Mongolian Chicken Recipe

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This Mongolian Chicken is a delicious twist on the classic Mongolian Beef, featuring crispy pan-fried chicken tossed in a sweet, savory, and garlicky sauce. It’s quick, easy, and packed with bold flavors that rival your favorite takeout. Serve it over rice or noodles for a satisfying meal!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Serving Size: 1 bowl
  • Servings: 4

Ingredients

For the Chicken:

  • 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)

For the Mongolian Sauce:

  • ⅓ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • ⅓ cup water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Stir-Fry:

  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 4 green onions, chopped (reserve some for garnish)
  • 1 teaspoon red pepper flakes (optional for spice)
  • 1 tablespoon sesame seeds (for garnish)

For Serving:

  • Steamed rice or noodles
  • Extra sesame seeds and green onions

Instructions

Coating and Frying the Chicken:

  1. Prepare the chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
  2. Heat the oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
  3. Fry the chicken: Add the chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Remove and set aside.

Making the Mongolian Sauce:

  1. In a small bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and sesame oil.
  2. Set aside the cornstarch slurry for thickening.

Bringing Everything Together:

  1. Stir-fry aromatics: In the same skillet, add 1 tablespoon of oil, then sauté garlic, ginger, and red pepper flakes for 30 seconds.
  2. Add the sauce: Pour in the Mongolian sauce mixture and bring to a simmer.
  3. Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens (about 2 minutes).
  4. Add the chicken: Return the crispy chicken to the skillet, tossing to coat in the sauce.
  5. Finish with green onions: Stir in chopped green onions and cook for 1 more minute.

Serving:

  1. Serve the Mongolian Chicken over steamed rice or noodles.
  2. Garnish with sesame seeds and extra green onions.

Tips for the Best Mongolian Chicken

  • For Extra Crispy Chicken: Double-coat the chicken by dipping it in cornstarch, then egg, then cornstarch again.
  • Make It Healthier: Skip frying and sauté the chicken in a small amount of oil.
  • For a Spicy Kick: Add more red pepper flakes or a drizzle of sriracha.
  • Don’t Overcrowd the Pan: Fry the chicken in batches to keep it crispy.

Creative Variations

  • Vegetarian Option: Replace the chicken with crispy tofu or cauliflower.
  • Gluten-Free: Use tamari instead of soy sauce and gluten-free hoisin sauce.
  • Low-Carb: Serve with cauliflower rice instead of regular rice.

FAQs

Can I make this ahead of time? Yes! Store the chicken and sauce separately in the fridge for up to 3 days. Reheat and toss together before serving. Can I use chicken thighs? Absolutely! Chicken thighs add more juiciness to the dish. How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat.

This Mongolian Chicken is sweet, savory, and packed with umami flavor. Try it tonight for a homemade takeout experience that’s better than the restaurant version!

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