Mongolian Chicken

This Mongolian chicken delivers crispy slices of chicken breast stir fried in a sweet and savory sauce that has long been a restaurant favorite. Making it at home means you get all the rich flavor and satisfying texture without waiting for takeout. It’s a perfect quick dinner when you want something comforting but still exciting.

Ingredients

• Chicken breast: thinly sliced for quick cooking and a tender bite
• Cornstarch: to create a crispy coating and help thicken the sauce be sure to use fresh cornstarch for the best texture
• Vegetable oil: for stir frying because it withstands high heat without smoking
• Minced garlic and ginger: add bright fragrant notes essential to Asian inspired cooking
• Toasted sesame oil: gives a nutty depth that you don’t want to skip
• Low sodium soy sauce: balances saltiness so you control the seasoning
• Dark brown sugar: for a deep caramel like sweetness that rounds out the sauce
• Green onions: cut into chunks add freshness and a bit of crunch at the end
• Salt and pepper: to your taste remembering the soy sauce adds savory salt

Step by Step Instructions

Prepare the chicken coating:

Place chicken slices and one quarter cup of cornstarch into a resealable bag. Shake well until each piece is evenly coated. This step guarantees a crispy outside once cooked.

Heat the oil and cook the chicken:

Warm vegetable oil in a large pan over high heat until shimmering. Add the coated chicken in a single layer so each piece has space to crisp nicely. Season lightly with salt and pepper keeping in mind the sauce adds more salt later. Cook for about three to four minutes per side until browned and crispy on the outside. Work in batches if needed to avoid overcrowding. Remove and drain on paper towels.

Make the sauce:

Lower the heat slightly and add minced garlic and ginger to the pan. Stir quickly and cook for about thirty seconds just until fragrant. Pour in the soy sauce toasted sesame oil water and brown sugar. Stir to combine and bring the mixture to a gentle simmer.

Thicken the sauce:

Mix the remaining two teaspoons of cornstarch with one tablespoon of cold water to make a slurry. Add this slowly to the simmering sauce while stirring. Bring to a boil for thirty to sixty seconds until the sauce thickens to a glossy consistency.

Combine and finish:

Return the chicken and green onions to the pan. Toss everything together so the chicken is coated evenly in the sauce. Cook for a minute just to heat the green onions slightly yet keep their crunch.

Serve over steamed rice if you like for a hearty complete meal.

Storage tips
Store leftovers in an airtight container in the fridge for up to three days. The sauce thickens as it cools so gently reheat with a splash of water or broth to bring it back to a saucy texture. This also works great for meal prep lunches.

Ingredient substitutions
If you do not have dark brown sugar use an equal amount of light brown sugar or add a small touch of molasses to regular granulated sugar. Tamari can substitute for soy sauce if you want a gluten free option. Use avocado or canola oil in place of vegetable oil with a similar high smoke point.

Serving suggestions
This dish pairs perfectly with steamed jasmine or basmati rice but noodles work great too. Consider sautéed bok choy or simple steamed broccoli for a fresh green side. A crisp Asian style salad with sesame dressing completes the meal beautifully.

Cultural context
Mongolian chicken is a popular American Chinese dish inspired by Mongolian barbecue flavors but not an authentic traditional Mongolian recipe. It tends to feature a sweet sticky sauce with ginger and garlic making it highly approachable and delicious for all palates.

Frequently Asked Questions

How do I get the chicken crispy?

Coat the chicken evenly with cornstarch before frying in hot oil. Cook in batches to avoid overcrowding and ensure each piece crisps up nicely.

Can I use chicken thighs instead?

Yes, boneless skinless thighs work well and add extra juiciness, though the texture differs slightly from breast meat.

What thickens the sauce?

A cornstarch slurry added to the simmering sauce helps it thicken quickly, giving a glossy finish that clings to the chicken.

Are the green onions cooked or raw?

Green onions are added at the end and briefly tossed, keeping their fresh flavor and slight crunch intact.

What can I serve this dish with?

It pairs perfectly with steamed rice, noodles, or even stir-fried vegetables for a complete meal.