mongolian chicken
Forget the takeout menu tonight! This Mongolian Chicken recipe brings all the irresistible sweet and savory flavors of your favorite Chinese-American dish right into your kitchen. It’s surprisingly simple to make, yet tastes like it came from a five-star restaurant, featuring tender chicken pieces coated in a rich, glossy sauce with a hint of ginger and garlic. Get ready to impress your taste buds!
Why You’ll Love This Recipe
- Faster Than Takeout: Whip up this delicious meal in under 30 minutes, perfect for busy weeknights.
- Incredible Flavor: A perfect balance of sweet brown sugar, savory soy, and aromatic ginger and garlic.
- Tender Chicken: The cornstarch coating ensures beautifully succulent and crispy chicken every time.
- Customizable: Easily adjust the sweetness or add a kick of spice to suit your preference.
- Simple Ingredients: Uses common pantry staples you likely already have on hand.
- Better-Than-Restaurant Quality: Enjoy a homemade version that rivals your favorite restaurant dish.
Ingredients
Gather your ingredients for this incredibly flavorful Mongolian Chicken!
For the Chicken:
- 1 ¼ pounds (567 g) boneless, skinless chicken breast, thinly sliced
- ¼ cup (30 g) cornstarch
- Salt and freshly ground black pepper, to taste
- 3 tablespoons (45 ml) vegetable oil
For the Sauce:
- 1 ½ teaspoons (7.5 g) minced garlic
- 1 teaspoon (5 g) minced ginger
- ½ cup (120 ml) low sodium soy sauce
- ⅓ cup (80 ml) water
- ½ cup (100 g) dark brown sugar, packed
- 1 teaspoon (5 ml) toasted sesame oil
- 2 teaspoons (5 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water (slurry)
For Garnish:
- ½ cup (50 g) green onions, cut into 1-inch pieces
Ingredient Notes & Substitutions
- Chicken Breast: Slicing the chicken thinly and against the grain helps it cook quickly and stay tender. You can substitute with boneless, skinless chicken thighs for an even juicier result.
- Cornstarch: This is key for creating a crisp coating on the chicken and thickening the sauce to a perfect, glossy consistency. For gluten-free, ensure your cornstarch is certified gluten-free.
- Soy Sauce: Low sodium soy sauce is recommended to control the overall saltiness of the dish. If using regular soy sauce, you might want to slightly reduce the amount.
- Dark Brown Sugar: This adds a rich, molasses-like sweetness and contributes to the deep color of the sauce. Light brown sugar can be used, but the flavor will be milder.
- Fresh Ginger and Garlic: While powders can be used in a pinch, fresh aromatics provide the best, most vibrant flavor.
- Toasted Sesame Oil: A small amount adds a fantastic nutty aroma and depth to the finished sauce. Don’t use regular sesame oil, as it’s not the same flavor profile.
Equipment
- Large skillet or wok
- Small bowl for cornstarch slurry
- Measuring cups and spoons
- Whisk
- Tongs or slotted spoon
- Paper towel-lined plate
How to Make
Follow these simple steps to create a restaurant-worthy Mongolian Chicken at home.
Step 1: Prepare the Chicken
Place the thinly sliced chicken in a large resealable bag or bowl. Add the ¼ cup (30 g) cornstarch, a pinch of salt, and pepper. Shake or toss well until all chicken pieces are evenly coated.
Step 2: Cook the Chicken
Heat 3 tablespoons (45 ml) of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. If necessary, cook the chicken in two batches to ensure even browning. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Step 3: Sauté Aromatics
Carefully drain any excess oil from the skillet, leaving about a tablespoon if possible. Reduce heat to medium. Add the minced garlic and ginger to the pan and cook for about 30 seconds until fragrant, stirring constantly. Be careful not to burn them.
Step 4: Simmer the Sauce
Pour in the low sodium soy sauce, water, dark brown sugar, and toasted sesame oil into the skillet with the aromatics. Stir well to combine and bring the mixture to a gentle simmer. Cook for 1-2 minutes, stirring occasionally, until the sugar is fully dissolved.
Step 5: Thicken the Sauce
Give the cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon cold water) a quick stir, then slowly whisk it into the simmering sauce. Continue to whisk gently as the sauce thickens. Let it boil for 30-60 seconds until it reaches a beautiful, glossy, and thick consistency.
