Mongolian Chicken Recipe

This Mongolian Chicken recipe is my go-to for satisfying those takeout cravings without having to leave the house. It’s got all the flavors and textures I love about the classic dish – tender chicken coated in a savory, slightly sweet sauce, with a hint of spice. Plus, it’s incredibly easy to make, ready in just 25 minutes!

Why You’ll Love This Mongolian Chicken

• Restaurant Quality at Home: This recipe truly rivals your favorite takeout Mongolian Chicken.
• Flavorful Sauce: The sauce is the perfect balance of savory, sweet, and spicy.
• Tender Chicken: The chicken is coated in cornstarch and cooked to perfection, ensuring it stays tender and juicy.
• Easy to Make: This recipe is surprisingly simple to follow, even for beginner cooks.

this Recipe

Ingredients for Mongolian Chicken

Here’s what I use to make this delicious dish:

• Chicken Thighs: I prefer boneless, skinless chicken thighs for this recipe because they’re more flavorful and juicy than chicken breasts.
• Cornstarch: This is used to coat the chicken and create a crispy exterior.
• Vegetable Oil: I use vegetable oil for frying the chicken, but you can use any neutral oil you like.
• Garlic: Minced garlic adds a punch of flavor to the sauce.
• Red Chili Pepper: This is optional, but I like to add a bit of heat to the dish.
• Ginger: Adds a warm, slightly spicy flavor to the sauce.
• Hoisin Sauce: This thick, fragrant sauce adds a unique sweetness and depth of flavor.
• Soy Sauce: Adds saltiness and umami to the sauce.
• Brown Sugar: Adds a touch of sweetness and helps to balance the flavors.
• Sesame Oil: Adds a nutty aroma and flavor.

Cornstarch Slurry:

• Cornstarch: This is used to thicken the sauce.
• Water: Helps to create a smooth slurry.

Optional Garnishes:

• Green Onion: Adds a fresh, oniony flavor and a pop of color.
• Red Chili Pepper: For an extra touch of spice and visual appeal.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to customize this recipe to your liking? Here are a few ideas:

• Veggie Delight: Add some sliced bell peppers or broccoli florets to the stir-fry.
• Spicy Twist: Add more chili peppers or a pinch of red pepper flakes for extra heat.
• Sweet and Sour: Add a tablespoon of rice vinegar to the sauce for a sweet and sour flavor.
• Nutty Crunch: Sprinkle some toasted sesame seeds or chopped peanuts over the finished dish.

How to Make Mongolian Chicken

Step 1: Make the Cornstarch Slurry

I start by mixing together the cornstarch and water in a small bowl to make a slurry. This will be used to thicken the sauce later on.

Step 2: Prepare the Chicken

I dice the chicken thighs into bite-sized pieces. Then, I toss the chicken with cornstarch in a large bowl until each piece is evenly coated.

Step 3: Cook the Chicken

You have two options for cooking the chicken:

• Stovetop Option: I heat some vegetable oil in a large pan or wok over medium-high heat. Then, I add the chicken in small batches and fry until it’s golden brown and crispy on both sides. I remove the chicken from the pan and set it aside.
• Air Fryer Option: I lightly spray the air fryer basket with oil and place the coated chicken pieces in a single layer. I lightly spray the chicken with oil and air fry at 400°F for 10-14 minutes, or until crispy and golden.

Step 4: Make the Sauce

In the same pan, I add the ginger, garlic, and red chili pepper (if using) and stir-fry for a few seconds. Then, I add the hoisin sauce, soy sauce, brown sugar, and sesame oil. I stir everything together until it’s well combined. Finally, I slowly drizzle in the cornstarch slurry while stirring constantly, until the sauce thickens.

Step 5: Combine and Serve

I add the cooked chicken back to the pan and toss everything together until the chicken is well coated in the sauce. Then, I transfer the Mongolian Chicken to a serving dish and garnish with green onions and red chili pepper slices, if desired.

Tips and Tricks

• Don’t Overcrowd the Pan: When frying the chicken, don’t overcrowd the pan. This will help the chicken crisp up nicely.
• Adjust the Sauce: Taste the sauce and adjust the seasonings as needed. You can add more soy sauce for saltiness, more brown sugar for sweetness, or more chili peppers for heat.
• Air Fryer Option: You can also cook the chicken in an air fryer. See the notes section of the recipe for instructions.

How to Serve

I love serving this Mongolian Chicken with:

• Steamed Rice: A classic pairing!
• Noodles: You can also serve this dish over noodles.
• Stir-Fried Vegetables: Add some stir-fried vegetables like broccoli, carrots, or snow peas for a complete meal.

Make Ahead and Storage

• Make Ahead: You can marinate the chicken up to 24 hours in advance.
• Freezing: You can freeze the cooked Mongolian Chicken for up to 2 months.
• Storing: Store leftover Mongolian Chicken in the refrigerator for up to 3 days.

FAQs

1. Can I use chicken breasts instead of chicken thighs?
Yes, you can use chicken breasts, but they may not be as juicy as chicken thighs.

2. Can I make this dish without cornstarch?
Cornstarch is essential for creating the crispy coating on the chicken and thickening the sauce. If you don’t have cornstarch, you can try using arrowroot powder or tapioca starch as a substitute.

3. How can I reheat the Mongolian Chicken?
You can reheat it in the microwave or on the stovetop over medium heat.

There you have it! A delicious and easy recipe for Mongolian Chicken. I hope you enjoy it!

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