Best Mongolian Chicken Recipe

Mongolian chicken is a delicious dish inspired by the popular Mongolian beef recipe, but made with tender chicken instead. The star of this dish is the flavorful sauce, made from a mix of soy sauce, brown sugar, garlic, ginger, and green onions, which caramelizes as it coats the crispy chicken pieces.

The balance of sweet and savory flavors combined with a hint of spice makes this dish truly irresistible.

This Mongolian chicken recipe is quick to prepare, making it ideal for busy weeknights, yet it’s fancy enough to serve at a dinner party. Best of all, you can adjust the sweetness and heat to your personal preference, making it a versatile dish that you can easily customize.

Equipment Needed

• Large skillet or wok
• Mixing bowls
• Tongs (for handling chicken)
• Whisk (for sauce)
• Cutting board and knife
• Small saucepan (for the sauce)
• Paper towels (for draining chicken)

Instructions

Step 1: Prepare the Chicken

1. Cut the Chicken: Start by cutting the chicken breasts into bite-sized pieces, about 1-inch cubes. Make sure the pieces are uniform in size for even cooking.
2. Season the Chicken: In a medium bowl, season the chicken pieces with salt and pepper. Toss to coat evenly.
3. Coat with Cornstarch: Add the cornstarch to the chicken and toss until all pieces are evenly coated. The cornstarch helps create a light, crispy texture on the chicken when cooked.

Step 2: Make the Mongolian Sauce

1. Prepare the Sauce Ingredients: In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, water (or chicken broth), and red pepper flakes. Set aside.
2. Sauté the Aromatics: In a small saucepan, heat 1 teaspoon of sesame oil (if using) over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Simmer the Sauce: Pour the soy sauce mixture into the saucepan with the sautéed aromatics. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
4. Thicken the Sauce: In a separate small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Slowly whisk this slurry into the simmering sauce to thicken it. Continue to cook the sauce for another 2-3 minutes until it reaches a syrupy consistency.
5. Set Aside: Once the sauce has thickened, remove it from the heat and set it aside while you cook the chicken.

Step 3: Cook the Chicken

1. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Ensure the oil is hot before adding the chicken to achieve a crispy coating.
2. Fry the Chicken: Add the cornstarch-coated chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Cook the chicken for about 4-5 minutes, flipping occasionally, until golden brown and crispy on the outside. The chicken should be fully cooked through, with no pink remaining.
3. Drain the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil.

Step 4: Combine the Chicken and Sauce

1. Return Chicken to Skillet: Once the chicken is drained, return it to the skillet (with the heat turned down to medium).
2. Add the Mongolian Sauce: Pour the prepared Mongolian sauce over the chicken in the skillet. Stir to coat the chicken evenly with the sauce.
3. Simmer Together: Let the chicken and sauce simmer together for 2-3 minutes, allowing the sauce to caramelize and thicken further. Stir frequently to prevent the sauce from burning.
4. Add Green Onions: During the last minute of cooking, add the sliced green parts of the green onions to the skillet and stir them into the chicken and sauce. This adds freshness and a pop of color to the dish.

Step 5: Garnish and Serve

1. Transfer to a Serving Dish: Once the chicken is fully coated in the sauce and the onions are slightly wilted, transfer the Mongolian chicken to a serving dish.
2. Garnish: Garnish with sesame seeds, extra green onions, and fresh cilantro leaves if desired. The sesame seeds add a nice crunch, and the cilantro adds a fresh, herby flavor.
3. Serve: Serve the Mongolian chicken immediately with steamed white rice or noodles. Enjoy!

Serving Suggestions

Mongolian chicken pairs beautifully with a variety of side dishes. Here are some ideas to complete your meal:

• Steamed Jasmine Rice: The sauce in this dish is rich and flavorful, making it perfect for spooning over fluffy jasmine rice.
• Fried Rice: Serve the chicken with classic fried rice or cauliflower fried rice for a healthier option.
• Lo Mein or Chow Mein Noodles: Toss the Mongolian chicken with lo mein noodles for a hearty, satisfying meal.
• Steamed Vegetables: For a lighter side, serve the dish with steamed broccoli, green beans, or snow peas.

