mongolian chicken recipe

Mongolian Chicken. Crispy fried chicken smothered in a sticky sweet ginger hoisin sauce. A delicious dish to make for dinner or lunch that comes together in just 30 minutes or less! Air Frying instructions are also included in the Notes Section below.

Easy Mongolian Chicken (30-min. Recipe)

boneless skinless chicken thighs (diced)

cornstarch

green onion (finely chopped)

vegetable oil

garlic

red chili pepper (sliced (optional))

ginger (with skin on)

hoisin sauce

tbsp regular soy sauce

brown sugar

tsp sesame oil

water

red chili pepper (sliced)

In a small bowl, mix 1 tbsp cornstarch and ½ cup water until well combined. Set aside.

In a large mixing bowl, add your diced chicken thighs followed by cornstarch. Mix until each piece is coated in cornstarch. Set aside.

Then in a large pan or wok set over medium high heat, add cooking oil. Carefully add in your chicken and let this fry until crispy golden brown on all sides, about 6-8 minutes. Remove chicken from pan and transfer to a plate. (For Air Fryer instructions, see Notes section below)

In the same pan or wok set over medium heat, add ginger, garlic, and red chili. Fry for 30 seconds.

Next add in hoisin sauce, soy sauce, brown sugar, sesame oil and cornstarch mixed with water. You may need to give the cornstarch water another stir before adding to the hot pan. Mix sauce ingredients until combined.

Toss your fried chicken back into the pan and coat each piece with sauce. Remove and transfer to serving dish to enjoy!

Optional: Garnish with red chili and green onions if desired.

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Mongolian chicken. Crispy fried rice smothered in a sticky sweet ginger hoisin sauce. A delicious dish to make for dinner or lunch that comes together in just 30 minutes or less!

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

garlic (minced)

tsp minced ginger

dried chiles (crushed,

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

onion

soy sauce

tbsp brown sugar

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.

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.

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)

rice wine,

cornstarch, (divide)

cooking oil

ginger, (minced)

garlic, (minced)

scallions

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&#39;t connect them, but let them get wet for pan fry. (Note 3).

MARINADE CHICKEN:

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&quot; inch pieces, mince ginger and garlic. Set aside.

MIX MONGOLIAN SAUCE:

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&#39;t flip it, but wait for 3 to 4 minutes before flipping the other side. Fry it until it&#39;s golden brown and cooked through, about 6-8 minutes. Remove it from the pan. (Note 4).

PAN FRY 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. The cornstarch we used on the chicken should thicken the sauce. If you find that it doesn&#39;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&#39;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.

STIR FRY MONGOLIAN CHICKEN:

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