Name: Mongolian Chicken: The Ultimate Recipe and Cooking Guide
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large egg, beaten; 2 tablespoons vegetable oil, for frying; 1/2 cup soy sauce (low sodium preferred); 1/4 cup brown sugar, packed; 1/4 cup water; 2 tablespoons rice vinegar; 1 tablespoon cornstarch; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon ginger, minced; 1/2 teaspoon red pepper flakes (optional, for heat); Cooked white rice, for serving; Chopped green onions, for garnish; Sesame seeds, for garnish

Mongolian Chicken: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Have you ever dreamt of a dish that perfectly balances savory, sweet, and slightly spicy flavors, all while being incredibly easy to prepare? Well, dream no more! This recipe delivers that and so much more.

While not authentically Mongolian in origin, this dish cleverly captures the essence of Asian-inspired cuisine with its rich, umami-packed sauce. It's believed to have originated in Taiwanese-American restaurants, quickly gaining popularity for its bold flavors and satisfying textures. The beauty of Mongolian Chicken lies in its simplicity and adaptability. It's a dish that welcomes customization, allowing you to adjust the spice level and sweetness to your personal preference.

People adore this dish for several reasons. The tender, juicy chicken, coated in a glossy, flavorful sauce, is simply irresistible. The slight sweetness, balanced by the savory soy sauce and a hint of spice, creates a symphony of flavors that dance on your palate. Plus, it's incredibly convenient to make, perfect for a weeknight dinner when you're short on time but still want a restaurant-quality meal. Get ready to experience a culinary delight that will become a staple in your home!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg, beaten
2 tablespoons vegetable oil, for frying

For the Mongolian Sauce:

1/2 cup soy sauce (low sodium preferred)
1/4 cup brown sugar, packed
1/4 cup water
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon red pepper flakes (optional, for heat)

For Serving:

Cooked white rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish

Preparing the Chicken:

Prepare the Chicken Pieces: First, make sure your chicken thighs are cut into uniform 1-inch pieces. This ensures even cooking. Pat the chicken dry with paper towels. This is crucial for getting a nice, crispy coating.
Combine Dry Ingredients: In a medium bowl, whisk together the cornstarch, flour, salt, and pepper. This mixture will create the perfect crispy crust for our chicken.
Coat the Chicken: In another bowl, add the beaten egg. Dip each piece of chicken into the egg, ensuring it's fully coated. Then, dredge the chicken in the cornstarch mixture, pressing gently to make sure the coating adheres well. Shake off any excess cornstarch mixture. We want a light, even coating, not a thick, clumpy one.

Cooking the Chicken:

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should be hot enough that a small piece of chicken sizzles immediately when dropped in. Be careful not to overheat the oil, as it can burn the chicken before it cooks through.
Fry the Chicken: Working in batches, carefully add the chicken pieces to the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chicken. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Remove and Drain: Use a slotted spoon to remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This helps maintain the crispiness of the chicken.

Making the Mongolian Sauce:

Combine Sauce Ingredients: In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, cornstarch, sesame oil, minced garlic, minced ginger, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
Cook the Sauce: Pour the sauce mixture into the same skillet or wok you used to fry the chicken (after draining any excess oil). Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy. This usually takes about 2-3 minutes. The sauce should be thick enough to coat the back of a spoon.

Combining Chicken and Sauce:

Add Chicken to Sauce: Add the fried chicken to the skillet with the thickened Mongolian sauce. Toss to coat the chicken evenly with the sauce. Make sure every piece of chicken is nicely glazed with that delicious Mongolian flavor.
Heat Through: Continue to cook for another 1-2 minutes, stirring occasionally, until the chicken is heated through and the sauce is clinging to the chicken. This allows the flavors to meld together beautifully.

Serving:

Serve Over Rice: Serve the Mongolian chicken immediately over cooked white rice. The rice provides a perfect base to soak up all that flavorful sauce.
Garnish: Garnish with chopped green onions and sesame seeds for added flavor and visual appeal. The green onions add a fresh, vibrant touch, while the sesame seeds provide a nutty flavor and a pleasant crunch.

