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Mongolian Chicken (Better than Takeout)

Delicious sweet and spicy chicken with sesame seeds and green onions. Perfect for a flavorful Asian-.
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Indulge in the savory delights of Mongolian chicken, a tantalizing fusion of tender chicken stir-fried to perfection in a rich, aromatic sauce.

  • Author: Genio Ng
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Easy
  • Cuisine: Chinese

Ingredients

Scale

Marinated Chicken

  • 600 g chicken thighs, sliced against the grain
  • ¾–1 tsp chicken bouillon powder
  • 1 tsp MSG
  • 1 tsp sesame oil
  • 1 tsp Shaoxing cooking wine
  • 1 tbsp neutral cooking oil
  • 2 tbsp water
  • 2 tbsp cornstarch

Aromatics

  • Neutral oil, for frying
  • 8–12 dried red chilies, split (seeds mostly removed)
  • 1½ tbsp garlic, thinly sliced
  • 1½ tbsp ginger, julienned
  • 4 scallions, white parts only, cut into 5 cm batons

Sauce

  • ? cup unsalted or low-sodium chicken stock
  • 3½ tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 3 tbsp brown sugar
  • ½–¾ tsp chicken powder (adjust to stock strength)
  • 1½ tbsp potato starch

Finish

  • 1 tsp sesame oil

Instructions

    1. Marinate the Chicken 

    In a bowl, combine the chicken with all marinade ingredients.
     Mix until evenly coated and slightly tacky.
     Marinate for 15–20 minutes.

    1. Prepare the Sauce

    In a separate bowl, whisk together:

    • Chicken stock
    • Light soy sauce
    • Dark soy sauce
    • Brown sugar
    • Chicken powder

    In another small bowl, dissolve the potato starch in a few tablespoons of the prepared sauce or cold stock to form a smooth slurry.
    Set aside and re-stir before use.

    1. Shallow-Fry the Chicken
    • Heat enough oil in a wok or wide pan over medium-high heat to generously coat the surface.
    • Add the chicken in a single layer (work in batches if needed).
    • Shallow-fry until just cooked through and lightly golden/
    • Remove and set aside.
    1. Stir-Fry the Aromatics
    • Discard excess oil, leaving about 1½ tbsp in the wok.
    • Reduce heat to medium.
    • Add dried chilies and stir-fry briefly until fragrant and darkened, 5–10 seconds.
    • Add garlic and ginger; stir-fry until aromatic but not browned.
    • Add scallion whites and stir-fry until softened and fragrant.
    1. Build and Thicken the Sauce
    • Increase heat to high.
    • Pour the prepared sauce (without the starch) around the edge of the wok and bring to a rolling simmer.
    • Stir the potato starch slurry, then slowly drizzle it into the bubbling sauce while stirring continuously.
    • Cook just until the sauce thickens, turns glossy, and lightly coats the wok.
    1. Add Chicken and Finish
    • Add the fried chicken to the thickened sauce.
      Toss quickly to coat evenly, allowing the glaze to cling tightly to the chicken.
    • Turn off the heat.
    •  Drizzle in 1 tsp sesame oil, toss once or twice, and serve immediately.

Find it online: https://cookingwithgenius.com/mongolian-chicken/