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Salty, sweet, and garlicky Mongolian chicken is a very kid-friendly dish, that my kids also love. I’ll show you how to make a delicious Mongolian chicken 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

Prep : 20 minutes
Cook : 10 minutes
Author : Anna Lee
Cuisine : Chinese Cuisines
4.50 from 4 votes
Serving : 3
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Mongolian chicken is a chicken stir fry dish served at Chinese restaurants. Chinese Mongolian chicken recipe is simple-stir fry with thin slices of chicken simmered in soy, brown sugar, garlic, and ginger sauce.

Ingredients

Marinade Chicken:

  • 0.67 lb /300g boneless skinless chicken breasts, cut into 1” chunks
  • 1 tablespoon beaten egg
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine, Shaoxing wine or dry sherry
  • 1 tablespoon water
  • 6 tablespoons cornstarch, divide

Mongolian Sauce:

  • 2 tablespoons soy sauce
  • 1/2 bowl water
  • 3 tablespoons brown sugar
  • 1/2 tablespoon cornstarch

Stir Fry:

  • 1 tablespoon cooking oil
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 4 stalks scallions

Instructions

MARINADE CHICKEN:

  • To make the chicken breast more tender, always tap the chicken breast lightly against the grain direction with the back of the knife. (Note 1).
  • Cut the chicken into bite-sized chunks. Season with soy sauce, beaten egg, water, and rice wine in a bowl. Mix well and marinate for 10 minutes (you can also leave it overnight). (Note 2).
  • Add 2 tablespoons of cornstarch to the chicken and mix well.
  • Put 4 tablespoons of cornstarch on the plate. Dip the chicken breasts in the cornstarch on both sides and separate them one by one, don't connect them, but let them get wet for pan fry. (Note 3).

MIX MONGOLIAN SAUCE:

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

PAN FRY CHICKEN :

  • In a large wok or skillet, heat 1 tablespoon of canola oil over medium heat. Put the chicken in it in a single layer. When you put the chicken in, dip it in the oil in the pan to crisp it up.
    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. (Note 4).

STIR FRY MONGOLIAN CHICKEN:

  • Fry the aromatics and add the sauce - In the same pan, add the remaining tablespoon of oil, the ginger, and the garlic and fry them for 10-15 seconds. Add the sauce to the pan and let it simmer for 1 minute.
  • Return the chicken - Add the chicken back in and let the sauce thicken for 20-30 seconds.
    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.
  • If you want the chicken breast crispy, you don't have to toss it in the Mongolian sauce for too long, about 1 minute is enough.
  • Add the scallions - stir to combine and cook for the last 20-30 seconds
  • Serve - immediately with a side dish of rice.

Video

Tips & Notes:

  1. Tap the chicken breast lightly against the grain direction, this is the easy way to destroy the fibers and make the meat more tender.
  2. Add the cornstarch after the chicken breasts have absorbed the water and sauces. This will make them juicy and tender.
  3. After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
  4. Don't overcrowd the pan, and turn the chicken after 3-4 minutes so you get a crispy chicken breast.

Nutrition Information:

Serving: 300g Calories: 248kcal (12%) Carbohydrates: 21g (7%) Protein: 23g (46%) Fat: 8g (12%) Saturated Fat: 1g (6%) Cholesterol: 79mg (26%) Sodium: 1130mg (49%) Potassium: 471mg (13%) Fiber: 1g (4%) Sugar: 12g (13%) Vitamin A: 215IU (4%) Vitamin C: 5mg (6%) Calcium: 38mg (4%) Iron: 1mg (6%)
Keyword: Mongolian chicken,Mongolian chicken recipe
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.