Craving a taste of Asia? Dive into the delicious world of Mongolian Chicken, a savory and slightly sweet dish that’s sure to satisfy your cravings. This popular Chinese-American stir-fry combines tender chicken thighs coated in a flavorful sauce made from hoisin, soy sauce, and brown sugar, all perfectly balanced with a hint of ginger and garlic. Whether you’re looking for a quick weeknight meal or a dish to impress guests, Mongolian Chicken is a versatile option that delivers a burst of flavors in every bite.
Ingredients List
Chicken and Sauce Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or as needed (or substitute with potato starch)
- ⅓ cup vegetable oil or any neutral oil
- 2 cloves garlic, minced
- 1 red chili pepper, sliced (optional, for heat)
- 5 slices ginger
- 4 tablespoons hoisin sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
Cornstarch Slurry
- 1 tablespoon cornstarch (or substitute with potato starch)
- ½ cup water
Optional Garnishes
- 1 green onion, finely chopped
- 1 red chili pepper, sliced
Required Kitchen Tools
When preparing Mongolian Chicken, having the right kitchen tools can make the process smoother and more enjoyable. Here are the essential tools you will need:
- Wok or Large Skillet: A wok is ideal for stir-frying and helps in achieving that perfect texture. If you don’t have a wok, a large skillet works just fine.
- Mixing Bowl: For coating the chicken with cornstarch and preparing the cornstarch slurry.
- Sharp Knife and Cutting Board: Essential for slicing chicken, ginger, garlic, and garnishes.
- Tongs or Chopsticks: Useful for flipping the chicken pieces while frying and for handling other ingredients.
- Measuring Cups and Spoons: To ensure precise measurements of ingredients.
Having these tools on hand will set you up for a successful Mongolian Chicken cooking experience.
Chicken Preparation
Preparing the chicken is a crucial step in achieving the perfect texture and flavor for Mongolian Chicken. Follow the steps below to coat the chicken and get it ready for frying.
Coating the Chicken
- Slice the Chicken Thighs: Start by slicing the skinless, boneless chicken thighs into bite-sized pieces. Aim for uniform slices to ensure even cooking.
- Coat with Cornstarch: Place the chicken pieces in a mixing bowl. Add ¼ cup of cornstarch, and toss the chicken until each piece is evenly coated. The cornstarch helps to create a crispy exterior when fried, giving the chicken a delightful texture.
Preparing the Cornstarch Slurry
- Mix the Slurry: In a small bowl, combine 1 tablespoon of cornstarch with ½ cup of water. Stir until the cornstarch is fully dissolved. This slurry will be used later to thicken the sauce, ensuring it clings perfectly to each piece of chicken.
With the chicken prepped and the slurry ready, you’re all set to move on to the next step: frying the chicken to golden perfection.
Frying the Chicken
Frying the chicken is a key step in creating that irresistible crispy texture that makes Mongolian Chicken so delicious. Follow these steps to fry the chicken pieces to golden perfection:
Heating the Oil
- Add Oil to the Wok: Pour ⅓ cup of vegetable oil into your wok or large skillet. Heat the oil over medium-high heat until it shimmers. You can test the temperature by dropping a small piece of coated chicken into the oil; if it sizzles immediately, the oil is ready.
Frying the Chicken
- Fry in Batches: Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the wok. Overcrowding will reduce the oil temperature, making the chicken less crispy.
- Cook Until Golden: Fry each batch for about 2-3 minutes, turning occasionally with tongs or chopsticks, until the chicken pieces are golden brown and cooked through. Remove the cooked chicken from the oil and place it on a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining chicken.
Removing Excess Oil
- Drain Most of the Oil: Once all the chicken pieces are fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon behind. This small amount of oil will be used for sautéing the aromatics and making the sauce.
Making the Sauce
The sauce is the heart of Mongolian Chicken, bringing together sweet, savory, and slightly spicy flavors. This step will guide you through creating a rich and flavorful sauce that perfectly coats the crispy chicken pieces.
Sautéing the Aromatics
- Add Garlic, Ginger, and Chili Pepper: With the remaining oil in the wok, add the minced garlic, sliced ginger, and sliced red chili pepper (if using). Sauté for about 30 seconds to 1 minute, stirring constantly to prevent burning. The aroma of the garlic and ginger will start to fill the kitchen, which is a good sign that they’re releasing their flavors.
Preparing the Sauce
- Combine Sauce Ingredients: Add 4 tablespoons of hoisin sauce, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar to the wok. Stir to combine with the aromatics. The mixture will begin to bubble, creating a thick, flavorful base.
- Add Sesame Oil: Stir in 2 teaspoons of sesame oil to enhance the depth of flavor and give the sauce a nutty aroma.
Thickening the Sauce
- Add the Cornstarch Slurry: Give the prepared cornstarch slurry a quick stir, then slowly pour it into the wok, stirring constantly. The slurry will thicken the sauce almost instantly, creating a glossy coating that will cling to the chicken.
- Simmer the Sauce: Allow the sauce to simmer for about 1-2 minutes until it thickens to your desired consistency. If the sauce becomes too thick, you can add a splash of water to thin it out.
Combining the Chicken with the Sauce
Now that the sauce is perfectly thickened and full of flavor, it’s time to bring everything together. This final step will ensure that every piece of chicken is coated in the delicious Mongolian sauce.
Adding the Chicken to the Sauce
- Return the Chicken to the Wok: Add the fried chicken pieces back into the wok with the sauce. Use a spatula or tongs to gently toss the chicken, ensuring each piece is well coated with the glossy sauce.
- Stir to Combine: Continue stirring the chicken in the sauce for about 1-2 minutes. This will help the chicken absorb the flavors of the sauce while maintaining its crispy texture. The sauce should cling nicely to each piece of chicken, creating a shiny, appetizing finish.
Garnishing and Serving
- Add Garnishes: Sprinkle finely chopped green onion and additional sliced red chili pepper (if desired) over the top of the chicken. These garnishes add a pop of color and an extra layer of flavor to the dish.
- Serve Immediately: Mongolian Chicken is best enjoyed fresh from the wok, served over a bed of steamed rice or alongside stir-fried vegetables. The combination of crispy chicken and savory-sweet sauce makes for a satisfying meal.
Storage and Reheating
How to Store Leftovers
If you have any leftovers, allow the Mongolian Chicken to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Reheating Tips
To reheat, simply warm the chicken in a skillet over medium heat until it’s heated through. You may need to add a splash of water or a bit more sauce to keep the chicken moist and ensure it reheats evenly.
Conclusion
Making Mongolian Chicken at home is a delightful way to enjoy the flavors of a classic Asian-inspired dish. With its crispy chicken, rich sauce, and simple preparation, this recipe is sure to become a favorite in your meal rotation. Whether you’re cooking for a weeknight dinner or hosting friends and family, Mongolian Chicken offers a delicious and satisfying option that’s both flavorful and easy to make.
Enjoy your homemade Mongolian Chicken, and don’t forget to savor every bite of this delicious dish!