When the clock strikes five, and dinner decisions loom like storm clouds, I find myself reaching for my go-to recipe: Mongolian Chicken. There’s something irresistibly enchanting about witnessing those crispy slices of chicken shimmering in a sweet-savory sauce, evoking memories of bustling takeout joints—but this time, from the comfort of my own kitchen. The delightful aroma of garlic and ginger fills the air, teasing my family’s taste buds as they gather around the table, eager for that first bite.
This recipe is not just quick and easy; it’s adaptable and family-friendly, perfect for those busy weeknights when fast food just won’t cut it. Whether you prefer tender chicken thighs or succulent shrimp, the options are endless! Paired with cauliflower rice for a low-carb twist or simply enjoyed over a bowl of fluffy jasmine rice, this dish transforms ordinary weeknight dinners into extraordinary culinary experiences. Let’s dive in and discover the magic of homemade Mongolian Chicken that brings smiles all around!
Why is Mongolian Chicken a Must-Try?
Irresistible Flavor: The unique combination of sweet and savory flavors guarantees a burst of taste in every bite, reminiscent of your favorite Asian restaurant.
Quick Prep Time: With simple steps and minimal ingredients, this recipe is ideal for busy weeknights—you can have dinner on the table in no time!
Crispy Texture: Enjoy the delightful crunch of perfectly fried chicken, giving you that takeout feel without the guilt.
Family-Friendly: Kids and adults alike will love this dish, making it a surefire hit at the dinner table. Need a simple side? Consider pairing it with zucchini noodles for a tasty low-carb option!
Versatile Ingredients: Swap in chicken thighs or shrimp for variety, and feel free to add extra veggies for a nutrient boost. This recipe truly adapts to your preferences!
Mongolian Chicken Ingredients
For the Chicken
• Boneless Skinless Chicken Breast – Thinly sliced for optimal crispiness and sauce adherence; substitute with chicken thighs or shrimp if desired.
• Cornstarch – Divided into 1/4 cup for coating and 2 teaspoons for thickening sauce, it’s essential for achieving that delightful crunch.
• Vegetable Oil – A must for stir-frying; choose one with a high smoke point to prevent burning while frying.
For the Sauce
• Minced Garlic – Adds aromatic flavor; fresh garlic is recommended for the richest taste experience.
• Minced Ginger – Brings warmth and depth of flavor; fresh options are preferable for a vibrant profile.
• Low Sodium Soy Sauce – This achieves the perfect umami flavor; using low sodium helps control overall saltiness.
• Toasted Sesame Oil – Provides a distinct nutty flavor, enhancing the dish’s overall appeal.
• Dark Brown Sugar – Introduces sweetness and complexity to the sauce; adjust according to your taste for Mongolian chicken.
• Water – Used to balance and adjust sauce consistency.
For Garnish
• Green Onions – Not only adds gorgeous color but also a fresh touch; cut into 1-inch pieces for incorporation into the dish.
• Salt and Pepper – Essential for seasoning; always adjust salt according to the sauce’s flavor.
Prepare these simple yet essential ingredients, and get ready to bring the flavors of Asian cuisine right into your home with this delicious Mongolian Chicken!
How to Make Mongolian Chicken
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Coat the Chicken: Start by coating the thinly sliced chicken in 1/4 cup of cornstarch, ensuring every piece is evenly covered for that perfect crunch.
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Heat the Oil: In a large pan, heat vegetable oil over high heat until shimmering. This ensures that your chicken will fry into a beautiful, golden crisp.
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Cook the Chicken: Add the chicken in a single layer, seasoning with salt and pepper. Cook for about 3-4 minutes per side, or until golden brown. If your pan is small, you might need to do this in batches.
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Drain the Chicken: Once the chicken is cooked, remove it from the pan and place it on paper towels to drain any excess oil and keep that crisp texture.
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Sauté Aromatics: In the same pan, add the minced garlic and ginger. Sauté for about 30 seconds until they’re fragrant, releasing all those delicious aromas!
