Mongolian Chicken

Ingredients

• 1 lb Chicken thighs (cut into bite-sized pieces)
• 1 tbsp Shaoxing wine (for the marinade)
• 1 tbsp Cornstarch (for the marinade)
• Salt (a pinch)
• 1 Onion (diced)
• 3 Green onions (cut into 5 cm pieces, white and green parts separated)
• 2 clove Garlic (grated)
• 1 tsp Ginger (freshly grated)
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 3 tbsp Brown sugar
• 3 tbsp Water
• 1 tsp Hoisin sauce (optional)
• 1 tsp Oyster sauce (optional)
• 2 tbsp Vegetable oil (for frying)

Steps

1. 1

   Place the chicken in a bowl and combine with Shaoxing wine, salt, and cornstarch. Let marinate for at least 15 minutes.

2. 2

   While the chicken is marinating, dice the onion and cut the green onions into approximately 5 cm pieces.

3. 3

   For the sauce, mix light soy sauce, dark soy sauce, brown sugar, and water in a small bowl. Optionally add hoisin and oyster sauce. Stir until the mixture is homogeneous and set aside.

4. 4

   Heat some oil in a hot pan or wok. Add the chicken and fry until nicely browned all over.

5. 5

   Remove the chicken from the pan. In the same pan, sauté the onions and the white parts of the green onions until lightly browned.

6. 6

   Grate the garlic and ginger directly into the pan and sauté briefly until fragrant.

7. 7

   Return the chicken to the pan and pour the prepared sauce over it.

8. 8

   Continue cooking until the sauce thickens and the chicken is completely coated in the glaze.

9. 9

   Stir in the remaining green parts of the green onions and serve immediately.

Notes

For an even better result, the author recommends the optional addition of hoisin and oyster sauce. The chicken should marinate for at least 15 minutes for maximum tenderness.

Nutrition per serving

• Main Course
• Chicken
• Stir-fry
• Asian
• Quick
• Stir-Fry