Deep, dark Mongolian Chicken. I apologize if you're Mongolian, I realize this recipe doesn't come from Mongolia but it's pretty tasty and dead easy to make. I don't currently have a photo but the next time I make this I'll take one.
Meat and marinade
- 1.5 lbs chicken thighs or breast sliced very thinly (see note 1)
- 1 tbs Shaoxing wine
- 2 tbs oyster sauce
- 1 teaspoon corn starch
- 3/4 cup hoisin sauce
- 1/3 cup Shaoxing wine (see note 2)
- 2 tbs doubanjiang (see note 3)
- 1 tbs oyster sauce
- 12 large cloves minced
- 8 dried Chinese red chili peppers (see note 4)
- 3 tsp chili flakes
- 3 tbs vegetable oil
- 12 sliced diagonally about 3/4 inch long
- 1 medium yellow onion sliced in half rings
- Put the chicken in a bowl along with the 3 teaspoon of shaoxing, the oyster sauce and corn starch. Stir to evenly coat the meat and let it marinate while you prepare the rest of the ingredients.
- In a small bowl, add the hoisin sauce, 1 tablespoon of shaoxing, and doubanjiang, stir to combine.
- In a frying pan heat on medium high sear chicken, set aside.
- Add the oil, chili pepper flakes, chili peppers and garlic and fry until the garlic is fragrant.
- Add the chicken
- Add the scallions and sauce and continue to stir-fry until the sauce has caramelized and coats the chicken evenly (a few more seconds). Serve over rice.
1. Boneless thighs will create a bit deeper flavor than chicken breasts. I freeze it for about 15 minutes and cut it as thinly as I can.
2. Use real Shaoxing. The name may be spelled Xaoshing, Xaoxing or any combination. It's cheap and most asian grocery stores have it. Even my local upper-end grocery has it.
3. Doubanjiang is sometimes labeled Toban Djang and other times labeled Chili Bean Sauce. I use Lee Kum Kee's Toban Djang.
4. I've used Arbol in a pinch but even though they look like Chinese peppers the heat profile is different and they have move of a chili powder flavor to them. Try to find dried Chinese red peppers.
Recipe Author: Grant
Difficulty: Very Easy
Cost per Portion: 1
Preparation Time: 30 min