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savorybitesrecipes.com

Firstly tenderize the chicken by marinating the chicken breast pieces/ thigh meat pieces,sliced,in soy sauce,cornstarch and 1 Tbsp oil. Mix this well to coat the chicken pieces well and keep aside. In a pan,add little oil and …

therecipecritic.com

How to Make Mongolian Chicken. Quick and easy you will love this better than take out dinner. You will love how fast it is and your family will love the flavor. Chicken: In a ziplock bag add the chicken and cornstarch and shake to coat. Sauté: Using a large skillet or wok over medium high heat, add the olive oil. Working in batches add the chicken and fry each …

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  • What are the ingredients in Mongolian chicken?

    Mongolian Chicken Ingredients. 1 kilo chicken, (use thigh fillet), cut into strips or cubes. salt, to season. pepper, to season. 1/2 cup cornstarch. 1/4 cup oil. 2 tablespoons garlic, minced. 2 tablespoons ginger, minced. 1/4 cup oyster sauce. 1 tablespoon sugar. 2 tablespoons sesame oil.
    Mongolian Chicken - Ahead of Thyme
  • How to make Mongolian chicken?

    How to make Mongolian chickenMake sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.Fry the chicken: Heat the vegetable oil in a pan or wok. ...Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. ...
    Mongolian Chicken Recipe: How to Make It
  • What all is in Mongolian chicken?

    1 pound boneless chicken (breasts will do but highly recommend thighs so you don’t over cook)¼ cup corn starch + 2 teaspoon extra for adding to sauceSalt and pepper to taste3 tablespoon vegetable oil + extra if needed (to fry chicken strips)1 teaspoon ginger, minced1 teaspoon garlic, minced More items...
    Mongolian Chicken Recipe (EASY)
  • What is Mongolian style chicken?

    Mongolian chicken is very similar to the Mongolian beef. Boneless chicken strips are deep fried and tossed in dark brown sauce along with scallions. The sauce usually comprises of ginger, garlic, dark brown sugar, soy sauce and or hoisin sauce and dried red peppers.
    Mongolian Chicken
canadiancookingadventures.com

HOW TO MAKE MONGOLIAN CHICKEN The Chicken is diced/sliced into bite sized pieces, then is coated in corn starch. Before being lightly fried in some cooking oil till browned. Once it has browned, you can saute the mushrooms till browned before making the …

recipes-delicious.com

Steps To Make Mongolian chicken: Marinate the chicken with the ingredients given above and give it a rest for 15 minutes, till then cut the vegetables.. Now deep fry the chicken, don't over fry. Fry for 2-3 minutes each side otherwise it will become hard.In a non-stick wok add oil and crushed garlic saute for one minute..

catherinesplates.com

Place chicken slices, corn starch, salt & pepper into a large ziploc storage bag. Seal bag and shake to coat all chicken evenly. Heat oil in a large skillet over medium high heat. Pace chicken in pan in a single layer. Pan fry chicken for 2-3 minutes until golden and crispy on the bottom side.

food.com

Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions.

chinese-jamaicangirl.com

Heat a large skillet on medium-high heat, add oil, when hot, add enough chicken (not to over crowd), fry 2-3 minutes and turn , fry another 3 minutes. Move to plate. Repeat process until all chicken fried. Place all chicken back into the pot. Pour sauce on top and stir on medium heat for 5-8 minutes.

findingtimeforcooking.com

Yield: 2 large servings. Prep Time: 5 minutes. Cook Time: 25 minutes. Total Time: 30 minutes. You usually hear about Mongolian beef as a normal Americanized Chinese dish, but I didn't know what I was missing with this easy 30-minute Mongolian chicken!

recipemagik.com

Just coat chicken with Cornstarch, Salt, and Pepper. In a pan heat some canola oil and as the oil gets hot fry chicken until crispy on both sides. Take it out on a paper towel. Make the Gravy: Finally, in the same pan, add some more oil and add chopped Ginger, minced Garlic, and Dried Red Chilies.

