Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This savory Mongolian chicken is one of my favorite dinners! The crispy chicken is coated in a delicious brown sugar sauce. This is a restaurant-quality Chinese-inspired meal that is incredibly easy and quick to put together.
Ingredients
1 c. vegetable oil
2 lbs chicken (thinly sliced into 1-2 inch strips)
2 green onions (thinly sliced on a diagonal into 1-inch pieces)
1/3 c. cornstarch
Sauce:
1 tbsp garlic (minced)
1 tbsp fresh ginger (minced)
1/2 c. soy sauce
1 tbsp rice vinegar
1/2 c. water
1/4 tsp red pepper flakes
2 tsp vegetable oil
1/2 c. dark brown sugar
Optional:
1 tsp sesame seeds
How to make Mongolian Chicken
Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over low-medium heat. Once hot, add the garlic and ginger. Stir and cook for about 30 seconds. Then, stir in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water. Continue to cook for another 5 to 10 minutes or until the mixture has slightly thickened. Set aside.
Step 2: In a large bowl, place the sliced chicken and cornstarch. Mix well until the chicken is evenly coated with the cornstarch.
Step 3: In a large saucepan, heat 1 c. vegetable oil. To the hot oil, add the chicken and sear for about 1 to 2 minutes or until browned and completely cooked. So the chicken cooks evenly, stir the meat around a bit.
Step 4: To a paper towel-lined plate, transfer the chicken, discarding the oil from the skillet.
Step 5: Return the chicken to the skillet. Add the soy sauce mixture and cook for additional 2 to 3 minutes on medium heat until the sauce has thickened.
Step 6: Add the green onions and stir well.
Step 7: Serve the Mongolian Chicken right away garnished with some sesame seeds if desired, Enjoy over rice.
Nutrition Facts:
Calories: 752 kcal | Carbohydrates: 39g | Protein: 45g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 170mg | Sodium: 1792mg | Potassium: 543mg | Fiber: 0g | Sugar: 27g | Vitamin A: 415IU | Vitamin C: 4.8mg | Calcium: 63mg | Iron: 3.1mg
Mongolian Chicken
Ingredients
- 1 c. vegetable oil
- 2 lbs chicken thinly sliced into 1-2 inch strips
- 2 green onions thinly sliced on a diagonal into 1-inch pieces
- 1/3 c. cornstarch
- Sauce:
- 1 tbsp garlic minced
- 1 tbsp fresh ginger minced
- 1/2 c. soy sauce
- 1 tbsp rice vinegar
- 1/2 c. water
- 1/4 tsp red pepper flakes
- 2 tsp vegetable oil
- 1/2 c. dark brown sugar
- Optional:
- 1 tsp sesame seeds
Instructions
- Heat 2 tbsp vegetable oil in a medium saucepan over low-medium heat. Once hot, add the garlic and ginger. Stir and cook for about 30 seconds. Then, stir in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water. Continue to cook for another 5 to 10 minutes or until the mixture has slightly thickened. Set aside.
- In a large bowl, place the sliced chicken and cornstarch. Mix well until the chicken is evenly coated with the cornstarch.
- In a large saucepan, heat 1 c. vegetable oil. To the hot oil, add the chicken and sear for about 1 to 2 minutes or until browned and completely cooked. So the chicken cooks evenly, stir the meat around a bit.
- To a paper towel-lined plate, transfer the chicken, discarding the oil from the skillet.
- Return the chicken to the skillet. Add the soy sauce mixture and cook for additional 2 to 3 minutes on medium heat until the sauce has thickened.
- Add the green onions and stir well.
- Serve the Mongolian Chicken right away garnished with some sesame seeds if desired, Enjoy over rice.
