Craving takeout but don't want the hassle or the hefty price tag? Then get ready to ditch the delivery apps and embrace the unbelievably easy and flavorful world of homemade Mongolian Chicken! This recipe delivers all the satisfying savory-sweetness of your favorite restaurant dish, but with the added bonus of knowing exactly what delicious ingredients are going into your meal. Forget complicated techniques and lengthy prep times; this recipe is surprisingly simple, perfect for weeknight dinners or a crowd-pleasing weekend meal.
Prepare to be amazed by how quickly this vibrant dish comes together. The tender chicken, coated in a rich, glossy sauce, is a symphony of textures and flavors that will leave you craving more. Ready to learn how to create this restaurant-quality Mongolian Chicken in your own kitchen? Let's dive into the simple step-by-step instructions below!
Tools Needed
- Baking container
- Sifting tool (optional)
- Large plastic bag (optional)
- Wok
- Tray
Ingredients
- Chicken breast: 1 pound
- Chinese cooking wine: 1 1/2 tbsp
- Salt: 1/4 tsp
- Soy sauce: 2 1/2 tbsp
- Cornstarch: 2/3 cups + 2 tbsp
- Egg white: 1
- Brown sugar: 3 1/2 tbsp
- Oyster sauce: 1 tbsp
- Dark soy sauce: 2 tsp
- Ground black pepper: 1/2 tsp
- Water: 1/2 cup
- Minced ginger: 1 tbsp
- Minced garlic: 1 1/2 tbsp
- Dried red chilies: 8
- Scallions: 6
- Oil: 1 1/2 cups
Step-by-Step Instructions
Step 1. Marinate and Prepare Chicken
- Cut chicken breast in half, then slice into 1/3-inch thick pieces. Marinate with Chinese cooking wine, salt, soy sauce, 2 tbsp cornstarch, and egg white. Mix well.
Step 2. Coat, Rest, and Fry Chicken
- Spread some cornstarch in a baking container. Add marinated chicken, sprinkle more cornstarch on top, cover, and shake well to coat.
- Let coated chicken rest for 15 minutes.
- Heat oil in a wok to 380°F. Fry chicken in batches until crispy, about 3-4 minutes per batch.
Step 3. Sauté Aromatics and Make Sauce
- Mix cornstarch, soy sauce, brown sugar, oyster sauce, dark soy sauce, black pepper, and water.
- Mince ginger and garlic, and prepare dried chilies and scallions.
- Pour out most of the oil, leaving 1 1/2 tsp. Add garlic, ginger, chilies, and white parts of scallions; stir-fry for 2-3 minutes.
Step 4. Combine and Serve
- Pour in the sauce and mix until thickened. Add the fried chicken and green parts of scallions; toss until coated.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Use boneless, skinless chicken thighs if preferred.
- The first 2 tbsp of cornstarch in the marinade acts as glue, helping to catch more cornstarch during coating.
- A sifter is helpful to shake off excess starch. A large plastic bag can also be used for coating.
- Adjust the amount of chili to your spice preference. Use red pepper flakes as a substitute.
Nutrition
- N/A
FAQs
1. Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Thighs will stay more moist and tender during cooking.
2. What can I serve this Mongolian chicken with?
It's delicious with rice, noodles, or even cauliflower rice for a lower-carb option. Steamed broccoli or a simple green salad also complements the dish nicely.
So there you have it – a restaurant-quality Mongolian Chicken dinner made effortlessly in your own kitchen. This recipe proves that delicious and impressive meals don't have to be complicated. Enjoy the compliments and savor every bite of this better-than-takeout masterpiece!