Mongolian Chicken is a Chinees restaurant favorite. Tender chicken pieces are fried to a golden-brown crisp and then tossed in a sweet-savory, gingery hoisin-based sauce studded with fresh green onions.
Course Main Dish Recipes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Calories 381kcal
Author Robin Donovan
Ingredients
For the chicken
1poundchicken breastscut into bite-size pieces
¼teaspoonkosher salt
½teaspoonfreshly ground black pepper
1tablespooncornstarch
3tablespoonscooking oildivided
1tablespoonminced garlic
1 ½teaspoonschopped ginger
3 to 4dried red chiliesor substitute 1 teaspoon of dried red pepper flakes
In a bowl combine the chicken, salt, pepper, and 1 tablespoon cornstarch. Stir to mix well.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. When the oil begins to shimmer, add the chicken and stir fry, turning occasionally, until crisp and golden on the outside and cooked through, 3 to 4 minutes. Transfer the chicken to a plate.
Heat the remaining tablespoon of oil in the pan and add the garlic and ginger. Cook, stirring, over high heat for several seconds, until garlic becomes fragrant. Add dried red chilies and half of the green onions.
Next, add the fried chicken pieces. Mix well and cook, stirring, over high heat for 1 minute.]In a bowl, mix together the water, soy sauce, hoisin sauce, brown sugar, and sesame oil. Add the sauce mixture to the chicken. Bring to a boil and then add the cornstarch slurry. Cook, stirring, until the sauce thickens a bit. Stir in the remaining green onions and remove from the heat.
Serve hot.
Notes
You can store the Mongolian in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
You can use chicken thighs instead of chicken breasts if you like.
You can add vegetables of your choice (broccoli, mushrooms, zucchini, bell peppers, etc).
Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.