Mongolian Chicken

Why You’ll Love This Recipe

Mongolian Chicken is a deliciously savory dish that combines tender chicken pieces with a rich, sweet, and tangy sauce. This dish features the perfect balance of flavors from soy sauce, brown sugar, garlic, and ginger, making it irresistible. It’s quick and easy to make, yet feels like a special treat. Whether served with steamed rice or noodles, Mongolian Chicken will bring a taste of Chinese-American takeout right to your kitchen.

ingredients

this Recipe

• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional, for garnish)

directions

1. In a bowl, toss the chicken pieces with cornstarch until fully coated. This will help create a crispy texture when fried.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches and cook for 4-5 minutes, or until golden and crispy. Remove the chicken and set it aside.
3. In the same skillet, add the garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Stir in the soy sauce, brown sugar, water, rice vinegar, and red pepper flakes (if using). Bring to a simmer, stirring constantly, until the sauce thickens, about 3-4 minutes.
5. Return the crispy chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to fully coat the chicken.
6. Garnish with chopped green onions and sesame seeds, if desired, and serve hot with rice or noodles.

Servings and timing

• This recipe serves 4 people.
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes

Variations

• Use chicken thighs for a juicier and more flavorful option.
• Add vegetables like bell peppers, broccoli, or snow peas for added crunch and nutrition.
• For a spicier version, increase the amount of crushed red pepper or add a few slices of fresh chili peppers to the sauce.
• Swap the soy sauce for tamari to make it gluten-free.

storage/reheating

• Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat, adding a little water to loosen the sauce if necessary.
• This dish can be frozen for up to 2 months. To reheat, thaw overnight in the fridge and heat in a skillet.

FAQs

Can I use boneless skinless chicken breasts?
Yes, boneless skinless chicken breasts work perfectly in this recipe. Just make sure to cut them into small, bite-sized pieces.

Can I make this dish without cornstarch?
Cornstarch is used to create a crispy texture. If you prefer, you can skip it, but the chicken won’t be as crispy. You can also use all-purpose flour as a substitute.

Is this recipe spicy?
The recipe is not very spicy, but you can add red pepper flakes or fresh chilies to increase the heat if you like it spicy.

Can I make this with beef instead of chicken?
Yes, you can use thinly sliced beef (like flank steak) instead of chicken. Just cook the beef quickly in the skillet until it’s browned and tender.

Conclusion

Mongolian Chicken is a savory, sweet, and slightly spicy dish that’s easy to make and perfect for a quick weeknight meal. With its crispy chicken and flavorful sauce, it’s a great option for those who crave takeout-style food without the hassle. Pair it with steamed rice or noodles for a satisfying meal that’s sure to become a family favorite.

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