mongolian chicken

This Mongolian chicken is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!

Mongolian Chicken

chicken breast (thinly sliced)

cornstarch (divided use)

vegetable oil

garlic

ginger

sesame oil

soy sauce

water

dark brown sugar

onions

salt and pepper

Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.

Heat the vegetable oil in a large pan over high heat

Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).&nbsp;

Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.

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. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.

Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

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.&nbsp;

chicken broth (low sodium

cornstarch

brown sugar

tbsp soy sauce (low sodium)

lb breast (boneless and skinless, chicken thighs

garlic (minced)

tsp ginger (minced)

red chilies (dried)

green onions (sliced)

vegetable oil (for frying)

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.&nbsp;

Serve over rice or noodles.

https://content.jwplatform.com/videos/HY0cG0qk.mp4

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.

Crispy chicken and flavorful sauce, this Easy Mongolian Chicken is the best. Simple and tasty, you&#039;re going to love how it turns out.

Easy Mongolian Chicken

tbsp corn oil

tbsp ginger (minced)

tbsp brown sugar

tsp sesame oil

lb. boneless skinless chicken thighs

onion

corn oil

green onion

Heat 2 Tablespoons of corn oil in a small saucepan over medium-high heat￼. Add 1 minced garlic cloves along with 1 tablespoon of minced ginger. Stir for about 10 seconds.

Then add 4 tablespoons of brown sugar, ￼￼￼￼One cup of low sodium soy sauce, ￼1/4 teaspoon of sesame oil, and 1/2 cup water. Bring to a boil then set the sauce aside. ￼￼

Now thinly slice 2 lb of boneless skinless chicken thighs into strips.￼ Place the sliced chicken in a large bowl and 1/3 cup cornstarch￼￼￼.

Make the sauce

Heat 1/3 cup corn oil in a large wok over high heat. Cook the chicken in batches to ensure a crispy texture on the exterior￼.￼ You don’t want to overcrowd the pan￼.

Once all of your chicken is cooked, transfer it to a separate bowl￼￼.

Cook the chicken

Then slice up one large yellow onion￼￼ and mince 1 garlic clove and stir it in the same wok. Add oil as needed.

Cook onion and garlic

￼￼After the onion is cooked through add the chicken back in. ￼￼

Then add the sauce and bring the chicken to a simmer. ￼￼

Slice two bunches of green onion and stir it into the Mongolian chicken for a few minutes. ￼

Add chicken, sauce, and green onion

Mongolian Chicken is coated chicken tossed in a sweet savory sauce that is better than take out!  This simple recipe is the beginning to tasty dinner in minutes.

chicken breasts

olive oil

chicken broth

Tablespoon hoisen sauce

sesame seeds and sliced green onions

In a ziplock bag add the chicken and cornstarch and shake to coat.  In a large skillet or wok over medium high heat, add the olive oil.  Working in batches add the chicken and fry each side until golden.

In a small bowl whisk together the chicken broth, brown sugar, soy sauce, hoisin sauce, sesame oil, and cornstarch.  Pour over the chicken and cook for 2-3 minutes until sauce starts to thicken.  Serve with sesame seeds and green onions.

Mongolian chicken. An Americanized Asian dish, but no less delicious for it. Crispy chicken, in a sweet &amp; spicy sauce, Mongolian Chicken is so easy to make!

chicken breast

vegetable oil ((plus ⅓ cup for frying))

ginger ((julienned

red chili peppers ((optional))

garlic ((chopped))

scallions

water chicken stock

cornstarch ((mixed with 1 tablespoon water))

Mix the sliced chicken with 1 tablespoon of oil, until the pieces are evenly coated. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.

Heat ⅓ cup oil in a wok over high heat. At this point, if the chicken has absorbed the cornstarch and gets moist again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok, and fry for 1 minute, or until browned and crispy.

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. Add the ginger fry for 20 seconds, until fragrant. Add the dried chili peppers, if using, the garlic, and the white portions of the scallions. Stir fry for another 15 seconds, and add the soy sauce, brown sugar, and chicken stock (or water). Bring the sauce to a simmer, and stir constantly until the brown sugar is completely dissolved.

Let the sauce simmer for another 2 minutes, and slowly stir in the cornstarch-water mixture until the sauce coats the back of a spoon. Add the chicken and the green portions of the scallions. Toss everything together for another 10 seconds.

There should be almost no liquid--the sauce should cling to the chicken. If you still have excess sauce, add more of the cornstarch slurry, and increase the heat slightly. Stir until thickened.

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.

chicken

tsp salt

tsp black pepper

tsp minced ginger

dried chiles (crushed,

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

hoisin sauce

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!

This Mongolian chicken recipe is sure to become a new favorite in your home. It&#039;s flavorful, bold, and super easy to make!

Slow Cooker Mongolian Chicken Recipe

baking soda

salt

red pepper flakes

black pepper

Tbsp. rice wine vinegar

Tbsp. chili garlic sauce

Tbsp. brown sugar

ginger root (thinly sliced)

mini red sweet peppers (or red bell pepper)

broccoli (fresh

red chili peppers (sliced (mini sweet bell peppers))

sesame seeds

Cut chicken breast into cubes. Add to a large mixing bowl and toss with cornstarch, baking soda, salt, red pepper flakes, and black pepper.

In a separate mixing bowl, combine water, rice wine vinegar, chili garlic sauce, hoisin sauce, brown sugar, garlic, ginger, white onions, and sweet red peppers. Whisk, then pour into the bowl with chicken and toss to coat.

Add ingredients to the slow cooker. Cook on low for 4.5 hours.

After the 4.5 hours is up, stir in the broccoli florets. Cook an additional 30 minutes on high.

