Mongolian Chicken
Mongolian Chicken has succulent chicken pieces stir-fried in a savory sauce and is a delightful treat for your taste buds. It’s a perfect example of how simple ingredients can come together to create a dish that’s packed with flavor and character.
Mongolian Chicken is one of my favorite dishes. It’s a savory dish made with chicken, ginger, garlic, and soy sauce. The flavors are well balanced and the dish is very rich and flavorful. I love to serve it with Instant Pot Jasmine Rice for a complete meal.
What you’ll love about Mongolian Chicken
Mongolian Chicken Ingredients
For thickening:
- 1 Tablespoon Cornstarch
- ½ Cup Water
Garnishes (optional)
- Sliced Green Onions
- Red Chili Pepper, Sliced Thin
Mongolian Chicken Recipe
- In a medium bowl, mix the sliced chicken thighs with the cornstarch ensuring that the chicken is fully coated with the cornstarch, set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Working in batches, fry the chicken pieces until golden brown and crispy on all sides, transfer the chicken to a paper towel-lined plate to soak up any excess oil.
- While the chicken is frying mix the 1 Tablespoon of cornstarch with the ½ cup of water in a small bowl and set aside.
- In the same wok or skillet over medium heat, add the garlic, sliced chili pepper, sliced green onions, and ginger. Cook for 30 seconds, stirring constantly.
- To the wok, add the hoisin sauce, soy sauce, brown sugar, and sesame oil and stir to combine. Stir in the cornstarch mixture and heat the sauce over medium heat until thickened.
- Stir in the crispy cooked chicken thighs to the sauce.
- Serve the Mongolian chicken right away over rice, garnish with sliced green onions and thinly sliced chili peppers. Enjoy!
Tips & Tricks for Mongolian Chicken
- Use a Wok or Large Pan: To properly stir fry, you need space. A crowded pan can lead to steaming instead of frying. Using a wok or large pan ensures that your ingredients have enough room.
- High Heat is Key: Stir-frying requires high heat to quickly cook the ingredients while keeping them crisp and colorful. Make sure your pan is hot before adding your ingredients.
- Prepare Your Ingredients Beforehand: Stir-frying is a quick process. Having all your ingredients chopped and ready to go will make the process smoother and ensure that nothing gets overcooked.
- Cook in Batches: If you’re cooking a large amount, consider cooking in batches. This will prevent overcrowding and ensure that everything is cooked evenly.
- Fresh Ingredients: Use fresh garlic, ginger, and green onions for the best flavor. These ingredients are essential to the dish and using fresh ones can make a big difference.
- Adjust to Taste: Feel free to adjust the ingredients to suit your taste. If you prefer your dish more spicy, add more red pepper flakes. If you want it sweeter, add more brown sugar.
- Serve Immediately: Like most stir-fry dishes, Mongolian Chicken is best served immediately while it’s still hot and the vegetables are still crisp.
- Pair with Rice or Noodles: To make it a complete meal, serve your Mongolian Chicken over steamed rice or noodles.
- Reheating: When reheating leftovers, do so over medium heat to maintain the texture of the chicken and vegetables.
FAQs about Mongolian Chicken
More Recipes
Mongolian Chicken
Yield:
4
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mongolian Chicken has succulent chicken pieces stir-fried in a savory sauce and is a delightful treat for your taste buds. It’s a perfect example of how simple ingredients can come together to create a dish that’s packed with flavor and character.
Ingredients
- 1 Pound Boneless, Skinless Chicken Thighs, Cut Into Bite Size Pieces
- ¼ Cup Cornstarch
- ¼ Cup Vegetable Oil
- 2 Cloves Garlic, Minced
- 1 Red Chili Pepper, Sliced Thin
- 2 Green Onions, Sliced
- 2 Tablespoons Grated Fresh Ginger
- ¼ Cup Hoisin Sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Sesame Oil
For thickening the sauce:
- 1 Tablespoon Cornstarch
- ½ Cup Water
Garnishes (optional)
- Sliced Green Onions
- Red Chili Pepper, Sliced Thin
Instructions
- In a medium bowl, mix the sliced chicken thighs with the cornstarch ensuring that the chicken is fully coated with the cornstarch, set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Working in batches, fry the chicken pieces until golden brown and crispy on all sides, transfer the chicken to a paper towel-lined plate to soak up any excess oil.
- While the chicken is frying mix the 1 Tablespoon of cornstarch with the ½ cup of water in a small bowl and set aside.
- In the same wok or skillet over medium heat, add the garlic, sliced chili pepper, sliced green onions, and ginger. Cook for 30 seconds, stirring constantly.
- To the wok, add the hoisin sauce, soy sauce, brown sugar, and sesame oil and stir to combine. Stir in the cornstarch mixture and heat the sauce over medium heat until thickened.
- Stir in the crispy cooked chicken thighs to the sauce.
- Serve the mongolian chicken right away over rice, garnish with sliced green onions and thinly sliced chili peppers. Enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 139mgSodium: 905mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 29g
