Mongolian Chicken – Cookin’ with Mima


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This crispy Mongolian Chicken is fast, easy, and only takes 35 minutes to make! This chicken recipe is packed with flavor, sweet but spicy, and tastes just like what you’d get at takeout; your family will finish every last bite. 

Mongolian Chicken served over white rice in a bowl

Made with kitchen staples, this Mongolian chicken recipe takes less time to make than driving out to get takeout! It’s surprisingly easy to make and every bite is packed with tons of flavor. Inspired by the popular Chinese-American Mongolian Beef, this chicken version is deep-fried until golden brown and then coated in a delicious sweet and spicy sauce. It’s definitely going to be a family favorite! 

My household loves crispy chicken, but then again, who doesn’t?! If you’re looking for another crispy chicken recipe, you have to try my Crispy Baked Chicken Tenders or my Baked Parmesan Crusted Chicken. Every bite you’ll get a mouthful of crispy but juicy chicken. 

Why You’ll Love This Mongolian Chicken

  • Sweet but spicy. You’ll love how this Mongolian chicken is the perfect balance of sweet and spicy. The sauce has this heat that is hard to explain – after eating a couple of pieces, you’ll feel the spice at the back of your tongue!
  • Easy to make. Most of these ingredients are probably already in your kitchen! If not, you can find all of the ingredients at a local grocery store.
  • Household favorite. There’s a reason why this is such a popular takeout recipe! Everyone will love this homemade version.

What You’ll Need

ingredients of the mongolian chicken laid out
  • Sauce: to make the sweet and spicy sauce, you’ll need light soy sauce, chicken broth, rice vinegar, brown sugar, sriracha sauce, and red chili flakes. 
  • Chicken: I use boneless, skinless chicken. I prefer chicken tenders.
  • Chicken coating: I coat the chicken with cornstarch, salt, and ground pepper.
  • Oil: you’ll need an oil with a high smoke oil to deep fry the chicken in.
  • Garlic: I like using freshly minced garlic.
  • Ginger: ginger has a slightly peppery and sweet flavor.
  • Whole red chili: I used dried red chilies but fresh works as well!
  • Green onions: I love the fresh taste green onions bring to the finished dish.

How To Make Mongolian Chicken

  • Make the Mongolian sauce: In a small bowl combine the sauce ingredients and keep it aside.
mongolian sauce in a cup
  • Coat the chicken: In a separate bowl with chicken combine cornstarch, salt, and pepper until well coated.
chicken being coated with coating ingredients
  • Fry the chicken: Deep fry the chicken until crispy and golden. Transfer the fried chicken to a paper towel and keep it aside.
fried chicken bites in a bowl on a paper towel
  • Sauté the aromatics: Heat a medium pan with oil. Add in the garlic, ginger, and red chili.
  • Coat the chicken: Add the chicken back to the pan, add the prepared sauce mixture and cook for 4-5 minutes until the sauce thickens. Add the green onions and toss the chicken until the sauce is well coated.
  • Serve: serve the Mongolian chicken on top of the rice and enjoy.
mongolian chicken in a skillet with a serving spoon

Tips and Notes To Make Mongolian Chicken

  • Feel free to leave the whole red chilies and some of the chili flakes to make the chicken less spicy.
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high smoking points so they’re perfect for frying.
  • Feel free to add other veggies if you like. Some recommendations are: Zucchini, Carrots, Broccoli, Mushroom, and Red Bell Peppers.
mongolian sauce being poured onto the chicken

FAQs

Is General Tso the same as Mongolian chicken?

The two are similar recipes but aren’t the same. Both are Chinese-American restaurant favorites but General Tso chicken is less spicy and more savory and is usually cooked with veggies. 

How do I store leftovers?

Leftovers can be stored for up to 3 days in an airtight container in the fridge. Be sure to let the chicken cool to room temperature before storing it as it will get soggy from condensation if it’s still warm.

Can I freeze Mongolian Chicken?

I would not recommend freezing this chicken recipe with the sauce. If you really want to freeze this, you can freeze just the fried chicken before coating it in the sauce and stir frying it with the aromatics. 

What can I serve with Mongolian Chicken?

I love serving this with rice but you can also serve this with some cauliflower rice, basmati rice, quinoa, noodles, or even just lettuce wraps. It’s up to you! I also like to serve this with a side of greens like broccoli or edamame just to make the meal a bit healthier. 

What is Mongolian Sauce made of?

Mongolian sauce is made of light soy sauce, chicken broth, rice vinegar, brown sugar, sriracha sauce, red chili flakes.

chop stick holding onto a piece of chicken

More Chicken Recipes to Enjoy

I hope you enjoy all the recipes I share with you, including this delicious Mongolian Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Mongolian Chicken served over white rice in a bowl

Mongolian Chicken

This crispy Mongolian Chicken is fast, easy, and only takes 35 minutes to make! This chicken recipe is packed with flavor, sweet but spicy, and tastes just like what you’d get at takeout; your family will finish every last bite. 

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

To prepare Mongolian Chicken:

Instructions

  • In a small bowl combine the sauce ingredients and keep it aside.

  • In a separate bowl with chicken combine cornstarch, salt and pepper until well coated.

  • Deep fry the chicken until crispy and golden. Transfer the fried chicken to a paper towel and keep it aside.

  • Heat a medium pan with oil. Add in the garlic, ginger and red chili.

  • Add the chicken back to the pan, add the prepared sauce mixture and cook for 4-5 minutes until the sauce thickens.

  • Add the green onions and toss the chicken until the sauce is well coated.

  • Serve the Mongolian chicken on top of rice to enjoy.

Notes

  • Feel free to leave the whole red chilies and some of the chili flakes to make the chicken less spicy.
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high smoking points so they’re perfect for frying.

Nutrition

Calories: 349kcal | Carbohydrates: 41g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1611mg | Potassium: 694mg | Fiber: 1g | Sugar: 12g | Vitamin A: 603IU | Vitamin C: 70mg | Calcium: 39mg | Iron: 2mg






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