Easiest Mongolian Chicken Recipe

Posted on

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.

Mongolian chicken recipe

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

  1. Add the chicken and 1/4 cup of cornstarch in a resealable plastic bag and shake it to coat it evenly.
  2. Heat the vegetable oil in a large pan over high heat
  3. Add the chicken to the pan in a layer and season with salt and pepper (note that the sauce contains a lot of salt!).
  4. Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
  5. Remove the chicken from the pan and place on a plate lined with paper towels
  6. 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.
  7. 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.
  8. Put the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

Leave a Reply

Your email address will not be published.