Mongolian Chicken. Crispy chicken tossed with sweet and sour Mongolian sauce. A super simple and flavorful takeaway favorite loaded with the delicious combo of soy sauce and brown sugar. Weeknight dinner sorted!
You might be familiar with Mongolian Beef, a popular Chinese takeaway favorite. This chicken version is as good as its meaty counterpart. Trust me, it’s so good you’ll want to make it again and again.
I’m partnering with Kitchenware to bring you this amazingly delicious recipe. Making this crispy fried chicken is a breeze with their Scanpan TechnIQ Wok. Stratanium + non stick coating surface, wear resistance and even heat distribution ensuring perfect searing makes it the perfect addition to your kitchen. Besides, this wok is also compatible on all cooktops including induction.
To make this Mongolian chicken, you’ll need to fry the chicken strips first to make them super crispy. Then, toss them in Mongolian sauce to create the ultimate delicious side dish or appetizer.
The classic Mongolian sauce is a mixture of soy sauce and brown sugar adding contrasting flavors to the dish. You’ll also need to add a little corn flour dissolved in water to make the sauce thick and rich. Thick sauce coating the crispy chicken strips is key in this recipe. You can also add a touch of rice wine vinegar if you love the flavor. However, it’s totally optional in this Mongolian chicken recipe.
Start with coating the chicken strips in a layer of corn flour (cornstarch). Toss well to coat them in flour. Stir fry the chicken pieces until they are browned on all sides. Depending on the size of the wok, fry the chicken strips in batches.
Once the chicken strips are fried, remove from the wok, and heat a little oil. Sauté ginger and garlic followed by simmering Mongolian sauce for a few minutes. Now, add in crispy chicken and scallions (spring onions). Apart from spring onions, you can also add your favorite veggies like bell peppers, mushrooms, broccoli, bok choy or zucchini.
And that’s it! Stir fried Mongolian chicken for an easy weeknight meal. It makes a delicious combo with rice or noodles.
More Asian Chicken Recipes:
Mongolian Chicken | Video
Ingredients
Mongolian sauce:
- ½ cup soy sauce
- ½ cup brown sugar
- ½ tablespoon Chinese rice wine Shaoxing rice wine (optional)
- 1 tablespoon cornstarch corn flour
- 3 tablespoons water
Chicken Stir Fry:
- 1 kg boneless chicken thighs cut into strips
- ¼ cup cornstarch corn flour
- 1 tablespoon vegetable oil
- 2 teaspoon minced ginger ginger paste
- 2 teaspoon minced garlic garlic paste
- 4 scallions spring onions, chopped into 3 cm pieces
- 1 teaspoon sriracha sauce
- Chopped spring onions scallions, to garnish (optional)
- Jasmine rice, basmati rice or noodles to serve
Instructions
Mongolian sauce:
- Place cornstarch (corn flour) and water in a small bowl. Stir to combine. Set aside.
- Combine together soy sauce, brown sugar, rice wine (if using) and corn flour-water mixture in a medium bowl. Set aside.
Mongolian chicken stir fry:
- Place chicken strips in a bowl. Sprinkle with cornstarch (corn flour). Toss to coat.
- Meanwhile, heat 1 tablespoon oil in a wok or large frying pan over high heat.
- Add chicken strips. Stir fry for 5 minutes or until browned and cooked through. Fry chicken in batches if needed.
- Remove cooked chicken from pan with a slotted spoon.
- Remove excess oil. Reduce heat to medium.
- Add ginger and garlic. Sauté, stirring, for a minute or until fragrant.
- Add Mongolian sauce. Stir to combine. Simmer for 2-3 minutes or until the sauce thickens and sugar dissolves.
- Add cooked chicken strips, sriracha sauce and scallions (spring onions). Stir fry for 2 minutes.
- Garnish with chopped scallions (spring onions).
- Serve with jasmine rice, basmati rice or noodles.
Video
Notes
- You can add more veggies to this stir fry like broccoli, mushrooms, zucchini and bell peppers (capsicum)
- You can substitute chicken with lamb, beef, vegetables or tofu
Nutrition
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C. says
Hi, looks delish. What kind of soy sauce did you use? The sweet one?
Rose Mary George says
No, the regular soy sauce