Garnish with remaining red chili pepper slices, green onions, and sesame seeds. Serve with rice and enjoy!

Instant Pot Mongolian Chicken

ginger root

soy sauce (I used low sodium)

carrots

corn starch

green onions and sesame seeds,

white rice

In a medium bowl, add ginger root, garlic, soy sauce, 1 cup water, brown sugar and hoisin sauce.  Stir or whisk well to combine.

Set your Instant Pot to the saute setting.  Add olive oil.  When olive oil is heated, add chicken and saute for 2 minutes, stirring frequently.

Pour mixture over chicken and stir to combine.  Add carrots and stir again.

Turn your Instant Pot off.  Place the lid on and lock.  Steam release knob should be set on &#8220;sealing&#8221;.

Cook on manual setting (high pressure) for 8 minutes.  Allow the pressure to naturally release for 10 minutes, then quick release the remaining pressure.

Carefully remove lid and stir. Turn off Instant Pot.

Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth.  Add to sauce and stir to combine.  Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes).  Turn off your Instant Pot.  Sauce will thicken as it sits (about 5 minutes).

Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.

This is amazing! I had everything but the hoisin sauce, only had full chicken thighs so I just cut out the bone and skin and chopped it up, will definitely make again with boneless chicken next time.

This was absolutely delicious. My mother loved it so much and she is a hard sell. I crave chinese take out quite frequently and this is a perfect substitute. I cut the sugar by about half and added 1 tsp of pepper flakes for some extra kick. I also used cauliflower rice! Thanks so much for sharing! Will definitely be making this again!

We loved it! I shared it with several people. They all agree tastes great and so easy. We have now added water chestnuts and baby corn. :)

Made this tonight and it couldn't have been easier or quicker!! (I confess to being out of dark brown sugar so added a dab of molasses, and had run out of hoisin sauce so used leftover Bibimbap sauce I had from a meal this week :) The flavor was incredible and chicken was soooo tender. My husband loved it too. Definitely adding this recipe to the regular rotation. Thanks so much for the inspiration and sharing this awesome recipe!!

Made this dish last night. It was good but family agreed, we prefer the Mongolian Beef over the chicken. And as I did with the beef recipe, I cut back on the brown sugar to 1/2 cup and added some red pepper flakes. YUM!!!!!

Who needs takeout when you can make your own Instant Pot Mongolian Chicken in 35 minutes? Thanks to the use of pressure cooking, you can chow down on flavor-bursting, juicy Mongolian chicken in less time than it take to eat out! So go ahead, make a big batch of this Instant Pot Mongolian Chicken recipe and savor the leftovers!

Instant Pot Mongolian Chicken Recipe

chicken breasts (, cut into 1 1/2-inch cubes)

tbsp sesame oil

garlic (, minced)

ginger root (, minced)

tsp red pepper flakes (, optional)

low-sodium soy sauce

chicken stock

dark brown sugar (, adjust to taste)

cup hoisin sauce

carrots (, julienned)

½ tbsp corn starch

rice

green onions (, chopped)

In a medium bowl, make the Mongolian sauce by combining minced garlic, ginger, soy sauce, red pepper flakes, chicken stock, brown sugar and hoisin sauce. Whisk until well-combined.

Press the sauté setting on the Instant Pot.  Wait for the Instant Pot to read &quot;Hot&quot;, then add in sesame oil.  Once oil starts sizzling, add in the chicken. Sauté for about 3 minutes, continuing to stir to avoid burning. If there are burnt bits stuck to the bottom of the Instant Pot, add in 1/4 cup of the chicken stock and scrape the bits off with a wooden spatula.

Pour the Mongolian sauce mixture over the chicken. Then add the julienned carrots, and stir to combine.

Turn off the sauté setting on the Instant Pot. Securely place the lid and make sure it is locked. 

Press the manual setting on high pressure for 6 minutes. Turn off the pot. Allow for 10 minutes of Natural Release, then use quick release for the remaining pressure. Remove the lid.

In a small bowl, whisk the cornstarch with cold water until there are no lumps. Then turn on the sauté function of the Instant Pot on low. Add in the cornstarch slurry and stir until mixture has thickened. Turn off the Instant Pot.

Allow the Instant Pot Mongolian Chicken to rest for 5 minutes, then serve of steamed rice or noodles, and garnish with chopped green onions and sesame seeds. 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.

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.

This Mongolian Chicken is so much better than takeout and easy to make at home for your next weeknight meal!

lb chicken thigh (boneless & skinless, cut to 2" pieces)

tbsp light soy sauce (low sodium)

tbsp shaoxing wine

tsp kosher salt

tsp white pepper

tsp baking soda

tbsp neutral oil

soy sauce (low sodium)

scallions (cut to 3" pieces)

red chilis

Cut chicken thigh into equal 2&quot; pieces and marinate with light soy sauce, shaoxing wine, kosher salt, white pepper, baking soda, cornstarch, and neutral oil.  Mix and marinate for 20 minutes.

Cut scallions into 3&quot; pieces and minced garlic and ginger.

In a small bowl, mix together chicken stock, light soy sauce, brown sugar, white pepper, and cornstarch.

Heat 4 tbsp of neutral oil in a large pan or wok over high heat and cook chicken until golden brown (2-3 minutes) in batches if needed. Remove and set aside.

Remove excess oil, leaving about 2 tbsp then saute garlic and ginger for 30 seconds until fragrant. Add scallions and dried red chilis and stir fry for another minute.

Add back chicken and the premixed sauce. Continue stir frying and mixing over high heat until the sauce has thickened and serve with freshly steamed rice. Enjoy!

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.

Mongolian Chicken Recipe

0.67 lb /300 grams boneless skinless chicken breasts, (cut into 1” chunks)

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