If you’re craving something savory, sweet, and packed with flavor, this Mongolian Chicken Recipe is a total game-changer. It’s quick enough for a weeknight dinner yet impressive enough to serve guests, combining tender chicken with a perfectly balanced sauce that clings to every bite. The magic lies in the harmonious blend of garlic, ginger, soy, and brown sugar that creates a luscious glaze, while the green onions add a fresh pop that brightens the whole dish. Once you try this recipe, it might just become your go-to comfort food that brings that delightful Asian-inspired taste right to your kitchen.
Ingredients You’ll Need
Gathering your ingredients for this Mongolian Chicken Recipe is surprisingly simple. Each item plays a crucial role — from creating that crispy chicken exterior to building the flavorful sauce and adding a splash of color with fresh green onions.
- Boneless skinless chicken breast: Thinly sliced to ensure quick, even cooking and tender bites throughout.
- Cornstarch: Used in two parts — first to coat the chicken for a crispy finish, then to thicken the sauce into a silky glaze.
- Vegetable oil: The high smoke point oil that crisps the chicken without burning the garlic and ginger later.
- Minced garlic and ginger: Aromatics that provide a warm, zesty base to the sauce’s flavor profile.
- Toasted sesame oil: Adds a deep, nutty note that makes the sauce truly authentic and irresistible.
- Low sodium soy sauce: Balances saltiness and umami without overpowering the sweetness from the brown sugar.
- Water: Helps balance the sauce’s consistency without diluting flavor.
- Dark brown sugar: The signature ingredient that melts into a caramel-like sweetness, balancing the savoriness perfectly.
- Green onions: Cut into one-inch pieces for freshness and a bit of crunch to finish the dish.
- Salt and pepper: Used sparingly since the sauce brings plenty of seasoning.
How to Make Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by placing your thinly sliced chicken breast and 1/4 cup of cornstarch in a resealable plastic bag. Give it a good shake until every piece is coated with that fine layer of cornstarch. This helps create the crispy texture that defines this dish and allows the sauce to cling perfectly later on.
Step 2: Heat the Oil
In a large pan over high heat, warm up 3 tablespoons of vegetable oil until it’s shimmering. The high temperature is key to quickly browning the chicken without making it greasy. This step is where we build that golden crust that makes the dish so satisfying.
Step 3: Cook the Chicken
Add the chicken slices to the hot pan in a single layer to avoid overcrowding. Season lightly with salt and pepper, remembering the sauce has salty soy so you don’t want to overdo it here. Cook each side for about 3 to 4 minutes until browned and cooked through, flipping carefully so that lovely crust remains intact.
Step 4: Rest the Chicken
Once cooked, place the chicken on a plate lined with paper towels to absorb any excess oil. This little rest keeps your chicken crispy and ready to be smothered in sauce without getting soggy.
Step 5: Build the Sauce
In the same pan, toss in the minced garlic and ginger. Stir them around for about 30 seconds until fragrant — this step releases those tantalizing aromatics that will flavor your sauce. Then add the soy sauce, toasted sesame oil, water, and dark brown sugar. Bring everything to a gentle simmer to begin melding those flavors into something magical.
Step 6: Thicken the Sauce
Mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Pour it into the simmering sauce and bring it up to a boil for 30 to 60 seconds. Watch closely as the sauce thickens into a rich glaze that’s just the right consistency to coat your chicken beautifully.
Step 7: Toss and Finish
Return the crispy chicken to the pan and add the green onions. Toss everything together so that the chicken pieces are completely coated in the glossy sauce and the onions get a slight warm wilt without losing their crunch. Now you’re ready to serve this Mongolian Chicken Recipe hot and fresh!
How to Serve Mongolian Chicken Recipe
Garnishes
Freshly chopped green onions sprinkled on top add a burst of color and mild onion flavor, enhancing the overall freshness. For an extra touch, a handful of toasted sesame seeds complements the sesame oil in the sauce and adds a slight crunch that is irresistible.
Side Dishes
This dish pairs beautifully with steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option. The rice soaks up all the luscious sauce, making sure no bite goes to waste. A simple side of stir-fried or steamed veggies like broccoli or snap peas gently balances the richness of the chicken.
Creative Ways to Present
Looking to jazz it up? Serve this Mongolian Chicken Recipe in lettuce cups for a fresh, hand-held delight, or plate it over a bed of noodles tossed with sautéed veggies. Even turning it into a wrap or taco with crisp cabbage and a drizzle of sriracha mayo makes for a fun twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mongolian Chicken in an airtight container in the refrigerator. It will keep well for up to three days, maintaining that delicious flavor and texture rather nicely. Just allow it to cool before sealing to avoid excess moisture buildup.