Tips for the Best Mongolian Chicken:

Don't Overcrowd the Pan: When frying the chicken, work in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, resulting in soggy chicken.
Use Fresh Ingredients: Fresh garlic and ginger make a huge difference in the flavor of the sauce.
Adjust the Heat: If you're sensitive to spice, reduce or omit the red pepper flakes.
Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the chicken.
Crispy Chicken Secret: The key to crispy chicken is to ensure the chicken is dry before coating it with the cornstarch mixture and to fry it in hot oil.
Low Sodium Soy Sauce: Using low sodium soy sauce allows you to control the saltiness of the dish. You can always add more salt to taste if needed.
Rice Vinegar Substitute: If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.

Variations:

Mongolian Beef: Substitute the chicken with thinly sliced beef sirloin or flank steak.
Vegetarian Mongolian "Chicken": Use firm tofu, pressed and cubed, instead of chicken.
Add Vegetables: Stir-fry some vegetables like broccoli, bell peppers, or onions along with the chicken.
Spicy Mongolian Chicken: Add more red pepper flakes or a dash of chili oil to the sauce for extra heat.
Honey Mongolian Chicken: Add a tablespoon of honey to the sauce for a sweeter flavor.

Enjoy your homemade Mongolian Chicken! I hope you find this recipe easy to follow and delicious. Let me know in the comments how it turns out!

Conclusion:

This Mongolian Chicken recipe isn't just another weeknight dinner; it's a flavor explosion waiting to happen! The perfect balance of sweet, savory, and slightly spicy makes it utterly irresistible. Seriously, the sauce alone is worth making – I’ve been known to drizzle it on everything from rice bowls to roasted vegetables. But what truly elevates this dish is its simplicity. Forget spending hours in the kitchen; this recipe comes together in under 30 minutes, making it ideal for busy weeknights or when you're craving something delicious without the fuss. The tender chicken, coated in that luscious, glossy sauce, is guaranteed to be a crowd-pleaser. I've served it to picky eaters and seasoned foodies alike, and the response is always the same: empty plates and requests for seconds! Why is this Mongolian Chicken a must-try? Because it delivers restaurant-quality flavor with minimal effort. It's a guaranteed win for anyone looking to add a new, exciting dish to their repertoire. Plus, it's incredibly versatile!

Serving Suggestions and Variations:

* Classic Pairing: Serve it over a bed of fluffy white rice or brown rice for a healthier option. Quinoa also works beautifully! * Noodle Nirvana: Toss it with your favorite noodles – lo mein, chow mein, or even spaghetti – for a satisfying and flavorful meal. * Veggie Boost: Add some stir-fried vegetables like broccoli, bell peppers, snap peas, or carrots for extra nutrients and texture. * Spice It Up: If you like a little more heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce. * Sweetness Adjustment: Adjust the amount of brown sugar to your liking. If you prefer a less sweet sauce, start with a smaller amount and add more to taste. * Garnish Galore: Garnish with sesame seeds and chopped green onions for a beautiful presentation and added flavor. A sprinkle of toasted sesame seeds adds a nutty depth that complements the sauce perfectly. * Make it Gluten-Free: Simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative. I truly believe this recipe will become a staple in your kitchen. It's quick, easy, and incredibly delicious. The rich, savory sauce clings perfectly to the chicken, creating a symphony of flavors that will tantalize your taste buds. Don't be surprised if you find yourself craving this Mongolian Chicken again and again! So, what are you waiting for? Gather your ingredients, fire up your wok (or skillet!), and get ready to experience the magic of this amazing dish. I'm confident you'll love it as much as I do. And most importantly, I'd love to hear about your experience! Did you try any variations? What did you serve it with? Share your photos and comments below – I can't wait to see your culinary creations! Happy cooking! Let me know if you have any questions, and I'll do my best to answer them. Enjoy!