As I stood over the stove, the sizzle of the chicken filling the kitchen was music to my ears. This Mongolian Chicken recipe has quickly become one of my go-to weeknight meals, transforming tender chicken thighs into crispy bites coated in a sweet-savory sauce. What’s even better? It’s not just incredibly quick to make but also a protein-packed dish that satisfies everyone at the table. The vibrant colors and irresistible aroma will have your family gathered around in no time, eager for a taste of this Asian-inspired comfort food. Plus, there are easy variations for vegetarians or spice lovers, so you can tailor it to your crowd’s cravings. Ready to create a flavor-packed masterpiece that’ll impress? Let’s get cooking!
Why is Mongolian Chicken so popular?
Crispy Perfection: This dish features tender, crispy chicken thighs that create a delightful contrast with the rich sauce.
Quick and Easy: Ideal for busy weeknights, you can whip up this meal in about 30 minutes.
Flavor Explosion: The sweet-savory sauce, enhanced by ginger and garlic, delivers a burst of Asian-inspired flavor.
Versatile Options: Tailor it to your taste! Substitute chicken with tofu or enhance the heat with extra red pepper flakes for customized deliciousness.
Crowd-Pleasing Appeal: Perfect for family dinners or impressing guests, this dish is sure to be a hit for everyone at the table.
Pair it with steamed rice or your favorite noodles for a fulfilling meal, and don’t forget to check out our Butter Chicken Pasta Recipe for another quick dinner option!
Mongolian Chicken Ingredients
• Get ready for a flavor-packed journey!
For the Chicken
- Chicken Thighs – Boneless, skinless chicken thighs are ideal for tenderness.
- Cornstarch – This creates a crispy coating on the chicken; arrowroot powder is a gluten-free substitute.
- Vegetable Oil – For frying the chicken to achieve that golden-brown crust; any neutral oil will do.
For the Sauce
- Soy Sauce – This key flavor component brings umami; gluten-free tamari works as a substitute.
- Brown Sugar – Balances the savory flavors with sweetness; coconut sugar can be used for a different twist.
- Rice Vinegar – Adds a nice tanginess to the sauce; apple cider vinegar is a fine alternative.
- Sesame Oil – Enhances the flavor with a nutty aroma; swap with any neutral oil if you’re avoiding sesame.
- Red Pepper Flakes – Add heat for that perfect kick; fresh chili peppers can amp up the spiciness.
Aromatics
- Green Onions – Freshness and flavor meld beautifully with the dish; chives can work as a substitute.
- Garlic – Freshly minced garlic is best for aromatic flavor.
- Ginger – Fresh ginger is recommended to enrich the sauce; powdered ginger works but less effectively.
This simple yet delicious Mongolian Chicken recipe is sure to delight with every bite!
Step‑by‑Step Instructions for Mongolian Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting boneless, skinless chicken thighs into bite-sized pieces, ensuring uniform sizes for even cooking. In a bowl, toss the chicken pieces with cornstarch until they’re well coated. For maximum crispiness, let the coated chicken rest for 15-30 minutes, allowing the cornstarch to adhere better.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat and pour in enough vegetable oil to cover the bottom. Once the oil shimmers, add the chicken in a single layer, ensuring not to overcrowd the skillet. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and crispy. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Aromatics
In the same skillet, add in the chopped green onions, minced garlic, and grated ginger, stirring for 1-2 minutes until they’re fragrant and vibrant. Make sure to scrape up any chicken bits stuck to the pan, as they add depth to the flavor of your Mongolian Chicken. The aroma will fill your kitchen!
Step 4: Prepare the Sauce
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes until well combined. Pour this rich mixture into the skillet with the sautéed aromatics and bring it to a gentle simmer over medium heat. The sauce will start to bubble, releasing inviting scents into the air.
Step 5: Combine and Thicken
Return the crispy chicken to the skillet, gently stirring to coat each piece evenly in the glossy sauce. Allow everything to simmer together for an additional 2-3 minutes; this will thicken the sauce slightly and ensure the chicken absorbs all those terrific flavors. Watch for the delightful sheen on the chicken!
Step 6: Serve and Garnish
Once the sauce has thickened to your liking, turn off the heat. Serve your Mongolian Chicken hot, garnished with extra chopped green onions for a burst of freshness. Pair it with steamed rice or noodles for a complete meal that will impress your family and friends!
Storage Tips for Mongolian Chicken
Room Temperature: Do not leave Mongolian Chicken out for more than 2 hours; bacteria can grow quickly at room temperature.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the chicken moist and the flavors intact.
Freezer: If needed, freeze the Mongolian Chicken in an airtight container or heavy-duty freezer bag for up to 2 months. Thaw thoroughly in the fridge before reheating.
Reheating: For the best results, reheat in a skillet over medium heat for about 5-7 minutes, stirring occasionally to restore that delightful crispiness.
Expert Tips for Mongolian Chicken
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Prep the Chicken: Ensure chicken pieces are uniform in size for even cooking; this prevents some from being overdone while others are undercooked.
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Avoid Overcrowding: Use a large skillet or wok to fry the chicken; overcrowding can lead to steaming instead of achieving that desired crispy texture.
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Watch the Oil: Allow the oil to shimmer before adding the chicken; if the oil isn’t hot enough, your chicken will turn out greasy rather than golden and crispy.
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Sauce Balance: Taste and adjust your sauce at the end; if it’s too sweet, add a splash of soy sauce for saltiness, or vice versa, making your Mongolian Chicken recipe just right for your palate.
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Customize the Spice: If you love heat, feel free to add more red pepper flakes or fresh chilies; just be careful to add gradually, so it doesn’t overwhelm the dish.
