AMAZING MONGOLIAN CHICKEN RECIPE

Tired of the same old takeout routine? Imagine sinking your teeth into tender, juicy chicken coated in a rich, savory-sweet sauce with just a hint of garlic and ginger. This Mongolian Chicken recipe is about to become your weeknight savior, delivering restaurant-quality flavors right in your own kitchen, I promise!

What You’ll Need: The Ingredients for Mongolian Chicken Perfection

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for frying

For the Mongolian Sauce:

• 1/2 cup soy sauce (low sodium preferred)
• 1/2 cup water
• 1/2 cup brown sugar, packed
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon red pepper flakes (optional, for heat)

For Serving:

• Cooked white rice, for serving
• Green onions, thinly sliced, for garnish
• Sesame seeds, for garnish

Let’s Get Cooking: Your Step-by-Step Guide

Preparing the Chicken:

1. Prep the Chicken: In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss until the chicken is evenly coated. This is key for that perfectly crispy exterior!
2. Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan).
3. Cook the Chicken: Cook the chicken for about 5-7 minutes, flipping occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.

Making the Mongolian Sauce:

1. Combine the Sauce Ingredients: In a medium bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to prevent lumps in your sauce.
2. Cook the Sauce: Pour the sauce into the same skillet you used to cook the chicken (drain any excess oil first). Bring the sauce to a simmer over medium heat, stirring constantly.
3. Thicken the Sauce: Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. It should be able to coat the back of a spoon.

Bringing it All Together:

1. Add the Chicken: Add the cooked chicken to the skillet with the sauce and toss to coat evenly. Make sure every piece is glistening with that delicious Mongolian goodness!
2. Simmer: Let the chicken and sauce simmer together for another 1-2 minutes, allowing the flavors to meld.
3. Serve: Serve the Mongolian Chicken immediately over cooked white rice. Garnish with sliced green onions and sesame seeds.

Secrets to Restaurant-Quality Mongolian Chicken (That They Don’t Want You to Know!)

Okay, so maybe it’s not *really* a secret, but here are a few tips and tricks I’ve learned over the years to make this Mongolian Chicken truly exceptional:

• Don’t overcrowd the pan: When frying the chicken, make sure to cook it in batches. Overcrowding the pan will lower the oil temperature and result in steamed, not crispy, chicken. Trust me, it’s worth the extra time!
• Use high-quality hoisin sauce: Hoisin sauce is a key ingredient in Mongolian Chicken, so using a good quality brand will make a noticeable difference in the flavor. Look for one that’s thick and rich.
• Adjust the sweetness: If you prefer a less sweet sauce, you can reduce the amount of brown sugar. Taste as you go and adjust to your liking.
• Spice it up: I love a little kick, so I usually add a pinch of red pepper flakes to my Mongolian Chicken. If you’re sensitive to spice, you can omit them altogether.
• Don’t skip the rice vinegar: The rice vinegar adds a crucial tanginess that balances the sweetness of the sauce. It’s a small ingredient, but it makes a big difference!
• Freshly minced garlic and ginger are best: While you *can* use garlic and ginger powder in a pinch, freshly minced garlic and ginger will give you a much more vibrant flavor.

Making it Your Own: Variations and Substitutions

One of the best things about cooking at home is that you can customize recipes to your liking! Here are a few ideas for variations and substitutions you can try with this Mongolian Chicken recipe:

• Use different protein: Not a fan of chicken? You can easily substitute beef, pork, or even tofu in this recipe. Just adjust the cooking time accordingly.
• Add vegetables: Toss in some broccoli florets, bell peppers, snap peas, or onions for a healthier and more colorful dish.
• Make it gluten-free: Use tamari instead of soy sauce to make this recipe gluten-free.
• Try different sweeteners: If you don’t have brown sugar, you can use honey or maple syrup instead.

Side Dish Suggestions: Complete Your Mongolian Chicken Feast

Mongolian Chicken is delicious on its own, but it’s even better when served with a few complementary side dishes! Here are some of my favorites:

• Steamed Rice: A classic pairing for a reason! White rice, brown rice, or even jasmine rice all work well.
• Stir-Fried Vegetables: Keep the Asian theme going with a simple stir-fry of your favorite vegetables.
• Egg Rolls or Spring Rolls: These crispy appetizers are always a crowd-pleaser.
• Asian Slaw: A refreshing and tangy slaw is the perfect counterpoint to the rich Mongolian Chicken.
• Edamame: A healthy and easy side dish that everyone will love.

