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Got a takeout favorite I just had to recreate at home! This Mongolian Chicken has turned into my go-to when we want something fancy without the delivery fees. After tweaking it tons of times, I've nailed this 30-minute dish that tastes just like what you'd get from your favorite restaurant.
What Makes This Dish Special
I found this chicken version of traditional Mongolian Beef a while back and trust me, it's way tastier with chicken! There's something magical about those crunchy chicken bits drenched in that sweet-savory sauce. My kids now ask for this instead of takeout, and our bank account's pretty happy about it too.
What You'll Need
- Chicken: Works great with either breasts or thighs, your call.
- Cornstarch: The secret to getting that crunchy exterior.
- Dried Red Chilies: For a hint of heat, nothing too crazy.
- Ginger and Garlic: Don't skip these fresh flavor boosters.
- Scallions: Brings brightness and a pop of color.
- Vegetable Oil: Needed for that signature crunch.
- Low-Sodium Soy Sauce: Lets you control how salty it gets.
- Brown Sugar: Balances everything with just enough sweetness.
- Chicken Broth: Gives the sauce more flavor complexity.
- Additional Cornstarch: Makes that sauce cling to every bite.
Step By Step Instructions
- Mix Your Sauce
- Whip up that sauce before anything else so the flavors can mingle while you work on the chicken!
- Handle Your Chicken
- Toss those chicken chunks in cornstarch for that takeout-style crispiness we're after.
- Get Frying
- Make sure your oil is hot enough and don't crowd the pan if you want truly crispy chicken.
- Add Your Flavor Builders
- When those aromatics hit the hot pan, your kitchen will smell amazing!
- Finish It Off
- As the sauce gets nice and thick, mix everything together and watch dinner come to life!
Helpful Tricks
- Throw In Some Veggies: I often add whatever's in my fridge that needs using up.
- Lighter Version: You can actually bake the chicken and still get good crispiness.
- No Waiting Around: This dish doesn't need marinating time to taste awesome.
- Spice Control: More or fewer chilies will make it perfect for your family.
What To Serve With It
We usually enjoy this over a pile of steaming jasmine rice that soaks up all that yummy sauce! Sometimes we switch to noodles or even serve it with steamed broccoli. Throw in some homemade spring rolls and you've got yourself a complete feast!
Storage Ideas
You can store leftovers in the fridge for a couple days. Just warm it up slowly to keep the chicken from getting soggy. If you want to plan ahead, portion it out and freeze it for later. Just don't forget to move it to the fridge the night before you want to eat it.
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Frequently Asked Questions
- → How long will leftovers keep?
- Pop them in the fridge in a sealed container. They’ll last up to three days. Warm them up in a wok or a microwave.
- → Can I freeze leftovers?
- Sure! Just store them in airtight containers for two months. Let them defrost in the fridge before you reheat.
- → Are chicken thighs okay?
- Absolutely. Thighs stay quite tender, so they’re a great swap if you don’t have chicken breasts.
- → How do I adjust the sauce?
- Too thick? Stir in some chicken broth or a splash of water. You want it to stick to the chicken, but not be clumpy.
- → What goes well with it?
- Serve it with steamed rice or noodles. For a well-rounded meal, toss in some steamed veggies!