4.9 from 117 votes
Mongolian Chicken
Mongolian Chicken features thinly sliced chicken breast or thighs coated lightly in cornstarch and deep-fried until crispy. The chicken is then stir-fried with aromatics like ginger, garlic, scallions, and optional dried chili peppers, before being tossed in a sauce made from soy sauce, brown sugar, and water thickened with a cornstarch slurry, creating a glossy coating. The dish offers a balance of crispy textured meat with a sweet-savory and mildly spicy sauce.
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings:
4
Calories:
210 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 12 ounces chicken breast pat dry with paper towels and cut into ¼-inch/6mm thick slices, boneless skinless, or thighs
- 1 tablespoon vegetable oil (plus ⅓ cup/80ml for frying)
- 1/4 cup cornstarch
- 1 teaspoon ginger (julienned or minced)
- 5 red chili pepper optional, dried
- 2 cloves garlic (chopped)
- 3 scallions (cut on a diagonal into 1-2 inch / 5cm slices)
- 2 1/2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ¼ cup water or low sodium chicken stock, hot
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
Instructions
- Mix the sliced chicken with 1 tablespoon of oil. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.
- Heat ⅓ cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and gets moist again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok and fry for 1 minute, or until browned and crispy.
- Turn the chicken, and let the other side fry for another 30 seconds, or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating.
- Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium high heat. Add the ginger fry for 20 seconds, until fragrant. Add the dried chili peppers (if using), the garlic, and the white portions of the scallions. Stir-fry for another 15 seconds, and add the soy sauce, brown sugar, and water/chicken stock. Bring the sauce to a simmer, and stir constantly until the brown sugar is completely dissolved.
- Let the sauce simmer for another 2 minutes, and slowly stir in the cornstarch-water slurry until the sauce coats the back of a spoon. Add the chicken and the green portions of the scallions. Toss everything together for another 10 seconds.
- There should be almost no liquid; the sauce should cling to the chicken. If you still have excess sauce, add more of the cornstarch slurry, and increase the heat slightly. Stir until thickened. Serve.
Cup of Yum
Nutrition Information
Calories
210kcal
(11%)
Carbohydrates
19g
(6%)
Protein
20g
(40%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
54mg
(18%)
Sodium
733mg
(31%)
Potassium
375mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
280IU
(6%)
Vitamin C
3.2mg
(4%)
Calcium
18mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 210
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 733mg | 31% |
| Potassium | 375mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.