One of the highlights of Mongolian Chicken is the tantalizing glaze that coats each succulent piece of chicken. This sauce, made with brown sugar, soy sauce, and chili peppers, delivers a perfect marriage of sweet and spicy flavors that will have you reaching for seconds. The glaze not only enhances the taste of the chicken but also adds a glossy sheen that makes this dish visually appealing.
Beyond its mouthwatering flavors, Mongolian Chicken offers the added benefit of being quick and easy to prepare. With simple ingredients and a straightforward cooking process, you can whip up this savory masterpiece in no time, making it an ideal choice for busy weeknights or special gatherings.
Mongolian Chicken pairs exceptionally well with steamed white rice or fried rice, allowing you to enjoy every drop of the delicious glaze. For a wholesome meal, serve it with a side of steamed vegetables, such as broccoli or bok choy, to add a refreshing contrast to the rich flavors of the chicken. Enjoy!
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1/2 cup cornstarch
- 3 cups vegetable oil
- 2-4 whole dried chile de arbol can half crosswise for added spice
- 4 garlic cloves minced
- 1 Tbsp. fresh grated ginger
- 3/4 cup water
- 1/2 cup light brown sugar
- 6 Tbsp. dark soy sauce
- 4 scallions – white part minced fine green part cut in 1in. pieces and reserved for topping
- reserved green tops of scallions
- 1 tsp. sesame seeds
- Cut chicken into bite sized pieces. Dredge in cornstarch. Heat oil to 350 degrees. Fry chicken in small batches until golden brown. Set aside on paper towel. Repeat until all chicken has been cooked.
- Remove oil from wok and clean out any residue. Add 1 Tbsp. of oil to pan and heat over medium high heat. Add garlic, ginger, chile de arbol, and white part of scallions. Cook, stirring frequently, until fragrant (about 30 seconds). Add water, sugar, and soy sauce. Bring to boil and cook until sauce has thickened and reduced, about 5-10 minutes.
- Add chicken and the green part of the scallions into the sauce and toss to coat evenly. Sprinkle sesame seeds on top and transfer to serving dish. Serve over white rice.