Mongolian Chicken

There’s something incredibly satisfying about making Mongolian Chicken at home. I still remember the first time I tried it at a local restaurant, the flavors were so rich, and the texture of the chicken was just perfect. I knew I had to recreate that magical dish in my kitchen. The marriage of sweet and savory flavors, combined with tender chicken pieces, made my taste buds dance with delight. You can imagine how thrilled I was when I perfected my version of Mongolian Chicken that brought those same restaurant vibes to my dining table. It’s not only quick to whip up but also an absolute crowd-pleaser!

Ingredients You’ll Need for Mongolian Chicken

When it comes to the ingredients for Mongolian Chicken, simplicity is key. Each ingredient serves a purpose, working together to create a symphony of flavors. The star of the show is, of course, the chicken, which becomes tender and flavorful as it’s coated in the rich sauce. Other key players include cornstarch for that crispy texture, and soy sauce and hoisin sauce to give it that authentic taste. The combination is not only delicious but also comforting!

• 1 pound chicken breast cut into 1-inch pieces – This is the primary protein in the dish, providing tenderness and absorbing all the delicious flavors.
• 1/4 cup cornstarch – This helps to coat the chicken for a crispy texture when frying.
• 2 tablespoons olive oil – Used for frying, giving a rich flavor and a nice sear to the chicken.
• 1/2 cup chicken broth – Adds depth of flavor and moisture to the sauce.
• 1 tablespoon brown sugar – Balances the savory elements with a hint of sweetness.
• 3 tablespoons soy sauce – Provides the essential umami flavor that defines the dish.
• 1 tablespoon hoisin sauce – Adds a sweet and tangy element that complements the soy sauce.
• 1 teaspoon sesame oil – For a nutty flavor that enhances the dish.
• 1 teaspoon cornstarch – Helps to thicken the sauce for a better coating on the chicken.
• Sesame seeds and sliced green onions for garnish – Adds a pop of color and additional flavor.

How to Prepare Mongolian Chicken

Making Mongolian Chicken is a straightforward process that anyone can master. I love how satisfying it is to watch the ingredients transform in the pan. Follow these steps for a delicious dish that’s sure to impress!

1. Start by preparing your ingredients. In a ziplock bag, add the chicken pieces and cornstarch. Seal the bag and shake it to coat the chicken evenly. This will create a crispy exterior once cooked.

2. In a large skillet or wok, heat the olive oil over medium-high heat. Allow the oil to warm up before adding the chicken.

3. Working in batches, add the coated chicken to the skillet. Fry each piece for about 3 to 4 minutes on each side, or until golden brown. Make sure not to overcrowd the pan to achieve that perfect crispiness.

4. Once the chicken is browned, remove it from the skillet and set it aside on a plate. This will prevent the chicken from overcooking.

5. In a small bowl, whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and the additional cornstarch. This mixture will become the flavorful sauce that coats the chicken.

6. Pour the sauce into the same skillet used for frying the chicken. Cook over medium heat, stirring occasionally, for about 2 to 3 minutes until the sauce starts to thicken.

7. Return the fried chicken to the skillet, tossing it in the sauce to coat each piece thoroughly. The sauce should cling to the chicken nicely.

8. Let the chicken cook in the sauce for an additional minute to meld all the flavors together. You’ll notice the sauce becoming glossy and thick, indicating it’s ready.

9. When serving, garnish with sesame seeds and sliced green onions for that final touch of flavor and presentation.

10. Serve your Mongolian Chicken over rice or noodles, and enjoy the delicious flavors you’ve created!

Expert Tips about Mongolian Chicken

To make the most out of your Mongolian Chicken, here are some expert tips that can help elevate your dish further:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld together and can taste even better the next day.
• Freezing: This dish can be frozen for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: Serve your Mongolian Chicken with steamed rice, fried rice, or noodles for a complete meal.
• Vegetable Add-Ins: Feel free to add vegetables like bell peppers or snap peas. They will add both color and nutrition to your meal.
• Garnishing: For added flavor, consider garnishing with chopped cilantro or a squeeze of lime juice.

What to Serve With Mongolian Chicken

• Steamed Rice: This is a classic pairing that complements the savory sauce and balances the dish perfectly.
• Fried Rice: For a twist, serve it over fried rice. The added veggies will enhance the overall flavor.
• Noodles: Lo mein or rice noodles are fantastic options that pair well with the sauce.
• Salad: A light salad is a great side that adds freshness to the meal. Try a simple cucumber salad with a sesame dressing.
• Occasions: Mongolian Chicken is perfect for casual family dinners or when entertaining guests. It’s a surefire hit for any occasion!
• Storage Tips: Always store leftovers in an airtight container. Reheat gently on the stovetop or microwave, adding a splash of water to keep it moist.

FAQ

Conclusion

In conclusion, Mongolian Chicken is a fantastic dish that combines crispiness and rich flavors, making it a favorite for many. I encourage you to try this easy recipe and bring a taste of the restaurant to your home. You’ll be delighted by how simple it is to prepare yet so satisfying to eat. Enjoy your cooking journey!

Mongolian Chicken

The ultimate comfort food awaits with this delicious Mongolian Chicken. With its crispy chicken pieces smothered in a sweet and savory sauce, it's the perfect easy weeknight dinner. Impress your family with this quick recipe that will satisfy those cravings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 350 kcal

Equipment

• Skillet
• Whisk
• Chef's Knife

Ingredients

  

• 1 pound Chicken breast cut into 1-inch pieces
• 1/4 cup Cornstarch
• 2 tablespoons Olive oil
• 1/2 cup Chicken broth
• 1 tablespoon Brown sugar
• 3 tablespoons Soy sauce
• 1 tablespoon Hoisin sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• Sesame seeds and sliced green onions for garnish

Instructions

 

• In a ziplock bag add the chicken and cornstarch and shake to coat.
• In a large skillet or wok over medium-high heat, add the olive oil.
• Working in batches, add the chicken and fry each side until golden.
• In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch.
• Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken.
• Serve with sesame seeds and green onions.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld together and can taste even better the next day.
• Tip 2: This dish can be frozen for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Tip 3: Serve your Mongolian Chicken with steamed rice, fried rice, or noodles for a complete meal.
• Tip 4: Feel free to add vegetables like bell peppers or snap peas. They will add both color and nutrition to your meal.
• Tip 5: For added flavor, consider garnishing with chopped cilantro or a squeeze of lime juice.

Keyword chicken recipes, dinner recipes, easy Mongolian Chicken, Mongolian Chicken recipe

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.