Savory Mongolian Chicken: An Authentic and Easy-to-Follow Recipe

Mongolian Chicken is a delectable dish that tantalizes the taste buds with its savory-sweet sauce and tender, juicy chicken. While it might sound exotic, this recipe is surprisingly simple to make at home. This guide will walk you through each step, ensuring you create a restaurant-quality Mongolian Chicken that your family and friends will rave about. Get ready to embark on a culinary adventure that will transform your weeknight dinners!

## What is Mongolian Chicken?

Mongolian Chicken is a popular dish often found on the menus of Chinese-American restaurants. While its name suggests origins in Mongolia, it’s actually a creation of American cuisine, drawing inspiration from Asian flavors. The dish typically features crispy or stir-fried chicken coated in a rich, glossy brown sauce. The sauce is a harmonious blend of soy sauce, brown sugar, garlic, ginger, and often includes a touch of hoisin sauce for added depth. The dish is often garnished with green onions, adding a fresh and vibrant touch.

## Why This Recipe Works

This recipe is designed to be approachable and easy to follow, even for beginner cooks. We’ve carefully balanced the flavors to create a sauce that’s both sweet and savory, without being overpowering. The chicken is cooked to perfection, achieving a satisfying crispness that holds up well against the sauce. Plus, we’ve included tips and tricks to ensure your Mongolian Chicken turns out perfect every time.

## Ingredients You’ll Need

Here’s a detailed list of ingredients you’ll need to make this delicious Mongolian Chicken:

* **Chicken:** 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are recommended for their tenderness and flavor, but chicken breasts can be used as well (just be careful not to overcook them).
* **Cornstarch:** ½ cup. Cornstarch is crucial for creating a crispy coating on the chicken. It also helps thicken the sauce.
* **Salt and Pepper:** To taste. Seasoning the chicken before cooking enhances its flavor.
* **Oil:** ¼ cup vegetable oil or canola oil. For frying the chicken, use an oil with a high smoke point.
* **Garlic:** 4 cloves, minced. Garlic is a key flavor component in the sauce.
* **Ginger:** 1 tablespoon, minced. Fresh ginger adds a warm and aromatic note to the sauce.
* **Soy Sauce:** ½ cup. Soy sauce provides the savory base of the sauce.
* **Brown Sugar:** ½ cup, packed. Brown sugar adds sweetness and a caramel-like flavor to the sauce.
* **Water:** ¼ cup. Water helps to thin the sauce to the desired consistency.
* **Hoisin Sauce:** 2 tablespoons. Hoisin sauce adds depth and umami to the sauce. If you don’t have hoisin sauce, you can substitute with a teaspoon of molasses and a teaspoon of soy sauce.
* **Rice Vinegar:** 1 tablespoon. Rice vinegar adds a touch of acidity to balance the sweetness of the sauce.
* **Red Pepper Flakes:** ¼ teaspoon (optional). Red pepper flakes add a touch of heat to the dish. Adjust the amount to your preference.
* **Green Onions:** 2-3, thinly sliced. Green onions are used as a garnish, adding freshness and visual appeal.
* **Cooked Rice:** For serving. Mongolian Chicken is typically served over rice.

## Equipment

* Large Bowl
* Whisk
* Large Skillet or Wok
* Measuring Cups and Spoons
* Cutting Board
* Knife

## Step-by-Step Instructions

Here’s a detailed, step-by-step guide to making Mongolian Chicken:

**1. Prepare the Chicken:**

* In a large bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss well to ensure the chicken is evenly coated. This coating will help the chicken become crispy when cooked.

**2. Cook the Chicken:**

* Heat the oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken. A hot skillet will help the chicken to brown properly.
* Add the chicken to the skillet in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches. Overcrowding the skillet will lower the temperature and cause the chicken to steam instead of brown.
* Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the chicken from the skillet and set aside. Drain any excess oil from the skillet.

**3. Make the Sauce:**

* In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make the sauce bitter.
* Add the soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and red pepper flakes (if using) to the skillet. Whisk together to combine.
* Bring the sauce to a simmer over medium heat, stirring occasionally.
* Allow the sauce to simmer for 3-5 minutes, or until it has thickened slightly. The sauce should be thick enough to coat the back of a spoon.

**4. Combine Chicken and Sauce:**

* Add the cooked chicken back to the skillet with the sauce.
* Toss the chicken to coat it evenly with the sauce. Make sure all the chicken pieces are well coated.
* Cook for 1-2 minutes, or until the chicken is heated through.

**5. Garnish and Serve:**

* Garnish the Mongolian Chicken with thinly sliced green onions.
* Serve immediately over cooked rice.

