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Mongolian Chicken Recipe

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4.4 from 22 reviews

Mongolian Chicken is a flavorful and quick Asian-inspired dish featuring tender bite-sized pieces of chicken breasts coated in a crispy cornstarch batter and tossed in a rich, savory sauce made from soy sauce, brown sugar, garlic, ginger, and a touch of heat from red pepper flakes. This stir-fried dish combines sweet and salty with a hint of spice, finished with fresh green onions for brightness, perfect for a delicious weeknight dinner.

Ingredients

Mongolian Chicken

  • 1 ¼ lbs boneless skinless chicken breasts, cut into thin bite-size pieces
  • ⅓ cup cornstarch
  • 2-3 tablespoons vegetable oil
  • 1 medium yellow onion, cut into 8-10 wedges

Sauce Ingredients

  • 1 ½ teaspoons sesame oil
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • ½ cup low sodium soy sauce
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup chicken broth or water
  • 1-2 pinches red pepper flakes
  • 4 green onions, cut into ¾ inch segments

Instructions

  1. Prepare the Chicken: Cut the boneless skinless chicken breasts into thin, bite-sized pieces. Then evenly coat the chicken pieces in ⅓ cup cornstarch to ensure a crispy texture when cooked.
  2. Cook the Chicken: Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches if necessary, fry the coated chicken pieces until golden brown and cooked through, about 4-5 minutes per batch. Remove the chicken from the pan and set aside on paper towels to drain excess oil.
  3. Sauté Onion: In the same skillet, add the yellow onion wedges and cook for 2-3 minutes until slightly softened but still crisp, stirring frequently to avoid burning.
  4. Prepare the Sauce: In a bowl, whisk together the sauce ingredients: 1 ½ teaspoons sesame oil, 1 tablespoon freshly grated ginger, 3 minced garlic cloves, 1 tablespoon rice vinegar, ½ cup low sodium soy sauce, ½ cup brown sugar, 1 tablespoon cornstarch, ¼ cup chicken broth or water, and 1-2 pinches of red pepper flakes. Make sure the cornstarch is fully dissolved for a smooth sauce.
  5. Combine Sauce and Chicken: Pour the sauce mixture into the skillet with the onions and bring to a simmer over medium heat, stirring continuously. The sauce will thicken as it cooks. Once thickened, add the cooked chicken pieces back into the skillet and toss to coat thoroughly with the sauce.
  6. Finish and Garnish: Stir in the green onion segments and cook for another minute just to combine the flavors and slightly soften the onions. Remove from heat and serve immediately over steamed rice or noodles.

Notes

  • Cut chicken into uniform sizes for even cooking.
  • Use low sodium soy sauce to control salt levels.
  • Adjust red pepper flakes to your preferred spice level.
  • For a gluten-free version, substitute soy sauce with tamari.
  • You can substitute chicken broth with water if preferred.
  • Serve with steamed rice or rice noodles for a complete meal.

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