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Mongolian Chicken Recipe

Mongolian Chicken Recipe That Will WOW Your Taste Buds

This Mongolian Chicken recipe combines tender, crispy chicken with a sweet and savory sauce, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mongolian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Can substitute with pork, beef, or shrimp
  • 1 cup Cornstarch Essential for crispy coating
  • ½ cup Vegetable Oil Can substitute with canola or peanut oil
For the Sauce
  • ½ cup Soy Sauce Use low-sodium for a healthier option
  • ¼ cup Brown Sugar Adjust amount to taste
  • ¼ cup Rice Vinegar Apple cider vinegar works as a substitute
  • 1 tablespoon Sesame Oil Can use olive oil, but flavor will change
  • 1 teaspoon Red Pepper Flakes Optional for spiciness
For the Aromatics
  • 2 cloves Garlic (minced) Fresh is best
  • 1 tablespoon Ginger (minced) Fresh ginger enhances the taste
  • 2 stalks Green Onions Use both white and green parts for flavor

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Cut boneless, skinless chicken thighs into bite-sized pieces and toss with cornstarch.
  2. Heat vegetable oil in a skillet over medium-high heat; fry the coated chicken in batches until golden brown.
  3. In the same skillet, sauté green onions, garlic, and ginger until fragrant. Then add soy sauce, brown sugar, rice vinegar, and sesame oil; bring to a simmer.
  4. Return the fried chicken to the skillet, stirring to coat in the sauce and simmer until thickened.
  5. Serve over rice or noodles, sprinkling with additional green onions if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.

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