Mongolian Chicken (Better than Takeout)

Name: Mongolian Chicken (Better than Takeout)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 350g chicken thighs; 1 tbsp oil; 1 tbsp Chinese Cooking Wine; 1/2 tsp baking soda; 1/4 cup cornstarch; 3 scallions, cut into 1-inch pieces (separate the white and green parts); 4 cloves garlic, minced; 1 tsp ginger, minced; 6 dried Chinese chilies; 1 tsp sesame oil; Oil, for frying; 1/4 cup chicken stock; 2 tbsp brown sugar; 1 tbsp soy sauce; 1 tsp dark soy sauce; 1 tbsp cornstarch + 1 tbsp water to make a slurry.

2 servings

Indulge in the savory delights of Mongolian chicken, a tantalizing fusion of tender chicken stir-fried to perfection in a rich, aromatic sauce.

Ingredients

350g chicken thighs
1 tbsp oil
1 tbsp Chinese Cooking Wine
1/2 tsp baking soda
1/4 cup cornstarch
3 scallions
cut into 1-inch pieces, separate the white and green parts
4 cloves garlic
minced
1 tsp ginger
minced
6 dried Chinese chilies
1 tsp sesame oil
Oil
for frying
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp cornstarch + 1 tbsp water to make a slurry.

Directions

1
Coat the chicken with oil and Shao-xing wine. Then, dredge the chicken in cornstarch and shake off the excess.
2
Heat the oil over high heat in a pan/wok. Add the chicken to the pan and spread the chicken evenly.
3
Fry each side until golden brown and crispy. Set aside.
4
In the same pan, stir fry the garlic, ginger, dried chillies and white part of green onions until fragrant for 30 seconds.
5
Then, stir in chicken stock, brown sugar, soy sauce and dark soy sauce. Simmer the sauce for 2 minutes.
6
Stir in the cornstarch slurry and cook the sauce until it has thickened.
7
Add the chicken in and the green part of green onions. Stir until everything is coated with the sauce.
8
Serve with hot steamed rice, garnish and enjoy!

Mongolian Chicken (Better than Takeout)

30 min2 servings

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