Mongolian Chicken
Mongolian Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, cubed
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
For the Vegetables
- 1 onion, cut into thick chunks
- 1 bunch scallions, cut into 1/2-inch pieces, whites and greens separated
For the Sauce
- 2 tablespoons dark soy sauce
- 1/4 cup light soy sauce
- 1 teaspoon dashi powder
- 1/2 cup water
- 2 tablespoons granulated sugar
Other
- 2 tablespoons cooking oil, as needed
- 4 cups cooked rice, for serving (optional)
Instructions
- 1
Place the cubed chicken thighs into a bowl. Add Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands until the chicken is well coated. Let the chicken marinate for 15 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, take an onion and cut it into thick chunks. Take the scallions and cut them into approximately 1/2-inch pieces. Separate the white parts of the scallions from the green parts.
⏱️ 10 min - 3
In a small bowl, combine dark soy sauce, light soy sauce, dashi powder, water, and granulated sugar. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 4
Heat a large pan or wok with cooking oil over medium-high heat. Once hot, add the marinated chicken pieces to the pan. Brown the chicken for about 5 minutes, stirring occasionally. After browning, remove the chicken from the pan and set it aside.
⏱️ 5 min
- 5
In the same pan, add the cut onions and the white parts of the scallions. Mix them around and cook until they develop a good char, about 3-5 minutes.
⏱️ 5 min
- 6
Add the browned chicken back into the pan with the sautéed onions and scallion whites. Pour the prepared sauce over the chicken and vegetables. Continue mixing everything in the pan until the sauce starts to slightly thicken, about 3-5 minutes.
⏱️ 5 min
- 7
Add the green parts of the scallions to the pan. Cook until they are wilted, about 1-2 minutes.
⏱️ 2 min
- 8
Finally, place the Mongolian Chicken over a fresh bowl of cooked rice. Alternatively, the dish can be eaten as is.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 1 1/2 pounds chicken thighs, cubed
- 2 tablespoons Shaoxing wine
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
For the Vegetables
- 1 onion, cut into thick chunks
- 1 bunch scallions, cut into 1/2-inch pieces, whites and greens separated
For the Sauce
- 2 tablespoons dark soy sauce
- 1/4 cup light soy sauce
- 1 teaspoon dashi powder
- 1/2 cup water
- 2 tablespoons granulated sugar
Other
- 2 tablespoons cooking oil, as needed
- 4 cups cooked rice, for serving (optional)
Instructions
- 1
Place the cubed chicken thighs into a bowl. Add Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands until the chicken is well coated. Let the chicken marinate for 15 minutes.
⏱️ 5 min - 2
While the chicken is marinating, take an onion and cut it into thick chunks. Take the scallions and cut them into approximately 1/2-inch pieces. Separate the white parts of the scallions from the green parts.
⏱️ 10 min - 3
In a small bowl, combine dark soy sauce, light soy sauce, dashi powder, water, and granulated sugar. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 4
Heat a large pan or wok with cooking oil over medium-high heat. Once hot, add the marinated chicken pieces to the pan. Brown the chicken for about 5 minutes, stirring occasionally. After browning, remove the chicken from the pan and set it aside.
⏱️ 5 min - 5
In the same pan, add the cut onions and the white parts of the scallions. Mix them around and cook until they develop a good char, about 3-5 minutes.
⏱️ 5 min - 6
Add the browned chicken back into the pan with the sautéed onions and scallion whites. Pour the prepared sauce over the chicken and vegetables. Continue mixing everything in the pan until the sauce starts to slightly thicken, about 3-5 minutes.
⏱️ 5 min - 7
Add the green parts of the scallions to the pan. Cook until they are wilted, about 1-2 minutes.
⏱️ 2 min - 8
Finally, place the Mongolian Chicken over a fresh bowl of cooked rice. Alternatively, the dish can be eaten as is.
⏱️ 3 min