Mongolian Chicken
Sweet-savory Mongolian chicken at home — Mongolian Chicken, Mongolian Style Chicken, Mongolian chicken & rice noodles, and Mongolian Chicken Tenders.
★ dinner
dinnerMongolian Chicken
Another easy, tasty chicken recipe
Kirstin Winters WilliamsIngredients
- 6 Thighs Chicken Thigh (Boneless Skinless)
- 5 Slices Fresh Ginger
- 2 tsp Minced Garlic
- 2 tsp Sesame Oil
- 4 tbsp Hoisin Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 1/3 cup Olive Oil
- 1/4 cup Cornstarch
Instructions
- 1Pat chicken dry and cut into cubed, bite size pieces. Mix chicken with 1/4 cup of cornstarch.
- 2Bring pan to medium high heat. Add 1/3 cup of oil, and fry chicken until crispy and golden brown on the outside.
- 3Remove chicken when done. In same pan, add minced garlic and ginger slices. Add hoisin sauce, soy sauce, brown sugar and sesame oil. Mix well.
- 4Combine 1 tbsp of cornstarch and 1/2 cup of water. Stir and add to sauce to thicken. When sauce is thick, add chicken back to the pan. Mix chicken into sauce, and serve over rice!
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Mongolian chicken is the kind of dinner that tastes like takeout but comes together in one hot skillet with soy sauce, brown sugar, ginger, and garlic. The sauce clings to every piece, and the whole thing lands on the table while the rice is still steaming.
Cooks on Pepper reach for this collection on the nights the drive-thru is tempting — when the kids want something sweet and savory, and there's chicken in the fridge that needs using up.
Every recipe here is a version worth keeping: Mongolian Chicken with thighs and fresh ginger, Mongolian Style Chicken with a cornflour coating and sesame oil, Mongolian chicken & rice noodles for a full bowl, and Mongolian Chicken Tenders with red and orange bell peppers.
Quick Tips
- 1
Coat the chicken in cornstarch
Toss the pieces in about 1/4 cup cornstarch and shake off the extra. It gives you a crisp edge and thickens the sauce as it cooks.
- 2
Get the pan hot first
Heat 2 tablespoons of oil until it shimmers, then cook the chicken in two batches so it browns instead of steaming.
- 3
Cut the pieces evenly
Slice thighs or breasts into 1-inch bites so everything finishes at the same time, usually 4 to 5 minutes per batch.
- 4
Simmer the sauce down
Let the soy sauce and brown sugar bubble 2 to 3 minutes until it coats the back of a spoon before the chicken goes back in.
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