Mongolian Chicken
Let’s Talk Mongolian Chicken (and Why I Love It… plus that One Time I Accidentally Over-Soyced)
Alright, here’s the thing: Mongolian Chicken isn’t exactly what my gran cooked when I was a kid (she was more of a shepherd’s pie wizard), but there’s something about the slightly sweet, glossy sauce and tender chicken that just hits the spot. The first time I made this, I botched the sauce. Seriously. Turned out way too salty—so it tasted more like licking the ocean than Chinese takeout. Live and learn, though! Now, whenever I make Mongolian Chicken, my kitchen smells amazing and my neighbor Pete always finds an excuse to “pop in”… Maybe he’s just nosy, but I’ll take the compliment.
Why You’ll Love This (Or, Why My People Request It on Repeat!)
I tend to cook this when I’ve got boneless chicken and not much time (school run chaos, anyone?). My family loses their minds for this sauce (honestly, the sauce is half the battle), and if we’re being real: it’s just a lot less faff than heading out for takeaway. It’s also pretty forgiving — if you overcook the chicken a bit, nobody even notices. Unless you burn it. Guilty, once. My teenagers are on permanent sauce-watch duty now.
What You’ll Need—With Some Swaps, Because Life Happens
- 500g boneless chicken thighs, cut into bite-sized bits (breasts are fine too if that’s all you have—I’ve used both, honestly can’t tell much difference except maybe a tad juicier with thigh)
- 1/4 cup cornstarch (Once I ran out and used regular flour, wasn’t quite as crispy but worked in a pinch)
- 2-3 tbsp neutral oil (vegetable, canola, peanut—whatever’s in the cupboard. If it’s olive oil just use a mild one, or you’ll taste Italy…)
- 4 garlic cloves, minced (sometimes I get lazy and use that pre-minced jar stuff. Sue me.)
- 1 tbsp fresh ginger, minced (powdered ginger is weak, just double it if you must)
- 1/2 cup low-sodium soy sauce (my gran always used Kikkoman; but I’ve gone cheap and it’s fine)
- 1/3 cup dark brown sugar (light brown works, but not as deep a flavor; regular white sugar? Only if you’re desperate and out of options)
- 1/3 cup water (on days I feel fancy, I add a splash of chicken broth instead, just for some oomph)
- 3-4 green onions, cut into inchy bits
- Pinch of red pepper flakes (optional, but trust me, a little heat makes it pop)
- Sesame seeds for finishing, if you like; I like to go overboard, but you do you
The Casual Walkthrough—Mongolian Chicken, Home Cook Style
- Toss your chicken pieces in cornstarch; just tumble ’em around ’til they look dusty. A zip-top bag works if you don’t want sticky fingers.
- Heat your oil in a big pan. Medium-high heat is good. Pop those chicken bits in (don’t crowd the pan, or they’ll steam and get weirdly gummy). I usually sneak a piece to test crispiness, because why not?
- Once golden and kind of crispy—maybe 5 minutes—scoop them onto a plate. Don’t worry if they look pale, they’ll darken up with the sauce.
- Pour off most of the oil, throw in your garlic and ginger, and fry for 30 seconds. The smell should make you hungry instantly.
- Now, mix up your soy sauce, brown sugar, and water in a cup. Pour it in and bring the lot to a simmer; give it a whisk if the sugar clumps (don’t fret, it always does at first). Simmer till it thickens—about 2 minutes. Sometimes I get impatient and turn up the heat, but that’s when I almost always splatter sauce everywhere. So, just take a breath here.
- Add the chicken back in and toss to coat. Let it bubble for another 2 minutes. If the sauce looks runny, just let it cook down a bit longer; it’s pretty forgiving.
- Take it off the heat. Sprinkle over your green onions and sesame seeds, and a pinch of those red pepper flakes if you like a kick.
Notes from the (Usually Messy) Trenches
- If your sauce goes too syrupy, just splash in a bit of water. Works like magic. Found that out the embarrassing way—when my chopsticks stuck to the chicken.
- Actually, I think the flavor gets deeper if you let this dish sit for 15 minutes before eating. Or even the next day. But that almost never happens around here…
- Oh—if you go overboard on the soy sauce, it’s not a lost cause. Add a teaspoon of honey or more sugar, stir, and hope for the best. Usually works well enough that nobody complains.
