Mongolian Chicken
Mongolian Chicken
Ingredients
For the Chicken Marinade
- 500 g chicken thighs, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon MSG, optional
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Coating and Frying
- 1/4 cup cornstarch, for coating
- 2 cups oil, for shallow frying
For the Sauce
- 1 tablespoon oil, for sautéing aromatics
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 2 scallions, whites, sliced
- 5 dried chilies, or to taste
- 1/2 cup chicken stock
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon chicken powder, or chicken bouillon powder
- 1 tablespoon potato starch, mixed with 2 tablespoons water for slurry
For Finishing and Garnish
- 2 spring onions, sliced, for finishing
- 1/2 teaspoon sesame oil, for finishing
- 1 teaspoon sesame seeds, for garnish
- 1 scallion greens, sliced, for garnish
Instructions
- 1
In a mixing bowl, combine the cut chicken thighs with garlic powder, MSG (if using), Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, 1 tablespoon cornstarch, and 2 tablespoons water. Mix thoroughly by hand until all ingredients are well combined and the chicken is coated.
⏱️ 5 min
- 2
In a separate shallow bowl, place the 1/4 cup cornstarch. Take the marinated chicken pieces and lightly coat them with cornstarch, shaking off any excess.
⏱️ 2 min
- 3
Heat 2 cups of oil in a wok or large pan over medium-high heat. Once hot (a small piece of chicken should sizzle immediately), carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Shallow fry until golden brown and crispy, about 3-4 minutes per batch. Remove the fried chicken with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Set aside.
⏱️ 7 min
- 4
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic, minced ginger, sliced scallion whites, and dried chilies to the hot oil. Sauté for 30-60 seconds until fragrant.
⏱️ 1 min
- 5
Pour in the chicken stock, light soy sauce, dark soy sauce, brown sugar, and chicken powder into the wok with the aromatics. Bring the mixture to a simmer.
⏱️ 1 min
- 6
Stir the potato starch slurry (1 tablespoon potato starch mixed with 2 tablespoons water) and slowly add it to the simmering sauce while stirring continuously until the sauce thickens to your desired consistency.
⏱️ 1 min
- 7
Return the crispy fried chicken pieces to the wok with the thickened sauce. Toss everything together to combine, ensuring the chicken is evenly coated with the sauce.
⏱️ 1 min
- 8
Finish the dish by adding the sliced spring onions and a drizzle of 1/2 teaspoon sesame oil. Toss again. Serve hot with steamed rice. Garnish with sesame seeds and fresh scallion greens before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Chicken
For the Chicken Marinade
- 500 g chicken thighs, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon MSG, optional
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Coating and Frying
- 1/4 cup cornstarch, for coating
- 2 cups oil, for shallow frying
For the Sauce
- 1 tablespoon oil, for sautéing aromatics
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 2 scallions, whites, sliced
- 5 dried chilies, or to taste
- 1/2 cup chicken stock
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon chicken powder, or chicken bouillon powder
- 1 tablespoon potato starch, mixed with 2 tablespoons water for slurry
For Finishing and Garnish
- 2 spring onions, sliced, for finishing
- 1/2 teaspoon sesame oil, for finishing
- 1 teaspoon sesame seeds, for garnish
- 1 scallion greens, sliced, for garnish
Instructions
- 1
In a mixing bowl, combine the cut chicken thighs with garlic powder, MSG (if using), Chinese cooking wine, 1 teaspoon sesame oil, 1 tablespoon cooking oil, 1 tablespoon cornstarch, and 2 tablespoons water. Mix thoroughly by hand until all ingredients are well combined and the chicken is coated.
⏱️ 5 min - 2
In a separate shallow bowl, place the 1/4 cup cornstarch. Take the marinated chicken pieces and lightly coat them with cornstarch, shaking off any excess.
⏱️ 2 min - 3
Heat 2 cups of oil in a wok or large pan over medium-high heat. Once hot (a small piece of chicken should sizzle immediately), carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Shallow fry until golden brown and crispy, about 3-4 minutes per batch. Remove the fried chicken with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil. Set aside.
⏱️ 7 min - 4
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic, minced ginger, sliced scallion whites, and dried chilies to the hot oil. Sauté for 30-60 seconds until fragrant.
⏱️ 1 min - 5
Pour in the chicken stock, light soy sauce, dark soy sauce, brown sugar, and chicken powder into the wok with the aromatics. Bring the mixture to a simmer.
⏱️ 1 min - 6
Stir the potato starch slurry (1 tablespoon potato starch mixed with 2 tablespoons water) and slowly add it to the simmering sauce while stirring continuously until the sauce thickens to your desired consistency.
⏱️ 1 min - 7
Return the crispy fried chicken pieces to the wok with the thickened sauce. Toss everything together to combine, ensuring the chicken is evenly coated with the sauce.
⏱️ 1 min - 8
Finish the dish by adding the sliced spring onions and a drizzle of 1/2 teaspoon sesame oil. Toss again. Serve hot with steamed rice. Garnish with sesame seeds and fresh scallion greens before serving.
⏱️ 2 min