Tips for the Best Mongolian Chicken

1. Use Chicken Thighs for Juicier Meat: While this recipe uses chicken breasts, you can substitute boneless, skinless chicken thighs for a juicier, more tender result.
2. Don’t Overcrowd the Pan: When frying the chicken, ensure there’s enough space between the pieces. If needed, cook the chicken in batches to avoid overcrowding, which can make the chicken soggy.
3. Adjust the Sweetness and Spice: If you prefer a sweeter sauce, add an extra tablespoon of brown sugar. For more heat, increase the amount of red pepper flakes or add a dash of sriracha or hot sauce.
4. Make It Gluten-Free: To make this dish gluten-free, use tamari or gluten-free soy sauce and hoisin sauce. You can also replace the cornstarch with arrowroot powder.
5. Prepare Ingredients Ahead of Time: Mongolian chicken comes together quickly, so it’s helpful to have all your ingredients prepped and ready to go before you start cooking.

Variations

• Vegetarian Mongolian Chicken: Swap the chicken for tofu or tempeh. Press the tofu to remove excess moisture, then coat it in cornstarch and fry it just like the chicken.
• Mongolian Chicken Stir-Fry: Add vegetables such as bell peppers, carrots, or broccoli to the dish for a heartier meal. Sauté the vegetables in the same skillet before adding the chicken back in with the sauce.
• Spicy Mongolian Chicken: Increase the heat by adding sriracha or hot chili paste to the sauce. You can also toss in a few dried red chili peppers for a kick.

Storage and Reheating

Storage

• Refrigerate: Store leftover Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the chicken and sauce in separate airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

• Stovetop: Reheat the chicken in a skillet over medium heat until warmed through. You may need to add a splash of water or chicken broth to loosen the sauce.
• Microwave: You can also reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.

Conclusion

This Mongolian Chicken recipe is an easy and delicious way to bring the bold flavors of Asian cuisine to your dinner table. With tender, crispy chicken coated in a sweet and savory sauce, it’s a crowd-pleaser that’s sure to satisfy. Whether you’re serving it for a quick weeknight dinner or a special occasion, this dish will always impress. Enjoy it with rice or noodles, and don’t forget to garnish with green onions and sesame seeds for that perfect finishing touch.

Yield: 4

Best Mongolian Chicken Recipe

Print

Mongolian chicken is a delicious dish inspired by the popular Mongolian beef recipe, but made with tender chicken instead. The star of this dish is the flavorful sauce, made from a mix of soy sauce, brown sugar, garlic, ginger, and green onions, which caramelizes as it coats the crispy chicken pieces. The balance of sweet and savory flavors combined with a hint of spice makes this dish truly irresistible.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• For the Chicken:
• 1 lb (450g) boneless, skinless chicken breasts, sliced thinly into strips
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon sesame oil (for flavor)
• For the Sauce:
• ½ cup soy sauce (low-sodium recommended)
• ¼ cup water
• ⅓ cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or finely minced
• 1 teaspoon rice vinegar
• 1 tablespoon hoisin sauce (optional, for extra flavor)
• 1 teaspoon red pepper flakes (optional, for heat)
• For Garnish:
• 3 green onions, sliced (both green and white parts)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Prepare the Chicken:
   In a bowl, toss the thinly sliced chicken strips with cornstarch until evenly coated. Let the chicken sit for about 10 minutes to allow the cornstarch to adhere.
   
2. Cook the Chicken:
   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips in batches (avoid overcrowding) and stir-fry until golden brown and crispy, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.
   In the same skillet, add the sesame oil and swirl it around for flavor.
   
3. Make the Mongolian Sauce:
   Lower the heat to medium and add the minced garlic and ginger to the skillet. Sauté for about 1 minute until fragrant.
   Stir in the soy sauce, water, brown sugar, rice vinegar, and hoisin sauce (if using). Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly and becomes glossy.
   
4. Combine the Chicken and Sauce:
   Add the cooked chicken back to the skillet and toss to coat it evenly in the sauce. Continue cooking for 2-3 minutes to let the chicken absorb the flavors. If you'd like some heat, sprinkle in the red pepper flakes.
   
5. Serve:
   Transfer the Mongolian chicken to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

Crispier Chicken: For a crispier texture, use less sauce or remove the chicken from the pan before the sauce reduces, then add the sauce over the chicken when serving.

Substitute Chicken Thighs: For a juicier option, you can substitute chicken breasts with boneless, skinless chicken thighs.

Vegetables: Add stir-fried vegetables like broccoli, bell peppers, or snow peas for extra nutrition and color.