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Here’s my go-to for those nights we want something bold and takeout-style right at home. This Mongolian Chicken is a total weeknight lifesaver. It took a lot of trial and error, but now we’ve got crazy good flavor in just half an hour, all from the comfort of our kitchen table.
Top Reason to Try This
I gave this chicken spin a go after loving Mongolian Beef and oh wow, it’s even tastier. Each crispy chicken bite soaks up that sweet-salty sauce and it’s honestly magic. My crew always asks for this over delivery, plus it saves us some cash too.
Mongolian Chicken Must-Haves
- Chicken: Both breast and thigh meat work great, just pick what you like.
- Green Onions: They bring color and fresh flavor right at the end.
- Brown Sugar: This is the secret to that caramel sweetness.
- Red Dried Chilies: Pop a couple in for a mellow heat.
- Garlic and Ginger: Gotta have these fresh for the best kick.
- Soy Sauce: I pick the low salt one—it’s easier to control the flavor.
- Chicken Broth: Deepens the sauce and makes it rich.
- Vegetable Oil: You want enough for frying up those pieces.
- Extra Cornstarch: Just toss it in to get the sauce thick and sticky.
- Cornstarch: You’ll coat your chicken with this for crunch.
Time for an Awesome Cook
- Wrap It Up
- Toss everything together at the end when the sauce’s looking thick and sticky—the best part!
- Get Saucy
- Whip your sauce together first and give those flavors a little time to cozy up.
- Bring in the Sizzle
- Make sure your oil is super hot, then fry the chicken for epic crunch.
- Chicken Prep
- Cut chicken in chunks and roll them in cornstarch so they get really crispy.
- Hit the Pan with Aromatics
- Those first whiffs when garlic and ginger go in? Just awesome!
Handy Hints
- Add Veggies: Totally fine to toss in whatever veggies you’ve got hanging around.
- Dial the Heat: Not a fan of spicy? You can always use fewer chilies—or more if you like a kick.
- Skip Marinating: No long waits, just mix and go since the sauce brings all the flavor.
- Health Swap: You can bake the chicken and it’ll still come out nice and crisp.
Tasty Sides to Try
White jasmine rice is my usual pick since it soaks up every bit of sauce. Swapping in noodles keeps things fresh. Sometimes I load chicken right on steamed broccoli. Throw in spring rolls and you’re all set for a fun dinner.
Ways to Store Leftovers
Keep any extras in the fridge—they stay good for a few days. Warm ‘em gently to hold onto the crispy chicken. Got a busy week? Freeze some portions and just move them to the fridge the night before you want them.
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Frequently Asked Questions
- → How long can I refrigerate leftovers?
- Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or a wok until warm.
- → Is this meal freezable?
- You can freeze it for 2 months in sealed containers. Thaw it in the fridge overnight before reheating.
- → What about using chicken thighs?
- Absolutely, boneless thighs are a great alternative. They stay juicy and tender, making them a good swap.
- → What if my sauce gets too thick?
- If it’s overly thick, add a splash of water or broth to thin it out. The sauce should lightly coat the chicken, not be too sticky.
- → What sides work best with this?
- Serve it with noodles or rice, and add some steamed veggies to make it a complete meal.