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Prepare the Sauce: Stir in the low sodium soy sauce, toasted sesame oil, water, and dark brown sugar. Bring everything to a gentle simmer to meld the flavors beautifully.
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Thicken the Sauce: In a small bowl, mix 2 teaspoons of cornstarch with 1 tablespoon of cold water. Gradually add this mixture to your sauce, boiling for 30-60 seconds until it thickens nicely.
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Combine Chicken and Sauce: Return the crispy chicken and chopped green onions to the pan, tossing everything together to ensure the chicken is well-coated in that delectable sauce.
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Serve and Enjoy: Serve immediately over steamed rice, zucchini noodles, or cauliflower rice for a low-carb alternative. Savor every delicious bite!
Optional: Garnish with extra green onions for a fresh finish.
Exact quantities are listed in the recipe card below.
What to Serve with Mongolian Chicken?
Creating a delectable meal around your Mongolian Chicken can be a joyous experience, catering to various tastes and textures.
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Steamed Jasmine Rice: Fluffy and fragrant, this classic choice soaks up the rich sauce beautifully and complements the dish perfectly.
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Cauliflower Rice: For a low-carb option, this light and veggie-packed alternative adds a subtle flavor while keeping the dish wholesome.
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Zucchini Noodles: Light and refreshing, they add a fun twist and soak up the sweet-savory sauce, making every bite deliciously satisfying.
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Sesame Green Beans: Crisp-tender green beans drizzled with sesame oil provide a crunchy contrast that brightens the meal with freshness. Their vibrant color and flavor will make this side a hit!
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Crispy Spring Rolls: With their crunchy exteriors and savory fillings, these delightful rolls are perfect for dipping in sweet chili sauce alongside your main dish.
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Chow Mein: This stir-fried noodle dish is a comforting pair, balancing your meal with a hearty texture that complements the crispy chicken nicely.
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Sweet and Sour Cabbage Slaw: A tangy, refreshing slaw cuts through the richness of the chicken, adding a crisp element that your guests will love.
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Mango Lassi: A creamy and fruity yogurt drink can enhance the whole experience, cooling down the palate while celebrating the Asian-inspired menu.
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Chocolate Mochi Ice Cream: To finish off your feast, this delightful dessert adds a chewy texture, and sweet surprise that’ll make everyone smile.
How to Store and Freeze Mongolian Chicken
Fridge: Store leftover Mongolian chicken in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain quality.
Freezer: Freeze the chicken in a freezer-safe container for up to 3 months. To prevent freezer burn, wrap it tightly in plastic wrap before placing it in the container.
Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or oil to help revive the crispiness. Avoid using a microwave, as it may make the chicken soggy.
Make-Ahead Tips: Prepare the chicken and sauce separately if you’re planning to make it ahead. Combine them right before serving for the best texture and flavor.
Mongolian Chicken Variations
Get ready to make this beloved dish your own by exploring exciting twists and swaps!
- Chicken Thighs: Use thighs instead of breast for a juicier bite that adds richness to every forkful.
- Shrimp Swap: Replace chicken with shrimp for a succulent seafood twist that cooks in mere minutes.
- Mixed Veggies: Toss in bell peppers, broccoli, or snap peas to elevate the dish and add a colorful crunch.
- Low-Carb Zoodles: Serve over zucchini noodles instead of rice for a refreshing, low-carb option that pairs perfectly with the sauce.
- Spicy Kick: Add a teaspoon of red pepper flakes to the sauce for those who crave a little heat and excitement in every mouthful.
- Sesame Seeds: Sprinkle toasted sesame seeds over the finished dish for added texture and a nutty flavor that enhances the meal beautifully.
- Coconut Aminos: Swap soy sauce for coconut aminos for a soy-free, slightly sweeter version that’s perfect for various diets.
- Garlic Butter: Stir in a tablespoon of garlic butter before serving for a velvety finish that amplifies the garlicky goodness.
Play around with these variations to suit your taste or dietary needs, and let your creativity shine in the kitchen!
