I couldn’t wait to share this Mongolian Chicken recipe with you. I’ve made it several times, and every single bite brings me back to my favorite takeout meals—but better!
The chicken is so crispy, and the sauce? Oh, it’s heaven with its sweet and savory balance. This is the kind of dish that warms your heart, satisfies your cravings, and makes you feel like a pro chef. Fancy trying restaurant-style food at home? This one’s a must-try.
Credit: savorybitesrecipes
Ingredients
The magic of this recipe lies in its simple yet flavorful ingredients. Each plays a role in creating the perfect texture and taste.
- 1 1/4 pounds of boneless, skinless chicken breast, thinly sliced
Pro tip: Partially freeze the chicken before slicing. It’s much easier, and you’ll get uniform slices. - 1/4 cup + 2 teaspoons of cornstarch, divided
Why: The cornstarch creates that crispy texture we love in Mongolian Chicken. - 3 tablespoons of vegetable oil
Pro tip: Use a neutral oil with a high smoke point for the best cooking results. Avoid olive oil for stir-frying. - 1 1/2 teaspoons of minced garlic
Why: This adds a fragrant, savory flavor. Fresh garlic works best. - 1 teaspoon of minced ginger
Pro tip: Grate your ginger for an extra punch of flavor. Jarred options work in a pinch. - 1/2 cup of low-sodium soy sauce
Why: Keeps the dish from getting overly salty. Opt for low-sodium to balance the sweetness. - 1/3 cup of water
Why: Helps the sauce come together and stops it from being too overpowering. - 1 teaspoon of toasted sesame oil
Pro tip: Toasted sesame oil brings out a nutty depth. Don’t skip! - 1/2 cup of dark brown sugar
Why: Adds richness and the perfect hint of caramel-like sweetness. Reduce slightly if you prefer it less sweet. - 1/2 cup of green onions, cut into 1-inch pieces
Pro tip: Save a handful for garnishing. It makes the dish pop! - Salt and pepper to taste
Note: This recipe serves four and pairs perfectly with steamed rice or noodles.
Variations
Here’s how you can switch things up and make the recipe suit your personal preferences or dietary needs:
- Protein Swap: Replace chicken breast with chicken thighs for extra juiciness. Shrimp also works well if you’re looking for a seafood twist.
- Vegetarian Option: Use crispy tofu or stir-fried mushrooms as your protein.
- Lower Sugar: Replace part of the brown sugar with honey or maple syrup for a slightly lighter option.
- Spice It Up: Add red chili flakes or a splash of sriracha for a spicy kick.
- Veggie Boost: Toss in broccoli, zucchini, or bell peppers to make it more hearty!
You can also enjoy similar chicken and broccoli dishes if you’re into healthy, protein-packed meals.
Cooking Time
Here’s how long you’ll need to bring this dish to life:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total: 35 minutes
Equipment You Need
To make Mongolian Chicken, these tools will make your kitchen time super smooth:
- Nonstick Pan: Ideal for stir-frying and achieving crispy chicken without sticking.
- Knife: A sharp one for slicing chicken thinly.
- Cutting Board: For prepping the chicken and green onions.
- Mixing Bowl: To coat chicken in cornstarch.
- Tongs or Spatula: For flipping chicken while stir-frying.
How to Make Mongolian Chicken?
This is the fun part! Follow these easy steps, and you’ll have a meal worth bragging about.
Step 1: Prep Your Chicken
Start by slicing the chicken breast into thin, evenly-sized strips. To make the process easier, partially freeze the chicken for about 20 minutes first. Once sliced, toss the chicken with 1/4 cup of cornstarch in a bowl for that signature crispy coating.
Step 2: Stir-Fry the Chicken
Heat the vegetable oil in a large nonstick pan over high heat. Cook the chicken in batches to avoid overcrowding the pan. Fry for 3–4 minutes per side until the edges are beautifully golden brown and crispy. Remove and set aside.
Step 3: Build the Sauce
Lower the heat to medium and add minced garlic and ginger to the same pan. Sauté for about 30 seconds until fragrant. Then pour in the soy sauce, water, sesame oil, and brown sugar. Bring the sauce to a simmer, letting the ingredients meld into a rich base.
Step 4: Thicken the Sauce
Mix the remaining 2 teaspoons of cornstarch with a tablespoon of cold water to make a slurry. Pour this mixture into the sauce, stirring constantly, and bring it to a boil. Within a minute, the sauce should thicken beautifully.
Step 5: Combine Everything
Toss the fried chicken and green onions into the thickened sauce. Stir well to coat each piece generously with that sticky glaze. Cook for another minute, then serve hot.
Credit: savorybitesrecipes
Additional Tips for Making This Recipe Better
From my experience making this dish, here are a few tips to level up your Mongolian Chicken game:
- Always cut the chicken thinly and evenly for consistent cooking.
- Use freshly minced garlic and ginger for the best flavor, but jarred alternatives work if you’re in a pinch.
- If you like more sauce to drizzle over rice, double the sauce ingredients.
- Save some green onions for garnish. They add a fresh, colorful touch when sprinkled on top.
- Don’t skip the toasted sesame oil. It truly elevates the depth of flavor.
How to Serve Mongolian Chicken?
For a classic presentation, serve your Mongolian Chicken over a bed of hot steamed rice. Jasmine rice works wonderfully here. If you’re watching carbs, cauliflower rice or zucchini spirals are great low-carb options. Try garnishing with sesame seeds for extra flair or chili flakes if you want a little heat. You could also pair it with stir-fried veggies or noodles for a complete meal. Or enjoy your leftovers alongside this flavorful one pan balsamic chicken for variety throughout the week.
Nutritional Information
This dish is not just delicious but also packs a nutritional punch:
- Calories: 452
- Protein: 32g
- Carbohydrates: 46g
- Fat: 15g
Make Ahead and Storage
If you plan to make this recipe in advance, here’s how to handle leftovers or preparation:
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: Freeze the cooked Mongolian Chicken for up to one month. Reheat directly from frozen or thaw overnight.
- Reheating: Warm it in a skillet over medium heat, adding a splash of water to loosen the sauce.
Why You’ll Love This Recipe?
This is a recipe you’ll keep coming back to for so many reasons:
- Quick to Make: On the table in just 35 minutes. Perfect for busy weeknights.
- Customizable: Adjust the sweetness, spice, and even the protein to suit your tastes.
- Restaurant-Quality: Who needs takeout when you can make this crispy, flavor-packed dish at home?
- Family-Friendly: My kids love it, and it’s easy to adapt with extra veggies or sides.
- Beginner-Friendly: Even if you’re new to cooking, you’ll find this recipe approachable and fun.
There you have it! Your homemade Mongolian Chicken is all set to impress. You’ll love every bite as much as I do, and with these tips, get ready to wow everyone at the table. Happy cooking!
For more ideas like this, browse our range of chicken recipes.