Mongolian Chicken: The Ultimate Recipe and Cooking Guide

Mongolian Chicken: Craving a dish that’s both incredibly flavorful and surprisingly easy to make at home? Look no further! Imagine tender, juicy chicken pieces coated in a rich, savory-sweet sauce with just a hint of spice, all served over a bed of fluffy rice. This isn’t just dinner; it’s an experience that will transport your taste buds straight to culinary heaven.

While the name might suggest a connection to Mongolia, this delectable dish is actually an American-Chinese creation, inspired by the bold flavors of Mongolian barbecue. It cleverly captures the essence of stir-fried meats with a distinctive sauce that’s both comforting and exciting. Though not authentically Mongolian, its popularity speaks volumes about its irresistible appeal.

People adore Mongolian Chicken for its perfect balance of sweet, savory, and slightly spicy notes. The sauce, typically made with soy sauce, brown sugar, garlic, and ginger, creates a luscious glaze that clings beautifully to the chicken. The tender texture of the chicken, combined with the satisfying crunch of green onions, makes each bite a delightful sensation. Plus, it’s incredibly convenient to prepare, making it a weeknight winner for busy families and anyone looking for a quick and delicious meal. Get ready to discover your new favorite takeout fakeout!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• Vegetable oil, for frying
• For the Sauce:
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• For Serving:
• Cooked white rice, for serving
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Preparing the Chicken:

1. Prepare the Chicken Pieces: Start by cutting your chicken thighs into bite-sized, 1-inch pieces. Make sure they’re relatively uniform in size so they cook evenly. Pat them dry with paper towels. This is crucial for getting a nice, crispy coating. Excess moisture will steam the chicken instead of allowing it to brown properly.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornstarch, flour, garlic powder, ginger powder, salt, and pepper. This mixture will create a light and flavorful coating for the chicken. Make sure everything is well combined so you don’t end up with clumps of spices in certain spots.
3. Coat the Chicken: In another bowl, add the beaten eggs. Dip each piece of chicken into the egg mixture, ensuring it’s fully coated. Then, immediately transfer the chicken to the bowl with the dry ingredients. Toss the chicken until it’s completely coated in the cornstarch mixture. Press the mixture onto the chicken to help it adhere. You want a nice, even coating on all sides.

Frying the Chicken:

1. Heat the Oil: Pour about 1-2 inches of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too cold, the chicken will absorb too much oil and become greasy. If it’s too hot, the chicken will burn on the outside before it’s cooked through.
2. Fry in Batches: Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 4-5 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Drain the Chicken: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

Making the Mongolian Sauce:

1. Combine Sauce Ingredients: In a medium saucepan, whisk together the soy sauce, brown sugar, water, rice vinegar, cornstarch, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using). The cornstarch will help thicken the sauce as it cooks. Make sure the brown sugar is fully dissolved.
2. Cook the Sauce: Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency. The sauce should be able to coat the back of a spoon. Be careful not to overcook the sauce, as it can become too thick and sticky.

Assembling the Mongolian Chicken:

1. Combine Chicken and Sauce: Add the fried chicken to the saucepan with the Mongolian sauce. Toss the chicken to coat it evenly in the sauce. Make sure every piece of chicken is nicely glazed with the delicious sauce.
2. Serve Immediately: Serve the Mongolian chicken immediately over cooked white rice. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.

Tips for the Best Mongolian Chicken:

• Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. Fry in batches to maintain the oil temperature and ensure the chicken cooks evenly and gets crispy.
• Adjust the Sweetness and Spice: Feel free to adjust the amount of brown sugar and red pepper flakes in the sauce to suit your personal preferences. If you like a sweeter sauce, add more brown sugar. If you prefer a spicier dish, add more red pepper flakes.
• Use Fresh Ginger and Garlic: Freshly minced ginger and garlic will provide the best flavor for the sauce. Avoid using powdered versions if possible.
• Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to make the dish, simply reheat the sauce and add the fried chicken.
• Crispy Chicken Secret: For extra crispy chicken, you can double-fry it. After the first frying, let the chicken cool slightly, then fry it again for another 1-2 minutes. This will make it even crispier and more delicious.
• Serving Suggestions: Mongolian chicken is delicious served with steamed broccoli, stir-fried vegetables, or a simple side salad.

Variations:

• Mongolian Beef: Substitute the chicken thighs with thinly sliced beef sirloin or flank steak. Marinate the beef in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking.
• Vegetarian Mongolian “Chicken”: Use firm tofu, cut into cubes, instead of chicken. Press the tofu to remove excess water before coating and frying.
• Add Vegetables: Stir-fry some vegetables like bell peppers, onions, and carrots and add them to the sauce along with the chicken.
• Spicy Mongolian Chicken: Increase the amount of red pepper flakes in the sauce or add a dash of chili oil for extra heat.

Storage Instructions:

Leftover Mongolian chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it or heat it in a skillet over medium heat until warmed through. The chicken may lose some of its crispiness upon reheating, but it will still be delicious.

I hope you enjoy this recipe for Mongolian Chicken! It’s a family favorite in my house, and I’m sure it will become one of yours too. Don’t be afraid to experiment with the recipe and make it your own. Happy cooking!

Conclusion:

This isn’t just another chicken recipe; it’s a flavor adventure waiting to happen! The perfect balance of savory, sweet, and slightly spicy makes this Mongolian Chicken an absolute must-try for anyone looking to elevate their weeknight dinners. Seriously, the sticky, glossy sauce clinging to each tender piece of chicken is pure culinary magic. I know I’m biased, but I truly believe this recipe rivals anything you’d find at your favorite Chinese restaurant, and you get the satisfaction of knowing exactly what went into it!

Think of it: tender chicken, coated in a rich, umami-packed sauce, served over a bed of fluffy rice. Are you drooling yet? I know I am just thinking about it! But the best part is how incredibly versatile this dish is. While I personally love serving it over steamed jasmine rice to soak up all that delicious sauce, you could also try it with brown rice for a healthier option, or even quinoa for a protein-packed meal. For a low-carb alternative, cauliflower rice works beautifully.

And the variations? Oh, the possibilities are endless! Want to kick up the heat? Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce mixture. Craving some veggies? Toss in some broccoli florets, sliced bell peppers, or snap peas during the last few minutes of cooking. They’ll absorb the sauce and add a delightful crunch. You could even add some sliced mushrooms for an earthier flavor profile. Get creative and make it your own!

Beyond the main course, consider serving this Mongolian Chicken as part of a larger Asian-inspired feast. Pair it with some spring rolls, egg drop soup, or a simple cucumber salad for a complete and satisfying meal. It’s also fantastic as leftovers the next day – the flavors only deepen overnight! I often pack it for lunch, and it’s always a hit.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s quick, easy, and guaranteed to impress. So, what are you waiting for? Gather your ingredients, fire up your wok (or skillet!), and get ready to experience the incredible flavors of homemade Mongolian Chicken.

I’m so excited for you to try this recipe! Once you’ve had a chance to make it, please, please, please come back and let me know what you think. Did you make any modifications? What did you serve it with? What did your family think? I’m always eager to hear your feedback and learn from your experiences. Share your photos and stories in the comments below – I can’t wait to see your culinary creations! Happy cooking! And remember, the best meals are the ones shared with loved ones. Enjoy!