## Tips for Success

* **Use Chicken Thighs:** Chicken thighs are more forgiving than chicken breasts and tend to stay more moist during cooking. If you prefer chicken breasts, be sure not to overcook them.
* **Don’t Overcrowd the Pan:** Cooking the chicken in batches ensures that each piece browns evenly. Overcrowding the pan lowers the temperature and results in steamed chicken.
* **Adjust the Sauce to Your Taste:** The sauce can be adjusted to your liking. If you prefer a sweeter sauce, add more brown sugar. If you like it spicier, add more red pepper flakes.
* **Use Fresh Ginger and Garlic:** Fresh ginger and garlic provide the best flavor for the sauce.
* **Serve Immediately:** Mongolian Chicken is best served immediately while the chicken is still crispy and the sauce is warm.

## Variations

* **Vegetarian Mongolian “Chicken”:** Substitute the chicken with tofu or tempeh. Press the tofu or tempeh to remove excess water before coating it in cornstarch and frying.
* **Mongolian Beef:** Substitute the chicken with thinly sliced beef. Marinate the beef in soy sauce and cornstarch before cooking.
* **Mongolian Shrimp:** Substitute the chicken with shrimp. Be careful not to overcook the shrimp, as it can become rubbery.
* **Add Vegetables:** Add your favorite vegetables to the dish, such as broccoli, bell peppers, or onions. Add the vegetables to the skillet after cooking the garlic and ginger.

## Serving Suggestions

Mongolian Chicken is traditionally served over rice. Here are some other serving suggestions:

* **With Noodles:** Serve Mongolian Chicken over lo mein or chow mein noodles.
* **With Stir-Fried Vegetables:** Serve Mongolian Chicken with a side of stir-fried vegetables.
* **As an Appetizer:** Serve small portions of Mongolian Chicken as an appetizer.
* **In Lettuce Wraps:** Serve Mongolian Chicken in lettuce wraps for a light and refreshing meal.

## Make-Ahead Instructions

* **Chicken:** You can cook the chicken ahead of time and store it in the refrigerator for up to 2 days. Reheat the chicken in the skillet before adding it to the sauce.
* **Sauce:** The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce in the skillet before adding the chicken.

## Storage Instructions

* Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

## Nutritional Information (Estimated)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients used)
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.*

## Mongolian Chicken Recipe Card

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
* ½ cup cornstarch
* Salt and pepper to taste
* ¼ cup vegetable oil or canola oil
* 4 cloves garlic, minced
* 1 tablespoon ginger, minced
* ½ cup soy sauce
* ½ cup brown sugar, packed
* ¼ cup water
* 2 tablespoons hoisin sauce
* 1 tablespoon rice vinegar
* ¼ teaspoon red pepper flakes (optional)
* 2-3 green onions, thinly sliced
* Cooked rice for serving

**Instructions:**

1. In a large bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss well to ensure the chicken is evenly coated.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches.
4. Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. Remove the chicken from the skillet and set aside. Drain any excess oil from the skillet.
6. In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds, or until fragrant.
7. Add the soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and red pepper flakes (if using) to the skillet. Whisk together to combine.
8. Bring the sauce to a simmer over medium heat, stirring occasionally.
9. Allow the sauce to simmer for 3-5 minutes, or until it has thickened slightly.
10. Add the cooked chicken back to the skillet with the sauce.
11. Toss the chicken to coat it evenly with the sauce.
12. Cook for 1-2 minutes, or until the chicken is heated through.
13. Garnish the Mongolian Chicken with thinly sliced green onions.
14. Serve immediately over cooked rice.

## Conclusion

Mongolian Chicken is a satisfying and flavorful dish that’s easy to make at home. With its savory-sweet sauce and tender chicken, it’s sure to become a family favorite. So, gather your ingredients, follow the steps, and enjoy a delicious homemade Mongolian Chicken dinner!

## FAQs

**Q: Can I use chicken breasts instead of chicken thighs?**
A: Yes, you can use chicken breasts. However, chicken thighs are more flavorful and tend to stay more moist during cooking. Be careful not to overcook the chicken breasts.

**Q: Can I make this dish vegetarian?**
A: Yes, you can substitute the chicken with tofu or tempeh. Press the tofu or tempeh to remove excess water before coating it in cornstarch and frying.

**Q: Can I make the sauce ahead of time?**
A: Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce in the skillet before adding the chicken.

**Q: How long can I store leftover Mongolian Chicken?**
A: Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days.

**Q: Can I add vegetables to this dish?**
A: Yes, you can add your favorite vegetables to the dish, such as broccoli, bell peppers, or onions. Add the vegetables to the skillet after cooking the garlic and ginger.