Crispy slices of chicken served in a sweet and savory sauce. Mongolian Chicken is a lighter, healthier version to the classic Mongolian Beef and it’s ready in only 30 minutes. You won’t believe you made this at home!!!
WHAT IS MONGOLIAN CHICKEN?
Mongolian Chicken is an alternative to the Chinese-American classic Mongolian Beef and chances are you’ve had the beef version since just about every Chinese-American restaurant has it on the menu. Actually Chinese food usually isn’t sweet. Mongolian Beef, on the other hand, is made with thin sliced flank steak (for tenderness), chopped green onions, and sometimes bell peppers and onions. It usually is made with soy sauce, sugar, hoisin sauce, and chilies. Mongolian Chicken is crispy, sweet, and savory and the chicken can be sliced thin or cut into chunks.
WHY IS IT CALLED MONGOLIAN CHICKEN?
Mongolian Beef came from being a component of Mongolian BBQ. One theory is that in Taipei, Taiwan, restaurateur Wu Zhao-nan created the concept of different kinds of meats, vegetables, and sauces. Mongolian Beef was created with the concept of what style Mongolians might eat. Mongolian Chicken is a lighter, healthier version of the famous Mongolian Beef.
INGREDIENTS TO MAKE THE MONGOLIAN CHICKEN SAUCE
- Soy sauce -low sodium is best.
- Water -can substitute with chicken stock or broth.
- Brown sugar -for sweetness and caramelization
HOW TO MAKE THE MONGOLIAN CHICKEN SAUCE
- In a small bowl whisk together soy sauce, water, and brown sugar; set aside.
INGREDIENTS TO MAKE THE CHICKEN
For the chicken
- Chicken – boneless chicken breast or thighs are both great. The chicken can be sliced thin or cut into chunks.
- Cornstarch – helps to keep the chicken tender and crisp.
- Ginger and Garlic -aromatics.
- Toasted sesame oil -adds flavor.
- Green Onions – add a crisp.
- Vegetable Oil – for frying.
HOW TO MAKE MONGOLIAN CHICKEN
- In a large Ziploc bag or a large bowl, add the sliced chicken and cornstarch to coat evenly.
- Over medium-high heat in a large wok or nonstick skillet, heat the vegetable oil, add the chicken in batches to the pan in a single layer; season with salt and pepper.
- Cook each batch for 3-4 minutes or until browned.
- Transfer cooked chicken to a paper towel-lined plate; cover loosely with foil.
- In a small bowl, mix 2 teaspoon cornstarch with 1 Tablespoon cold water; set aside.
- Reduce heat to medium-low, add the garlic and ginger; cook for 30 seconds.
- Add the sauce mixture and optional dried chilies; bring to a simmer.
- Add the cornstarch to the sauce; bring to a boil.
- Cook for about 1 minute or until sauce has thickened.
- Remove from heat.
- Add the cooked chicken and toasted sesame oil to the pan; toss to coat in the sauce and top with more green onions.
- Serve with rice, noodles, or steamed buns.
Optional Additions
- Bean sprouts
- Water chestnuts
- Finely julienned or shredded raw carrots
- Finely julienned raw bell peppers
- Broccoli, blanched or sautéed
Mongolian Chicken
Ingredients
Mongolian Sauce
- ½ cup low sodium soy sauce
- ⅓ cup water
- ⅓ cup dark brown sugar
Mongolian Chicken
- 2- 2 ½ lbs chicken breasts boneless skinless, thinly sliced
- ¼ cup plus 2 teaspoons cornstarch divided
- 3 Tbsp vegetable oil
- 1 ½ tsp garlic, minced
- 1 tsp ginger minced or ½ teaspoon ground ginger
- 1 tsp toasted sesame oil
- ½ cup about 4 green onions, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- ½-1 tsp crushed red pepper flakes or 6 red dried chilies, optional
Instructions
- To make the sauce, in a small bowl whisk together soy sauce, water, and brown sugar; set aside.
- In a large Ziploc bag or a large bowl, add the sliced chicken and cornstarch to coat evenly. Over medium-high heat in a large wok or nonstick skillet, heat the vegetable oil, add the chicken in batches to the pan in a single layer; season with salt and pepper. Cook each batch for 3-4 minutes or until browned. Transfer cooked chicken to a paper towel-lined plate; cover loosely with foil.
- In a small bowl, mix 2 teaspoon cornstarch with 1 Tablespoon cold water; set aside. Reduce heat to medium-low, add the garlic and ginger; cook for 30 seconds. Add the sauce mixture and optional dried chilies; bring to a simmer. Add the cornstarch to the sauce; bring to a boil. Cook for about 1 minute or until sauce has thickened.
- Remove from heat. Add the cooked chicken and toasted sesame oil to the pan; toss to coat in the sauce and top with more green onions. Serve with rice, noodles, or steamed buns.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
- To thaw, place in refrigerator overnight. Reheat in a skillet or wok.
Probably one of my favorite recipes on here. It’s not hard to make, and it’s so yummy!!
There are a few steps but the results are worth it…yum!