Sweet Savory Mongolian Chicken (Printable View)
Crispy chicken coated in a rich Asian-inspired sauce with hints of garlic, ginger, and soy. Ready in 45 minutes.
# Ingredient List:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Sauce
06 - 1/2 cup low-sodium soy sauce
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup water
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons sesame oil
12 - 2 tablespoons fresh ginger, grated
13 - 4 garlic cloves, minced
14 - 1 teaspoon red chili flakes
→ For Serving & Garnish
15 - 4 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds
17 - Steamed white rice, to serve
# How to Make It:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and crisp on all sides, about 6–8 minutes. Remove and set aside on a plate.
03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and sesame oil in a medium bowl.
04 - Add ginger and garlic to the same skillet. Sauté for 1 minute until fragrant.
05 - Pour in the prepared sauce and bring to a simmer over medium heat. Cook for 2–3 minutes, stirring frequently, until slightly thickened.
06 - Add cooked chicken back into the skillet. Toss to coat evenly in the sauce. Sprinkle in red chili flakes for heat if desired.
07 - Simmer for an additional 2–3 minutes until the sauce clings to the chicken and the chicken is heated through.
08 - Serve hot over steamed rice. Garnish with sliced green onions and toasted sesame seeds.
# Expert Suggestions:
01 -
- The sauce hits that perfect balance between sweet and savory that keeps everyone coming back for seconds
- It comes together faster than takeout delivery but tastes infinitely better
- The leftovers reheat beautifully for lunch the next day, if there are any
02 -
- Crowding the pan while frying the chicken will make it steam instead of crisp, so cook in batches
- The sauce continues to thicken as it cools slightly, so do not reduce it too much in the pan
- Fresh ginger and garlic are non-negotiable here for that authentic restaurant taste
03 -
- Heat your serving bowls in the oven for 5 minutes so the dish stays piping hot
- Cook the rice before you start the chicken so everything is ready at the same time