Mongolian Chicken

Why You’ll Love This Recipe

Mongolian Chicken is a quick, easy, and flavorful dish that’s packed with a delicious balance of sweet, salty, and savory flavors. The crispy, tender chicken is perfectly coated in a thick, glossy sauce, making it a satisfying meal that’s perfect for any occasion. Whether you’re making dinner on a busy weeknight or preparing something special for guests, this dish delivers big on flavor and will have everyone coming back for more.

Ingredients

For the chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil (for frying)

For the Mongolian sauce:

• 1/2 cup soy sauce
• 1/4 cup brown sugar (packed)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For garnish:

• Green onions, sliced (for garnish)
• Sesame seeds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken:
   • In a medium bowl, combine the cornstarch, flour, salt, and pepper.
   • Add the chicken pieces to the bowl and toss them in the flour mixture until fully coated. Shake off any excess flour.
2. Fry the Chicken:
   • Heat the vegetable oil in a large skillet or wok over medium-high heat.
   • Once the oil is hot, add the chicken in batches, making sure not to overcrowd the pan. Fry the chicken for about 5-6 minutes, or until golden brown and crispy. Remove the chicken from the skillet and drain on a paper towel-lined plate. Continue frying the remaining chicken.
3. Make the Mongolian Sauce:
   • In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using).
   • Pour the sauce into the skillet and bring it to a simmer over medium heat. Cook for 2-3 minutes, stirring occasionally.
4. Thicken the Sauce:
   • Stir in the cornstarch-water mixture to the sauce and cook for another 1-2 minutes, or until the sauce thickens and becomes glossy.
5. Combine Chicken and Sauce:
   • Add the fried chicken back into the skillet with the sauce and toss to coat the chicken in the sauce, ensuring it’s fully covered. Continue cooking for another 1-2 minutes to allow the flavors to meld together.
6. Garnish and Serve:
   • Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
   • Serve the Mongolian Chicken over steamed rice, noodles, or with your favorite side dishes.

Servings and Timing

• Servings: 4
• Total cook time: 30-35 minutes
• Prep time: 10 minutes
• Cook time: 20-25 minutes

Variations

• Vegetarian Version: Substitute the chicken with tofu or tempeh for a vegetarian version of Mongolian Chicken. Press the tofu to remove excess water and cut it into cubes before frying.
• Add Veggies: Add vegetables like bell peppers, onions, or broccoli to the skillet while cooking the sauce for added texture and flavor.
• Spicy Mongolian Chicken: Increase the amount of red pepper flakes or add some sliced fresh chili peppers for extra heat.
• Honey Mongolian Chicken: Add a tablespoon of honey to the sauce to make it sweeter and add a different layer of flavor.

Storage/Reheating

• Storage: Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a little water or broth if the sauce thickens too much. Alternatively, you can microwave the leftovers for 1-2 minutes until heated through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs for a more tender and juicy option. Just be sure to cut them into bite-sized pieces and follow the same steps.

Can I make the Mongolian sauce ahead of time?

Yes, you can make the sauce in advance and store it in the refrigerator for up to a week. Just heat it up before adding it to the chicken.

How do I make the chicken crispy?

The key to crispy chicken is to coat it well with the flour and cornstarch mixture and fry it in hot oil until golden brown. Don’t overcrowd the pan when frying to ensure the chicken cooks evenly and becomes crispy.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes or until golden and crispy. Just toss the coated chicken in a little oil before baking to get that crispy texture.

Can I use low-sodium soy sauce?

Yes, you can use low-sodium soy sauce if you prefer a lower sodium option. You may need to adjust the amount of salt you add to the sauce, depending on the soy sauce’s saltiness.

Can I add vegetables to this dish?

Absolutely! You can add bell peppers, onions, broccoli, or snow peas for extra flavor and texture. Simply sauté them in the skillet before adding the sauce.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer or by cutting into the thickest part of the chicken to ensure it’s no longer pink inside.

Can I freeze Mongolian Chicken?

Yes, you can freeze Mongolian Chicken. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat it in the microwave or on the stovetop, adding a little liquid to prevent it from drying out.

Can I make this dish spicier?

Yes, you can adjust the spice level by adding more red pepper flakes, fresh chili peppers, or even a dash of sriracha to the sauce.

Conclusion

Mongolian Chicken is an irresistible dish that’s easy to make and packed with bold, delicious flavors. The combination of crispy chicken and a rich, sweet-and-savory sauce makes this a perfect meal for any occasion. Whether you’re serving it for dinner or impressing guests with your cooking skills, this Mongolian Chicken recipe will definitely become a household favorite. Paired with rice or noodles, it’s a comforting and satisfying dish that delivers big on taste.

Mongolian Chicken

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Mongolian Chicken is a savory, sweet, and slightly spicy stir-fry featuring crispy chicken coated in a rich, homemade Mongolian sauce made from soy sauce, brown sugar, garlic, and ginger. Perfectly served with rice or noodles for a comforting, flavorful meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Ingredients

1. For the chicken:
   • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
   • 2 tablespoons cornstarch
   • 2 tablespoons all-purpose flour
   • 1/4 teaspoon salt
   • 1/4 teaspoon black pepper
   • 1/4 cup vegetable oil (for frying)
2. For the Mongolian sauce:
   • 1/2 cup soy sauce
   • 1/4 cup brown sugar (packed)
   • 1 tablespoon hoisin sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon minced garlic
   • 1 tablespoon ginger, minced
   • 1/2 teaspoon red pepper flakes (optional, for heat)
   • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
3. For garnish:
   • Green onions, sliced
   • Sesame seeds (optional)

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Instructions

Prepare the Chicken:
In a medium bowl, combine the cornstarch, flour, salt, and pepper. Add the chicken pieces to the bowl and toss them in the flour mixture until fully coated. Shake off any excess flour.

1. Fry the Chicken:
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in batches, ensuring not to overcrowd the pan. Fry the chicken for about 5-6 minutes, or until golden brown and crispy. Remove from the skillet and drain on a paper towel-lined plate. Continue frying the remaining chicken.
2. Make the Mongolian Sauce:
   In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using). Pour the sauce into the skillet and bring it to a simmer over medium heat. Cook for 2-3 minutes, stirring occasionally.
3. Thicken the Sauce:
   Stir in the cornstarch-water mixture and cook for another 1-2 minutes, until the sauce thickens and becomes glossy.
4. Combine Chicken and Sauce:
   Add the fried chicken back into the skillet with the sauce and toss to coat evenly. Continue cooking for 1-2 minutes to ensure everything is well combined and heated through.
5. Garnish and Serve:
   Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve over steamed rice, noodles, or with your favorite side dishes.

Notes

1. If you prefer more heat, increase the red pepper flakes or add fresh chili peppers to the sauce.
2. For a vegetarian option, substitute chicken with tofu or tempeh.
3. For a sweeter version, add a tablespoon of honey to the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 12g
• Sodium: 1000mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg