Mongolian Chicken: The Ultimate Recipe and Cooking Guide

Mongolian Chicken: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Forget your usual weeknight dinners because this recipe is about to become a new family favorite. Imagine succulent, crispy chicken pieces coated in a rich, savory-sweet sauce with just a hint of spice. Sounds divine, right?

While the exact origins of Mongolian Chicken are debated, it’s widely believed to be an American-Chinese creation, drawing inspiration from Mongolian barbecue techniques. It’s not authentically Mongolian, but rather a delicious fusion dish that has captured hearts (and stomachs!) across the globe. Think of it as a culinary tribute to the bold flavors and hearty spirit of Mongolian cuisine, adapted for the modern palate.

What makes this dish so irresistible? It’s the perfect balance of textures and tastes. The crispy chicken provides a satisfying crunch, while the glossy sauce delivers a symphony of sweet, savory, and slightly spicy notes. It’s incredibly easy to make at home, requiring minimal ingredients and effort, making it ideal for busy weeknights or impromptu gatherings. Plus, who can resist the allure of a dish that’s both comforting and exciting? So, ditch the takeout menu and get ready to create your own restaurant-quality Mongolian Chicken masterpiece!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 2 tablespoons vegetable oil, for frying
• For the Sauce:
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon red pepper flakes (adjust to taste)
• For Serving:
• Cooked white rice, for serving
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Preparing the Chicken:

1. In a large bowl, combine the cornstarch, flour, salt, and pepper. This mixture will create a crispy coating for our chicken.
2. Add the beaten egg to the bowl and mix well until you have a smooth batter. The egg helps the coating adhere to the chicken.
3. Add the chicken pieces to the batter and toss to coat evenly. Make sure each piece is well covered for maximum crispiness. I like to use my hands to really get in there and make sure everything is coated.

Frying the Chicken:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. You’ll know the oil is ready when a small piece of chicken sizzles immediately when dropped in. Be careful not to overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
2. Carefully add the chicken pieces to the hot oil in a single layer. Fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.
4. Repeat the frying process with the remaining chicken, adding more oil if needed.

Making the Mongolian Sauce:

1. In a medium saucepan, whisk together the soy sauce, brown sugar, water, rice vinegar, and cornstarch. The cornstarch will help thicken the sauce.
2. Add the sesame oil, minced garlic, minced ginger, and red pepper flakes to the saucepan. The sesame oil adds a wonderful nutty flavor, while the garlic, ginger, and red pepper flakes provide that signature Mongolian kick.
3. Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for about 2-3 minutes, or until the sauce has thickened to your desired consistency. Be careful not to burn the sauce, so keep stirring!
4. Taste the sauce and adjust the seasoning as needed. You might want to add a little more brown sugar for sweetness, soy sauce for saltiness, or red pepper flakes for heat.

Combining Chicken and Sauce:

1. Add the fried chicken to the saucepan with the Mongolian sauce. Toss to coat the chicken evenly with the sauce. Make sure every piece is glistening with that delicious flavor!
2. Cook for another 1-2 minutes, stirring constantly, to allow the chicken to absorb the sauce and heat through.

Serving:

1. Serve the Mongolian chicken immediately over cooked white rice. The rice soaks up all that wonderful sauce.
2. Garnish with sesame seeds and chopped green onions. These add a nice visual appeal and a burst of fresh flavor.

Tips and Variations:

Chicken Options:

• Chicken Breast: While I prefer chicken thighs for their tenderness and flavor, you can definitely use chicken breast instead. Just be sure not to overcook it, as it can become dry. Cut the chicken breast into 1-inch pieces and follow the same instructions.
• Tofu: For a vegetarian option, you can substitute the chicken with firm or extra-firm tofu. Press the tofu to remove excess water, then cut it into 1-inch cubes. Coat the tofu in the cornstarch mixture and fry until golden brown.

Sauce Adjustments:

• Sweetness: If you prefer a sweeter sauce, add more brown sugar. You can also use honey or maple syrup as a substitute.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, start with a small pinch and add more as needed. You can also use a dash of chili oil for extra heat.
• Garlic and Ginger: Feel free to adjust the amount of garlic and ginger to your taste. Some people prefer a stronger garlic flavor, while others prefer more ginger.
• Vegetables: You can add vegetables to the sauce for extra flavor and nutrition. Some good options include broccoli florets, bell peppers, onions, and carrots. Add the vegetables to the saucepan along with the sauce ingredients and cook until tender-crisp.

