Mandy Croft
Mongolian Chicken is a beloved dish that brings together tender, crispy chicken coated in a luscious sweet and savory sauce. Inspired by the popular Mongolian Beef found in many Chinese restaurants, this chicken variant offers a lighter yet equally flavorful alternative that’s perfect for home cooking. In this guide, we’ll walk you through what makes Mongolian Chicken special, the essential ingredients, and step-by-step tips to create a meal that delights every time.
What is Mongolian Chicken?
Mongolian Chicken is an Asian-inspired stir-fry dish featuring thinly sliced, lightly crispy chicken breast or tenderloins tossed in a rich sauce packed with soy sauce, brown sugar, garlic, ginger, and green onions. Unlike dishes with heavy batter and deep-frying, Mongolian Chicken achieves a satisfying crispness through a light coating of cornstarch and quick pan-frying—a technique that seals in moisture while creating a golden surface perfect for clinging to the bold sauce.
The dish is renowned for its balance of flavors: the deep umami of soy sauce, the caramel sweetness of brown sugar, and fragrant notes from sesame oil and aromatics, all enhanced by the fresh bite of green onions. It’s typically served over steamed rice, though low-carb alternatives such as cauliflower rice or zucchini noodles work beautifully too.
Key Ingredients for Authentic Taste
- Chicken: Boneless, skinless chicken breast or tenderloins sliced thinly for even cooking and maximum crispiness. Partially freezing the chicken before slicing helps achieve thin, uniform strips.
- Cornstarch: The chicken is tossed in cornstarch before cooking, creating a delicate crust.
- Soy Sauce: A key umami component; low sodium soy sauce is recommended to balance saltiness.
- Brown Sugar: Adds richness and sweetness that counterbalances the salty soy.
- Sesame Oil: Toasted sesame oil lends a nutty aroma that is signature in Mongolian dishes.
- Garlic & Ginger: Freshly minced for sharpness and depth.
- Green Onions: Added at the end for freshness and mild pungency.
- Water: Used to create the sauce base.
- Vegetable Oil: For stir-frying and crisping the chicken.
Optional add-ins include vegetables such as broccoli, mushrooms, water chestnuts, sliced carrots, zucchini, or red bell peppers—allowing you to tailor the dish to your tastes and nutritional preferences.
Step-by-Step Preparation Tips
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Slice the Chicken Thinly: To get the signature crispy edges, slice your chicken breast into long, thin strips. Partially freezing the breast beforehand makes this much easier.
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Coat with Cornstarch: Place the chicken strips in a resealable bag with cornstarch and shake well for an even coating.
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Crisp the Chicken: Heat vegetable oil in a nonstick large skillet or wok over high heat. Add chicken in batches, seasoning lightly with salt and pepper. Cook until golden and crisp on the edges, about 3-4 minutes per side. Remove and drain on paper towels.
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Make the Sauce: In the same pan, cook minced garlic and ginger briefly to release their aroma. Add soy sauce, brown sugar, sesame oil, and water. Bring to a simmer.
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Thicken the Sauce: Mix a small amount of cornstarch with cold water to create a slurry, then whisk into the simmering sauce to thicken it quickly.
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Combine & Finish: Return the crisp chicken and chopped green onions to the pan. Toss everything together to coat evenly in the glossy sauce. Cook an additional 1-2 minutes to warm through.
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Serve: Plate your Mongolian Chicken over steamed rice, noodles, or a low-carb alternative.
Tips for Perfect Results
- Use Nonstick Cookware: Helps achieve the right crispiness without sticking or burning.
- Watch the Sweetness: Some find the traditional amount of brown sugar a bit too sweet. Feel free to reduce by a third or half according to your preference.
- Add Heat: For a spicy kick, incorporate chili flakes or a spoonful of Sriracha into the sauce.
- Experiment with Protein: Chicken thighs provide juicier meat, while shrimp gives another delightful twist.
- Add Crunchy Veggies: Enhance nutrition and texture with vegetables like broccoli, mushrooms, or water chestnuts.
- Avoid Overcrowding: Cook chicken in batches to ensure crispiness rather than steaming.
Nutritional Snapshot (Per Serving)
- Calories: Approximately 327-450 kcal (varies by recipe and portions)
- Protein: 26-32 grams
- Carbohydrates: 26-46 grams
- Fat: 13-15 grams
- Sodium: Variable; opting for low sodium soy sauce helps control salt intake
Why Make Mongolian Chicken at Home?
Recreating Mongolian Chicken at home allows you to tailor the dish to your nutritional needs and flavor preference. It’s surprisingly quick—ready in about 30 minutes—and far more economical than takeout. Plus, you control the ingredients, minimizing preservatives and adjusting sweetness or saltiness to taste. Families especially love how the tender chicken and savory sauce win over even the pickiest eaters. Leftovers stay flavorful and reheat well for next-day lunches.
Final Thoughts
Mongolian Chicken offers a delicious gateway to Asian cooking that’s approachable yet full of authentic flavors. By following these easy steps and tips, anyone can master this restaurant favorite in the comfort of their kitchen. Whether you keep it simple with chicken and green onions or jazz it up with an array of veggies, this dish promises to deliver a satisfying combination of sweet, savory, and umami notes that will tantalize your palate. Serve it with rice or noodles, and enjoy a meal that’s sure to become a home-cooked staple.
Try this at home and savor the unbeatable taste of Mongolian Chicken—crispy, saucy, and bursting with rich flavors!
