Description
A quick and flavorful 20-minute Mongolian Chicken recipe featuring crispy fried chicken strips coated in a sweet and savory sauce made with soy sauce, brown sugar, and toasted sesame oil. Perfect for a delicious homemade dinner served over steamed rice.
Ingredients
Chicken and Coating
- 1 pound boneless chicken (preferably thighs for juicy texture, breasts can be used)
- ¼ cup corn starch
- 2 teaspoons corn starch (for slurry)
- Salt and pepper to taste
- 3 tablespoons vegetable oil (plus extra if needed for frying)
Sauce and Flavoring
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- ½ cup green onion (including both white and green parts, divided)
- ½ cup dark brown sugar
- ½ cup low sodium soy sauce (gluten-free soy sauce can be substituted if needed)
- 1 ½ teaspoons toasted sesame oil
- 1/3 cup water (for slurry)
Instructions
- Prepare Cornstarch Slurry: In a small bowl, mix 2 teaspoons of corn starch with 1/3 cup of water until smooth. Set aside for later use in thickening the sauce.
- Coat Chicken: Cut the boneless chicken into thin strips. Place the chicken strips in a zip-lock bag along with ¼ cup corn starch and a pinch of salt and pepper. Seal the bag and shake well to coat the chicken evenly with cornstarch.
- Heat Oil for Frying: Heat vegetable oil in a wok or large skillet over medium heat. Make sure the oil is hot before adding the chicken strips.
- Fry Chicken in Batches: Add the coated chicken strips to the hot oil without overcrowding the pan. Fry the chicken strips in batches, cooking each piece for 2 to 3 minutes on each side until browned and crispy. Overcrowding will prevent even browning.
- Drain Excess Oil: Transfer the fried chicken strips onto a plate lined with a kitchen towel to absorb excess oil. Repeat the frying process for all chicken strips.
- Sauté Aromatics: In the same pan, add minced ginger, garlic, and half of the green onion. If the pan is dry without leftover oil, add 2 to 3 teaspoons of vegetable oil before adding the aromatics. Toss well and cook briefly until fragrant.
- Add Sauce Ingredients: Add toasted sesame oil, low sodium soy sauce, and dark brown sugar to the pan. Stir to combine all ingredients.
- Incorporate Slurry: Stir the cornstarch slurry once more and slowly pour it into the sauce. Continue stirring constantly for about 30 seconds until the sauce begins to thicken.
- Coat Chicken in Sauce: Add the fried chicken strips and the remaining green onion to the pan. Quickly toss everything together until all chicken pieces are evenly coated with the thickened sauce.
- Adjust Sauce Consistency: If the sauce appears too dry, add a splash (1 to 2 tablespoons) of water or chicken stock to loosen the sauce and toss again to combine.
- Serve: Remove the pan from heat and serve the Mongolian chicken immediately hot over steamed rice for a delicious meal.
Notes
- Using chicken thighs instead of breasts results in juicier, more flavorful chicken.
- Do not overcrowd the pan when frying to ensure even browning and crispiness.
- Gluten-free soy sauce can be used for those with gluten sensitivities.
- If the sauce thickens too much or dries out, add water or chicken stock to achieve desired consistency.
- Serve immediately for best texture and flavor.