Make Ahead Options
These Mongolian Chicken make-ahead options are perfect for busy home cooks looking to streamline meal prep! You can coat the thinly sliced chicken in cornstarch and refrigerate it for up to 24 hours before cooking, ensuring maximum crispiness when you fry it. Additionally, you can prepare the sauce (combine soy sauce, sesame oil, water, and dark brown sugar) up to 3 days in advance; just store it in an airtight container in the fridge. When you’re ready to serve, simply sauté the garlic and ginger, thicken the sauce, then add your chicken and green onions. With these steps, you’ll create a delicious dish with ease, leaving you more time to enjoy family moments!
Expert Tips for Mongolian Chicken
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Prep Ingredients Ahead: Have all your ingredients ready to go. This will streamline the cooking process, ensuring your Mongolian chicken comes together quickly.
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Ensure Chicken is Dry: Pat the chicken dry before coating it in cornstarch. This helps achieve maximum crispiness when frying, avoiding a soggy texture.
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Don’t Crowd the Pan: Fry the chicken in batches if necessary. Overcrowding can lower the oil temperature, resulting in less crispy chicken.
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Adjust Sweetness: Experiment with the amount of dark brown sugar in the sauce to suit your taste preferences—the sweetness can be altered based on your family’s tastes.
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Use Fresh Aromatics: Fresh garlic and ginger amplify the flavor profile of your Mongolian chicken. Mince them right before cooking for the best aroma and taste.
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Thicken Sauce Gradually: Add cornstarch-water mixture slowly to the sauce and keep an eye on the thickness to achieve the desired consistency without making it too gloopy.
Mongolian Chicken Recipe FAQs
How do I choose ripe chicken for Mongolian Chicken?
Always opt for fresh, boneless skinless chicken breasts or thighs that are pink and firm, without any dark spots or an off smell. Freshness is key for a delicious stir-fry, and organic or free-range options can enhance both flavor and health benefits.
How should I store leftover Mongolian Chicken?
You can store the leftover Mongolian chicken in an airtight container in the refrigerator for up to 3 days. Make sure it cools down completely before sealing it in, which helps maintain the texture and prevents sogginess.
Can I freeze Mongolian Chicken?
Absolutely! To freeze, place the cooled chicken in a freezer-safe container or wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be stored for up to 3 months. For best results, thaw it in the refrigerator overnight before reheating.
What’s the best way to reheat Mongolian Chicken so it stays crispy?
To reheat, I recommend using a skillet over medium heat with a splash of water or oil. This helps restore the crispiness. Avoid microwaving, as it tends to make the chicken soggy. Stir until heated through, and enjoy!
Is Mongolian Chicken safe for people with gluten allergies?
If you or someone you’re cooking for has gluten allergies, you can substitute low-sodium soy sauce with a gluten-free alternative like tamari or coconut aminos. This keeps the dish safe while still delivering that rich, savory flavor.
What if my sauce is too thick or too thin?
If your sauce is too thick, you can add a little water or more soy sauce while it’s simmering, stirring continuously until you achieve the desired consistency. Conversely, if it’s too thin, mix a bit more cornstarch with cold water and add it gradually, letting it boil for 30-60 seconds to thicken further.
Mongolian Chicken: Quick and Crispy Weeknight Delight
Ingredients
Equipment
Method
- Coat the thinly sliced chicken in 1/4 cup of cornstarch, ensuring every piece is evenly covered.
- Heat vegetable oil in a large pan over high heat until shimmering.
- Add the chicken in a single layer, seasoning with salt and pepper. Cook for 3-4 minutes per side until golden brown.
- Remove cooked chicken and place it on paper towels to drain excess oil.
- Add minced garlic and ginger to the same pan and sauté for about 30 seconds until fragrant.
- Stir in soy sauce, toasted sesame oil, water, and dark brown sugar. Simmer to meld flavors.
- Mix 2 teaspoons cornstarch with 1 tablespoon cold water, then add to sauce and boil for 30-60 seconds until thickened.
- Return crispy chicken and chopped green onions to the pan, tossing to coat in sauce.
- Serve immediately over rice or zucchini noodles, and garnish with extra green onions if desired.