Mongolian Chicken is a flavorful and crispy dish that’s better than takeout, coated in an irresistibly bold sauce with spicy, sweet flavor.
Mongolian Beef is a popular dish for Chinese takeout. In this version, I’ve taken the same Asian restaurant flavor and turned it into a delicious Chicken Recipe.
Why You’ll Love Mongolian Chicken?
- The flavors in this recipe are synonymous with Asian cooking, and scratch the itch for takeout cravings.
- While this is incredibly easy to make it doesn’t taste like it, and most of the ingredients can already be found in your pantry.
Sabrina’s Mongolian Chicken Recipe
If you’re looking for an easy, flavorful, crispy chicken dinner, then you’ve come to the right recipe. Mongolian Chicken is the perfect dinner with an amazing sauce that you won’t be able to get enough of. It pairs great with regular White Steamed Rice or Brown Rice. However, if you’re in the mood for noodles instead of rice, Cantonese egg noodles or rice noodles will soak up the sauce beautifully. For more ideas, read the Variations section, and check out the Related Recipes to see what else you could pair with this recipe.
Recipe Card
Ingredients
- 1 pound chicken breast , boneless and skinless and cut into thin slices
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup vegetable oil
- 2 cloves garlic , minced
- 1 teaspoon ginger , minced or paste
- 1 teaspoon Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 cup brown sugar
- 1/2 cup low sodium soy sauce
- 4 green onions , chopped
Instructions
- Add chicken strips, cornstarch, salt, and pepper to a large bowl and stir to coat.
- Remove chicken and shake off excess cornstarch.
- In a large skillet over medium-high heat, add the vegetable oil.
- Cook the chicken until crispy on both sides, about 4 minutes.
- Remove chicken from the pan and drain excess oil.
- In a medium mixing bowl, whisk together garlic, ginger, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce.
- Add the sauce the skillet and bring to a boil. Reduce heat to a simmer and cook for 3 minutes, until sauce thickens.
- Add chicken back to the skillet and add in green onions, then toss to coat.
- Increase heat to medium-high and cook about 2 minutes until heated through.
Nutrition
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Chef’s Note
Don’t skip the cornstarch. It might seem like it’s not important, but it’s what gives the chicken that light and crispy coating you’d expect from the restaurant. It also helps the sauce cling to the meat instead of staying at the bottom of the pan.
Table of contents
Can this be made ahead of time?
Yes, but it won’t stay as crispy once it’s refrigerated and reheated. The coating will soften, but will remain delicious. If you decide to make it in advance, you can do so 1-2 days ahead.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: If you have leftovers, transfer to a resealable plastic bag, or another airtight container to store in the fridge for 3-4 days.
- Freeze: Store it in the freezer for up to 3 months in a freezer-safe, airtight container.
Variations
- Sauce additions: Try adding flavors with classic Asian ingredients like coconut aminos, hoisin sauce, or toasted sesame seeds.
- Spices: You can also add extra spices to your recipe, like red pepper flakes, Sichuan pepper, Thai chilies, Sambal, or white pepper.
- Veggie stir fry: Add your favorite vegetables. Water chestnuts, carrots, broccoli, bell peppers, baby corn, or mushrooms all taste great in stir-fries.
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