chinese mongolian chicken

This easy Mongolian chicken recipe features crispy fried chicken coated in a sweet and savory sauce with deep aromas from the garlic, ginger, and red chiles. This dish is quick and simple to make yet packed with flavor, and makes for an easy takeout favorite to make in the comfort of your home.

Easy Mongolian Chicken

chicken

tsp salt

tsp black pepper

cornstarch

vegetable oil

garlic (minced)

tsp minced ginger

dried chiles (crushed,

cornstarch (mixed with 1/2 cup water, for the slurry)

onion

hoisin sauce

soy sauce

tbsp brown sugar

tsp sesame oil

Combine all sauce ingredients in a bowl. In a separate large bowl, add chicken and season with salt and pepper. Add cornstarch and toss to coat evenly.

Heat oil in a large wok or pan over medium-high heat. Add chicken and cook for about 7-8 minutes, or until golden brown and crispy. Transfer to a paper towel lined plate and set aside.

Drain the oil from the wok leaving 1 tablespoon behind, and set over medium heat. Add garlic and ginger and saute until fragrant. Lightly toast the dried chili and mix in the sauce.

Mix in the cornstarch slurry and stir continuously until the sauce is thickened. Add the chicken and toss to coat evenly. Turn off the heat and finish with green onions. Garnish and enjoy!

Popular Chinese Mongolian chicken recipe made with crispy coated chicken glazed with homemade sweet and savoury sauce. One of the best Chinese restaurants and takeout favourite dish that you can make at home in 30 minutes. Enjoy this dish with plain rice or noodles.

Mongolian Chicken

Boneless chicken (Skinless boneless chicken breast/thigh)

tsp Soy sauce (Regular soy sauce

Cooking oil (Vegetable oil, sunflower, peanut, or sesame oil)

tbsp Cornstarch (Or potato starch)

tbsp Soy sauce (Regular soy sauce

tbsp Brown sugar (Or regular white sugar

Chicken stock (Or water or chicken broth)

½ tsp Corn starch (or potato starch)

½ Onion (Cut thin slices)

6-8 Dried chilles (Deseeded whole dried chillies)

Garlic (Minced or cut thin slices)

tsp Ginger (Minced or cut thin strips)

2-3 Spring onions (Cut 2" pieces)

Chilli pepper (Or bell pepper, cut thin slices (optional))

Oil for frying (Sunflower, vegetable, peanut oil, etc.)

First, prepare the chicken marinade and coating. In a bowl, add chicken pieces with soy sauce, Shao Xing wine, cornstarch, and vegetable oil. Mix everything well and set it aside.

Combine sauce ingredients in a small bowl and whisk until sugar and cornstarch are dissolved. Set it aside.

To shallow fry the chicken, fill the frying pan with cooking oil for 2&quot;. Place the chicken pieces in the hot oil ( 350°F/180°C ) for 5-6 minutes or until crispy golden brown. Flip the chicken pieces occasionally. ( You can shallow fry, deep fry, or air-fry the chicken pieces. ) Remove from oil and set them aside.

Heat the wok over medium heat, drizzle 1-2 tablespoons of oil. Add dried chillies and onions and sauté for a few seconds. Follow with garlic and ginger. Cook for a few seconds until fragrant.

Next, pour the prepared Mongolian sauce in. Stir it well and wait until the sauce starts to get thickened and glossy. Then place the fried chicken, fresh chilli slices, and spring onions.

Toss everything well and make sure to coat each chicken piece with the sauce. Turn off the heat and serve the dish immediately with cooked rice or noodles.

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Top 2 chinese mongolian chicken recipes from across the web

The most viewed chinese mongolian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Mongolian Chicken

Mongolian Chicken

The most viewed chinese mongolian chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine