Best Mongolian Chicken Recipe: Sweet & Savory Asian Delight

Succulent chicken pieces dance with bold flavors in this mouthwatering Mongolian chicken recipe that promises to tantalize your taste buds.

Crispy, tender meat coated in a glossy, sweet-savory sauce brings restaurant-quality dining right to your kitchen.

The blend of soy sauce, garlic, and ginger creates an irresistible harmony of taste that makes this dish impossible to resist.

Each bite delivers a perfect balance of textures and flavors that will transport you straight to culinary bliss.

The simplicity of preparation belies the incredible depth of flavor packed into this classic Asian-inspired dish.

Home cooks can easily master this recipe with just a few key ingredients and simple techniques.

Experience a restaurant-worthy meal that will have everyone asking for seconds and begging you to make it again.

Why Mongolian Chicken Is Packed With Flavor

• Customize with Ease: Mix and match ingredients to suit personal taste preferences, making this burrito a versatile meal option for everyone.
• Quick Crowd-Pleaser: Prepare this delicious burrito in minimal time, perfect for busy weeknights or last-minute gatherings with friends and family.
• Flavor Explosion: Combine tangy chipotle ranch, creamy avocado, and crispy tortilla chips for a mouthwatering blend of textures and tastes that'll satisfy any craving.
• Restaurant-Style at Home: Recreate a gourmet burrito experience without the need for expensive takeout, bringing restaurant-quality flavors directly to your kitchen.

Ingredients Checklist for Mongolian Chicken

• Chicken Thighs: Tender meat that provides a rich and succulent base for the Mongolian-style dish.

• Chinese Cooking Wine, Baking Soda: Tenderizing agents that help soften the chicken and enhance its texture.

• Cornstarch: Creates a crispy exterior and helps thicken the sauce.

• Garlic, Ginger, Dried Chilies, Scallions: Provide depth of flavor and authentic Asian-style seasoning.

• Chicken Stock, Brown Sugar, Soy Sauce, Dark Soy Sauce: Combine to create a sweet, savory, and rich sauce base.

• Cornstarch Slurry: Helps to create a glossy and thick sauce consistency.

• Green Onions, Sesame Seeds: Add fresh flavor and visual appeal to the finished dish.

Steps for Cooking Mongolian Chicken Stir-Fry

Step 1: Tenderize Chicken

Slice chicken thighs into thin strips. Create a magical marinade using Chinese cooking wine and baking soda.

Let the chicken relax and soak up the flavors for 10-15 minutes. After marinating, generously coat chicken pieces with cornstarch, ensuring each piece is perfectly covered.

Step 2: Create Crispy Golden Chicken

Heat oil in a large pan or wok over high heat. Carefully place marinated chicken pieces in a single layer.

Fry until each side transforms into a beautiful golden brown and becomes wonderfully crispy. This should take about 3-4 minutes per side.

Transfer fried chicken to a paper towel to remove excess oil.

Step 3: Awaken Aromatic Ingredients

Using the same pan, add fresh oil over medium-high heat.

• Minced garlic
• Freshly grated ginger
• Dried chilies
• White parts of scallions

Stir-fry these ingredients for 1-2 minutes until they release their incredible aroma.

Step 4: Create Luxurious Sauce

• Chicken stock
• Brown sugar
• Soy sauce
• Dark soy sauce

Stir everything together and let the sauce simmer for 2-3 minutes.

Add cornstarch slurry and cook for another 1-2 minutes until the sauce becomes glossy and slightly thickened.

Step 5: Combine and Finish

Return crispy chicken to the pan.

Gently toss to coat each piece with the rich, flavorful sauce. Sprinkle green parts of scallions and stir-fry for one final minute.

Step 6: Serve and Enjoy

Garnish with extra sliced green onions or a sprinkle of sesame seeds. Serve piping hot alongside steamed rice or noodles for a complete meal that will delight your taste buds.

Notes Before Making Mongolian Chicken Recipe

• Use baking soda in marinade to break down protein fibers, ensuring ultra-soft and juicy meat that melts in your mouth.
• Dust chicken pieces completely with cornstarch for a golden, crunchy exterior that locks in moisture and creates restaurant-quality texture.
• Gradually add cornstarch slurry while stirring to prevent lumps and achieve a glossy, perfectly thickened sauce that clings beautifully to chicken.
• Adjust dried chili quantities to match your spice tolerance, allowing personalized heat levels without compromising the authentic Mongolian taste profile.
• Fry chicken in a single layer to ensure even browning and prevent steaming, guaranteeing maximum crispiness and delectable caramelization.

