This is not really an authentic Chinese food—it’s more like an Americanized takeout dish. It’s savory, sweet, and flavorful. Perfect for dinner with a few bowls of rice, everyone loves crispy chicken bites covered in a glossy sauce.
An Americanized take on Mongolian Chicken featuring crispy, marinated chicken stir-fried in a glossy, sweet-savory sauce.
45 min.
10 min.
2 servings
Step 1: Prep & Marinate Chicken
Cut the chicken breast in half, then slice into 1/3-inch thick pieces (or use boneless skinless chicken thighs for dark meat).
Marinate the chicken with 1.5 tablespoons Chinese cooking wine, 1/4 teaspoon salt, 1/2 tablespoon soy sauce, 1 egg white, and 2 tablespoons cornstarch.
Spread 1/3 cup of cornstarch in a large container. Add each marinated chicken piece one by one, sprinkle more cornstarch on top to cover, and shake off excess starch using a sieve.
Let the coated chicken rest on a tray for 15 minutes so the starch bonds well.
Step 2: Make Sauce
Mix together the sauce ingredients: 1 tablespoon cornstarch, 2.5 tablespoons soy sauce, 1 tablespoon oyster sauce, 3.5 tablespoons brown sugar, 1/2 teaspoon white pepper, and 1/2 cup water. Set aside.
Step 3: Stir Fry
Heat 1.5 cups of oil in a wok until it reaches 380°F. Fry the chicken in 2 batches over medium heat for about 3–4 minutes per batch, using a sieve to remove excess starch between batches.
Once the chicken is done, remove it from the oil and set aside.
Pour most of the oil out, leaving about 1.5 teaspoons in the wok. Add the minced garlic, ginger, and the white part of the spring onion. Stir-fry over medium heat for 2–3 minutes until the aromatics are slightly golden.
Pour in the prepared sauce and stir until it thickens.
Return the chicken to the wok along with the green part of the spring onions. Toss everything until the chicken is evenly coated. Sprinkle 1 tablespoon toasted sesame seeds and serve with white rice.