This quick and easy Mongolian Chicken is made with crispy slices of chicken breast tossed in a sticky, sweet, slightly spicy and savory sauce. This recipe is made with few and simple ingredients, this dish is so good, you won’t be disappointed if you try it. Mongolian chicken is sure to be a hit!
You’ll find this popular Chinese-American takeout dish at many Chinese restaurants. Usually the dish is made with beef but i want to try it with chicken as it is the most versatile and adaptable meat.
This recipe is crazy addictive, surely you will get hooked once you tried this dish. The best part about my recipe is you can make with minimal ingredients without deep frying. One of the best Chinese restaurant and takeout chicken recipes you can easily cook at home in 30 minutes.
Here are some of the restaurant style home-cooked chicken recipes that i love to cook at home!
Quick and Easy Mongolian Chicken
What i love about this recipe is this is a hassle free, low effort, no fail recipe that yields an incredibly delicious and comforting chicken dish with a super yummy sauce. Lots of you have been loving all the chicken recipes so far, and honestly, I can’t blame you. They’re fairly simple and so good over rice. It’s also the perfect way to enjoy that classic taste of Chinese takeout at home.
The magic to this meal is the crispy pan-fried chicken that is so incredibly tender. My family likes it saucy so it’s smothered in that thick, delicious glaze. The flavor is unreal. I typically enjoy this dish over hot steamed rice or brown rice and any stir-fried veggies.
Ingredients You’ll Need
- Chicken – Boneless skinless chicken breast is ideal for this recipe. If you’re not a fan of chicken breast, feel free to use chicken thighs in this dish.
- Garlic and Ginger – Adds depth flavor and aroma to the dish.
- Flour – this will help crisp up the chicken while frying.
- Red Dried Chili – Mongolian chicken is not originally a very spicy dish. It is more on the savoury and sweet side. But adding whole dried chillies for a kick of heat and fresh chili is totally optional to your liking.
- Spring Onion – Adds freshness taste to the dish.
- Vegetable Oil – For Frying.
- Sesame Seeds – For garnish.
For Mongolian Sauce
- Light Soy Sauce and Dark Soy Sauce – Adds that classic umami flavor and a touch of saltiness to the dish.
- Brown Sugar – Adds sweetness to the sauce and also gives it a rich, caramelized glaze.
- Sesame Oil – Add depth flavor.
- Rice wine vinegar – It gives mild acidity to the dish.
- Water – To thin out the sauce.
Storing Left overs
This dish will last up to 4 days in the fridge. To store leftovers, transfer leftover Mongolian chicken into an airtight container. To reheat the next day, microwave or reheat on the stove top on medium heat.
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Mongolian Chicken
Description
This quick and easy Mongolian Chicken is made with crispy slices of chicken breast tossed in a sticky, sweet, slightly spicy and savory sauce.
Ingredients
For the Mongolian Sauce
Instructions
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In a bowl, combine chicken, soy sauce and garlic. Mix to combine. Cover and marinate chicken for at least 30 minutes, then add flour and mix until chicken are well coated.
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In another bowl, combine light soy sauce, dark soy sauce, sesame oil, brown sugar rice wine vinegar and water. Stir until combine. Set aside
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Heat the vegetable oil in a large pan over high heat.
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Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
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Remove the chicken from the pan and place on a plate lined with paper towels.
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Heat pan over medium high-heat drizzle 1 tbsp of oil. Add garlic and ginger, saute until fragrant then add chilies and stir fry for another minute.
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Pour in the prepared sauce and let simmer for 1-2 minutes minutes until thickened.
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Once thickened, add in the cooked chicken pieces. Stir to coat the chicken with the sauce, add green onion and stir fry for another minute. Sprinkle toasted sesame seeds.
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Serve and enjoy with a bowl of rice!