aheadofthyme.com

Place into a medium mixing bowl and season with salt and pepper. Stir well and set aside for at least 5 minutes. Add chicken and flour to a large Ziploc bag. Seal the bag and shake well to coat evenly. Sear the chicken. Heat oil in a large skillet over medium-high heat for 2 …

gonnawantseconds.com

Add sliced chicken and toss to coat. Let stand at room temperature for 10-15 minutes. Meanwhile Make The Sauce: Whisk together the sauce ingredients in a small bowl until brown sugar and cornstarch are dissolved; set aside. Stir Fry: Heat 1-2 tablespoon oil in a 12 inch, nonstick skillet, over high heat.

allrecipes.com

Instructions Checklist. Step 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, …

hostessatheart.com

Drizzle oil in the bottom of a large skillet or wok. When hot, add garlic, ginger and sauce. Cook for 2 minutes. Pour into a bowl and set aside. Add chicken to a separate bowl and coat with corn starch. Drizzle the same large skillet or wok with oil. When hot, add chicken. Brown on both sides.

thedefineddish.com

For the Stir Fry: 2 tbsp avocado oil , plus more as needed; 1/2 tsp crushed red chili flakes (optional, for heat); 8 green onions the white and light green parts sliced thin. Dark green parts cut into 2 inch pieces. 1 inch chunk of ginger, peeled and julienne (or cut into very thin matchsticks); 2 cloves garlic, minced

cooknshare.com

Instructions. Add the chicken breasts, egg, salt, pepper, and mix until the chicken is completely coated. Place some oil into a wok or pan. Put the chicken in and fry until no longer pink. Add the onion, garlic, ginger, and green inions …

dashofsanity.com

Heat 6 tablespoons of oil in a large skillet over medium heat. Add chicken to the pan and cook until golden brown and cooked through to an internal temperature of 165°F. Place the chicken in the bowl of sauce and toss together until combined. Serve with green onions, chopped bell pepper, and rice if desired.

mykingcoo.com

This Mongolian chicken is a crispy chicken breast fried in a sweet and salty sauce. A favorite restaurant that tastes even better at home! This recipe starts with thin slices of chicken breast. I recommend partially freezing chicken breasts to make it easier to cut. You can also dice the chicken if it's easier, but

Mongolian Chicken Recipe

1 tablespoon rice vinegar ¼ cup brown sugar ½ cup soy sauce 4 green onions, chopped Add all ingredients to shopping list Directions Instructions Checklist Step 1 Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat. Step 2 Heat vegetable oil in a large skillet over medium-high heat.

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thewoksoflife.com

Turn the chicken, and let the other side fry for another 30 seconds or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating. Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium high heat.

tasteofhome.com

In a large skillet or wok, stir-fry chicken in 1 tablespoon canola oil until no longer pink. Remove and keep warm. Stir-fry the pea pods, tomatoes, garlic and ginger in remaining oil until vegetables are crisp-tender, 2-4 minutes. Add sherry mixture to the pan. Bring to a boil; cook and stir …

Mongolian Chicken - Jo Cooks

28-04-2019 · For Mongolian Chicken. Chicken – I’ve made this chicken dish with both boneless skinless chicken breasts and chicken thighs. It’s great either way, all depends on if you love white meat or dark meat. Cornstarch – this will help crisp up the chicken while frying.; Red Dried Chilies – these pack a little bit of heat, not as much as you’d think. ...

28-04-2019

by: Joanna Cismaru

This easy Mongolian Chicken is ready in only 30 minutes, so skip the take-out and enjoy this delicious crispy chicken with a sweet and savory sauce right at home. Quick, simple, utterly delicious and every bite is packed with tons of flavor. 

overhead shot of mongolian chicken over a bed of rice

Although the name of this dish is Mongolian Chicken, none of the ingredients or method of preparation are really Mongolian. Mongolian simply implies that this is an exotic dish. Nonetheless, this dish is so good, you won’t be disappointed if you try it.

Usually it’s made with beef but I wanted to make this dish with chicken so chicken it is. Also I used skinless boneless chicken breast but chicken thighs can be used as well. This is a hassle free, low effort, no fail recipe that yields an incredibly delicious and comforting chicken dish with a super yummy sauce.

