Mongolian Chicken is crispy fried chicken smothered with sweet, sticky, and savory sauce, ready under 30 minutes! This Mongolian chicken recipe is better than takeout and perfect for lunch and dinner!
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This Mongolian chicken recipe is a popular Chinese takeout dish, and mostly it was made after P.F.Chang's famous Mongolian Beef was a hit.
This is made with chicken breast meat or thigh meat, but the chicken pieces are fried with cornstarch and coated with sweet, savory, and sticky sauce, making this dish so amazing!
Mongolian Chicken
What is Mongolian Chicken
In many Chinese American restaurants, this Mongolian chicken is served and popular.The chicken is crispy fried and the sauce is brown in color, salty, sweet, and savory making these two a great chicken dish to serve with rice.
Mongolian Chicken Ingredients:
- Chicken: Either use boneless chicken breast meat or thigh meat. Both work great in this recipe.
- Salt & Pepper for taste
- Cornstarch: Used for the crispy outer coating of the chicken.
- Sesame Oil: This oil brings the best flavor to this dish. You can use vegetable oil in this recipe too.
- Ginger / Garlic / Spring Onion
Mongolian Sauce Ingredients:The sauce is made with hoisin sauce, soy sauce, brown sugar, sesame oil, water, and cornstarch.
How to make Mongolian Chicken?
Step 1: Marinate chicken with egg, soy sauce, salt, and pepper powder. Mix well so that chicken pieces coat well. Cover and refrigerate for 10 minutes.
Step 2: Prepare Mongolian sauce. In a bowl/cup, mix hoisin, soy sauce, brown sugar, sesame oil, and water. Mix well and keep aside.
Step 3: Add cornstarch to the marinated chicken, and mix well. In a skillet, add oil and when it is hot. Add chicken pieces to the skillet, and fry them until brown. Keep the fried chicken pieces aside.
Do this in batches and avoid crowding the pan.
Step 3: Add cornstarch to the marinated chicken, and mix well. In a skillet, add oil and when it is hot. Add chicken pieces to the skillet, and fry them until brown. Keep the fried chicken pieces aside.
Do this in batches and avoid crowding the pan.
Step 4: Add 1 Tbsp oil, ginger, garlic, and spring onion whites to the same pan and saute for some time.
Add sauce to the pan, cook it, and stir for some time.
Add sauce to the pan, cook it, and stir for some time.
Step 5: Once the sauce starts to thicken, add chicken, and spring onion greens and toss well.
Serve immediately.
Serve immediately.
Tips To Make Mongolian Chicken Recipe:
- Try adding vegetables of your choice to this dish, such as broccoli, mushrooms, and peppers.
- Instead of frying the chicken pieces, try baking the chicken pieces.
- Instead of boneless breast meat, you can try thigh meat pieces. Thigh meat does not dry out or become harder than breast meat.
- Marinating chicken is an essential step. This gives time for the chicken to absorb all the flavors.
- Store the leftovers in the refrigerator for up to 3 days and reheat in the microwave till the chicken is heated thoroughly.
- Make it in advance and store it in the refrigerator for up to 4 days. When you are ready to serve, reheat in a microwave or stovetop.
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