Mongolian Chicken Ls Recipe
Make Mongolian Chicken Ls Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Sauce
Aromatics & Finish
Method
Chicken
- 1
Prep the chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1- to 1.5-inch bite-sized pieces. Season the pieces with 1/2 tsp salt and 1/4 tsp black pepper and toss to coat.
- 2
Coat
Place 1/2 cup cornstarch in a shallow bowl or zip-top bag. Add the chicken in batches and toss or shake until each piece is evenly coated in a thin layer of cornstarch. Shake off excess.
- 3
Pan-fry
Heat a large nonstick or heavy skillet over medium-high heat. Add 3 tablespoons vegetable oil and swirl to coat. When oil shimmers, add chicken pieces in a single layer (work in two batches if necessary to avoid crowding). Cook 3–4 minutes per side until exterior is golden and crisp and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate lined with paper towels and keep warm.
Sauce
- 4
Make the sauce mixture
In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 1 tablespoon hoisin sauce, and 1 teaspoon rice vinegar until sugar mostly dissolves.
- 5
Prepare slurry
In a separate small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry. Set aside.
Aromatics & Finish
- 6
Sauté aromatics
Wipe out the skillet used for frying, leaving a thin film of oil for flavor, and return to medium heat. Add 1 tablespoon julienned fresh ginger and 3 thinly sliced garlic cloves and cook, stirring, for about 30 seconds until fragrant but not browned. If using dried chilies, add 2 halved chilies and stir for another 10–15 seconds to release heat.
- 7
Combine sauce and thicken
Pour the prepared sauce mixture into the skillet with the aromatics and bring to a simmer over medium heat. Stir in the cornstarch slurry and continue to simmer 1–2 minutes, stirring, until the sauce thickens to a glossy, pourable consistency.
- 8
Finish with chicken
Return the fried chicken pieces to the skillet, tossing continuously to coat each piece evenly with the sauce and heat through (about 1–2 minutes). Turn off the heat and stir in 1/2 teaspoon toasted sesame oil for aroma.
- 9
Garnish and serve
Transfer the Mongolian chicken to a serving plate. Sprinkle sliced scallions (3) and 1 teaspoon toasted sesame seeds over the top. Serve immediately over steamed rice or noodles.