Description
This Mongolian Chicken recipe features crispy fried chicken tossed in a rich, slightly sweet, and garlicky soy-based sauce. It’s quick to make, packed with bold flavors, and perfect for a weeknight dinner. Serve it over steamed rice or noodles for the ultimate comfort meal.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon hoisin sauce (optional for extra depth)
- 1 teaspoon red pepper flakes (optional for heat)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
-
Prepare the Chicken:
Coat the chicken pieces evenly with cornstarch and shake off any excess. -
Fry the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches and fry until golden and crispy, about 4-5 minutes. Remove and set aside. -
Make the Sauce:
In the same skillet, add a little more oil if needed. Sauté garlic and ginger for about 30 seconds until fragrant. Add soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes. Bring to a simmer. -
Combine:
Add the fried chicken back to the skillet. Stir well to coat the chicken with the sauce. Cook for 2-3 minutes until the sauce thickens. -
Serve:
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- For a healthier version, bake or air-fry the chicken instead of deep-frying.
- You can substitute chicken thighs for a juicier texture.
- Add vegetables like broccoli or bell peppers for extra crunch and nutrition.