Irresistible Mongolian Chicken
This Mongolian Chicken recipe delivers a restaurant-quality experience in your own kitchen. Tender chicken pieces are coated in a sweet and savory sauce, creating a truly irresistible dish that's easy to make and customizable to your spice preference.
Equipment
- Large bowl
- Whisk
- Measuring cups and spoons
- Large Skillet or Wok
- Spatula or tongs
- Plate
- Paper towels
- Medium bowl
- Small bowl
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- ½ cup soy sauce
- ½ cup water
- ½ cup packed brown sugar
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
- Sesame seeds, for sprinkling
- Cooked rice, for serving
Instructions
- In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss to coat evenly.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Working in batches, add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through, flipping occasionally.
- Remove the cooked chicken and set aside on a plate lined with paper towels.
- In a medium bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes.
- In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
- Pour the sauce mixture into the same skillet you used to cook the chicken, draining any excess oil first.
- Bring the sauce to a simmer over medium heat.
- Slowly pour in the cornstarch slurry while whisking continuously until the sauce thickens.
- Add the cooked chicken to the skillet with the sauce. Toss to coat the chicken evenly.
- Cook for another 1-2 minutes, allowing the sauce to cling to the chicken.
- Remove from heat and garnish with sliced green onions and sesame seeds.
- Serve immediately over cooked rice.
Notes
For best results, use chicken thighs for juicier and more flavorful chicken. Don't overcrowd the pan when frying the chicken to ensure crispiness. Adjust the amount of red pepper flakes to your preferred spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat.