Uncovering the Delicious Secrets of Mongolian Chicken

Mongolian chicken is a popular Chinese-American dish that has become a staple menu item at Chinese restaurants across the United States. With its crispy chicken, flavorful sauce, and blend of sweet and savory flavors, it’s easy to see why this dish is a crowd-pleaser. But what exactly is Mongolian chicken, and what makes it so tasty? In this article, we’ll explore the origins, ingredients, cooking methods, and flavors that define this iconic dish.

A Brief History of Mongolian Chicken

Despite its name, Mongolian chicken doesn’t actually originate from Mongolia. The dish was created by Chinese chefs in Taiwan in the 1970s, inspired by the bold, garlic-heavy flavors of Mongolian cuisine. It quickly spread through China and eventually made its way over to the United States, where it became popularized by P.F. Chang’s restaurant in the 1990s. Since then, it has become a staple on Chinese restaurant menus all across America.

The Quintessential Ingredients

The key to great Mongolian chicken lies in its sauce. The classic recipe calls for a mixture of soy sauce hoisin sauce, oyster sauce garlic, ginger, and brown sugar. These ingredients come together to form a luxuriously thick, sweet and savory sauce that perfectly coats each piece of chicken.

Soy sauce gives food a rich umami flavor and a salty base. The hoisin sauce adds sweetness and hints of garlic, chilies, and vinegar. Oyster sauce amplifies the umami and lends a subtle brininess. Fresh garlic and ginger provide aromatic flavor. And the caramel-like sweetness of brown sugar balances out the saltiness.

In addition to the sauce, Mongolian chicken is loaded with colorful vegetables like onions, bell peppers, carrots, and scallions. Their crunch and brightness complement the tender chicken and rich sauce.

Cooking Tips for Perfect Mongolian Chicken

Mongolian chicken is made by cutting chicken thighs or breasts into bite-sized pieces and marinating them in a mixture of soy sauce, rice wine, sesame oil, and cornstarch. This adds flavor and makes the chicken pieces brown beautifully when they’re fried.

In a hot wok with oil, the chicken is stir-fried in groups until the outside is crispy and caramelized. Then the vegetables and Mongolian sauce are added, and the food is cooked until the sauce gets thick and sticks to every piece of chicken.

The key cooking tips are

• Cut the chicken uniformly to ensure even cooking.
• Make sure the wok or skillet is very hot before adding the chicken so it sears and browns properly.
• Cook the chicken in batches to prevent steaming and keep it crispy.
• Add the vegetables partway through stir-frying so they retain their crunch.
• Simmer the sauce to allow the flavors to meld before pouring it over the chicken.
• Use cornstarch slurry to thicken the sauce so it nicely coats the chicken.

The Signature Flavors and How to Balance Them

The complex blend of flavors is what makes Mongolian chicken so craveable. Each component balances out the next to create a harmonious symphony of tastes and aromas.

• Salty: Soy sauce provides a strong salty backbone. Be careful not to add too much or the dish will become overwhelmingly salty.

• Sweet: The caramel-like sweetness of brown sugar balances out the saltiness. You can change the sweetness to suit your tastes by adding more or less.

• Savory: Hoisin, oyster sauce, garlic, and ginger amplify the savory umami flavors.

• Sour: Rice wine vinegar brightens up the sauce with a subtle sour tang.

• Spicy: Chile paste or red pepper flakes can be added to ratchet up the heat. Control the spiciness by adjusting the amount used.

• Aromatic: Fresh ginger and garlic infuse the dish with their heady aromas. Let them sizzle in the wok to release their full flavors.

• Crunchy: The vegetables add great textural contrast and crunch. Don’t overcook them.

Balancing these counteracting flavors is key for creating the perfect Mongolian chicken. It should have a complex depth of flavor with no single taste dominating the others.

Serving Suggestions

Mongolian chicken is commonly served with steamed white rice. The rice soaks up the savory sauce and provides a neutral base that complements the flavor intensity of the chicken. Fried rice or lo mein noodles also pair nicely.

Some other tasty side options include:

• Steamed broccoli
• Garlic sautéed bok choy
• Egg drop soup
• Wonton or egg rolls

A light vegetable like cucumber salad or mixed greens help cut through the rich flavors. Fresh oranges or pineapple also provide a refreshing contrast.

Making Mongolian Chicken at Home

Here is a simple recipe to try making authentic-tasting Mongolian chicken at home:

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1⁄4 cup soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 1 cup chicken broth or water
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, sliced diagonally
• 4 scallions, cut into 1-inch pieces
• Steamed white rice, for serving

Instructions:

1. In a bowl, combine chicken pieces with 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, sesame oil, half the garlic and ginger. Let marinate for 30 minutes.

2. In another bowl, combine remaining soy sauce, hoisin sauce, and oyster sauce with brown sugar, chicken broth, and cornstarch mixture. Set sauce mixture aside.

3. Heat 1-2 tablespoons oil in wok over high heat. Add chicken and stir fry until browned and cooked through, about 5-6 minutes. Remove chicken from wok and set aside.

4. Return wok to high heat. Add onions, peppers, and carrots. Stir fry for 1 minute.

5. Add garlic, ginger, and scallions. Stir fry for 30 seconds until fragrant.

6. Give sauce mixture a stir and add to wok. Bring to a simmer and cook for 2-3 minutes until thickened.

7. Return chicken to wok and toss to coat in sauce.

8. Serve Mongolian chicken over steamed white rice.

Making Mongolian chicken at home is easy and rewarding. The dish offers a perfect combination of sweet and savory flavors, tender chicken, and velvety sauce. Serve it up for a weekday dinner or weekend meal and get ready for some rave reviews! Just be prepared for requests for the recipe.