Mongolian Chicken is a delicious stir-fry dish that features crispy chicken coated in a rich, sweet, and savory sauce. Inspired by the flavors of traditional Mongolian beef, this recipe swaps out beef for tender, bite-sized chicken pieces that are lightly coated in cornstarch and pan-fried until golden brown. The sauce, made with soy sauce, brown sugar, garlic, and ginger, creates the perfect balance of sweet and salty flavors with a hint of heat from red pepper flakes. Green onions and lightly sautéed yellow onions add freshness and texture, making this dish irresistibly good.
This quick and easy recipe is perfect for weeknight dinners, as it comes together in under 30 minutes with simple ingredients. The crispy chicken absorbs the flavorful sauce, ensuring every bite is packed with bold, umami-rich goodness. Serve it over steamed rice or noodles to soak up every drop of the delicious sauce. If you’re looking for a restaurant-quality dish that’s both satisfying and easy to make at home, Mongolian Chicken is the perfect choice.
Why You’ll Love This Recipe
• Quick and Easy: Ready in under 30 minutes, perfect for busy nights.
• Rich and Flavorful: A perfect balance of sweet, salty, and savory flavors.
• Crispy Yet Tender: Lightly coated chicken stays crisp while absorbing the flavorful sauce.
Ingredients
Mongolian Chicken:
• 1 ¼ lbs boneless, skinless chicken breasts, cut into thin bite-size pieces
• ⅓ cup cornstarch
• 2-3 tablespoons vegetable oil
• 1 medium yellow onion, cut into 8-10 wedges
Sauce Ingredients:
• 1 ½ teaspoons sesame oil
• 1 tablespoon fresh grated ginger
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• ½ cup low-sodium soy sauce
• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup chicken broth or water
• 1-2 pinches red pepper flakes
• 4 green onions, cut into ¾-inch segments
Instructions
Step 1: Coat the Chicken
1. In a large zip-top bag, combine the chicken pieces and cornstarch. Shake well to coat evenly.
Step 2: Cook the Chicken
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the chicken in a single layer and cook until golden brown on both sides.
3. If necessary, work in batches, adding more oil as needed. Remove the cooked chicken and set it aside on a plate.
Step 3: Cook the Onion
1. Heat 1 tablespoon of oil in the same skillet over medium-high heat.
2. Add the yellow onion and cook for 2 minutes, stirring occasionally.
3. Transfer the onion to the plate with the chicken.
Step 4: Make the Sauce
1. Reduce the heat to medium-low and add the sesame oil.
2. Stir in the grated ginger and minced garlic, cooking for 1 minute while stirring constantly.
3. Add the rice vinegar, soy sauce, and brown sugar, stirring until combined.
Step 5: Thicken the Sauce
1. In a small bowl, whisk together the chicken broth and cornstarch.
2. Slowly pour the mixture into the skillet, whisking continuously until the sauce thickens.
3. Add red pepper flakes if desired for a spicy kick.
Step 6: Combine Everything
1. Return the cooked chicken and onions to the skillet.
2. Stir well to coat everything evenly in the sauce.
3. Top with the green onions and serve immediately.
Tips
• For Extra Crispiness: Let the chicken sit in the cornstarch for 10 minutes before frying.
• Control the Spice: Adjust the red pepper flakes to make it milder or spicier.
• Make It Healthier: Use less sugar or swap brown sugar for honey.
Storage
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat or microwave in 30-second bursts.
• Freezing: Freeze in a sealed container for up to 2 months and thaw in the fridge before reheating.
Serve over steamed rice or noodles for a satisfying and flavorful meal.
