Mongolian Chicken
Equipment
-
Frying Pan
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs, cut into bite-sized chunks
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Mongolian Chicken Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp dashi powder
- 3 tbsp water
- 1½ tbsp sugar
Vegetables
- 1 medium onion, cut into thick chunks
- 3 scallions, cut into ½-inch pieces (whites and greens separated)
Optional Serving
- Steamed rice
Instructions
-
Place the cubed chicken thighs in a bowl. Marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.
-
While the chicken marinates, whisk together dark soy sauce, light soy sauce, dashi powder, water, and sugar until smooth.
-
Heat oil in a pan over medium-high. Add chicken in a single layer and sear about 5 minutes until lightly browned and mostly cooked through. Remove and set aside.
-
In the same pan, add the onion chunks and scallion whites. Cook 2–3 minutes until slightly charred and aromatic.
-
Return the chicken to the pan and pour in the sauce. Stir and cook until the sauce thickens and evenly coats the chicken.
-
Add the scallion greens and cook just until they wilt, about 30–60 seconds.
-
Serve hot over steamed rice or enjoy on its own.
Video
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Like this recipe? Rate & Comment Below!
Why This Mongolian Chicken Deserves All The Love
Mongolian beef often gets the spotlight, but swapping in chicken thighs makes this version extra tender and juicy. The dish delivers a crisp sear on the chicken, a sweet-salty-umami sauce, and a pleasant contrast from the charred onions and scallions. It’s flavorful, simple to make, and uses only one pan for easy cleanup.
Why You Can Eat This Mongolian Chicken Every Day
This version aims to capture the takeout flavor while feeling lighter at home. Dashi powder adds a subtle umami note that elevates the sauce without overpowering it. The balance of sweet and salty makes it satisfying and easy to enjoy regularly.
What You Need To Make Mongolian Chicken
Chicken
- 16 oz boneless skinless chicken thighs, cut into bite-sized chunks
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Mongolian Chicken Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp dashi powder
- 3 tbsp water
- 1½ tbsp sugar
Vegetables
- 1 medium onion, cut into thick chunks
- 3 scallions, cut into ½-inch pieces (whites and greens separated)
Optional Serving
- Steamed rice
How to Make Mongolian Chicken
In a bowl, marinate the chicken thighs with Shaoxing wine, salt, and cornstarch for 15 minutes.
While the chicken marinates, whisk together dark soy sauce, light soy sauce, dashi powder, water, and sugar in a small bowl.
Heat oil in a pan over medium-high. Add the chicken in a single layer and sear for about 5 minutes until browned and mostly cooked through. Remove and set aside.
In the same pan, add the onion chunks and scallion whites. Cook 2–3 minutes until slightly charred and fragrant.
Return the chicken to the pan and pour in the sauce. Stir and cook until the sauce thickens and coats the chicken.
Add the scallion greens and cook just until wilted, about 30–60 seconds.
Serve hot over steamed rice or enjoy on its own.
Tips & Variations
For a leaner version, use chicken breast—velveting with cornstarch keeps it tender. If you don’t have dashi powder, chicken bouillon or a small pinch of MSG can add a similar umami boost. To deepen the flavor, stir in a handful of cashews or roasted peanuts. For extra fiber and color, add chopped bell peppers or snap peas along with the scallions.
Frequently Asked Questions
Can I use a different protein?
Yes. The sauce works well with beef, pork, tofu, or shrimp—just adjust cooking times and get a good sear for best flavor.
Is dashi powder necessary?
It’s not essential but recommended for the subtle umami it provides. If needed, substitute chicken bouillon or omit it.
Can I make this ahead?
Yes. Store in an airtight container and reheat gently in the microwave or on the stove until warmed through.
What kind of pan is best for searing?
Stainless steel or cast iron gives an excellent sear; nonstick also works well and is easier to manage if you prefer.
What to Make Next
Try other chicken dinners for variety: Black Pepper Chicken, Garlic Steak Stir Fry, or Vietnamese Lemongrass Chicken.