This Mongolian chicken is a crispy chicken breast fried in a sweet and salty sauce. A favorite restaurant that tastes even better at home!
This recipe starts with thin slices of chicken breast. I recommend partially freezing chicken breasts to make it easier to cut.
You can also dice the chicken if it’s easier, but I think long thin slices are better because they have more surface to stick to the sauce. The chicken is covered with cornstarch and fried until crisp.
Ingredients Of Mongolian Chicken
- Prepare 1 1/4 pounds boneless skinless chicken breast thinly sliced
- Prepare 1/4 cup + 2 teaspoons cornstarch divided use
- You need 3 tablespoons vegetable oil
- You need 1 1/2 teaspoons minced garlic
- It’s 1 teaspoon minced ginger
- You need 1 teaspoon toasted sesame oil
- You need 1/2 cup low sodium soy sauce
- It’s 1/3 cup water
- It’s 1/2 cup dark brown sugar
- Prepare 1/2 cup green onions cut into 1 inch pieces
- You need salt and pepper to taste
Mongolian Chicken Instructions
- Add the chicken and 1/4 cup of cornstarch in a resealable plastic bag and shake it to coat it evenly.
- Heat the vegetable oil in a large pan over high heat
- Add the chicken to the pan in a layer and season with salt and pepper (note that the sauce contains a lot of salt!).
- Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- Remove the chicken from the pan and place on a plate lined with paper towels
- Put the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add cornstarch to the sauce and bring to a boil; Cook for 30-60 seconds until thickened.
- Put the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.