Mongolian Chicken Recipe

Salty, sweet, and garlicky Mongolian chicken is a very kid-friendly dish, that my kids also love. I’ll show you how to make it in less than 20 minutes, that only needs a little oil to get a crispy texture. When the sticky brown sauce coats the chicken, you can’t help but have another bowl of rice.

Mongolian chicken recipe.

This recipe is easy to prepare and doesn’t require too many ingredients. I use chicken breast, which has the advantage of being low in calories and absorbing the sauce better. You can also use boneless chicken thighs, they’ll be juicier but less flavorful. You can also try another Mongolian beef, I think you and your family will fall in love.

You can cook an extra portion of chicken, freeze it, and fry it with the scallions and brown sauce when you want to eat it the next day. You just need to heat the pan, put in some oil, fry the chicken until crispy, and then add the scallions and sweet and sour sauce.

What is Mongolian chicken?

• It is a chicken stir fry dish served at Chinese restaurants.
• The authentic Chinese Mongolian chicken recipe is simple to stir fry with thin slices of chicken breast simmered in soy, brown sugar, garlic, and ginger sauce.
• These ingredients make a slightly sticky sauce that coats the chicken.

Ingredients

This dish is so simple, it only needs the below ingredients:

• Skinless chicken breast or you may use boneless and skinless chicken thighs.
• Scallions – cut into 2-inch pieces
• Fresh ginger – minced
• Fresh garlic – minced

If you like to add more vegetables -zucchini, carrots, onion, green bell peppers, and cucumbers are good choices. The main reason is that these vegetables don’t release too much moisture, so the crispy texture of the chicken isn’t affected.

Mongolian sauce ingredients together consist of:

• Soy sauce – 2 tablespoons
• Water – 3 tablespoons
• Brown sugar – 3 tablespoons
• Cornstarch – 1 teaspoon

How To Make:

MARINADE CHICKEN:

1. To make the chicken breast more tender, always tap the chicken breast lightly against the grain direction with the back of the knife.
2. Cut the chicken into bite-sized chunks. Season with soy sauce, water, and rice wine in a bowl. Mix well and marinate for 10 minutes (you can also leave it overnight).
3. Add 3 tablespoons of cornstarch and oil to the chicken and mix well.

MIX MONGOLIAN SAUCE:

4. For the sauce, whisk together brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.
5. Prepare vegetables – wash and chop scallions into 2″ inch pieces, mince ginger and garlic. Set aside.

PAN FRY CHICKEN :

6. In a large wok or skillet, heat 1 tablespoon of canola oil over medium heat. Put the chicken in it in a single layer.
7. Don’t flip it, but wait for 3 to 4 minutes before flipping the other side. Fry it until it’s golden brown and cooked through about 6-8 minutes. Remove it from the pan.

STIR FRY MONGOLIAN CHICKEN:

8. Fry the aromatics and add the sauce – In the same pan, add the remaining tablespoon of oil, the ginger, the white part of the scallion, and the garlic and fry them for 10-15 seconds. Add the sauce to the pan and let it simmer for 1 minute.
9. Return the chicken – Add the chicken back in and let the sauce thicken for 20-30 seconds.
10. The cornstarch we used on the chicken should thicken the sauce. If you find that it doesn’t thicken enough, add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
11. Add the scallions – stir to combine and cook for the last 20-30 seconds
12. Serve – immediately with a side dish of rice.

More chicken recipes:

Easy and Healthy Chicken Fried Rice

Easy Honey Garlic Soy Chicken – 15 Minutes

Chicken and Broccoli Stir Fry

Chicken Shawarma (Middle Eastern)

Other comfort food recipes:

Best Sticky Pork Belly (Taiwanese Caramel Pork)

One Pot Chicken And Rice

Easy Turkey Shepherd’s Pie

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Mongolian Chicken Recipe

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