Mongolian Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
440 kcal
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Course
Main Course, Lunch
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Cuisine
Asian
Mongolian Chicken
Description
This recipe for "Mongolian Chicken" begins by coating cubed chicken breast or thighs in cornstarch to create a crisp exterior when fried. The chicken is pan-fried in vegetable oil in batches until cooked through and lightly browned. Excess oil is drained from the wok before aromatics—minced garlic, ginger, and dried red chili peppers—are briefly sautéed to release fragrance and spice.
A sauce crafted from low-sodium chicken broth, brown sugar, and soy sauce is added and brought to a simmer until the sugar dissolves, forming a balanced, glossy coating. The crispy chicken pieces and sliced green onions are returned to the wok and tossed to coat evenly, producing a dish with sweet, salty, and umami flavors alongside a hint of heat.
Mongolian Chicken is best served hot over steamed rice or noodles. Its combination of textures—crispy chicken with a sticky sauce and fresh scallions—makes for a satisfying meal. The recipe offers flexibility for storage; leftovers keep well refrigerated up to three days and may be frozen for two months, with reheating instructions.
Ingredients
Mongolian Sauce
- ½ cup chicken broth low sodium or no sodium added
- 2 tablespoon cornstarch
- 2 tablespoon brown sugar
- 3 tablespoon soy sauce low sodium
Mongolian Chicken
- 1 pound chicken breast boneless and skinless, chicken thighs can be used as well, cut into 1-inch cubes
- ½ cup cornstarch
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 6 red chili peppers dried
- 3 green onions sliced
- ⅓ cup vegetable oil for frying
Instructions
- Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
- Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
- Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
- Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
- Serve over rice or noodles.
Notes
- Store leftovers airtight in the refrigerator for up to 3 days and reheat before serving.
- Freeze cooked Mongolian Chicken in airtight containers for up to 2 months; thaw overnight before reheating.
- Use chicken breast or thighs cut into 1-inch cubes for even cooking and texture.
- Adjust sauce thickness by adding chicken broth or water if it becomes too thick while simmering.
- Nutritional information excludes rice or noodles served alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 87mg | 29% |
| Sodium | 485mg | 20% |
| Potassium | 605mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 106.7mg | 119% |
| Calcium | 30mg | 3% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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