Mongolian Chicken

• 16 oz boneless skinless chicken thighs (cut into bite-sized chunks)
• 1 tbsp shaoxing wine
• ½ tsp salt
• 1 tbsp cornstarch
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp dashi powder
• 3 tbsp water
• 1½ tbsp sugar
• 1 medium onion (cut into thick chunks)
• 3 scallions (cut into ½-inch pieces (whites and greens separated))
• Steamed rice

1. 1

   Place the cubed chicken thighs in a bowl and marinate with Shaoxing wine, salt, and cornstarch for 15 minutes.

2. 2

   While the chicken marinates, combine dark soy sauce, light soy sauce, dashi powder, water, and sugar in a bowl and mix thoroughly.

3. 3

   Heat a pan with oil over medium-high heat. Add the chicken and cook for about 5 minutes until lightly browned and mostly cooked through. Remove and set aside.

4. 4

   In the same pan, add the onions and scallion whites. Cook until slightly charred and fragrant.

5. 5

   Add the chicken back into the pan along with the sauce. Stir and cook until the sauce thickens and coats the chicken evenly.

6. 6

   Finish by adding the scallion greens and cook just until wilted.

7. 7

   Serve the Mongolian Chicken over a fresh bowl of rice, or enjoy it on its own.

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