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Mongolian Chicken Recipe

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3.9 from 26 reviews

Mongolian Chicken is a flavorful and easy-to-make dish featuring tender, thinly sliced chicken breast coated in a crispy cornstarch crust, then tossed in a rich, savory sauce made with soy sauce, garlic, ginger, and brown sugar. This quick stir-fry recipe delivers a perfect balance of sweet and savory flavors, ideal for a satisfying weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1 1/4 pounds boneless skinless chicken breast, thinly sliced
  • 1/4 cup + 2 teaspoons cornstarch (divided use)
  • Salt and pepper to taste

Sauce and 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

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 it vigorously to coat the chicken pieces evenly with cornstarch.
  2. Heat the Oil: Heat 3 tablespoons of vegetable oil in a large pan over high heat until shimmering and hot but not smoking.
  3. Cook the Chicken: Add the coated chicken to the pan in a single layer. Season lightly with salt and pepper, remembering the sauce will add saltiness later. Cook each side for 3-4 minutes until golden brown and crispy. If necessary, cook in batches to avoid overcrowding the pan.
  4. Drain the Cooked Chicken: Remove the browned chicken from the pan and place it on a plate lined with paper towels to drain excess oil.
  5. Sauté Aromatics: Lower heat slightly, add the minced garlic and ginger to the pan and cook for about 30 seconds, stirring constantly to release their fragrance without burning.
  6. Add Sauce Ingredients: Pour in the low sodium soy sauce, toasted sesame oil, water, and dark brown sugar. Stir gently and bring the mixture to a simmer.
  7. Thicken the Sauce: In a small bowl, mix the remaining 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Add this slurry to the simmering sauce, then bring it to a boil. Let it boil for 30 to 60 seconds until it thickens to a glossy, sauce-like consistency.
  8. Combine Chicken and Sauce: Return the cooked chicken and the green onions to the pan. Toss everything together until the chicken is fully coated with the thickened sauce and the green onions are slightly wilted.
  9. Serve: Serve the Mongolian chicken hot over steamed rice or your choice of side for a complete meal.

Notes

  • For extra spice, add red pepper flakes or sliced fresh chili when cooking garlic and ginger.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • Cook the chicken in batches to ensure it crisps up properly instead of steaming.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Green onions can be substituted with sliced scallions or chives.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

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