What Is Mongolian Chicken

The popular dish is Mongolian Beef which really isn’t Mongolian but a Chinese-American dish popular in restaurants. It consists of slices of beef, typically flanks steak, then stir-fried with vegetables in a savory brown sauce. It’s a favorite here which is why I also make it with chicken. This recipe is a little bit different than its beef counterpart but still just as mouthwateringly yummy.

This chicken recipe is crispy, salty, sweet and spicy. It has it all. So for those of you preferring chicken over beef, let’s get to it!

Ingredient Notes

overhead shot of ingredients needed to make mongolian chicken

For Mongolian Chicken

  • Chicken – I’ve made this chicken dish with both boneless skinless chicken breasts and chicken thighs. It’s great either way, all depends on if you love white meat or dark meat.
  • Cornstarch – this will help crisp up the chicken while frying.
  • Red Dried Chilies – these pack a little bit of heat, not as much as you’d think.
  • Garlic and Ginger – this is where a lot of the flavor comes from.
  • Green Onions – for a little freshness.
  • Vegetable Oil – for frying.

For Mongolian Chicken Sauce

  • Soy Sauce – I always buy the low sodium kind, and because even low sodium soy sauce is quite salty, it’s not necessary to add any additional salt to this dish.
  • Brown Sugar – this is where the sweetness comes from in this dish. You need this brown sugar to balance out the flavors.
  • Cornstarch – this is used to thicken the sauce.
  • Chicken Broth – again I prefer to use a low sodium or no sodium added chicken broth.
overhead shots of ingredients needed to make mongolian chicken sauce

How to make Mongolian chicken

There are three main parts to making this dish, fry the chicken, make the sauce then just toss everything together. It’s fairly simple and quick.

  1. Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
  2. Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
  3. Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
  4. Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. Add in the chicken and green onions then toss everything together for 15 seconds.
process shots showing how to make mongolian chicken

How to serve

My favorite way to serve this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.

Some tips

  1. Feel free to experiment with this dish. Try adding different veggies, such as zucchini, broccoli, mushrooms or peppers.
  2. Try oven frying this chicken instead of frying it. Bake it at 475 F degrees for 8 minutes on the top rack. Flip the chicken pieces and broil on low for another 3 minutes or until golden brown. Keep an eye on it as it could burn quickly.
  3. There’s no need to marinate this chicken. The sauce provides all the sweet and salty flavors we need.
mongolian chicken in a wok

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually just reheat in the microwave for a couple minutes before serving.

Freezing

You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.

mongolian chicken on a bed of rice in a green plate

More Asian recipes to try:

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This easy Mongolian Chicken is ready in only 30 minutes, so skip the take-out and enjoy this delicious crispy chicken with a sweet and savory sauce right at home. Quick, simple, utterly delicious and every bite is packed with tons of flavor. 

  • Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
  • Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
  • Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
  • Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds. 
  • Serve over rice or noodles.

  1. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually just reheat in the microwave for a couple minutes before serving.
  2. Freezing: You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.
  3. Nutrition: Nutritional information does not include rice or noodles. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Calories: 440kcal (22%)Carbohydrates: 33g (11%)Protein: 25g (50%)Fat: 23g (35%)Saturated Fat: 16g (100%)Cholesterol: 87mg (29%)Sodium: 485mg (21%)Potassium: 605mg (17%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 790IU (16%)Vitamin C: 106.7mg (129%)Calcium: 30mg (3%)Iron: 6.4mg (36%)

Course:Lunch, Main Course

Cuisine:Asian

Keyword:chicken recipe, mongolian chicken

Originally shared Dec 8, 2012. Updated with better pictures, video and better instructions.

Mongolian Chicken - The Daring Gourmet

11-02-2021 · Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute.

11-02-2021

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Jump to Recipe Print Recipe

This easy Mongolian Chicken recipe is ready to serve in 15 minutes and rivals your favorite takeout or restaurant for freshness and flavor!  Tender chicken is drenched in a sweet and savory sauce with crisp green onions and served over steamed rice or egg noodles.  It’s quick, easy and thoroughly delicious!

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

What is Mongolian Chicken?

Mongolian Chicken is a variation of Mongolian Beef.  Of Chinese-American origin, both of these dishes are two of the most popular Chinese dishes in the United States and can be found in practically every Chinese restaurant.  It’s one of my favorite dishes to order when we go for takeout and it’s also a family favorite when I make it at home.

The sauce for Mongolian chicken is made with soy sauce, water, brown sugar, toasted sesame oil, hoisin sauce, pepper, garlic, ginger, and thickened with cornstarch.  Typically the only vegetable added to Mongolian chicken is green onion but feel free to improvise and add any other veggies of your choice.  Some other tasty additions can include broccoli, mushrooms, bean sprouts, red bell peppers, carrots and zucchini.

I’m using chicken breast for this but you can also use boneless thigh meat.  For a vegetarian Mongolian chicken you can use tofu following our recipe for Baked Tofu.

Serve Mongolian chicken with steamed rice or egg noodles or chow mein.  For a low carb alternative you can serve it with cauliflower rice or spiralized zucchini noodles.

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

Mongolian Chicken definitely isn’t a low-sugar meal, but it’s an indulgence we really enjoy from time to time.  And if you’d like to reduce the caloric intake you can substitute all or part of the brown sugar with our favorite brown sugar alternative, Sukrin Gold.

If you’re a fan of this popular Chinese dish then you’ll have to give this Mongolian chicken recipe a try – we’re confident you’re going to love it as much or more than your favorite takeout!

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

Mongolian Chicken Recipe

Let’s get started!

recipe ingredients

Cooking Chinese food over high heat is a quick process so have all you ingredients prepped and measured in advance.  Cut up the chicken and chop the green onions, keeping the white parts separate (they take longer to cook).  Mince the garlic and ginger.

Combine the sauce ingredients in a bowl.

Sprinkle the chicken with the cornstarch and toss to coat.

making sauce and cornstarch coating

Heat the wok (or regular skillet if you don’t have a wok) over high heat.

Once the wok is good and hot pour in the oil.  I use avocado oil because it’s a healthy oil with a high smoke point.

Add the chicken and fry until cooked through.  It will only take about a minute.

Add the garlic and ginger and fry for another 30 seconds.  Pour in the sauce.

frying ingredients in wok

Stir in the white parts of the green onions.

Cook for a minute or so until the sauce is thickened.

add sauce and green onions to wok

Add the remaining green onions and stir to coat and to just heat through. You don’t want to cook the soft green onions for long because you want them to remain a little crispy.  Remove from the heat and serve immediately.

Your Mongolian Chicken is ready!

add green onions to wok

Serve with steamed rice, egg noodles, or chow mein.

Enjoy!

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

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mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

For more delicious Chinese takeout recipes, be sure to try our:

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy
Kimberly Killebrew
This Mongolian Chicken is ready in 15 minutes and rivals your favorite Chinese restaurant or takeout version!
Print Recipe
  • 1 lb chicken breast or thighs , cut into thin strips (*Vegetarian/Vegan: use diced tofu tossed in oil and baked in oven until crispy)
  • 1 tablespoon cornstarch , for coating
  • 2 tablespoons high heat cooking oil (I use and recommend avocado oil as a healthy oil with a high smoke point)
  • 1 tablespoon fresh garlic , minced
  • 2 teaspoons fresh ginger , minced
  • 2 bunches green onions , cut into 2 inch pieces, white parts kept separate
  • For the Sauce:
  • 3 tablespoons hoisin sauce
  • OR Best Homemade Hoisin Sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper
  • ½ cup tamari (can substitute light soy sauce)
  • ½ cup water
  • 2 teaspoons cornstarch
  • ½ cup brown sugar
  • or brown sugar alternative
  • Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
  • Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
  • Serve immediately with steamed rice, egg noodles or chow mein.
To make this vegetarian, substitute the chicken for a batch of our Baked Tofu (click link for recipe).  
Calories: 356kcal | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1127mg | Potassium: 539mg | Sugar: 29g | Vitamin A: 95IU | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 1.4mg
Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet February 22, 2015

mongolian chicken recipe best takeout fast food restaurant copycat green onions fast quick easy

food.com

Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm. Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until added vegetables have reached your ...

