Sticky Mongolian Chicken Recipe

Sticky Mongolian Chicken Recipe is a vibrant and flavorful dish that offers the perfect balance of crispy chicken, savory sauce, and just the right hint of sweetness. Inspired by the classic Americanized Chinese dish Mongolian Beef, this version swaps beef for tender, juicy chicken and transforms it into a delicious treat for the whole family. Whether you’re making it for a special dinner or as a weeknight meal, this recipe will quickly become a favorite.

This dish is an excellent choice for those who crave the crispy, tangy, and sweet profile that many American-Chinese dishes are known for, but with the added benefit of tender chicken. Paired with steamed rice and your favorite vegetable, it’s a satisfying meal that brings restaurant-quality flavors right to your home.

Ingredients:

• For the Chicken:
  • 12 ounces boneless skinless chicken breasts or thighs (cut into ¼-inch slices)
  • 1 tablespoon vegetable oil
  • 1/4 cup cornstarch (for dredging)
  • ⅓ cup vegetable oil (for frying)
• For the Sauce:
  • 2 1/2 tablespoons soy sauce (gluten-free soy sauce for gluten-free option)
  • 2 tablespoons brown sugar
  • ¼ cup hot water or low-sodium chicken stock
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• Aromatics & Seasoning:
  • 1 teaspoon ginger (julienned or minced)
  • 2 cloves garlic (chopped)
  • 3 scallions (cut into 1-2 inch slices)
  • 5 dried red chili peppers (optional, for a bit of heat)

Preparation:

Step1: Prepare the Chicken

• Slice the boneless skinless chicken breasts or thighs into thin, ¼-inch strips. Pat them dry using paper towels to remove any excess moisture, which helps achieve a crispy coating.
• In a bowl, mix the sliced chicken with 1 tablespoon of vegetable oil to lightly coat each piece.
• Dredge the chicken slices in the cornstarch, shaking off any excess to ensure a light and even coating. Set the chicken aside.

Step2: Heat Oil for Frying

• In a wok or a deep skillet, heat ⅓ cup of vegetable oil over high heat. If you’re using chicken that has absorbed the cornstarch and gotten moist again, dredge the chicken once more before frying.
• Once the oil is hot (just before it starts to smoke), add the chicken in a single layer. Fry the chicken for about 1 minute or until it turns golden brown and crispy on one side.
• Flip the chicken pieces and cook the other side for another 30 seconds to 1 minute, ensuring all sides are crispy.
• Remove the fried chicken from the wok and transfer it onto a plate lined with paper towels to absorb the excess oil. Set it aside.

Step3: Prepare the Sauce

• Drain most of the oil from the wok, leaving about 1 tablespoon behind. Reduce the heat to medium-high.
• Add the julienned ginger to the wok and fry it for about 20 seconds, until fragrant.
• If using, add the dried chili peppers, garlic, and the white parts of the scallions. Stir-fry for an additional 15 seconds, allowing the aromatics to infuse the oil with their flavors.

Step4: Combine Sauce Ingredients

• Pour in the soy sauce, brown sugar, and hot water or chicken stock. Stir the mixture to dissolve the brown sugar completely and bring the sauce to a simmer.
• Let the sauce simmer for about 2 minutes, allowing the flavors to meld together.

Step5: Thicken the Sauce & Toss Chicken

• Slowly add the cornstarch slurry (cornstarch mixed with water) to the sauce, stirring constantly until the sauce thickens and coats the back of a spoon. The sauce should become sticky and glossy.
• Add the crispy chicken and toss it in the sauce until every piece is evenly coated. Add the green parts of the scallions and stir everything together for another 10 seconds.
• If there’s too much liquid in the sauce, add more cornstarch slurry and increase the heat slightly to thicken it further. The goal is to have the sauce cling to the chicken, with almost no standing liquid.

Variations:

• For a spicy kick: Add extra dried red chili peppers or even a dash of chili sauce to give the dish more heat.
• Oven-baked version: If you’d like a healthier version, try baking the chicken at 400°F (200°C) for about 15-20 minutes until crispy. Using chicken thighs will help retain moisture and prevent the chicken from drying out in the oven.
• Vegetarian Mongolian: Substitute the chicken with tofu or tempeh for a vegetarian version of Mongolian Chicken. Just ensure the tofu is pressed to remove excess moisture before dredging and frying.

Cooking Notes:

• Chicken Thighs vs. Chicken Breasts: While this recipe calls for boneless skinless chicken breasts, chicken thighs are a great alternative. Thighs tend to remain juicier and more forgiving when frying, making them less likely to dry out.
• Oil Temperature: It’s important to get the oil hot before frying the chicken. If the oil isn’t hot enough, the chicken will absorb more oil and become soggy. Use a thermometer or test the oil by dropping a small piece of chicken in – it should sizzle immediately.

Serving Suggestions:

• Serve the Sticky Mongolian Chicken over a bed of steamed white rice, jasmine rice, or fried rice for a complete meal. You can also pair it with stir-fried vegetables such as broccoli, bell peppers, or snap peas.
• For extra flavor, garnish with sesame seeds and additional chopped scallions.

Tips:

• Frying in batches: Don’t overcrowd the wok when frying the chicken. Fry in small batches to ensure the oil stays hot and the chicken crisps up evenly.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick meal.
• Cornstarch: For an ultra-crispy coating, make sure the chicken is lightly coated in cornstarch. The more even the coating, the crispier the chicken will be.

Prep Time: 25 minutes

Cooking Time: 10 minutes

Total Time: 35 minutes

Nutritional Information:

• Calories: 210 kcal
• Protein: 20g
• Sodium: 733mg
• Carbohydrates: 19g
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 54mg
• Potassium: 375mg
• Fiber: 1g
• Sugar: 7g
• Vitamin A: 280 IU
• Vitamin C: 3.2 mg
• Calcium: 18 mg
• Iron: 0.7 mg

FAQs:

1. Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but they tend to dry out more easily than thighs. Thighs are more forgiving, especially in stir-fries.

2. Can I make the sauce ahead of time? Yes, you can prepare the sauce a day in advance and store it in an airtight container in the refrigerator. Just reheat it when you’re ready to toss with the chicken.

3. How can I make this recipe gluten-free? Simply use gluten-free soy sauce, and you’re all set! Make sure the cornstarch you use is also gluten-free.

4. What can I serve this with? Sticky Mongolian Chicken pairs perfectly with steamed rice, stir-fried vegetables, or even a simple green salad.

Conclusion of Sticky Mongolian Chicken 

Sticky Mongolian Chicken is a fantastic dish that combines the crispy texture of the chicken with a rich, sweet-savory sauce. It’s easy to make, customizable to your taste, and perfect for any occasion. Whether you prefer it spicy or mild, this recipe will surely satisfy your craving for Chinese takeout-style food without ever needing to leave your home. Give it a try, and enjoy the wonderful flavors of this delectable dish!