Irresistible and Flavor-Packed Chicken
Ever tried a dish that makes you feel like you’ve taken a flavorful trip to Mongolia without leaving your kitchen? These Mongolian Chicken Thighs are not just easy to whip up, they’re bursting with rich flavors that dance on your taste buds! This recipe is all about quick cooking and maximum taste—perfect for those busy weeknights when you crave something delicious, but don’t want to spend hours in the kitchen.
Why Make This Recipe
Why should you dive into this recipe tonight? Here are a few reasons:
- Easy Peasy Cleanup: You only need one pan for cooking, so you’ll spend more time enjoying dinner and less time scrubbing dishes. Win-win, right?
- Kid-Approved Flavors: Even picky eaters can’t resist the sweet and savory flavor combo. Plus, you can sneak in a few veggies on the side!
- Affordable Ingredients: Most of the goodies are pantry staples, meaning you won’t break the bank to whip this up!
Ingredients
You don’t need fancy stuff — just these basics!
- 600 g boneless, skinless chicken thighs
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- 100 ml low-sodium soy sauce
- 80 ml water
- 75 g dark brown sugar
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 3 spring onions
- 1 dried red chili (optional for heat)
Directions
Ready to create something delicious? Follow these straightforward steps:
- Start by prepping your chicken. Pat the chicken thighs dry with paper towels — crucial for a good sear.
- Toss the chicken with cornstarch in a bowl. Give it a light coating — it’ll look a bit pale, but that’s perfect!
- In a large skillet or wok, heat the vegetable oil over medium-high. Once shimmering, add the chicken in a single layer.
- Cook undisturbed for 2-3 minutes until golden-brown, then flip. Remove to a plate when done.
- In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for 30-60 seconds — but keep an eye on it to avoid burning!
- Stir in soy sauce, water, and dark brown sugar. If you like it spicy, toss that dried chili in!
- Bring to a gentle simmer, stirring to dissolve the sugar. Let it simmer for 2-3 minutes until slightly thickened.
- Add rice vinegar and sesame oil. This will brighten and deepen the sauce’s flavor.
- Toss the chicken back into the sauce. Cook for another 2-3 minutes until heated through.
- Stir in most of the sliced spring onions, reserving a few for garnish. Serve hot over steamed rice and enjoy!
How to Make Mongolian Chicken Thighs (Overview)
Making this dish is super simple and satisfying! You’ll first dry and coat the chicken thighs, then sear them to perfection, creating that glorious golden crust. While the chicken rests, you’ll whip up a heavenly sauce that fills your kitchen with fragrant goodness. Just toss everything together, and voilà—gorgeous Mongolian Chicken Thighs ready for dinner!
Pro Tip: Don’t skip toasting the garlic and ginger; their aromatic magic makes all the difference!
How to Serve Mongolian Chicken Thighs
Picture this: your sizzling Mongolian chicken served over a fluffy bed of steamed rice, garnished with vibrant green onions. Add a side of sautéed veggies for crunch and color. The aroma will fill your home, making it utterly irresistible! It’s a feast for the eyes and a celebration for your taste buds.
How to Store Mongolian Chicken Thighs
Got leftovers? You can store them in the fridge for about 3-4 days in an airtight container. For longer preservation, freeze the chicken for up to 3 months. When you’re ready to enjoy it again, simply reheat in a skillet or microwave until warmed through. Easy and stress-free!
Tips to Make Mongolian Chicken Thighs
- Double the sauce: If you love a saucy dish, make extra and drizzle it over rice or veggies.
- Substitute proteins: Feel free to swap chicken thighs for chicken breasts or even tofu for a vegetarian twist. Just adjust cooking times as needed!
- Adjust the sweetness: Want it sweeter? Add a bit more sugar. Prefer less? Cut down on the brown sugar.
Variation
Looking to mix things up?
- Add veggies like bell peppers or broccoli to the skillet for a healthier spin.
- Make it vegan by using tofu as your protein — just press it first to prevent a soggy situation.
- Experiment with different spices or marinades to create your own unique flavor profile!
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely! Just remember that breasts might cook a bit quicker, so adjust the time accordingly.
2. How can I make this dish spicier?
Add more dried chilies or a splash of hot sauce to the sauce while cooking. 🌶️
3. Can I make this ahead of time?
Yes! The flavors meld beautifully, so feel free to make it a day ahead. Just reheat gently before serving.
📌 Pin this recipe for your next cozy dinner night!
Mongolian Chicken Thighs
Ingredients
Method
- Pat the chicken thighs dry with paper towels.
- Toss the chicken with cornstarch in a bowl until lightly coated.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the chicken to the skillet in a single layer and cook undisturbed for 2-3 minutes until golden-brown.
- Flip the chicken pieces and cook until done, then remove to a plate.
- In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for 30-60 seconds.
- Stir in soy sauce, water, and dark brown sugar, adding the dried chili if using.
- Bring to a gentle simmer, stirring to dissolve the sugar, and let it simmer for 2-3 minutes until slightly thickened.
- Add rice vinegar and sesame oil to the sauce.
- Toss the chicken back into the sauce and cook for another 2-3 minutes until heated through.
- Stir in most of the sliced spring onions, reserving a few for garnish. Serve hot over steamed rice.