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20-Minute Mongolian Chicken Recipe

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This 20 Minutes Mongolian Chicken recipe delivers tender, juicy chicken strips coated in a rich, flavorful sauce made with soy, brown sugar, ginger, garlic, and toasted sesame oil. Perfect for a quick weeknight dinner, it features a crispy fried chicken base simmered in a luscious, thickened sauce and garnished with fresh green onions. Serve hot over steamed rice for a delicious and satisfying meal.

Ingredients

Chicken:

  • 1 pound boneless chicken thighs or breasts, cut into thin strips
  • ¼ cup cornstarch plus 2 teaspoons extra for sauce slurry
  • Salt and pepper, to taste
  • 3 tablespoons vegetable oil, plus extra if needed for frying

Sauce and Aromatics:

  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ½ cup green onions, sliced (white and green parts divided)
  • ½ cup dark brown sugar
  • ½ cup low sodium soy sauce (gluten-free soy sauce if needed)
  • 1 ½ teaspoons toasted sesame oil
  • 1/3 cup water (for slurry)

Instructions

  1. Prepare slurry: In a small bowl, mix 2 teaspoons of cornstarch with 1/3 cup water until smooth. Set aside.
  2. Coat chicken: Place the chicken strips in a zip-lock bag. Add ¼ cup cornstarch, a pinch of salt, and pepper. Seal and shake well to evenly coat all pieces.
  3. Heat oil: Warm vegetable oil in a wok or large skillet over medium heat.
  4. Fry chicken: Fry chicken strips in batches, avoiding overcrowding, for 2 to 3 minutes per side until golden brown and cooked through. Transfer cooked chicken to a plate lined with a kitchen towel to absorb excess oil.
  5. Sauté aromatics: In the same pan, add more oil if needed. Sauté minced ginger, garlic, and half the green onions until fragrant, about 1 minute.
  6. Add sauce ingredients: Stir in toasted sesame oil, low sodium soy sauce, and dark brown sugar.
  7. Thicken sauce: Stir the cornstarch slurry once and pour into the pan. Cook, stirring constantly, for about 30 seconds until the sauce starts to thicken.
  8. Combine chicken and sauce: Add the fried chicken strips and remaining green onions to the pan. Toss quickly to coat the chicken evenly with the sauce. If sauce is too thick or dry, add 1-2 tablespoons of water or chicken stock to adjust consistency.
  9. Serve: Remove from heat and serve immediately over steamed rice.

Notes

  • Use chicken thighs for a juicier, more flavorful result, though breasts work as well.
  • Frying chicken in batches prevents overcrowding and ensures even browning and crispiness.
  • You can adjust sauce thickness by adding water or chicken stock if it becomes too thick.
  • Serve immediately for the best texture and flavor.
  • Gluten-free soy sauce can be used to adapt the recipe for gluten-free diets.

Find it online: https://bitezly.com/20-minute-mongolian-chicken-recipe/