Experiments (Read: Variations That Did Or Didn’t Work)
- Tried with tofu—wasn’t crisp at all; maybe I did it wrong, but I’d try pressing it more next time.
- I’ve swapped chicken for sliced beef (flank, usually), and it turns out almost as good. Randomly, pork works too. Fish, though? Not so much, came out a bit… fishy.
- If you want veggies, chopped bell pepper or broccoli is solid. Just toss into the sauce with the chicken.
The Gear I Use (Improvise If You Must!)
You really only need a decent frying pan, but if you’ve got a wok (mine’s seen better days)—use it! I once used a shallow soup pot; not ideal, but I won’t judge your pans if you don’t judge my old spatula…
Storing Leftovers… If You Have Any
Pop in an airtight box and it’ll last a couple days in the fridge. I think it tastes even better next day, but honestly, in my house it never lasts more than a day! If you want to freeze it, go ahead, although the sauce thickens weirdly, so add a splash of water when reheating. I like Serious Eats’ leftover tips.
How I Like to Serve Mongolian Chicken (Everyone’s Got Their Thing)
We always pile this on steamed jasmine rice, then argue about who got more sauce (spoiler: I win, because I serve). If I’ve got energy, I stir-fry some green beans as a side. Some friends swear by egg fried rice. For a sneaky shortcut, here’s a microwave rice trick that actually works.
Lessons Learned – AKA My Pro Tips
- Don’t skip the cornstarch step. I did, once, in a hurry. Ended up with limp, sad chicken swimming in a puddle of sauce. Not my finest hour.
- Actually, don’t try to cook all the chicken at once unless your pan’s massive. I tried that once—ended up with steamed, white-ish chicken. Tasted fine, but didn’t look right at all.
- If the sauce scorches, just start over. Seriously. Burnt sugar is like biting a tire. Trust me.
Common Questions I Actually Get From Friends (and Pete Next Door)
- Can I use turkey instead of chicken?
Yeah, why not! It’s a bit drier, so cut thick pieces. But it’ll work, and sometimes turkey’s on sale, so… - What if I want it gluten free?
Just grab a gluten-free soy sauce or tamari—that’s what my sister-in-law does and she never complains. Cornstarch is already GF! - How do I make it less sweet?
Easy; just cut the sugar down to a couple tablespoons. I’d still use some, though, or the sauce tastes a bit one-note. But it’s your kitchen—go for it. - Do I need a wok?
Nope. I always say use what you have. Big frying pan, even a sauté pan. My neighbor borrows mine anyway, so I mostly use my regular old skillet. - Can I meal prep this?
Totally. Pre-chop and pre-sauce, then cook last minute; or make batches for lunchboxes. On second thought, it’s best fresh, but leftovers are solid for a day or two. - Why’s mine always too salty?
Check what soy sauce you’re using—different brands are wildly different. Start with less and taste; you can always add more, but you can’t really un-salt the ocean, ya know?
Bit of a digression: I once tried to make a “healthier” version with zero oil and less sugar—ended up so bland, even the cat wouldn’t beg for it. Moderation, I say. Oh, and for more Asian-inspired weeknight ideas, I genuinely recommend checking out RecipeTin Eats—Nagi’s stuff never lets me down.
Anyway, good luck making Mongolian Chicken! And don’t worry if it’s not totally authentic; it’s delicious, and at the end of the day, that’s what counts.
Ingredients
- 500g boneless, skinless chicken breast, thinly sliced
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/3 cup dark brown sugar
- 1/2 cup water
- 4 scallions, cut into 1-inch pieces
- 1 teaspoon sesame oil
Instructions
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1Toss the sliced chicken breast with cornstarch until evenly coated.
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2Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 3-4 minutes until browned and cooked through. Remove chicken and set aside.
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3In the same pan, add garlic and ginger, sauté for 30 seconds until fragrant.
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4Whisk together soy sauce, dark brown sugar, and water. Pour the mixture into the pan and bring to a simmer.
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5Return the chicken to the pan and cook for 2-3 minutes, allowing the sauce to thicken. Stir in scallions and sesame oil, then cook for 1 more minute.
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6Serve hot over steamed rice or noodles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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