First, the tender chicken is coated, and then it is fried until it reaches the appropriate level of juicy perfection. This process continues until the chicken reaches the desired level of perfection. Following that, it is combined with a Mongolian sauce that is both sweet and salty. The sauce is quite fragrant because to the inclusion of garlic, ginger, red chili peppers, and green onions, all of which are included in the sauce. Following this, it will be served. Following the completion of this phase, the sauce is included into the mixture and integrated with the other components.
At this very now, the chicken is ready to be consumed and is currently in the process of being prepped for serving. Earlier, it was prepared for consumption for consumption. After that, the chicken will start to gradually become covered in the sauce as it continues to cook during the duration of the cooking process. This will occur as the chicken keeps cooking. In comparison to the information that was initially provided regarding the length of time that was required to produce the dish, this recipe for Mongolian chicken is a straightforward dish that can be prepared in a period of time that is around twenty minutes shorter than the time that was initially provided. The reason that it is situated in this particular area is because it has been made available to you out of consideration for your convenience.
At this point in time, it is now possible for you to create this well-known Chinese cuisine that is typically obtained from takeout restaurants so that you can enjoy it in the comfort of your own home. This is a significant advancement in the culinary world. It is a huge improvement in your ability to appreciate Chinese cuisine that you have achieved this. Significant progress has been made in the field of culinary arts as a result of this. The vast majority of customers will choose to purchase this meal from restaurants that provide takeout service. This is because these restaurants are more convenient for them. Despite the fact that it is overflowing with a smell that is both luxurious and aromatic, this dish is not unduly complicated to create. In fact, it is rather simple. Moreover, in spite of the fact that it is replete with a scent, it is not only easy to comprehend but also straightforward to carry out.
What is Mongolian chicken?
Mongolian chicken is a popular Chinese-American dish available at many Chinese restaurants. Despite its name, Mongolian chicken is not a typical Mongolian meal; rather, it originated in Chinese-American restaurants.
Mongolian
This famous Chinese takeout dish combines juicy chicken thighs that are breaded and pan-fried for a crispy exterior and tender interior. The chicken is mixed in a sweet, salty, and somewhat spicy sauce before being served with steaming rice or noodles. This popular Chinese dish is typically served with beef, but some people like chicken instead, so here we are.
Ingredients
All of these Mongolian chicken ingredients can be found at your local Asian grocery store. I’ve linked everything that I used for you below.
MONGOLIAN CHICKEN
- Boneless Skinless Chicken Thighs: chicken thighs are ideal because they are harder to accidentally overcook. The chicken thighs can be sliced or cubed.
- Shaoxing Wine: Shaoxing wine lightly seasons and marinates the chicken.
- Cornstarch: the cornstarch creates a thin, crispy coating on the chicken.
- Vegetable Oil: vegetable oil or any neutral oil with a high smoke point such as canola oil, peanut oil, or avocado oil will work to fry the Mongolian chicken.
- Ginger and garlic: minced ginger and garlic are the main aromatics.
- Dried Chilis: dried chilis add a touch of heat to the stir fry.
- Green onion: green onion to finish for another aromatic layer.
MONGOLIAN SAUCE
- Soy Sauce: soy sauce is the base of the sauce. It adds a salty, savory, and umami flavor to the Mongolian chicken recipe.
- Dark Soy Sauce: dark soy sauce is a sweeter soy sauce that is thicker, less salty, and sweeter than regular soy sauce. It adds a gentle sweetness to the Mongolian sauce.
- Brown Sugar: brown sugar sweetens the sauce and balances out the salty flavors.
- Sesame Oil: toasted sesame oil adds a hint of umami nuttiness to the sauce.
- Cornstarch: cornstarch thickens the sauce for glossy, thick coverage.
- Water: water dilutes the soy sauce making it less salty and more palatable.
Substitutions and Additions
This recipe for Mongolian chicken can be easily customized based on your preferences. I have listed some suggestions for you below.
SUBSTITUTIONS
- Chicken: instead of chicken thighs, you can alternatively use chicken breast chicken tenders.
- Protein: instead of chicken you can easily use beef or tofu instead!
- Fresh chili peppers: instead of dried chili peppers, you can use freshly sliced chili peppers for more of a spicy kick.
- Tamari or coconut aminos: instead of soy sauce, you can use tamari or coconut aminos as an alternative.
- Hoisin sauce: instead of dark soy sauce, you can use hoisin sauce for a sweeter sauce.
- Low sodium chicken stock: for a richer more savory and comforting flavor, you can substitute the water with chicken stock instead.
ADDITIONS
- Vegetables: you can add more vegetables such as broccoli, bell peppers, carrots, snap peas mushrooms, zucchini, etc.
- Toasted sesame seeds: sprinkle some toasted sesame seeds for additional garnish.
How to Make Mongolian Chicken
Here are the step-by-step instructions for how to make this Mongolian chicken recipe.
Mix the sauce. In a small mixing bowl, mix the cornstarch and water until the cornstarch is fully mixed in. Then add the soy sauce, brown sugar, dark soy sauce, and sesame oil. Mix until combined. Set aside.
Prepare the chicken. In another mixing bowl, coat the sliced chicken with Shaoxing wine. Then toss the chicken with the cornstarch until evenly coated. Shake off the excess and set aside.
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