Mongolian Chicken is a tasty and easy dish you can make at home. It has crispy chicken pieces cooked in a sweet and savory sauce. This recipe is quick to prepare and perfect for a simple, satisfying meal.
Why You’ll Love Making Mongolian Chicken
This recipe stands out because it’s both simple and packed with flavor. You don’t need complicated ingredients or long prep time to get a dish that feels special. The chicken cooks quickly and gets a nice crispy coating thanks to the cornstarch, which holds the sauce perfectly.
Another reason this dish is a winner is its versatility. It pairs beautifully with steamed rice or even noodles, so you can customize it based on what you have on hand. The sauce is thick enough to coat every piece of chicken, delivering a punch of taste in every bite.
The balance of sweet brown sugar and salty soy sauce is a classic flavor combination that makes Mongolian Chicken a crowd-pleaser. If you want to add a little heat, you can easily include some chili flakes or fresh chili to spice it up.
Ingredients for Mongolian Chicken
To make this dish, you’ll need a few staple ingredients, most of which you might already have in your kitchen. Here is the list with measurements to get you started:
- 1 1/4 pounds boneless skinless chicken breast, thinly sliced
- 1/4 cup plus 2 teaspoons cornstarch, divided use
- 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
How to Make Mongolian Chicken
Start by placing your thinly sliced chicken breasts and 1/4 cup of cornstarch into a resealable plastic bag. Shake the bag well so each piece of chicken is evenly coated in the cornstarch. This coating helps the chicken get that lovely crispy texture when cooked.
Next, heat the vegetable oil in a large skillet or pan over high heat. Once the oil is hot, add the chicken in a single layer. Season it lightly with salt and pepper, but keep in mind the sauce already has a salty kick from the soy sauce. Cook the chicken for about 3 to 4 minutes on each side until it turns golden brown. If your pan isn’t big enough to hold all the chicken at once, cook it in batches to avoid overcrowding.
Once the chicken is cooked, remove it from the pan and set it on a plate lined with paper towels. This step helps drain any excess oil and keeps your chicken crispy.
In the same pan, add the minced garlic and ginger and cook for just 30 seconds until fragrant. Then, pour in the soy sauce, toasted sesame oil, water, and brown sugar. Stir the mixture and bring it to a gentle simmer.
While waiting, mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water until smooth. Add this mixture to the simmering sauce to thicken it. Let it boil for 30 to 60 seconds or until the sauce thickens enough to coat the back of a spoon.
Finally, return the chicken and green onions to the pan. Toss everything together so the chicken pieces are fully coated in the rich sauce. Cook for another minute to warm everything through.
Your Mongolian Chicken is now ready to be served! It goes best over steamed white or brown rice to soak up all the delicious sauce.
How to Serve Mongolian Chicken
Serving Mongolian Chicken is easy and flexible. For a classic approach, serve it hot over a bed of freshly steamed rice. The rice will absorb the sauce, making each bite even more flavorful.
You can also add some simple steamed vegetables like broccoli or snap peas on the side for a complete meal. This adds a fresh crunch and extra nutrients to your plate.
If you want to switch things up, try serving the chicken with noodles instead of rice. Thin egg noodles or even rice noodles work well and bring a different texture that complements the dish.
For garnishing, sprinkle some extra chopped green onions or toasted sesame seeds over the top. These small touches add a nice visual appeal and a bit more flavor.
Expert Tips for Perfect Mongolian Chicken
To get the best results with Mongolian Chicken, here are a few tips to keep in mind. First, slice your chicken breast thinly and evenly. This ensures the pieces cook quickly and stay tender.
Don’t skip coating the chicken in cornstarch. This is what creates the crispy exterior that contrasts perfectly with the sticky sauce.
When cooking the chicken, keep the heat high but watch carefully to prevent burning. If the pan gets too crowded, the chicken will steam instead of fry, so cook in batches if needed.
Make sure to stir the sauce continuously once you add the cornstarch-water mix. This avoids lumps and gives you a smooth, glossy sauce that clings to the chicken.
If you prefer a little more zing, add a splash of rice vinegar or a pinch of chili flakes to the sauce. This can brighten the flavors without overpowering the dish.
How to Store Mongolian Chicken
If you have leftovers, storing Mongolian Chicken properly helps maintain its flavor and texture. Let the dish cool completely before transferring it to an airtight container.
Store it in the refrigerator for up to three days. When reheating, warm it gently in a pan over medium heat or use the microwave. Add a splash of water or soy sauce to loosen the sauce if it thickens too much during storage.
Avoid freezing Mongolian Chicken, as the texture of the sauce and chicken can change once thawed, making it less appealing.
Variations of Mongolian Chicken
You can easily customize Mongolian Chicken to suit your taste or dietary needs. For example, try swapping the chicken for thinly sliced beef or tofu for a vegetarian-friendly version.
If you like your food spicy, add chili garlic sauce or fresh sliced chili peppers to the sauce for a hot twist.
Another variation is to mix in different vegetables like bell peppers, carrots, or snap peas for added color and crunch. Just toss them in during the last few minutes of cooking to keep them crisp.
For a lighter option, reduce the brown sugar or use coconut sugar instead. This lowers the sweetness without losing the depth of flavor.
You can also experiment with adding fresh herbs like cilantro or basil on top right before serving. This adds a fresh aroma and enhances the overall experience.
Frequently Asked Questions About Mongolian Chicken
What type of chicken works best for Mongolian Chicken?
You want to use boneless, skinless chicken breasts sliced thinly. This cuts down cooking time and ensures tender pieces.
Can I make this dish gluten-free?
Yes. Use tamari or a gluten-free soy sauce substitute. Make sure your cornstarch is pure and not cross-contaminated.
How long does it take to prepare and cook Mongolian Chicken?
Prep time is about 10 minutes, and cooking takes around 20 minutes. It’s a quick recipe perfect for busy nights.
Can I make this ahead of time?
You can prepare the chicken and sauce separately, then combine and reheat before serving. However, it’s best eaten fresh for optimal texture.
What should I serve with Mongolian Chicken?
Steamed rice or noodles work great. You can also serve it alongside simple steamed or stir-fried vegetables.
Mongolian Chicken
Ingredients
- 1¼ lbs. boneless skinless chicken breast (thinly sliced)
- ¼ cup cornstarch (plus 2 teaspoons, divided)
- 3 tablespoons vegetable oil
- 1½ teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- ½ cup low sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar (packed)
- ½ cup green onions (cut into 1-inch pieces)
- Salt and pepper to taste
Instructions
- In a resealable plastic bag, combine sliced chicken and ¼ cup cornstarch. Shake well to coat each piece evenly.
- Heat vegetable oil in a large skillet over high heat. Add chicken in a single layer and season lightly with salt and pepper. Cook for 3 to 4 minutes on each side until golden brown.
- Remove cooked chicken from the pan and place on a plate lined with paper towels to drain excess oil.
- In the same pan, add minced garlic and ginger, cooking for 30 seconds until fragrant.
- Pour in soy sauce, toasted sesame oil, water, and brown sugar. Stir and bring to a gentle simmer.
- Mix remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water until smooth, then add to the simmering sauce to thicken it.
- Let the sauce boil for 30 to 60 seconds until thickened, then return chicken and green onions to the pan. Toss everything together to coat.
- Cook for another minute to warm through, then serve over steamed rice or noodles.
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