Description
Easy Mongolian Chicken is a flavorful Asian-inspired stir-fry dish featuring tender chicken pieces coated in cornstarch and cooked to a golden crisp, then enveloped in a savory-sweet sauce made with garlic, ginger, soy sauce, and brown sugar. Perfect for a quick weeknight dinner served with rice or steamed vegetables.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
Sauce and Cooking
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Coat the Chicken: Toss the bite-sized chicken pieces in cornstarch until they are evenly coated. This creates a light crust that crisps up when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook them for 2–3 minutes on each side, or until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant but not burnt.
- Prepare the Sauce: Pour in the low-sodium soy sauce, brown sugar, water, and red pepper flakes if using. Stir the mixture and bring it to a simmer. Let it cook for 2–3 minutes until the sauce slightly thickens.
- Toss Chicken in Sauce: Return the cooked chicken to the skillet and toss it well to coat all pieces evenly with the sauce. Continue cooking for another 2 minutes to heat everything through.
- Garnish and Serve: Remove from heat and sprinkle the sliced green onions and optional sesame seeds on top. Serve hot alongside rice or steamed vegetables.
Notes
- For extra crispiness, allow the cornstarch-coated chicken to rest for 10 minutes before frying.
- This recipe can also be made with tofu or beef as alternatives to chicken.
