This can be made with sliced chicken breasts or thighs. As well as chopped scallions, you can also include other vegetables such as onions and sweet and crunchy bell peppers. The dish is usually cooked in a Asian-style sauce made up of soy sauce, sugar, hoisin sauce, garlic, ginger and chilies.
Mongolian Chicken recipes are generally very easy to make, and total preparation and cooking is less than 30 minutes. Alternatively, if you prepare the sauce and chop up the chicken and green onions in advance, you can reduce the actual cooking time down to 10 minutes or so…
What makes Mongolian chicken so delicious is partly due to the way the chicken is prepared. Instead of cooking it bare in a fry pan, the chicken is rolled in cornstarch and left for a few minutes. This helps seals the meat against moisture loss and makes it deliciously moist when cooked. The chicken is then added to a pan, cooked with ginger, garlic and a simple sauce made of soy sauce, chicken stock, brown sugar and toasted sesame oil.
Mongolian Chicken tastes superb and, in its beef guise, is one of the more popular Asian recipes worldwide. Most people are probably familiar with Mongolian Beef, and you can certainly use beef or pork in this recipe as it pleases you.
Note: its not actually a genuine “Mongolian” recipe at all though – its a dish crafted for the American palate by US-based Chinese restaurants. That makes it no less tasty…
- 500grams boneless skinless chicken breasts or thighs. Slice the meat into into small chunks
- ½ cup cornstarch for coating the chicken prior to cooking
- 2 tablespoons garlic -minced
- 2 tablespoons ginger – grated
- 1 white onion (sliced)
- 2 green onions (sliced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Oil (for frying)
The sauce uses a combination of ginger, garlic, hoisin sauce, soy sauce, and oyster sauce for a heavenly combination of flavors. I recommend deep frying the chicken to ensure it is crispy. I always eat my chicken immediately because I love the crispiness. Serve with white rice…
- ¼ cup chicken broth / stock
- 1 ½ tablespoons cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons soy sauce
- 2 teaspoons red pepper flakes
How to Cook your Mongolian Chicken
- In a medium bowl whisk together the sauce ingredients above, and set it aside.
- Roll the chicken with cornstarch in a plastic bag or bowl until all of the pieces are well-coated. Heat a deep fryer to smoking hot.
- Deep fry the chicken pieces in batches until golden brown and fully cooked and drain on paper towels.
- Place into the oven to keep warm.
- Add 2 tablespoons your favourite oil to a wok over medium-high heat.
- Add ginger, garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
- Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly.
- Take your chicken pieces from the oven and place into a large serving bowl
- Pour sauce over chicken, add onions and mix well.
- Serve with Thai Jasmine white rice.