Mongolian Chicken Recipe
(Spicy)
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Ingredients
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Marinade & Chicken
Sauce
Aromatics & Spice
Finishing
Method
Marinade & Chicken
- 1
Prepare and marinate chicken
Trim excess fat from chicken thighs and cut into 1- to 1.5-inch bite-size pieces. In a medium bowl combine 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine (if using), 1/4 tsp salt and 1/4 tsp black pepper. Add chicken pieces and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).
- 2
Coat chicken
After marinating, sprinkle 1/2 cup cornstarch over the chicken and toss or shake in a zip-top bag until pieces are evenly coated with a thin, dry layer. Press the cornstarch lightly onto any spots that need extra coverage. Shake off excess cornstarch.
- 3
Fry chicken
Heat 1/2 cup neutral oil in a large skillet or wok over medium-high heat until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F / 175°C if using a thermometer). Fry chicken in batches to avoid overcrowding, 3–5 minutes per batch, turning so all sides brown and a crisp crust forms. Transfer cooked pieces to a paper-towel-lined plate and keep warm. Drain excess oil from the pan, leaving about 1 tablespoon of oil and discard the rest (reserve oil for another use).
Sauce
- 4
Make the sauce
While chicken fries, whisk together 1/2 cup low-sodium soy sauce, 1 teaspoon dark soy sauce (if using), 1/4 cup brown sugar, 1 teaspoon hoisin (optional), 1 tablespoon rice vinegar and 1/4 cup water in a bowl until sugar mostly dissolves. In a separate small bowl stir 1 teaspoon cornstarch into 1 tablespoon water to form a slurry; set aside.
Aromatics & Spice
- 5
Sauté aromatics
Wipe out the skillet or wok so no thick layer of oil remains but some seasoning remains. Add 1 tablespoon vegetable oil and heat over medium-high heat. Add the white parts of the scallions, minced garlic (4 cloves), and minced ginger (1 tbsp). Stir-fry 30–45 seconds until fragrant but not browned.
- 6
Add chiles
Add dried red chili flakes (1 tsp) and sliced fresh red chilies (if using) and stir 15–20 seconds to bloom the chile flavor. Be careful — chilies can burn quickly.
- 7
Add sauce and thicken
Pour the prepared sauce into the pan and bring to a simmer over medium-high heat. Let it bubble for about 1 minute, then stir the cornstarch slurry and pour it into the simmering sauce while stirring constantly. Cook 1–2 minutes until the sauce thickens to a glossy, slightly sticky consistency that coats a spoon.
Finishing
- 8
Toss chicken with sauce
Return the fried chicken pieces to the pan and toss quickly to coat with the glossy sauce. Cook together 1–2 minutes so the chicken heats through and the sauce clings to the crust.
- 9
Finish and serve
Turn off the heat and stir in 1/2 teaspoon toasted sesame oil. Add the green parts of the sliced scallions and toss once. Transfer to a serving plate, sprinkle with 1 teaspoon toasted sesame seeds and chopped cilantro if using. Adjust heat by adding extra chili flakes to taste.