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Mongolian Chicken Recipe

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★★★★★

4.2 from 262 reviews

This Mongolian Chicken recipe features tender, thinly sliced chicken breast coated in a light layer of cornstarch, pan-fried to a golden brown, and then tossed in a rich, sweet-savory sauce made from soy sauce, brown sugar, garlic, and ginger. The dish is finished with toasted sesame oil and fresh green onions, creating a satisfying balance of flavors in just 30 minutes, perfect for a quick and delicious weeknight dinner.

Ingredients

Scale

Chicken

  • 1 1/4 pounds boneless skinless chicken breast (thinly sliced)
  • 1/4 cup cornstarch
  • Salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 1/2 cup green onions (cut into 1 inch pieces)

Sauce

  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar

Instructions

  1. Coat the Chicken: Place the thinly sliced chicken breast and 1/4 cup of cornstarch in a resealable plastic bag. Seal the bag and shake it well to coat the chicken evenly with the cornstarch. This coating helps create a crispy texture when cooked.
  2. Heat the Oil: Heat 3 tablespoons of vegetable oil in a large pan over high heat until hot and shimmering, ready for sautéing the chicken.
  3. Cook the Chicken: Add the coated chicken pieces to the pan in a single layer without overcrowding. Season the chicken lightly with salt and pepper, keeping in mind the sauce will add additional saltiness. Cook each side for 3-4 minutes until golden brown and cooked through, working in batches if necessary to avoid steaming the chicken.
  4. Drain the Chicken: Remove the cooked chicken from the pan and place it on a plate lined with paper towels to absorb any excess oil and maintain crispness.
  5. Sauté Aromatics: To the same pan, add the minced garlic and ginger. Sauté for about 30 seconds over medium heat until fragrant but not burnt.
  6. Make the Sauce: Add low sodium soy sauce, toasted sesame oil, water, and dark brown sugar to the pan. Stir the mixture and bring it to a gentle simmer to dissolve the sugar and blend flavors.
  7. Thicken the Sauce: Combine 2 teaspoons of cornstarch with 1 tablespoon of cold water in a small bowl to create a slurry. Stir this slurry into the simmering sauce and continue cooking for 30-60 seconds until the sauce thickens slightly to a glossy consistency.
  8. Toss and Finish: Return the cooked chicken and the green onions to the pan, tossing thoroughly to coat everything evenly with the thickened sauce. Remove from heat and serve immediately, preferably over steamed rice for a complete meal.

Notes

  • Use thinly sliced chicken breast for even cooking and to achieve the right texture.
  • Adjust brown sugar amount based on your preferred sweetness.
  • For a spicier version, add red pepper flakes or sliced chili peppers while sautéing the garlic and ginger.
  • Cooking in batches prevents overcrowding, ensuring the chicken crisps up rather than steams.
  • Serve immediately for the best texture; leftovers may lose crispness.

Keywords: Mongolian Chicken, Asian chicken recipe, quick chicken stir fry, sweet and savory chicken, brown sugar chicken sauce

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