dinneratthezoo.com

Remove the chicken from the pan and place on a plate lined with paper towels. Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer. Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water.

thespruceeats.com

Ingredients. 2 medium green onions (spring onions, scallions) 1/2 small onion. 2 large garlic cloves. 1/2 teaspoon crushed red pepper flakes (1/4 teaspoon for a less spicy version) 3 tablespoons vegetable oil (or peanut oil for stir-frying, or as needed)

Mongolian Chicken Recipe

22-12-2021 · Set aside. Prepare vegetables – wash and chop scallions into 2" inch pieces, mince ginger and garlic. Set aside. In a large wok or skillet, heat 1 tablespoon of canola oil over medium heat. Put the chicken in it in a single layer. When you put the chicken in, dip it in the oil in the pan to crisp it up.

22-12-2021

Salty, sweet, and garlicky Mongolian chicken is a very kid-friendly dish, that my kids also love.
I’ll show you how to make a delicious Mongolian chicken in less than 20 minutes, that only needs a little oil to get a crispy texture.
When the sticky brown sauce coats the chicken, you can’t help but have another bowl of rice.

mongolian-chicken.jpg

Mongolian chicken recipe.

This Mongolian chicken is easy to prepare and doesn’t require too many ingredients. I use chicken breast, which has the advantage of being low in calories and absorbs the sauce better. You can also use boneless chicken thighs, they’ll be juicier but less flavorful. You can also try another Mongolian beef, I think you and your family will fall in love.

You can even cook an extra portion of chicken, freeze it, and fry it with the scallions and brown sauce when you want to eat it the next day. You just need to heat the pan, put some oil, fry the chicken until crispy, and then add the scallions and sweet and sour sauce.

mongolian-chicken-2.jpg

What is Mongolian chicken

  • It is a chicken stir fry dish served at Chinese restaurants.
  • The authentic Chinese Mongolian chicken recipe is simple to stir fry with thin slices of chicken breast simmered in soy, brown sugar, garlic, and ginger sauce.
  • These ingredients make a slightly sticky sauce that coats the chicken.

Ingredients

ingredients
Ingredients

This dish is so simple, only need below ingredients:

  • Skinless chicken breast, or you may use boneless and skinless chicken thights.
  • Scallions – cut into 2 inch pieces
  • Fresh ginger – minced
  • Fresh garlic – minced

If you like to add more vegetables -zucchini, carrots, onion, green bell peppers, and cucumbers are good choices. The main reason is that these vegetables don’t release too much moisture, so the crispy texture of the chicken isn’t affected.

Mongolian sauce ingredients together consisting of:

  • Soy sauce – 2 tablespoons
  • Water – 3 tablespoons
  • Brown sugar – 3 tablespoons
  • Cornstarch – 1 teaspoon

How To Make

prepare chicken
  • To make the chicken breast more tender, always tap the chicken breast lightly against the grain direction with the back of the knife.PRO TIP: This is the easy way to destroy the fibers and make the meat more tender.
  • Cut the chicken into bite-sized chunks. Season with soy sauce, beaten egg, water, and rice wine. Mix well and marinate for 10 minutes (you can also leave it overnight). Add 2 tablespoons of cornstarch before you cook. But you should mix it well after adding it.PRO TIP: Add the cornstarch after the chicken breasts have absorbed the water and sauces. This will make them juicy and tender.
  • Put 2 tablespoons of cornstarch on the plate. Dip the chicken breasts in the cornstarch on both sides and separate them one by one, don't connect them, but let them get wet for pan fry. PRO TIP: After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
  • For the sauce, whisk together brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.
  • Prepare vegetables – wash and chop scallions into 2" inch pieces, mince ginger and garlic. Set aside.
pan fried chicken
  • In a large wok or skillet, heat 1 tablespoon of canola oil over medium heat. Put the chicken in it in a single layer. When you put the chicken in, dip it in the oil in the pan to crisp it up. Don't flip it, but wait for 3 to 4 minutes before flipping the other side. Fry it until it's golden brown and cooked through, about 6-8 minutes. Remove it from the pan. PRO TIP: Don't overcrowd the pan, and turn the chicken after 3-4 minutes so you get a crispy chicken breast.
how to make mongolian chicken
  • Fry the aromatics and add the sauce – In the same pan, add the remaining tablespoon of oil, the ginger, and the garlic and fry them for 10-15 seconds. Add the sauce to the pan and let it simmer for 1 minute.
  • Return the chicken – Add the chicken back in and let the sauce thicken for 20-30 seconds.
  • If you want the chicken breast crispy, you don't have to toss it in the Mongolian sauce for too long, about 1 minute is enough.
  • Add the scallions – stir to combine and cook for the last 20-30 seconds.
mongolian-chicken-1.jpg

