dish may affect the crispiness of the chicken.
