Description
A delicious and easy-to-make dish, Mongolian Chicken features tender chicken pieces coated in a rich, savory, and slightly sweet sauce. This dish is packed with bold flavors from garlic, ginger, and soy sauce, making it a perfect takeout-style meal at home. Serve it over steamed rice or noodles for a satisfying meal.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, sliced into thin strips
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 teaspoon rice vinegar (optional)
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (adjust to taste)
- 3 green onions, chopped
- Sesame seeds, for garnish
Instructions
Coat the Chicken – Toss the sliced chicken in cornstarch, ensuring each piece is evenly coated. Shake off excess.
Cook the Chicken – Heat vegetable oil in a pan over medium-high heat. Cook the chicken until golden and crispy, about 4-5 minutes per side. Remove and set aside.
Make the Sauce – In the same pan, sauté garlic and ginger until fragrant. Add soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Stir and let it simmer for 2 minutes.
Combine & Thicken – Return the cooked chicken to the pan, tossing it in the sauce until well coated. Simmer for 2-3 minutes until the sauce thickens.
Garnish & Serve – Add chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- For extra crispiness, double-fry the chicken pieces.
- Adjust sweetness by reducing or increasing the brown sugar.
- Spice it up with extra red pepper flakes or Sriracha.
- Substitutes: You can use chicken thighs instead of chicken breast for a juicier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-American