Mongolian Chicken is crispy chicken coated in a flavorful brown sugar sauce! This Chinese-inspired dish is quick and simple to make, but with restaurant-quality taste!
If you are looking for a stir fry recipe, try our recipe for Hunan Beef. Or, do you need an Asian-inspired sauce to go with your dish? Try our recipe for Peanut Sauce! Or, if you are looking into making a steak, then, try our Asian Steak Marinade recipe! We’ve got you covered for anything Asian!
Easy Mongolian Chicken Recipe
Mongolian Chicken is another Asian-inspired recipe that we have, taking inspiration from the Chinese takeout dishes that we have all loved growing up. Made with crispy chicken strips, this dish will surely capture your heart!
Aside from the crispy meat, the sauce is divine! It is sweet but savory; salty but sour at the same time. The play of all these flavors is something unforgettable about it and makes it quite interesting.
This is not an authentic Chinese recipe, by the way. But this has long served to be an American favorite dish for the very reason that we love sweet sauces. With this recipe, you will no longer have to line up at P.F. Chang’s!
What is Mongolian Chicken?
It makes use of white meat fried to crispy perfection and drowned in a thick sauce mainly comprised of soy sauce and dark brown sugar.
It takes after the Mongolian Beef dish which is usually made from strips of flank steak. But if you are trying to avoid beef, then, this recipe may be ideal for you. It is a delicious way to use some chicken meat.
Why is it called Mongolian Chicken?
This recipe is nowhere near the original and traditional Mongolian cuisine. But, when it was first introduced in Taiwan, the people likened this dish to the Mongolian barbecue which was also served there.
Guess what, Mongolian barbecue is also not a traditional dish. It was invented in the 1950s and is a dish where meat and vegetables are stir-fried – pretty much the same with our Mongolian Chicken here.
How do you make Mongolian Chicken:
- Prepare the sauce: Over low to medium heat, heat up oil and sauté the aromatics. After about 30 seconds, add in the rest of the ingredients. Continue to cook until it becomes thick around the 5- to 10-minute mark.
- Prepare the meat: Slice the breasts into one- to two-inch strips and place the slices in a bowl. Then, add cornstarch to coat each piece.
- Fry: Heat up a cup of vegetable oil in a pan. Once hot, brown the meat. This will take about one to two minutes. Stir until everything is golden, and then, transfer into a plate lined with paper towels. This is to absorb any excess oil.
- Add sauce: Remove the excess oil from the pan, then, put the meat back in. Stir in the sauce and wait until it thickens. This will take about two to three minutes. Then, add in the green onions.
- Serve: Garnish with some sesame seeds if you like, then, serve with white or brown rice.
What is Mongolian Sauce made of:
This flavorful concoction is made of the following ingredients:
- soy sauce
- dark brown sugar
- rice vinegar
- red pepper flakes
- vegetable oil
How do you make crispy fried chicken?
Let the following guide you on this:
- Use oil that can withstand high temperatures.
- The oil temperature must be within the 300 to 350 degrees range to ensure crispiness.
- Do not overcrowd the pan so as not to decrease the temperature abruptly.
- The cornstarch is the key ingredient. You can add in a little bit of flour though.
Is Mongolian Chicken bad for you?
Basically, anything fried and has high sugar and fat can be bad for you. But this recipe is also a good source of protein. So, it is best to eat this in moderation.
Also, if there is anything that you need to deal with this, it is the balance in your meal. Pair it with veggies and rice or if you prefer, you can eat it with the healthier quinoa for more protein.
How to Store:
- Refrigerate: You can do so by placing the pieces in an airtight container. This will keep for 3 days.
- Freeze: You can also put the pieces in freezer bags and reheat sometime within 2 to 3 months.
- To reheat: Simply reheat it in the microwave when it has just been refrigerated. Or, thaw it overnight in the fridge, then, bake it in the oven at 350 degrees to heat through. Or, simply reheat it in a skillet.
- Test the oil by flicking water on it. If the water sizzles as it touches the oil’s surface, then, the oil is hot enough for the frying.
- You can make the sauce ahead of time, and then, refrigerate. Then, fry the meat on the day that you need it then, simply combine with the sauce right before serving.
- Aside from breasts, you can also use thigh fillets for this. Or, aside from slices, you can also use the same recipe for whole bone-in and skin-on cuts.
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins
- 2 pounds chicken (thinly sliced into 1-2 inch strips)
- 1/3 cup cornstarch
- 1 cup vegetable oil
- 2 green onions (thinly sliced on diagonal into 1-inch pieces)
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/4 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil
- 1 teaspoon sesame seeds
- In a medium saucepan over low/medium heat add two tablespoons of vegetable oil, followed by the garlic and ginger, cook and stir for 30 seconds and whisk in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water.
- Cook until slightly thickened, about 5-10 minutes, set aside.
- Add the sliced chicken to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
- Heat 1 cup of vegetable oil in a large saucepan, once hot add the chicken and fry until browned and cooked through about 1-2 minutes. Stir the meat around a little so that it cooks evenly.
- Transfer chicken to a paper towel-lined plate and discard the oil from the skillet.
- Add chicken back to the skillet, add the soy sauce mixture and cook over medium heat until sauce thickens about 2-3 minutes.
- Stir in green onions. Garnish with sesame seeds (optional).
- Serve immediately over rice.