Description
This Mongolian Chicken recipe is a quick and flavorful stir-fry featuring crispy chicken thighs coated in a savory-sweet soy garlic sauce. Perfect for a weeknight dinner, it combines the umami of low-sodium soy sauce, the warmth of ginger and garlic, and a touch of sweetness from brown sugar. Serve it hot over steamed rice or noodles for an easy Asian-inspired meal.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
- Salt and black pepper to taste
Sauce and Aromatics
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 teaspoon rice vinegar (optional)
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 3 green onions, sliced
- Sesame seeds (optional)
Instructions
- Coat the Chicken: In a bowl, toss the sliced chicken with cornstarch until each piece is evenly coated. Shake off any excess cornstarch to prevent clumping during cooking.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes, turning occasionally, until the chicken is golden and crispy. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics and Prepare Sauce: In the same pan, reduce heat to medium. Add a little more oil if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not browned. Stir in the soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring the mixture to a simmer.
- Combine and Thicken: Return the cooked chicken to the skillet and toss to coat it thoroughly with the sauce. Continue cooking for 2–3 minutes, allowing the sauce to thicken and cling to the chicken pieces.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sliced green onions and sesame seeds over the chicken. Serve the Mongolian Chicken hot, ideally over steamed rice or noodles.
Notes
- For extra crispiness, let the chicken sit coated in cornstarch for 10 minutes before frying.
- This dish pairs well with stir-fried vegetables such as broccoli, snap peas, or bell peppers for added nutrition and color.
