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A delicious plate of glistening Mongolian Chicken, ready to eat.

Best Mongolian Chicken

This Mongolian Chicken recipe delivers a perfect balance of sweet, savory, and spicy flavors, coating crispy, golden-brown chicken pieces. The key lies in understanding the science behind flavor development, proper sauce reduction, and achieving optimal crispiness.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable oil, for frying
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/4 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1/2 tsp red pepper flakes or to taste
  • 1/4 cup sliced green onions, for garnish
  • Cooked rice or noodles, for serving optional

Equipment

  • Large bowl
  • whisk
  • measuring cups and spoons
  • Large skillet or wok
  • Spatula or tongs
  • Plate lined with paper towels

Method
 

  1. Prepare the Chicken: In a large bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss until the chicken is evenly coated.
  2. Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer (you may need to do this in batches). Fry for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
  3. Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, and cornstarch. Set aside.
  4. Cook the Sauce: Heat the vegetable oil in the same skillet or wok over medium heat. Add the minced garlic and ginger, and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
  5. Combine: Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened and is glossy.
  6. Add Chicken: Add the fried chicken to the skillet and toss to coat with the sauce. Cook for another minute or two, until the chicken is heated through and the sauce has evenly coated it.
  7. Garnish & Serve: Garnish with sliced green onions and serve immediately over rice or noodles.

Notes

For extra flavor, add a touch of sriracha or chili garlic sauce to the sauce. Adjust the amount of red pepper flakes to your preferred spice level. Chicken thighs can be substituted with chicken breasts, but thighs are recommended for juicier results. Store leftovers in an airtight container in the refrigerator for up to 3 days.