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Easy Mongolian Chicken Recipe

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4.1 from 21 reviews

This Easy Mongolian Chicken is a quick and flavorful stir-fry dish featuring tender chicken breast coated in a crispy cornstarch layer, cooked to a golden brown and tossed in a rich, sweet soy-based sauce with garlic, ginger, and green onions. Perfect for a weeknight dinner, it delivers restaurant-quality taste in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken & Coating

  • 1 1/4 pounds boneless skinless chicken breast, thinly sliced
  • 1/4 cup + 2 teaspoons cornstarch, divided use

Sauce & Seasoning

  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup green onions, cut into 1 inch pieces
  • Salt and pepper to taste

Instructions

  1. Coat the Chicken: Place the thinly sliced chicken breast and 1/4 cup cornstarch in a resealable plastic bag. Seal the bag and shake well to coat the chicken pieces evenly with cornstarch.
  2. Heat the Oil: In a large pan or skillet, heat the vegetable oil over high heat until shimmering and hot enough for frying.
  3. Cook the Chicken: Add the coated chicken pieces to the pan in a single layer, seasoning lightly with salt and pepper. Avoid overcrowding by cooking in batches if necessary. Cook 3-4 minutes per side until the chicken is browned and cooked through.
  4. Drain the Chicken: Remove the chicken from the pan and place it on a plate lined with paper towels to absorb excess oil.
  5. Sauté Aromatics: Add the minced garlic and ginger to the same pan and cook for about 30 seconds until fragrant, being careful not to burn.
  6. Prepare the Sauce: Pour in the soy sauce, toasted sesame oil, water, and dark brown sugar. Stir to combine and bring the mixture to a gentle simmer over medium heat.
  7. Thicken the Sauce: In a small bowl, mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly. Bring to a boil and cook 30-60 seconds until the sauce thickens slightly.
  8. Combine and Serve: Return the cooked chicken and green onions to the pan. Toss everything to evenly coat the chicken with the glossy sauce. Serve immediately, ideally over steamed rice.

Notes

  • For extra crispiness, make sure the oil is hot before adding the chicken.
  • Cook chicken in batches to avoid steaming instead of frying.
  • Adjust brown sugar to taste if you prefer a less sweet sauce.
  • Serve with steamed jasmine or white rice to soak up the sauce.
  • Green onions can be substituted or complemented with sliced bell peppers for added crunch.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian, Chinese

Find it online: https://ellarecipe.com/easy-mongolian-chicken-recipe/