Mongolian Chicken (Better than Takeout)

Mongolian Chicken is a delicious Chinese-inspired dish featuring crispy chicken in a sweet and savory sauce. This recipe combines tender marinated chicken with a glossy, flavorful sauce that’s perfect for serving over rice or noodles. With its balance of sweet, savory, and umami flavors, this dish is sure to become a family favorite.

This recipe has been a hit in my kitchen because it’s so versatile and satisfying. The crispy chicken paired with the rich sauce is irresistible, and the dish comes together quickly. It’s perfect for busy nights or when you’re craving restaurant-quality Chinese food at home.

Essential Ingredients

• Chicken thighs, sliced: Thighs stay juicy and tender when cooked. Slice them into uniform pieces for even cooking.
• Chinese cooking wine: Adds depth of flavor to the marinade. Substitute with dry sherry if unavailable.
• Baking soda: Tenderizes the chicken, ensuring it stays moist and tender.
• Cornstarch (for coating): Gives the chicken a crispy texture when fried.
• Chicken stock: Forms the base of the sauce, adding richness.
• Brown sugar: Adds sweetness to balance the savory flavors.
• Soy sauce: Provides umami and saltiness. Use low-sodium if preferred.
• Dark soy sauce: Adds color and depth to the sauce.
• Cornstarch slurry: Thickens the sauce to the perfect consistency.
• Scallions (green onions): Adds freshness and a pop of color. Separate white and green parts.
• Garlic, minced: Adds aromatic flavor to the sauce.
• Ginger, minced: Adds warmth and depth to the dish.
• Dried Chinese chilies: Adds a subtle heat. Adjust to taste.
• Sesame oil: Adds a nutty aroma and flavor. Use as a finishing oil.
• Cooking oil: For frying the chicken and stir-frying aromatics.

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Creating Your Dish

Marinate the Chicken:

Combine sliced chicken with oil and Chinese cooking wine. Add baking soda to tenderize. Let it rest for at least 15 minutes while preparing other ingredients.

Prepare the Sauce:

Mix chicken stock, brown sugar, both soy sauces, and a cornstarch slurry in a bowl. This ensures the sauce has the right balance of flavors and consistency.

Cook the Chicken:

Coat the marinated chicken in cornstarch, shaking off excess. Heat oil in a wok until shimmering. Fry the chicken in batches until golden and crispy. Remove and set aside.

Make the Sauce:

In the same wok, stir-fry the garlic, ginger, and dried chilies until fragrant. Add the sauce mixture and bring to a simmer. Stir in the cornstarch slurry to thicken. Return the chicken to the wok and coat it evenly with the sauce.

Finish:

Add the green onions and toss everything together. Garnish with additional scallions or sesame seeds for extra flavor and presentation.

Through trial and error, I’ve discovered that patience pays off with this dish. Frying the chicken in small batches ensures it stays crispy, while letting the sauce thicken properly creates a glossy, restaurant-quality finish. The result is a flavorful, satisfying meal that’s worth every step.

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Creative Variations

• Protein Swap: Use chicken breast for a leaner option, beef strips for Mongolian beef, shrimp (cook briefly), or extra-firm tofu for a vegetarian version.
• Vegetable Add-ins: Add broccoli florets, sliced carrots, bell peppers, snow peas, or mushrooms for extra nutrition and texture.
• Sauce Adjustments: Include oyster sauce for umami, black pepper for heat, chili oil for spice, or honey instead of brown sugar.

Storage Solutions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Store sauce separately if making ahead.
• Reheat: Use the stovetop for a quick stir-fry or microwave in 30-second intervals. Add a splash of water if the sauce is too thick.

Mongolian Chicken is more than just a dish—it’s a celebration of flavors and textures that come together beautifully. Whether you’re serving it for dinner or meal prepping for the week, this recipe is sure to impress. It’s become a staple in my kitchen, and I hope it will in yours too!

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs tend to stay more tender and juicy in this recipe.

→ What can I substitute for Chinese cooking wine?

You can use dry sherry or mirin as substitutes. If alcohol-free, use chicken broth with a splash of rice vinegar.

→ How spicy is this dish?

The spiciness is moderate and can be adjusted by varying the number of dried Chinese chilies used.

→ Can I make this dish ahead?

While best served fresh to maintain the chicken's crispiness, you can prepare the sauce ahead of time.

→ What sides go well with Mongolian Chicken?

Steamed rice, stir-fried vegetables, or noodles make excellent accompaniments to this dish.