If you’re craving a dish that combines sweet, savory, and umami flavors with a satisfyingly crispy texture, then this Mongolian Chicken Recipe will become your new go-to favorite in no time. Perfectly tender chicken coated in a delicate cornstarch crust and tossed in a luscious brown sugar-soy glaze, this recipe captures the magic of takeout but with the comfort and freshness of homemade. It’s a simple yet impressive dish that effortlessly elevates weeknight dinners or impresses guests at your next dinner party.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a crucial role in building those signature flavors and textures. From tender chicken to that rich, sticky sauce, everything comes together seamlessly to create a dish bursting with character.
- Chicken thighs or breasts: Thinly sliced for quick cooking and tender bites; thighs offer more juiciness and flavor.
- Cornstarch: Creates the perfect crispy coating, locking in moisture and adding delightful texture.
- Vegetable oil: For frying the chicken until golden and crisp without overpowering the other flavors.
- Garlic (minced): Provides an aromatic foundation that’s both pungent and inviting.
- Fresh ginger (minced): Adds bright warmth and a slight zing that balances the sweetness perfectly.
- Low-sodium soy sauce: The salty, savory backbone of the sauce with just the right salt balance.
- Brown sugar: Gives the sauce its luscious sweetness and rich color.
- Water: Helps to thin the sauce for coating the chicken evenly.
- Hoisin sauce: Adds a subtle depth and complexity with hints of spice and sweetness.
- Red pepper flakes (optional): Introduce a mild kick if you enjoy a little heat.
- Green onions: Stirred in at the end for freshness, crunch, and vibrant color.
- Cooked white rice: The perfect steaming bed to soak up all that glorious sauce.
- Sesame seeds (optional): A nutty garnish that adds subtle crunch and visual appeal.
How to Make Mongolian Chicken Recipe
Step 1: Coat and Fry the Chicken
Begin by tossing your thinly sliced chicken pieces in cornstarch until they’re evenly coated. This step is key to achieving that coveted crispy outer layer. Heat your vegetable oil in a large skillet or wok over medium-high heat and cook the chicken in batches, giving each piece about 2 to 3 minutes per side. You’re aiming for a golden, crunchy exterior that seals in all the juicy goodness. Set the cooked chicken aside once done.
Step 2: Build the Flavorful Sauce
Using the same pan, add your minced garlic and ginger to infuse the oil with their irresistible aromas—just about 30 seconds is enough to keep them from burning but maximize flavor. Next, stir in the soy sauce, brown sugar, water, hoisin sauce, and red pepper flakes if you want a tiny spicy kick. Bring this mixture to a simmer and let it cook gently for 2 to 3 minutes, thickening slightly to the perfect sticky consistency that will coat your chicken beautifully.
Step 3: Combine Chicken and Sauce
Return your crispy chicken to the pan and toss it well, ensuring every piece is glazed by that glossy, flavorful sauce. Let it cook for another couple of minutes so the chicken finishes cooking through and the flavors truly meld together. Just before you finish, stir in the chopped green onions for a fresh burst of color and crispness that balances the richness of the sauce.
How to Serve Mongolian Chicken Recipe
Garnishes
To make your Mongolian Chicken presentation pop, sprinkle some toasted sesame seeds over the top. Not only do they add a delicate crunch, but their nutty flavor complements the sweet and savory notes perfectly. If you want an extra green punch, finely sliced additional green onions work beautifully too.
Side Dishes
Serving this dish over fluffy steamed white rice is classic and ideal for soaking up every last bit of sauce. For some extra nutrients and color, steamed broccoli or tender snap peas make a fantastic accompaniment, adding crunch and brightness. If you’re feeling adventurous, a simple cucumber salad provides a refreshing contrast to the richness of the chicken.
Creative Ways to Present
For a fun twist, try serving the Mongolian Chicken in lettuce wraps—crisp leaves bring a cool texture that pairs wonderfully with the warm, saucy chicken. Another idea is to garnish it with crushed peanuts or sliced red chili rings for an added layer of flavor and visual appeal. Whatever way you choose, make it your own!
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Chicken keeps very well in an airtight container in the refrigerator for up to 3 days. The sauce might thicken a bit as it cools, but it will loosen with gentle reheating. Keep your rice separate if possible, so it doesn’t become mushy.
Freezing
This Mongolian Chicken Recipe freezes nicely, making it perfect for meal prep. Store the chicken and sauce in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
To reheat, warm your chicken gently in a skillet over low to medium heat, stirring occasionally to prevent sticking and ensure even heating. Adding a splash of water can help revive the sauce’s consistency without losing that delicious glaze.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and more flavorful, chicken breasts work just fine. Just be careful not to overcook them to keep the meat tender.
Is this recipe spicy?
The recipe is mildly spicy if you add the red pepper flakes, but they’re optional. You can adjust the heat to your preference or leave it out for a sweet and savory experience.
Can I add vegetables to this dish?
Definitely! Steamed or stir-fried broccoli, snap peas, or bell peppers add great texture and nutrients without overpowering the flavors.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, you can replace it with a mix of soy sauce and a small amount of honey or plum sauce for sweetness and depth.
How do I make the chicken extra crispy?
Coating the chicken thoroughly in cornstarch and frying it in hot oil in small batches gives you that perfect crispy crust every time. Avoid overcrowding the pan to maintain the oil temperature.
Final Thoughts
This Mongolian Chicken Recipe is truly a heartfelt homemade delight that brings restaurant-quality flavor right to your table with ease. Its perfect harmony of crispy chicken and rich, sticky sauce is a crowd-pleaser that you’ll find yourself making again and again. Whether for weeknight dinners or special gatherings, this recipe is a wonderful way to share warmth and joy through food. Give it a try and watch it become an instant favorite in your meal rotation!
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Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Description
This Mongolian Chicken recipe features tender chicken thighs or breasts coated in a crispy cornstarch crust and tossed in a flavorful sweet and savory sauce made with soy sauce, brown sugar, and garlic. Served over steamed white rice and garnished with green onions and sesame seeds, it’s a quick and satisfying Asian-inspired stir-fry perfect for weeknight dinners.
Ingredients
Chicken and Coating
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
Sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup water
- 1 tablespoon hoisin sauce
- 1/2 teaspoon red pepper flakes (optional)
Finishing and Garnish
- 3 green onions, cut into 1-inch pieces
- Cooked white rice for serving
- Sesame seeds for garnish (optional)
Instructions
- Coat the Chicken: In a large bowl, toss the thinly sliced chicken pieces with cornstarch until they are evenly coated on all sides. This helps create a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, cooking them for 2–3 minutes per side until golden brown and crispy. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: Using the same pan, add minced garlic and ginger. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Prepare the Sauce: Stir in low-sodium soy sauce, brown sugar, water, hoisin sauce, and optional red pepper flakes. Bring this mixture to a simmer and cook for 2–3 minutes until the sauce slightly thickens.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the pan and stir to coat them thoroughly with the sauce. Continue cooking for an additional 2 minutes to fully cook the chicken and allow it to become glazed with the sauce.
- Add Green Onions: Stir in the green onion pieces and cook for 1 more minute to soften them slightly and meld the flavors.
- Serve: Serve the Mongolian Chicken hot over steamed white rice and garnish with sesame seeds if desired for added texture and flavor.
Notes
- Chicken thighs provide more flavor and juiciness, but chicken breasts can be used as a leaner alternative.
- For a balanced meal, add steamed broccoli or snap peas to the dish for extra vegetables and color.
