Mongolian Chicken

In a medium bowl, combine the cubed chicken thighs, Shaoxing wine, salt, and cornstarch. Mix well to coat the chicken and let it marinate for 15 minutes.

While the chicken marinates, cut the onion into thick chunks. Cut the scallions into 1/2-inch pieces and separate the white parts from the green parts.

In a small bowl, prepare the sauce by combining the dark soy sauce, light soy sauce, dashi powder, water, and sugar. Mix thoroughly until the sugar is dissolved.

Heat cooking oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for about 5 minutes, until browned on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the onion chunks and the white parts of the scallions. Sauté until they are slightly softened and have a good char.

Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables.

Continue to stir and cook until the sauce thickens slightly and coats the chicken evenly.

Add the green parts of the scallions to the pan and cook for another minute until they are just wilted.

Serve the Mongolian chicken immediately, optionally over a bowl of fresh white rice.