Description
Mongolian Chicken is a flavorful and easy-to-make Asian-inspired stir fry featuring tender chicken thighs coated in a crispy cornstarch crust and tossed in a savory-sweet sauce made with soy sauce, brown sugar, garlic, and ginger. This dish is perfect for a quick weeknight dinner, served hot over steamed white rice and garnished with fresh green onions.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- 3 green onions, sliced
To Serve
- Cooked white rice
Instructions
- Coat the chicken: In a bowl, toss the thinly sliced chicken thighs or breasts with cornstarch until each piece is evenly coated, helping to create a crispy texture when cooked.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for 3–4 minutes per side, or until the chicken pieces turn golden brown and crispy. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Using the same skillet, add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Prepare the sauce: Add the low-sodium soy sauce, water, brown sugar, and crushed red pepper flakes (if using) to the skillet. Stir well to combine and let the mixture simmer gently for 2–3 minutes to blend the flavors and begin to thicken.
- Toss chicken in sauce: Return the cooked chicken pieces to the skillet and toss them with the sauce, ensuring each piece is thoroughly coated. Continue to cook for another 2–3 minutes until the sauce thickens slightly and clings to the chicken.
- Serve and garnish: Remove from heat, garnish with sliced green onions, and serve hot over cooked white rice for a complete meal.
Notes
- For a crispier texture, cook the chicken in batches to avoid overcrowding the pan which can cause steaming instead of frying.
- Adjust the sweetness of the dish by reducing or increasing the amount of brown sugar according to your taste preferences.
- Using low-sodium soy sauce helps control the saltiness, but you can use regular soy sauce if preferred.
- Serve immediately for the best texture and flavor.
