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I'm excited to share my all-time go-to takeout fix! This Mongolian Chicken dish is my pick whenever we want something bold but aren't in the mood for delivery. After tons of trial runs this speedy 30-minute meal now gives us those awesome restaurant flavors without leaving home.
Irresistible Mongolian Chicken
I actually borrowed this idea from Mongolian Beef a while back, but honestly it rocks even more with chicken! The sticky sweet glaze over the perfectly crisp chicken is just next level. My family skips ordering out for this one now and my wallet loves that.
What You’ll Need
- Extra Cornstarch: Use this at the end for that thick, rich sauce.
- Chicken Broth: Gives the sauce a ton of flavor.
- Brown Sugar: Balances out the salty with some sweetness.
- Soy Sauce: Go low-sodium if you’d like it less salty.
- Vegetable Oil: This is for frying up the chicken until crunchy.
- Green Onions: Toss these in for some fresh bite and color.
- Garlic and Ginger: Fresh ones make everything pop with flavor.
- Red Dried Chilies: If you like a gentle kick, these do the trick.
- Cornstarch: You’ll coat your chicken with this to get it super crispy.
- Chicken: Breasts or thighs both taste awesome here.
Ready to Cook
- Bring Everything Together
- Let the sauce bubble up and thicken, then toss all the chicken right in for that sticky magic moment!
- Sizzle the Aromatics
- Those fresh ginger and garlic smells will fill your whole kitchen. So good!
- Crisping the Chicken
- Once your oil’s hot, space the pieces out so they all turn golden and crunchy.
- Get the Chicken Ready
- Cut your chicken up and cover it all in cornstarch for that amazing crispy bite.
- Mix Up the Sauce
- Whisk the sauce together early so all the tasty flavors blend while you’re cooking.
Tasty Pointers
- Find Your Heat: Adjust the dried chilies if you want it milder or hotter.
- Fast and Simple: Skip marinating—the sauce brings all the flavor you need.
- Try Baking: Want it lighter? Bake and it’ll still be crispy!
- Veggie Boost: Toss in any veggies you’ve got to amp it up.
Tasty Combos
I usually spoon this over steamy jasmine rice so all those flavors get soaked up. Sometimes I’ll switch to noodles, or even top a pile of broccoli with it. Spring rolls on the side turn it into a total comfort meal!
Stay Delicious
You can pop leftovers in the fridge for the next few days and just reheat them gently so they don’t lose their crunch. For really busy weeks, freeze individual portions and just thaw them out in the fridge overnight when you need them.
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Frequently Asked Questions
- → How can I store leftovers?
- Pop it in the fridge in a sealed container for up to 3 days. Warm it using a wok or microwave until hot.
- → Is it freezer-friendly?
- Absolutely! Freeze for a couple of months in a sturdy container. Thaw using your fridge overnight before reheating.
- → Are thighs an option instead of breast?
- For sure, thigh meat works great. It’s juicy, tender, and holds flavor well.
- → What if the sauce looks too thick?
- Just splash in some water or broth to thin it down a bit. Aim for a coat that sticks but isn’t too heavy.
- → What’s best to serve alongside?
- Steamed rice or noodles both fit the bill. Toss in some steamed veggies for a rounded meal.