Mongolian Chicken

Discover the irresistible allure of Mongolian chicken! 

Tender chicken strips are coated in a glossy, umami-rich sauce bursting with Asian-inspired flavors. It’s like the beloved Mongolian beef, except leaner.

And it’s so easy to make, yet it tastes like it came straight from a restaurant!

Served over a bed of steaming rice, it’s a quick and satisfying meal perfect for weeknights. 

Why You’ll Love This Mongolian Chicken

Quick & Easy: With simple ingredients and easy steps, this Mongolian chicken delivers a delicious homemade meal fast.

Restaurant-Quality: You get the same crispy texture and rich sauce you’d expect from a Chinese restaurant. Dare I say, it’s even better than takeout!

Taste & Texture: The cornstarch-coated chicken paired with the aromatic sweet, savory, and slightly spicy sauce creates a mouthwatering dish. It’s both satisfying and addictive. 

Ingredients

• Chicken Breast Tenderloins: Sliced thin for quick cooking and maximum flavor absorption.
  
• Cornstarch: The secret weapon for creating a crispy coating on the chicken without deep frying.
  
• Vegetable Oil: The ideal neutral-flavored oil for pan-frying the chicken until golden brown.
  
• Minced Garlic and Ginger Puree: To infuse the sauce with aromatics and flavor. 
  
• Sriracha Sauce: It adds a spicy kick to balance the sweetness.
  
• Sesame Oil: It contributes nutty depth and a distinctly Asian flavor to the sauce.
  
• Rice Vinegar: The acidity balances the sauce and helps cut through the fat.
  
• Brown Sugar: The sweetness complements the savory elements.
  
• Soy Sauce: For a delightful umami flavor. 
  
• Green Onions: The ideal finishing touch for a burst of freshness. 

How to Make Mongolian Chicken

Mongolian chicken is all about building flavors. Don’t worry, though. It’s as easy as stir-fry!

Here’s how to make it:

1. Coat the chicken. Add the chicken strips and cornstarch to a Ziploc bag. Seal the bag and shake vigorously, ensuring the chicken is evenly coated.

2. Cook the chicken. In a large skillet over medium-high heat, heat the vegetable oil. Add the coated chicken strips and cook for approximately 5 minutes on each side until the chicken is cooked through. Set the chicken aside on a paper towel-lined plate.

3. Prepare the sauce. In a bowl, combine the minced garlic, ginger puree, Sriracha sauce, sesame oil, rice vinegar, brown sugar, and soy sauce. Whisk until well blended.

4. Thicken the sauce. Pour the sauce mixture into the same skillet used for cooking the chicken. Bring to a boil, then reduce the heat and simmer for about 3 minutes or until slightly thickened.

5. Combine the ingredients. Add the cooked chicken to the skillet with the sauce. Add the chopped green onions and toss everything together. Cook over medium-high heat for an additional 2 minutes or until the chicken is heated through.

6. Serve. Serve hot over rice or with your preferred side dish. 

Tips For the Best Mongolian Chicken

With these tips, your dish will taste even better than takeout!

• Don’t let it smoke! Heat the vegetable oil until it’s hot but not smoking before adding the chicken. This will help achieve a golden brown exterior.
  
• Batches are best. If using a small skillet, cook the chicken in small batches to avoid overcrowding. This will ensure even cooking and browning.
  
• Be quick. After the sauce has thickened, add the chicken back to the skillet quickly to maintain that irresistible crispy texture.
  
• Strive for balance. Adjust the Sriracha and brown sugar to balance the heat and sweetness according to your taste preference.
  
• Have fun with variations. Try using chicken thighs instead of breast, or substitute with beef or shrimp for different versions. You can also add veggies like bell peppers or broccoli for more texture and nutrition.
  
• Serve it your way. Serve over steamed rice, quinoa, or noodles. For more flavor, garnish with sesame seeds or additional green onions.

How to Store

Got leftovers? Here’s how to store them:

To Store: Place leftover Mongolian chicken in an air-tight container. Refrigerate for up to 4 days. For best results, store the sauce separately from the chicken to maintain its crispy texture.

To Freeze: Cool the Mongolian chicken completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Microwave for 1-2 minutes, stirring halfway through. You can also reheat in a skillet over medium heat until warmed through. If reheating in a skillet, add a splash of water or broth to prevent drying out.