Freezing
While it’s best enjoyed fresh, you can freeze leftover chicken by placing it in a freezer-safe container. Freeze for up to one month. To freeze, cool completely, portion, and wrap tightly to maintain flavor and prevent freezer burn.
Reheating
Reheat the dish gently in a skillet over medium heat, adding a splash of water or stock if the sauce thickens too much. This helps revive the saucy texture without drying out the chicken. Avoid microwave reheating if possible, as it can make the chicken rubbery.
FAQs
Can I use dark meat chicken instead of breast?
Absolutely! Thigh meat works wonderfully and tends to stay juicier, though the cooking time may vary slightly. Just adjust to ensure it’s cooked through beautifully.
Is Mongolian chicken spicy?
Traditional versions of Mongolian Chicken Recipe are not spicy by default but have a rich balance of sweet and savory. You can easily add chili flakes or fresh chili peppers if you prefer some heat.
What can I substitute for soy sauce?
If you need a gluten-free option, tamari is a perfect substitute. Coconut aminos also work well but expect a slightly sweeter and less salty flavor.
Can I make this recipe vegetarian?
Yes, by swapping chicken for tofu or tempeh and following the same cooking method you can enjoy a delicious vegetarian take with the same beloved sauce.
How thick should the sauce be?
The sauce should be glossy and thick enough to coat the chicken but not overly sticky or gelled. It’s all about that perfect balance that clings to every bite.
Final Thoughts
This Mongolian Chicken Recipe is truly a treasure for anyone who loves a flavorful, easy, and satisfying meal. It brings bold tastes, delightful textures, and quick cooking to your table, making it a dish you’ll want to return to again and again. Give it a try and watch it become one of your favorite go-to dinners as it did mine!
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Mongolian Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and easy-to-make Mongolian Chicken recipe featuring tender chicken breast coated in a savory, slightly sweet brown sugar and soy sauce glaze with garlic, ginger, and green onions. Perfectly pan-cooked for a quick weeknight dinner served best over rice.
Ingredients
Chicken
- 1 1/4 pounds boneless skinless chicken breast, thinly sliced
- 1/4 cup cornstarch
- Salt and pepper to taste
Sauce and Seasoning
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions, cut into 1 inch pieces
Instructions
- Coat the Chicken: Place the thinly sliced chicken breast and 1/4 cup of cornstarch into a resealable plastic bag. Shake well to ensure the chicken is evenly coated with the cornstarch, which helps create a crispy outer texture during cooking.
- Heat the Pan: Preheat a large pan over high heat and add the vegetable oil. Wait until the oil is hot and shimmering before adding the chicken to ensure a good sear.
- Cook the Chicken: Add the cornstarch-coated chicken to the pan in a single layer. Season lightly with salt and pepper, remembering that the sauce will add more saltiness later. Cook the chicken for 3-4 minutes on each side until golden brown and cooked through. If your pan is small, cook the chicken in batches to avoid overcrowding.
- Drain the Chicken: Remove the cooked chicken pieces from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Prepare the Sauce Base: In the same pan, add the minced garlic and ginger. Stir and cook for about 30 seconds until fragrant, being careful not to burn them.
- Simmer the Sauce: Add the soy sauce, toasted sesame oil, water, and dark brown sugar to the pan with the garlic and ginger. Stir and bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Slowly pour this into the simmering sauce while stirring continuously. Bring to a boil and let it cook for 30-60 seconds until the sauce has thickened to a glossy consistency.
- Combine and Finish: Return the cooked chicken to the pan, add the green onions, and toss everything together to ensure the chicken pieces are well coated with the sauce. Heat through for a minute more to meld the flavors.
- Serve: Serve your Mongolian Chicken hot, ideally over a bed of steamed rice for a complete meal.
Notes
- For best results, slice the chicken thinly and evenly to ensure quick and uniform cooking.
- If you prefer spicier food, add a pinch of red pepper flakes or some sliced fresh chili peppers to the sauce.
- Use low sodium soy sauce to control the salt content, as the sauce simmers down and concentrates flavors.
- This dish can be prepared ahead by making the sauce and cooking the chicken separately; combine and reheat just before serving.
- Green onions added at the end preserve their fresh crunch and bright flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