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Storage Tips: Store any leftovers in an airtight container and enjoy within three days; when reheating, do so gently in a skillet to maintain that crispy texture.
Mongolian Chicken Recipe Variations
Feel free to get creative with this Mongolian Chicken recipe and tailor it to your taste buds!
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Vegetarian Option: Substitute chicken with tofu or tempeh for a plant-based twist. They soak up the delicious sauce beautifully, making for a satisfying meal.
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Spicy Kick: Increase the amount of red pepper flakes or throw in some fresh chopped chilies. This creates a mouthwatering heat that’ll awaken your senses!
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Pork Alternative: Swap chicken for pork tenderloin, adjusting the cooking time accordingly for juicy, tender bites that work wonderfully with the sauce.
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Shrimp Delight: Make it a seafood dish by using shrimp instead. Sauté for just a few minutes until they turn pink for a quick and delicious variation.
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Beef Version: Try using thinly sliced beef instead of chicken. Marinate it for added flavor and cook till just browned for a beefy twist on this classic dish.
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Gluten-Free Version: For a gluten-free meal, use tamari instead of soy sauce and ensure that your brown sugar is free from gluten contaminants.
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Add Crunch: Toss in some cashews or sesame seeds right before serving for an added crunch that beautifully contrasts the tender chicken.
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Mix It Up: Blend in some seasonal vegetables like bell peppers or snap peas during the sauté step to add color, nutrition, and a delightful crunch to your dish.
Bringing these variations into your kitchen will elevate your cooking! If you’re in the mood for another scrumptious option, why not try our Slow Cooker Chicken Tortilla Soup Recipe for a cozy meal?
Make Ahead Options
Preparing Mongolian Chicken ahead of time is a fantastic way to save precious minutes during busy weeknights! You can marinate the chicken thighs coated in cornstarch up to 24 hours in advance, allowing the flavors to meld beautifully. Additionally, you can chop the green onions, garlic, and ginger and store them together in an airtight container for up to 3 days. For the sauce, mix the soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes and refrigerate for up to 48 hours. When ready to serve, simply sear the chicken and sauté the aromatics, then combine with the pre-prepared sauce and simmer until heated through. This way, your Mongolian Chicken will taste just as delicious with minimal effort!
What to Serve with Mongolian Chicken
Transform your delicious meal into a feast with these delectable pairings that complement the vibrant flavors of this Asian-inspired dish.
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Steamed Jasmine Rice: The fluffy, fragrant rice absorbs the savory sauce and balances the dish perfectly.
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Garlic Stir-Fried Broccoli: The crisp textures and garlic flavor enhance the dish while adding a nutritious dose of greenery.
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Crispy Vegetable Spring Rolls: These delightful rolls add a crunchy contrast and a variety of fresh vegetables, enhancing the overall meal experience.
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Sesame Noodles: Cool and flavorful, the sesame noodles provide a hearty base that harmonizes beautifully with the sweet-savory sauce.
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Coconut Milk Soup: A light and creamy coconut-infused soup can refresh the palate between bites of rich Mongolian Chicken.
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Chilled Cucumber Salad: The crisp, refreshing salad offers a cool bite that complements the warmth of the chicken and adds a lovely crunch.
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Spicy Kimchi: For those who crave a kick, the fermented flavors and heat of kimchi will elevate the entire meal experience.
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Mango Sticky Rice: Finish off your meal with this sweet dessert, contrasting the savory notes and leaving everyone satisfied with a hint of tropical sweetness.
Mongolian Chicken Recipe FAQs
What type of chicken is best for Mongolian Chicken?
I recommend using boneless, skinless chicken thighs for tenderness and flavor. If you prefer, chicken breasts will also work, but they may not be as juicy.
How should I store leftover Mongolian Chicken?
To keep your leftovers fresh, store Mongolian Chicken in an airtight container in the refrigerator for up to 3 days. This method preserves moisture and flavor, ensuring you can enjoy it again!
Can I freeze Mongolian Chicken?
Absolutely! To freeze your Mongolian Chicken, place it in an airtight container or a heavy-duty freezer bag. It can be stored for up to 2 months. Thaw it overnight in the refrigerator before reheating for the best results.
What’s the best way to reheat Mongolian Chicken?
For optimal taste and texture, reheat the chicken in a skillet over medium heat for about 5-7 minutes. Stir occasionally to restore its crispy edges as it warms through evenly.
Is Mongolian Chicken gluten-free?
Yes, but you’ll need to make some adjustments! Use gluten-free soy sauce (like tamari) instead of regular soy sauce, and be sure to check that any other condiments used are also gluten-free.
Can I make a vegetarian version of Mongolian Chicken?
Yes, you can easily swap the chicken for tofu or tempeh! For tofu, I suggest using firm or extra-firm tofu cut into cubes. Follow the same instructions for coating and cooking, adjusting the cooking times slightly as needed until golden brown.
Mongolian Chicken Recipe: Quick, Crispy & Irresistibly Delicious
Ingredients
Equipment
Method
- Start by cutting boneless, skinless chicken thighs into bite-sized pieces, tossing with cornstarch until evenly coated. Let rest for 15-30 minutes.
- Heat a large skillet over medium-high heat, pour vegetable oil to cover the bottom, and add chicken in a single layer. Cook for 5-7 minutes until golden brown and crispy. Remove chicken and set aside.
- In the same skillet, add chopped green onions, minced garlic, and grated ginger. Stir for 1-2 minutes until fragrant.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Pour into the skillet and bring to a gentle simmer.
- Return the chicken to the skillet, stirring to coat in the sauce. Simmer for 2-3 minutes until the sauce thickens and chicken absorbs the flavors.
- Serve hot, garnished with extra green onions. Pair with steamed rice or noodles.
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