Mongolian Chicken is a flavorful and easy-to-make dish that combines tender chicken pieces with a sweet and savory sauce, typically made with soy sauce, brown sugar, and garlic. Inspired by the bold flavors of Mongolian cuisine, this dish has become a favorite in many households. Not only is it simple to prepare, but it also delivers a restaurant-quality meal right at home. Whether you are cooking for a weeknight dinner or a special occasion, Mongolian Chicken is guaranteed to please. Pair it with steamed rice or noodles to create a hearty, satisfying meal.
Ingredients:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil (for frying)
the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup dark brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
- 2-3 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Preparation:
Step 1: Prepare the Chicken
To begin, cut the chicken into bite-sized pieces and place them in a large bowl. Afterward, sprinkle the cornstarch over the chicken, ensuring each piece is evenly coated. This step is crucial because it helps create a crispy exterior when frying.
Step 2: Fry the Chicken
Next, heat vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, fry the chicken pieces in batches to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through. Once done, remove the chicken from the skillet and place it on a plate lined with paper towels to drain the excess oil.
Step 3: Make the Sauce
In the same skillet, remove the excess oil, leaving about 1 tablespoon for the sauce. Then, add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant. After that, pour in the soy sauce, brown sugar, water, and sesame oil. Stir well to combine and bring the mixture to a gentle simmer.
Step 4: Combine Chicken and Sauce
Once the sauce is ready, return the fried chicken to the skillet. Toss the chicken pieces in the sauce until they are evenly coated. Allow them to simmer for 2-3 minutes, so they can absorb the rich flavors.
Step 5: Garnish and Serve
Finally, sprinkle sliced green onions and sesame seeds over the top for garnish. Serve the Mongolian Chicken hot with steamed white rice or noodles to complete the meal.
Variations:
- Vegetarian Version: To make a vegetarian version, substitute the chicken with firm tofu or seitan. Coat the tofu with cornstarch and fry it to achieve a crispy texture.
- Add Vegetables: For a healthier and more colorful dish, include vegetables like bell peppers, broccoli, or snow peas.
- Spicier Flavor: If you enjoy spicy food, increase the amount of crushed red pepper flakes or add a drizzle of chili oil for an extra kick.
Cooking Note:
When frying the chicken, ensure the oil is at the right temperature to avoid soggy pieces. Additionally, to keep the chicken tender and moist, avoid overcooking it during the frying process. If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and add it to the simmering sauce. This will help achieve a glossy, thicker consistency.
Serving Suggestions:
Mongolian Chicken pairs wonderfully with steamed jasmine rice, which absorbs the flavorful sauce perfectly. For a low-carb option, serve it with cauliflower rice or zucchini noodles. To enhance the presentation, garnish with extra green onions and sesame seeds.
Tips:
- Using chicken thighs instead of chicken breasts will give the dish a juicier texture because thighs retain moisture better.
- If you want to reduce calories, bake or air-fry the chicken instead of frying it in oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a stovetop or microwave and add a splash of water to keep the dish moist.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 22g
- Sodium: 600mg
- Carbohydrates: 18g
- Fat: 18g
FAQs:
Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breast works perfectly for this recipe. However, keep an eye on the cooking time to prevent the chicken from becoming dry.
Q: Is this recipe gluten-free?
A: To make it gluten-free, simply use tamari or gluten-free soy sauce in place of regular soy sauce.
Q: Can I make Mongolian Chicken ahead of time?
A: While it’s best served fresh, you can prepare the sauce and fry the chicken ahead of time. When you’re ready to serve, combine the two and heat them gently.
Q: What sides pair well with Mongolian Chicken?
A: Besides rice or noodles, steamed vegetables or a light cucumber salad make excellent accompaniments.
Conclusion:
Mongolian Chicken is a dish that perfectly balances bold flavors with a straightforward cooking process. The combination of crispy chicken and a sweet-savory sauce makes it an irresistible meal for any occasion. By adding vegetables or adjusting the spice level, you can easily customize it to suit your preferences. Whether you’re serving it as a quick dinner or as part of a larger feast, Mongolian Chicken is sure to delight everyone at the table. Try it today, and enjoy the taste of Mongolian-inspired cuisine in your own kitchen!
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Mongolian Chicken Recipe
- Total Time: 30 minutes
Ingredients
Ingredients:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/4 cup vegetable oil (for frying)
the Sauce:
- 1/3 cup low-sodium soy sauce
- 1/3 cup dark brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
- 2–3 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
Preparation:
Step 1: Prepare the Chicken
To begin, cut the chicken into bite-sized pieces and place them in a large bowl. Afterward, sprinkle the cornstarch over the chicken, ensuring each piece is evenly coated. This step is crucial because it helps create a crispy exterior when frying.
Step 2: Fry the Chicken
Next, heat vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, fry the chicken pieces in batches to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and cooked through. Once done, remove the chicken from the skillet and place it on a plate lined with paper towels to drain the excess oil.
Step 3: Make the Sauce
In the same skillet, remove the excess oil, leaving about 1 tablespoon for the sauce. Then, add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant. After that, pour in the soy sauce, brown sugar, water, and sesame oil. Stir well to combine and bring the mixture to a gentle simmer.
Step 4: Combine Chicken and Sauce
Once the sauce is ready, return the fried chicken to the skillet. Toss the chicken pieces in the sauce until they are evenly coated. Allow them to simmer for 2-3 minutes, so they can absorb the rich flavors.
Step 5: Garnish and Serve
Finally, sprinkle sliced green onions and sesame seeds over the top for garnish. Serve the Mongolian Chicken hot with steamed white rice or noodles to complete the meal.
Notes
Cooking Note:
When frying the chicken, ensure the oil is at the right temperature to avoid soggy pieces. Additionally, to keep the chicken tender and moist, avoid overcooking it during the frying process. If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and add it to the simmering sauce. This will help achieve a glossy, thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 18g
- Protein: 22g