More Chinese Stir Fry Recipes:

  • Moo Goo Gai Pan
  • Kung Pao Shrimp
  • Chinese Broccoli Stir Fry
  • Egg Fried Rice
Salty, sweet, and garlicky Mongolian chicken is a very kid-friendly dish, that my kids also love. I’ll show you how to make a delicious Mongolian chicken in less than 20 minutes, that only needs a little oil to get a crispy texture. When the sticky brown sauce coats the chicken, you can’t help but have another bowl of rice.
Mongolian chicken is a chicken stir fry dish served at Chinese restaurants. Chinese Mongolian chicken recipe is simple-stir fry with thin slices of chicken simmered in soy, brown sugar, garlic, and ginger sauce.
  • To make the chicken breast more tender, always tap the chicken breast lightly against the grain direction with the back of the knife. (Note 1).
  • Cut the chicken into bite-sized chunks. Season with soy sauce, beaten egg, water, and rice wine in a bowl. Mix well and marinate for 10 minutes (you can also leave it overnight). (Note 2).
  • Add 2 tablespoons of cornstarch to the chicken and mix well.
  • Put 4 tablespoons of cornstarch on the plate. Dip the chicken breasts in the cornstarch on both sides and separate them one by one, don't connect them, but let them get wet for pan fry. (Note 3).
  • For the sauce, whisk together brown sugar, soy sauce, cornstarch, and water in a small bowl. Set aside.
  • Prepare vegetables – wash and chop scallions into 2" inch pieces, mince ginger and garlic. Set aside.
  • In a large wok or skillet, heat 1 tablespoon of canola oil over medium heat. Put the chicken in it in a single layer. When you put the chicken in, dip it in the oil in the pan to crisp it up. Don't flip it, but wait for 3 to 4 minutes before flipping the other side. Fry it until it's golden brown and cooked through, about 6-8 minutes. Remove it from the pan. (Note 4).
  • Fry the aromatics and add the sauce – In the same pan, add the remaining tablespoon of oil, the ginger, and the garlic and fry them for 10-15 seconds. Add the sauce to the pan and let it simmer for 1 minute.
  • Return the chicken – Add the chicken back in and let the sauce thicken for 20-30 seconds. The cornstarch we used on the chicken should thicken the sauce. If you find that it doesn't thicken enough, add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
  • If you want the chicken breast crispy, you don't have to toss it in the Mongolian sauce for too long, about 1 minute is enough.
  • Add the scallions – stir to combine and cook for the last 20-30 seconds
  • Serve – immediately with a side dish of rice.
  1. Tap the chicken breast lightly against the grain direction, this is the easy way to destroy the fibers and make the meat more tender.
  2. Add the cornstarch after the chicken breasts have absorbed the water and sauces. This will make them juicy and tender.
  3. After dipping, let the cornstarch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
  4. Don’t overcrowd the pan, and turn the chicken after 3-4 minutes so you get a crispy chicken breast.
Serving: 300g Sodium: 1130mg (49%) Calcium: 38mg (4%) Vitamin C: 5mg (6%) Vitamin A: 215IU (4%) Sugar: 12g (13%) Fiber: 1g (4%) Potassium: 471mg (13%) Cholesterol: 79mg (26%) Calories: 248kcal (12%) Saturated Fat: 1g (6%) Fat: 8g (12%) Protein: 23g (46%) Carbohydrates: 21g (7%) Iron: 1mg (6%)
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