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Let me share my absolute favorite takeout inspired dish! This Mongolian Chicken recipe has become my secret weapon for those nights when we're craving something special but don't want to order in. After countless tries I've perfected this 30 minute wonder that gives us restaurant quality flavors right from our own kitchen.
Why You'll Love This Recipe
I stumbled upon this twist on classic Mongolian Beef years ago and honestly it's even better with chicken! The way the crispy chicken pieces get coated in that sweet and savory sauce is pure magic. My family actually prefers this to takeout now and it's so much easier on the wallet.
Ingredients for Mongolian Chicken
- Chicken: Go for thighs or breasts both work beautifully here.
- Cornstarch: This creates that amazing crispy coating we're after.
- Red Dried Chilies: Just enough for a gentle warmth.
- Garlic and Ginger: Fresh aromatics make all the difference.
- Green Onions: Adds such lovely fresh flavor and color.
- Vegetable Oil: For getting that perfect crispy chicken.
- Soy Sauce: I use low sodium to control the saltiness.
- Brown Sugar: Creates that perfect sweet balance.
- Chicken Broth: Adds depth to our sauce.
- Extra Cornstarch: Just for thickening that gorgeous sauce.
Let's Get Cooking
- Start with the Sauce
- Mix up that sauce first it gives the flavors time to get friendly while we cook everything else!
- Prep Your Chicken
- Coat those bite sized pieces in cornstarch they'll get so crispy and delicious.
- Time to Fry
- Get your oil nice and hot give those chicken pieces plenty of space to get golden and crispy.
- Aromatics Time
- The smell when those aromatics hit the pan is absolutely incredible!
- Bringing It All Together
- Watch that sauce thicken up then toss everything together it's pure kitchen magic!
My Best Tips
- Add Some Veggies: Sometimes I toss in whatever vegetables I have on hand.
- Healthier Option: Try baking it comes out surprisingly crispy!
- Quick and Easy: No need to marinate the sauce packs enough punch.
- Heat Level: Adjust those chilies to make it perfect for your taste.
Perfect Pairings
I love serving this over fluffy jasmine rice it soaks up that sauce beautifully! Sometimes I'll switch it up with noodles or pile it on some steamed broccoli. Add some spring rolls on the side and you've got a feast!
Keep It Fresh
This keeps beautifully in the fridge for a few days. Just warm it gently to keep that chicken crispy. You can even freeze portions for busy days ahead just remember to thaw overnight in the fridge.
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Frequently Asked Questions
- → Can I store this dish?
- Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or wok until heated through.
- → Can I freeze Mongolian Chicken?
- Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- → Can I use chicken thighs instead?
- Yes, boneless skinless chicken thighs work well as a substitute for breast meat and tend to stay more tender.
- → How do I know if the sauce is right?
- If the sauce is too thick, add more chicken broth or water until you reach desired consistency. It should coat the chicken but not be too sticky.
- → What can I serve this with?
- This dish pairs perfectly with steamed rice or noodles. Add steamed vegetables for a complete meal.