Cooking Methods:

• Baking: If you prefer to bake the chicken instead of frying it, preheat your oven to 400°F (200°C). Place the coated chicken pieces on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
• Air Fryer: For a healthier option, you can air fry the chicken. Preheat your air fryer to 400°F (200°C). Place the coated chicken pieces in the air fryer basket in a single layer and cook for 12-15 minutes, or until golden brown and cooked through, flipping halfway through.

Serving Suggestions:

• Noodles: Instead of serving the Mongolian chicken over rice, you can serve it over noodles. Lo mein noodles, udon noodles, or even spaghetti noodles work well.
• Vegetable Sides: Serve the Mongolian chicken with a side of steamed broccoli, stir-fried vegetables, or a simple salad.
• Appetizers: Serve the Mongolian chicken as an appetizer at a party or gathering. Cut the chicken into smaller pieces and serve with toothpicks.

Storage:

• Leftovers: Store leftover Mongolian chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the Mongolian chicken in a skillet over medium heat or in the microwave. Be careful not to overcook it, as it can become dry.

Important Considerations:

• Safety First: Always ensure chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness. Use a meat thermometer to check.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. If the oil is too cold, the chicken will absorb too much oil and become soggy. If the oil is too hot, the chicken will burn on the outside before it’s cooked through on the inside.
• Don’t Overcrowd: When frying the chicken, avoid overcrowding the pan. This will lower the oil temperature and result in unevenly cooked chicken. Fry the chicken in batches if necessary.
• Fresh Ingredients: Using fresh ingredients, especially garlic and ginger, will significantly enhance the flavor of the sauce.

I hope you enjoy making this delicious Mongolian Chicken recipe! It’s a family favorite in my house, and I’m sure it will be in yours too. Don’t be afraid to experiment with the recipe and make it your own. Happy cooking!

Conclusion:

This Mongolian Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The perfect balance of sweet, savory, and slightly spicy makes it utterly irresistible. Seriously, from the first bite, you’ll understand why I’m so enthusiastic about it. It’s quick, it’s easy, and it delivers restaurant-quality results right in your own kitchen. What more could you ask for?

Why is this a must-try? Because it’s incredibly versatile! You can adjust the spice level to your liking – add more chili flakes for an extra kick, or omit them altogether for a milder flavor. The sauce is the star, clinging beautifully to the tender chicken and creating a symphony of tastes that will have everyone reaching for seconds (and maybe even thirds!). Plus, it’s a fantastic way to introduce new flavors to your family without overwhelming them.

But the deliciousness doesn’t stop there! Think of all the ways you can serve this amazing dish. My personal favorite is over a bed of fluffy white rice, allowing the sauce to soak in and create the perfect bite. But you could also try it with brown rice for a healthier option, or even quinoa for a protein-packed meal. For a low-carb alternative, serve it over cauliflower rice or alongside steamed broccoli.

And speaking of sides, the possibilities are endless! A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken. Or, for a more substantial meal, add some stir-fried vegetables like bell peppers, onions, and snap peas. I also love to garnish it with some chopped green onions and sesame seeds for added flavor and visual appeal.

Serving Suggestions and Variations:

* Noodles: Toss the Mongolian Chicken with your favorite noodles – lo mein, chow mein, or even spaghetti work surprisingly well!
* Lettuce Wraps: For a lighter option, serve the chicken in crisp lettuce cups with some shredded carrots and cucumbers.
* Rice Bowls: Create a complete meal by layering rice, Mongolian Chicken, and your favorite toppings like avocado, kimchi, or a fried egg.
* Spice it Up: Add a dash of sriracha or a pinch of cayenne pepper to the sauce for an extra kick.
* Make it Vegetarian: Substitute the chicken with tofu or tempeh for a delicious vegetarian version. Just be sure to press the tofu well to remove excess moisture before cooking.

I truly believe that this Mongolian Chicken recipe will become a staple in your household. It’s the perfect solution for busy weeknights, unexpected guests, or simply when you’re craving something delicious and satisfying. It’s a guaranteed crowd-pleaser, and I can’t wait for you to experience the magic for yourself.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do. And don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media and let me know what you think. Happy cooking! I am excited to see your take on this recipe. Let me know what you think!