Ideas for Mongolian Chicken Sauce or Toppings

• Vegetarian Chicken Alternative: Replace chicken thighs with firm tofu or seitan, using the same marinating and coating technique for a plant-based protein option.
• Low-Sodium Version: Substitute regular soy sauce with reduced-sodium soy sauce and skip dark soy sauce, using vegetable broth instead of chicken stock to control salt intake.
• Gluten-Free Adaptation: Use tamari instead of soy sauce, replace cornstarch with arrowroot powder, and ensure all ingredients are certified gluten-free for sensitive individuals.
• Spicy Korean-Inspired Remix: Add gochujang paste to the sauce, increase dried chili quantity, and sprinkle with gochugaru red pepper flakes for an extra kick of Korean-style heat.

Good Sides for Mongolian Chicken Dinners

• Pair with Zesty White Wine: Choose a crisp Riesling or Gewürztraminer with bright acidity to cut through the richness of the Mongolian chicken, balancing its spicy and savory flavors.
• Complement with Jasmine Rice: Serve the chicken over fluffy jasmine rice to soak up the delicious sauce, creating a perfect harmony of textures and absorbing the dish's complex flavors.
• Match with Asian Beer Delight: Select a light Asian beer like Tsingtao or Asahi to refresh the palate and complement the dish's spicy and umami notes, providing a cooling contrast to the chicken's intense seasonings.

Best Way to Store Mongolian Chicken

• Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3-4 days. Cool the dish completely before sealing to prevent moisture buildup.
• Wrap portions in freezer-safe containers or heavy-duty freezer bags. Freeze for maximum 2 months. Separate sauce and chicken to maintain crispiness.
• Place chicken in a microwave-safe dish, sprinkle few drops of water to prevent drying. Heat on medium power for 1-2 minutes, stirring midway to ensure even warming.
• Warm chicken in a lightly oiled skillet over medium heat. Stir gently for 3-4 minutes, adding splash of chicken stock to revive sauce and prevent sticking.

FAQs

• Why use baking soda in the marinade?

Baking soda helps tenderize the chicken by breaking down protein structures, making the meat softer and more juicy during cooking.

• Can I substitute chicken thighs with chicken breast?

Yes, you can use chicken breast, but thighs are more flavorful and tender. Just be careful not to overcook breast meat to prevent dryness.

• What does dark soy sauce add to the dish?

Dark soy sauce provides a deeper color, richer flavor, and slight sweetness to the sauce, enhancing the overall taste and appearance of the Mongolian chicken.

• How spicy is this recipe with dried chilies?

The recipe has a mild to moderate heat level. You can adjust the spiciness by adding more or fewer dried chilies based on your preference.

Mongolian Chicken Recipe

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4.6 from 20 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savor the bold flavors of Mongolian Chicken, a sizzling dish that blends sweet and spicy notes with tender meat. Crispy chicken strips dance in a glossy sauce, inviting you to explore a culinary journey that promises satisfaction in every delectable bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 g) chicken thighs (thinly sliced)

Marinade and Coating:

• 2 tablespoons oil (for frying)
• 1 tablespoon Chinese cooking wine (Shao-xing wine)
• 1/2 teaspoon baking soda
• 2 tablespoons cornstarch (for coating)

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Instructions

1. Prepare the chicken by slicing thighs thinly and creating a tenderizing marinade using Chinese cooking wine and baking soda. Allow the meat to rest for 10-15 minutes, then thoroughly coat with cornstarch for a crispy exterior.
2. Heat oil in a pan or wok at high temperature until shimmering. Carefully place marinated chicken pieces in a single layer, ensuring each piece has space. Fry for 3-4 minutes per side until achieving a golden-brown, crispy texture. Transfer to a paper towel-lined plate to absorb excess oil.
3. Without cleaning the pan, reduce heat to medium-high and add fresh oil. Quickly sauté minced garlic, ginger, dried chilies, and scallion whites, stirring constantly to prevent burning and release aromatic flavors.
4. Create the sauce by combining chicken stock, brown sugar, soy sauce varieties, and a cornstarch slurry. Simmer for 2-3 minutes, stirring continuously until the mixture transforms into a glossy, slightly thickened consistency.
5. Reintroduce the crispy chicken to the pan, gently tossing to ensure complete sauce coverage. Add green scallion tops and briefly stir-fry for an additional minute to integrate flavors.
6. Present the dish immediately, optionally garnishing with additional green onions or sesame seeds. Serve alongside steamed rice or noodles for a complete meal.

Notes

• Marinate chicken with baking soda to break down proteins, creating an incredibly tender and soft texture that melts in your mouth.
• Use chicken thighs instead of breast meat for richer flavor and juicier results, preventing dry and tough chicken during cooking.
• Adjust spice levels by increasing or reducing dried chilies, making the dish adaptable for mild or heat-loving palates.
• Create a gluten-free version by substituting traditional soy sauce with tamari or coconut aminos, ensuring everyone can enjoy this delicious meal.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 311 kcal
• Sugar: 0 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 0 g
• Protein: 26 g
• Cholesterol: 85 mg