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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.

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)

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

Find it online: https://thefamilycooking.com/mongolian-chicken/