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I'm excited to tell you about my go-to homemade version of a takeout classic! This Mongolian Chicken has become my ace in the hole when we want something fancy without picking up the phone. It took me many attempts, but I've nailed down this half-hour miracle that brings restaurant-worthy taste straight from our kitchen.
What Makes This Dish Special
I came across this chicken alternative to traditional Mongolian Beef a while back and trust me, chicken works even better! There's something incredible about those crunchy chicken bits swimming in that sweet-meets-savory sauce. My kids now actually ask for this instead of delivery, and our bank account is happier too.
What You'll Need
- Chicken: Either thighs or breasts will do the trick perfectly.
- Cornstarch: The secret behind that irresistible crunchy exterior.
- Red Dried Chilies: For just a hint of heat without overwhelming.
- Garlic and Ginger: Don't skip these fresh flavor boosters.
- Green Onions: They bring brightness and a pop of green.
- Vegetable Oil: This helps achieve that signature crunch.
- Soy Sauce: Low sodium works best to keep salt in check.
- Brown Sugar: Brings that crucial sweetness to balance things out.
- Chicken Broth: Gives the sauce extra flavor dimension.
- Extra Cornstarch: Just a bit to get that sauce nice and thick.
The Cooking Process
- Tackle the Sauce First
- Whip up your sauce right away so the flavors can mingle while you handle the rest of the dish!
- Handle Your Chicken
- Toss those chicken chunks in cornstarch for that amazing texture everyone loves.
- Get Frying
- Make sure your oil is properly heated and don't crowd the pan if you want truly crispy chicken.
- Add Your Flavor Builders
- When those fragrant ingredients hit the hot pan, your kitchen will smell incredible!
- Final Magic Touch
- You'll love watching that sauce get glossy before combining everything into one delicious creation!
Helpful Tricks
- Try Some Greens: I often throw in whatever veggies are hanging out in my fridge.
- Lighter Version: Pop it in the oven instead and you'll still get great crispiness!
- Time Saver: The flavor's so rich you can skip marinating altogether.
- Spice Control: More or fewer chilies let you customize the kick to your liking.
Great Side Options
We usually enjoy this over a bed of fluffy jasmine rice that does wonders soaking up all that yummy sauce! Sometimes we switch to noodles or pile it on some steamed broccoli for a change. Throw in some spring rolls and you've got yourself a complete feast!
Storage Info
You can pop leftovers in the fridge and they'll stay good for several days. Just heat them up slowly to maintain that crunch. For busy weeks, freeze individual portions and simply move them to your fridge the night before you need them.
Overview
Whip up crispy chicken tossed in a delicious sauce with soy, sugar, and spices. Serve with rice or noodles for a crowd-pleaser.Recipe Q&A
- → How should I store leftovers?
- Pop it into a sealed container and refrigerate for up to 3 days. Just warm it in the microwave or wok when you're ready to eat.
- → Is this dish freezer-friendly?
- Sure, freeze it in tightly sealed containers for a couple of months. Let it thaw in the fridge overnight and heat it up before serving.
- → Can I cook this with chicken thighs?
- Absolutely! Boneless chicken thighs are a great swap and stay extra juicy after cooking.
- → What happens if my sauce gets too thick?
- No worries, just splash in some chicken broth or water until it's smooth enough to coat the chicken perfectly.
- → What goes well on the side?
- Pair it with steamed rice or some noodles. You can even throw in some veggies to round out the meal.