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A flavorful plate of Mongolian Chicken is presented as the featured image for this delicious recipe.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.