Chinese
Mongolian Chicken Recipe

If you're a fan of our famous Mongolian Beef recipe, it's time to add this Mongolian Chicken to your repertoire too! Crispy chicken pieces in a slightly sweet and savory sauce? What's wrong?

With a bowl of white rice and a vegetable, this restaurant-quality recipe is a chicken dinner winner.

WHAT IS MONGOLIAN CHICKEN?

Mongolian chicken consists of sliced ​​boneless chicken breasts or thighs with a crispy cornstarch coating, tossed in a sweet and savory shallot sauce.

Mongolian beef is a little better known. It is one of America's favorite Chinese dishes. Crispy, salty, sweet and spicy, it was perhaps made popular by PF Chang's. Since then, we've created our own Mongolian beef recipe. Not to pat myself on the back *too much*, but people who have tried our recipe swear by it!

But the fact of the matter is that some people simply prefer chicken to beef. Plus, there comes a time when you start craving something new instead of the same old orange chicken, sesame chicken, and General Tso's chicken.

This Mongolian chicken will do the trick. Like our Mongolian beef, many of you have made it and loved it.

Also, like Mongolian beef, Mongolian chicken has nothing to do with Mongolia! He is American through and through.

ingredients for Mongolian chicken recipe

Notes on the recipe

For a recipe that calls for frying, you'll be surprised at how easy it is to make.

  • You won't have to fry the chicken. Instead, you'll only need about 1/3 cup of oil to fry it in the wok. A regular pan will work too, although you may need a little more oil. You can then remove the excess with the spatula and continue cooking. (You can reuse this oil to cook other dishes!)
  • In this recipe, we call for sliced ​​boneless, skinless chicken breast or thighs, but we highly recommend using thighs, which are harder to accidentally overcook.
  • The key to this tasty Mongolian chicken is the sweet-savory sauce. It's packed with flavor, which means we can eliminate the marinating step on the chicken (a typical step in many of our stir-fries). Simply give the chicken a light dredging of cornstarch and then fry it until crispy and perfect.
  • When you fry the aromatics too, all that flavor is infused into that legendary sauce (which, again, has very little to do with Mongolia).
  • You can also try doing this by frying chicken in the oven. See the directions in our Sesame Chicken: Baked, Not Fried. (I suggest using chicken thighs if you want to bake them, because the chicken breast may dry out too much in the oven.)
  • This recipe is gluten-free, as long as you use gluten-free soy sauce!

Place the crispy chicken in the sauce and wham. Winner, winner, Mongolian chicken dinner!

Mongolian Chicken: Recipe Instructions

Toss sliced ​​chicken with 1 tablespoon oil.

slice boneless, skinless chicken thighs

Dredge the entire chicken in the cornstarch, shaking off the excess until the chicken is lightly coated.

dredge chicken pieces in cornstarch

Heat ⅓ cup of oil in a container wok over high heat. At this point, if the chicken has absorbed the cornstarch and is moist again, drain the pieces again before frying them.

Just before the oil starts to smoke, distribute the chicken pieces evenly in the wok and fry for 1 minute or until golden and crispy.

fry the dredged chicken with cornstarch in the wok

Flip the chicken and let the other side fry for a further 30 seconds or until golden brown and crispy. Transfer to a baking sheet or plate lined with paper towels. The chicken should be fried on all sides with a crispy coating.

collect the fried chicken pieces in the spider-shaped strainer

Drain the oil from the wok, leaving 1 tablespoon, and place over medium-high heat. Add the ginger. Fry for 20 seconds, until fragrant.

julienned ginger in oil in the wok

Add the dried chiles, if using, along with the garlic and the white parts of the shallots/green onions. All these flavors add flavor to this tasty sauce!

Saute for another 15 seconds and add the soy sauce, brown sugar and chicken broth (or water).

prepare the sauce for the Mongolian chicken

Bring the sauce to a boil and stir continuously until the brown sugar is completely dissolved.

Let the sauce simmer for an additional 2 minutes and slowly add the cornstarch and water mixture until the sauce coats the back of a spoon.

hot sauce for mongolian chicken

Add the chicken and the green parts of the shallots. Mix everything together for another 10 seconds.

Mongolian chicken

There should be almost no standing liquid. The sauce should stick to the chicken. If you still have excess sauce, add more cornstarch slurry and increase the heat slightly. Mix until it thickens.

Plate and serve your Mongolian chicken with lots of steamed rice!

Mongolian chicken dish
picking up a piece of crunchy, saucy Mongolian chicken with chopsticks

As for leftovers, store them in an airtight container in the refrigerator for up to 4 days and reheat in the microwave. But we're not sure there will be any leftovers here!

Mongolian chicken

Mongolian chicken. An Americanized Asian dish, but no less delicious. Crispy chicken, in a sweet and spicy sauce, Mongolian chicken is so easy to make!

Mongolian chicken dish

serve: 4

Instructions

  • Toss sliced ​​chicken with 1 tablespoon oil. Dredge the entire chicken in the cornstarch, shaking off the excess until the chicken is lightly coated.

  • Heat ⅓ cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and is moist again, drain the pieces again before frying them. Just before the oil starts to smoke, distribute the chicken pieces evenly in the wok and fry for 1 minute or until golden and crispy.

  • Flip the chicken and let the other side fry for a further 30 seconds or until golden brown and crispy. Transfer to a baking sheet or plate lined with paper towels. The chicken should be fried on all sides with a crispy coating.

  • Drain the oil from the wok, leaving 1 tablespoon, and place over medium-high heat. Add the ginger, sautéed for 20 seconds, until fragrant. Add the dried chiles (if using), garlic and the white parts of the shallots. Saute for another 15 seconds and add the soy sauce, brown sugar and water/chicken broth. Bring the sauce to a boil and stir continuously until the brown sugar is completely dissolved.

  • Let the sauce simmer for an additional 2 minutes and slowly add the cornstarch-water mixture until the sauce coats the back of a spoon. Add the chicken and the green parts of the shallots. Mix everything together for another 10 seconds.

  • There should be almost no liquid; the sauce should cling to the chicken. If you still have excess sauce, add more cornstarch slurry and increase the heat slightly. Mix until it thickens. Serve.

nutritional values

Calories: 210kcal (11%) Carbohydrates: 19G (6%) Protein: 20G (40%) Fat: 6G (9%) Saturated fats: 3G (15%) Cholesterol: 54mg (18%) Sodium: 733mg (31%) Potassium: 375mg (11%) Fiber: 1G (4%) Sugar: 7G (8%) Vitamin A: 280UI (6%) C vitamin: 3.2mg (4%) Soccer: 18mg (2%) Iron: 0.7mg (4%)

Note: This recipe was originally published on December 10, 2017. We have since updated it with clearer instructions and metric measurements. The recipe itself remains the same. Enjoy!

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