Mongolian Chicken (Better than Takeout)

Mongolian Chicken (Better than Takeout)

from cookingwithgenius.com
30 min
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. 1

    Coat the chicken with oil and Shao-xing wine. Then, dredge the chicken in cornstarch and shake off the excess.

  2. 2

    Heat the oil over high heat in a pan/wok. Add the chicken to the pan and spread the chicken evenly.

  3. 3

    Fry each side until golden brown and crispy. Set aside.

  4. 4

    In the same pan, stir fry the garlic, ginger, dried chillies and white part of green onions until fragrant for 30 seconds.

  5. 5

    Then, stir in chicken stock, brown sugar, soy sauce and dark soy sauce. Simmer the sauce for 2 minutes.

  6. 6

    Stir in the cornstarch slurry and cook the sauce until it has thickened.

  7. 7

    Add the chicken in and the green part of green onions. Stir until everything is coated with the sauce.

  8. 8

    Serve with hot steamed rice, garnish and enjoy!