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
Scale
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
