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Mongolian Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Low Lactose

Description

This Mongolian Chicken recipe features tender bite-sized chicken pieces coated in a crispy cornstarch crust, then tossed in a flavorful, sweet-savory soy-based sauce with garlic, ginger, and a hint of heat from red pepper flakes. It’s a quick and easy stovetop dish that brings the taste of your favorite takeout right to your kitchen, perfect served over steamed white rice and garnished with green onions and sesame seeds.

Ingredients

Chicken

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/3 cup cornstarch
  • 2 tablespoons vegetable oil

Sauce

  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes (optional)

For Garnish and Serving

  • Sliced green onions
  • Sesame seeds
  • Cooked white rice

Instructions

  1. Coat the Chicken: Toss the bite-sized chicken pieces thoroughly with cornstarch until they are evenly coated, which will help them develop a crispy texture when cooked.
  2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, making sure not to overcrowd the pan. Cook each batch for about 4–5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the cooked chicken from the pan and set aside.
  3. Sauté Aromatics: In the same pan, add a little more oil if necessary. Quickly sauté the minced garlic and grated ginger for about 30 seconds until fragrant, being careful not to burn them.
  4. Prepare the Sauce: Stir in the low-sodium soy sauce, brown sugar, water, sesame oil, and crushed red pepper flakes if using. Bring the mixture to a simmer and cook for 2–3 minutes, stirring occasionally, until the sauce slightly thickens.
  5. Combine Chicken and Sauce: Return the cooked chicken to the pan and toss well to coat each piece evenly with the sauce. Cook for an additional 2–3 minutes to heat the chicken through and meld the flavors.
  6. Serve: Serve the Mongolian Chicken hot over cooked white rice, garnished generously with sliced green onions and sesame seeds for added flavor and texture.

Notes

  • For a healthier version, use less oil and pan-sear the chicken instead of frying it.
  • This dish pairs wonderfully with steamed broccoli or snow peas for added veggies.
  • Leftovers can be stored in the fridge for up to 3 days and reheat well.

Find it online: https://slsrecipes.com/mongolian-chicken-recipe-2/