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.
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