Step 6: Combine and Serve
Return the cooked chicken to the skillet with the thickened sauce. Add the 1-inch pieces of green onion. Toss everything together until the chicken is thoroughly coated in the luscious sauce. Serve immediately over hot rice or noodles.
Pro Tips
- Don’t Overcrowd the Pan: Cooking the chicken in batches ensures it browns nicely instead of steaming, leading to a much better texture.
- Thin Slices are Key: Slicing the chicken thinly helps it cook quickly and absorb the sauce better. Cut against the grain for maximum tenderness.
- Make it Spicy: For a kick, add a pinch of red pepper flakes with the garlic and ginger, or drizzle with a bit of chili oil at the end.
- Taste and Adjust: Always taste your sauce before combining with the chicken. Adjust sweetness or saltiness as needed.
- Whisk Slurry Well: Ensure your cornstarch slurry is lump-free before adding it to the sauce to prevent clumping.
Serving Suggestions
This Mongolian Chicken is fantastic served over a bed of fluffy white rice or brown rice to soak up all that delicious sauce. For a complete meal, consider adding:
- Steamed broccoli or green beans
- A side of quick stir-fried vegetables like bell peppers or snow peas
- Noodles, such as lo mein or ramen, for a different texture
- A sprinkle of toasted sesame seeds for extra crunch and presentation
Storage & Reheating
- Storage: Store any leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat gently in a skillet over medium-low heat until warmed through, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it, but the chicken’s texture might be slightly softer.
Variations & Substitutions
- Different Proteins: This recipe works beautifully with shrimp, beef (sliced thinly, like flank steak or sirloin), or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
- Add Vegetables: Stir in some bell peppers, snap peas, shredded carrots, or thinly sliced onions along with the green onions for added nutrition and color.
- Gluten-Free: Use tamari or a gluten-free soy sauce alternative, and ensure your cornstarch is certified gluten-free.
- Extra Spice: For a fiery kick, add a teaspoon of chili garlic sauce or a few pinches of red pepper flakes with the aromatics.
- Sweeter/Less Sweet: Adjust the amount of brown sugar to your preference. Start with less and add more if needed.
Nutrition Information
Each generous serving of this Mongolian Chicken provides approximately 452 calories, making it a satisfying meal. It contains a robust 32 grams of protein and 46 grams of carbohydrates, with 15 grams of total fat. This dish also includes about 739 milligrams of sodium and 27 grams of sugar, delivering a balanced profile of macronutrients.
FAQ
Q: Is Mongolian Chicken traditionally spicy?
A: Authentic Mongolian Chicken isn’t typically spicy, focusing more on a sweet and savory profile. However, many Americanized versions include a touch of heat, which you can easily add with red pepper flakes or chili garlic sauce.
Q: Can I prepare the chicken ahead of time?
A: You can slice and coat the chicken in cornstarch a few hours in advance and keep it refrigerated. For the freshest taste, it’s best to cook and sauce the chicken just before serving.
Q: What kind of oil is best for cooking the chicken?
A: A neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil is ideal for searing the chicken to achieve that perfect golden-brown crust.
Q: My sauce isn’t thickening. What should I do?
A: Ensure your sauce is at a good simmer or gentle boil when you add the cornstarch slurry. If it’s still thin after a minute, you can mix another ½ teaspoon of cornstarch with a tablespoon of cold water and slowly whisk it in, allowing it to cook for another 30 seconds.
Q: Can I use chicken broth instead of water in the sauce?
A: Yes, absolutely! Using chicken broth will add an extra layer of savory depth to your sauce, enhancing the overall flavor of the dish.
Conclusion
This homemade Mongolian Chicken is more than just a meal; it’s an experience! With its perfectly tender chicken and rich, irresistible sauce, you’ll wonder why you ever ordered takeout. It’s simple enough for a weeknight but special enough to impress guests. So skip the delivery fee, grab your skillet, and treat yourself to this incredible dish tonight!
Recipe Card
mongolian chicken
Ingredients
Equipment
Method
- Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat
- Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
- Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the chicken from the pan and place on a plate lined with paper towels
- Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
- Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
