What is Mongolian Chicken? Think of your favorite takeout, but even better, because you made it with love (and maybe extra sauce, just the way you like it). I honestly think it rivals some of the best sesame chicken recipes out there, but with a richer, deeper flavor that just keeps you coming back for more. It’s one of those meals that just makes everyone happy, and honestly, it’s so surprisingly simple to throw together, even on the busiest weeknights. I’ve been making this for years, and it’s a guaranteed crowd-pleaser.
What is Mongolian chicken?
Mongolian chicken, at its heart, is all about tender, juicy chicken coated in a luscious, savory-sweet sauce. It’s essentially a stir-fry, but with a focus on that incredible sauce. Think of it as a cousin to General Tso’s chicken, but instead of being fiery hot, it’s got this amazing depth of flavor with hints of garlic, ginger, and a touch of sweetness. The sauce is really the star – it clings to every piece of chicken, making each bite absolutely divine. It’s that perfect balance of savory and sweet that hits the spot.
Why you’ll love this recipe?
Where do I start? First, the flavor is seriously addictive. That sauce is just…chef’s kiss! What I love most about this is how easy it is to make. Seriously, don’t let the fancy name fool you. It’s way simpler than ordering takeout and faster, too. What are some of the best recipes for chicken thighs? Can you serve it over rice, noodles, or even quinoa for a healthier twist? Honestly, this is a staple in our house because it checks all the boxes: delicious, easy, and budget friendly. I think it’s way better than some of those sweet and sour chicken recipes because it has this great depth of flavor you just can’t get anywhere else.
How do you make Mongolian chicken?
Quick Overview
How do you make Mongolian Chicken? You’ll start by prepping the chicken and tossing it in a simple coating. Then, you’ll whip up the magic sauce – it’s easier than you think. What’s the best part about chicken? It’s done in one pan, so cleanup is a snap!
Ingredients
For the Main Batter:
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I always use thighs because they stay so juicy, but breasts will work in a pinch. * 1/2 cup cornstarch – This is key for getting that crispy coating! * 1/4 teaspoon salt * 1/4 teaspoon black pepper *
For the Sauce:
* 1/4 cup soy sauce – I prefer low-sodium to control the saltiness. * 1/4 cup brown sugar – This gives it that signature sweetness. * 2 tablespoons hoisin sauce – This is where the flavor magic happens! Don’t skip it! * 2 tablespoons rice vinegar – Adds a nice tang to balance the sweetness. * 1 teaspoon ginger, minced – Adds warmth and depth. * 1/4 teaspoon red pepper flakes – Adjust to your liking. * 1/2 cup chicken broth – Helps to thin out the sauce.
For Cooking & Garnish:
* 2 tablespoons vegetable oil – For stir-frying. * Sesame seeds, for garnish – Add a nutty flavor and a nice visual touch. * Chopped green onions, for garnish – For a pop of freshness.
What is the step-by-
Step 1: Prep the Chicken
First, cut the chicken into bite-sized pieces, about 1-inch each. In a medium bowl, toss the chicken with the cornstarch, salt, and pepper. Make sure each piece is evenly coated. How do you stir fry chicken?
Step 2: Make the Sauce
In a separate bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, red pepper flakes, and chicken broth. Set aside. If you want it sweeter, add a little more brown sugar. Whisk until the brown sugar is dissolved. Taste and adjust the seasonings to your liking. If you want it spicier, add more red pepper flakes.
Step 3: Stir-Fry the Chicken
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken in a single layer (you might need to do this in batches to avoid overcrowding the pan). Stir-fry the chicken for about 5-7 minutes, or until it’s cooked through and golden brown. Make sure to stir frequently to prevent it from sticking to the pan.
Step 4: Add the Sauce
Pour the sauce over the chicken and bring to a simmer. Cook for about 3-5 minutes, or until the sauce has thickened and is glossy. How do I make sure the chicken is evenly coated in the sauce?
Step 5: Garnish and Serve
Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over rice or noodles.
What should I serve it with?
What are some good side dishes to serve with Mongolian Chicken?
With Rice:What is a classic for a reason? Fluffy white, brown rice, or even coconut rice are all great options. The rice soaks up all that delicious sauce, making every bite heavenly.
With Noodles:What are some good stir-fried noodles to serve with Mongolian Chicken?
With Vegetables: Steamed broccoli, green beans, or stir-fried bok choy are all great choices. They add some freshness and balance to the richness of the dish.
Honestly, sometimes I just serve it with a side salad for a quick and easy meal. It really just depends on my mood and what I have on hand. One of my favorite combinations? Mongolian chicken with a side of garlic-ginger roasted bok choy. Trust me, it’s a flavor explosion!
How do you cook Mongolian chicken?
I’ve made this Mongolian Chicken recipe countless times, and I’ve learned a few tricks along the way. Here are my top tips for making it perfect every time.
Don’t overcrowd the pan!When stir-frying chicken, make sure you don’t overcrowd the pan. If you do, the chicken will steam instead of browning, and it won’t get that nice crispy coating. Work in batches if you need to.
Use high heat:How do you stir fry chicken?
Don’t overcook chicken. Don’t overcook it Overcooked chicken is dry and tough. Cook the chicken just until it’s cooked through and no longer pink inside. It will continue to cook a little bit in the sauce.
How do you adjust the sauce to your liking?If you want it sweeter, add more brown sugar. If you want it spicier, add more red pepper flakes. Don’t be afraid to experiment!
How do I use fresh ingredients?What is the best way to use fresh garlic and ginger in a sauce?
One time, I accidentally used honey instead of brown sugar (whoops!). It was still delicious, but had a slightly different flavor profile. I always make sure to have extra sauce on hand – it’s *that* good. So really, don’t be afraid to play around with the recipe and make it your own.
What are some Storing and Reheating Tips?
What is the best way to reheat Mongolian chicken?
Refrigerator Storage: What is theCan you store Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days?
What is the best way to storeFor longer storage, you can freeze Mongolian Chicken. Place it in a freezer-safe container or bag and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating Tips:To reheat, you can either microwave it or reheat it in a skillet over medium heat. If microwaving, heat in 30-second intervals, stirring in between, until heated through. If reheating in a skillet, add a splash of water to prevent it from drying out.
I usually don’t add the garnish (sesame seeds and green onions) until *after* reheating, because they can get a little soggy. Just a little tip that makes a big difference!
What are the Frequently Asked Questions?
Final Thoughts
What is your favorite Mongolian Chicken recipe? What’s not to love about stir-fry? What are some of your favorite variations of this recipe?
Mongolian Chicken Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken breast sliced into strips
- 1 cup soy sauce
- 0.5 cup hoisin sauce
- 0.25 cup brown sugar packed
- 1 teaspoon ginger minced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 0.5 teaspoon red pepper flakes optional
Instructions
Preparation Steps
- In a bowl, mix soy sauce, hoisin sauce, brown sugar, ginger, and garlic.
- Heat oil in a pan over medium-high heat. Add chicken and cook until browned.
- Pour the sauce over the chicken. Reduce heat to low and simmer for 5 minutes.
- Add red pepper flakes if desired. Serve hot.