Don’t Forget These Other Delicious Recipes!

If you enjoyed this Mongolian Chicken recipe, be sure to check out some of my other favorite Asian-inspired dishes! For something you can set and forget, try Crock Pot Bourbon Chicken. Or, if you’re looking for a quick and easy stir-fry, Honey Pepper Chicken Stir Fry is an amazing choice. Crockpot Teriyaki Chicken is also a fantastic option for a hands-off meal. If you’re craving noodles, you can’t go wrong with Chicken Chow Mein. And for a spicy kick, Crockpot General Tso’s Chicken is a must-try! Finally, for an easy meal-in-one, check out this Teriyaki Chicken Rice Bowl Recipe. So many choices!

Troubleshooting Tips: Conquering Common Mongolian Chicken Challenges

Even with a foolproof recipe like this one, sometimes things don’t go exactly as planned. Here are some common issues you might encounter and how to fix them:

• Sauce is too thin: If your sauce isn’t thickening up, make sure you’ve properly dissolved the cornstarch. If it’s still too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce and simmer for a few more minutes.
• Sauce is too thick: If your sauce becomes too thick, simply add a little water, a tablespoon at a time, until it reaches your desired consistency.
• Chicken is not crispy: Make sure your oil is hot enough before adding the chicken. Also, don’t overcrowd the pan. Cooking the chicken in batches will ensure that it gets nice and crispy.
• Chicken is dry: Don’t overcook the chicken! Cook it just until it’s cooked through and no longer pink inside. Overcooked chicken will be dry and tough.

Storage and Reheating: Making the Most of Your Leftovers

If you have any leftover Mongolian Chicken (lucky you!), store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it or heat it in a skillet over medium heat. Add a splash of water or broth to the skillet to prevent the chicken from drying out. Reheated Mongolian Chicken is delicious served over rice or noodles.

Ready to Impress? Get Cooking!

With its irresistible blend of savory, sweet, and tangy flavors, this homemade Mongolian Chicken recipe will rival your favorite takeout spot. Now grab your ingredients and get ready to create a culinary masterpiece that will have everyone begging for more!

Amazing Mongolian Chicken

This Mongolian Chicken recipe delivers restaurant-quality flavors right in your own kitchen. Tender, juicy chicken is coated in a rich, savory-sweet sauce with a hint of garlic and ginger. Serve over rice for a satisfying weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 1/2 cup packed brown sugar
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon red pepper flakes optional
• Cooked white rice, for serving
• Green onions, thinly sliced, for garnish
• Sesame seeds, for garnish

Equipment

• Large bowl
• Large skillet or wok
• Spatula
• Medium bowl
• Whisk
• Measuring cups and spoons
• Plate
• Paper towels
• Serving bowls

Method

 

1. In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss until the chicken is evenly coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Once the oil is hot, add the chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan).
4. Cook the chicken for about 5-7 minutes, flipping occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
5. In a medium bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, cornstarch, garlic, ginger, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved.
6. Pour the sauce into the same skillet you used to cook the chicken (drain any excess oil first). Bring the sauce to a simmer over medium heat, stirring constantly.
7. Continue to simmer the sauce for 2-3 minutes, or until it has thickened to your desired consistency. It should be able to coat the back of a spoon.
8. Add the cooked chicken to the skillet with the sauce and toss to coat evenly.
9. Let the chicken and sauce simmer together for another 1-2 minutes, allowing the flavors to meld.
10. Serve the Mongolian Chicken immediately over cooked white rice. Garnish with sliced green onions and sesame seeds.

Notes

For crispier chicken, avoid overcrowding the pan when frying. Use high-quality hoisin sauce for the best flavor. Adjust the sweetness by reducing the amount of brown sugar to your liking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet with a splash of water to prevent drying. You can substitute beef, pork, or tofu for the chicken. Add vegetables like broccoli, bell peppers, or onions for a healthier dish. Use tamari instead of soy sauce for a gluten-free version.