Mongolian Chicken Recipe
Introduction
Mongolian Chicken is a deliciously savory dish that combines crispy chicken with a sweet and tangy sauce. Quick to prepare and bursting with flavor, it’s perfect for a satisfying weeknight meal. This recipe will guide you through every step to create a restaurant-quality dish at home.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces and place them in a large bowl. Sprinkle the cornstarch over the chicken and toss to coat each piece evenly. This helps create a crispy texture when cooked.
- Step 2: (Optional) Let the coated chicken sit for 15-30 minutes to absorb the cornstarch. You can add a splash of soy sauce during this time for extra flavor.
- Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, avoiding overcrowding. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
- Step 4: In the same skillet, sauté the chopped green onions, minced garlic, and minced ginger for 1-2 minutes until fragrant. Meanwhile, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl. Pour the sauce mixture into the skillet and bring to a gentle simmer.
- Step 5: Return the cooked chicken to the skillet and stir well to coat with the sauce. Cook for an additional 2-3 minutes to allow the chicken to absorb the flavors and the sauce to thicken slightly. Serve hot.
Tips & Variations
- For extra crispiness, fry the chicken in batches to avoid overcrowding the pan.
- Substitute chicken thighs with boneless chicken breast for a leaner option.
- Add steamed vegetables like broccoli or bell peppers for a complete meal.
- Adjust the red pepper flakes to your heat preference or omit for a milder dish.
Storage
Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken crispy and the sauce flavorful. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat for this recipe?
Yes, this recipe works well with boneless chicken breast or even thinly sliced beef or pork. Just adjust the cooking time accordingly to ensure the meat is cooked through.
How can I make the sauce thicker?
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering sauce. Cook for another minute until it thickens to your desired consistency.
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Mongolian Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Mongolian Chicken is a deliciously savory and slightly sweet dish featuring crispy chicken thighs coated in a flavorful soy-based sauce with garlic, ginger, and green onions. This quick and easy stovetop recipe balances crispy texture with a rich, aromatic sauce, perfect served over rice or noodles for a satisfying meal.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce and Aromatics
- 1/2 cup green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preparing the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Place them in a large bowl and sprinkle with cornstarch. Toss until each piece is evenly coated to achieve a crispy texture once cooked.
- Marinating the Chicken (Optional): Let the cornstarch-coated chicken rest for 15-30 minutes to absorb the coating better. Optionally, add a splash of soy sauce for extra flavor during this time.
- Cooking the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
- Making the Sauce: In the same skillet, sauté chopped green onions, minced garlic, and minced ginger for 1-2 minutes until fragrant. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and optional red pepper flakes in a bowl. Pour into skillet and bring to a gentle simmer.
- Combining Ingredients: Return cooked chicken to the skillet and stir to coat in the sauce. Cook an additional 2-3 minutes to allow the chicken to absorb the sauce and for it to thicken slightly. Serve hot.
Notes
- Do not overcrowd the skillet when frying chicken to ensure crispiness instead of steaming.
- Red pepper flakes are optional and can be adjusted to your preferred spice level.
- For a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the sauce while simmering.
- Serve Mongolian Chicken over steamed rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Keywords: Mongolian Chicken, crispy chicken, soy sauce chicken, Asian stir-fry, quick chicken recipe
