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Crispy Mongolian Chicken - 30 Minute Meal Recipe

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3.9 from 15 reviews

  • Author: Lea
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Crispy Mongolian Chicken is a flavorful and quick 30-minute meal featuring thinly sliced chicken strips coated in cornstarch and fried to golden perfection. The chicken is tossed in a rich, savory, and slightly sweet sauce made with garlic, ginger, brown sugar, soy sauce, and a hint of spice from red pepper flakes. Garnished with fresh green onions and toasted sesame seeds, this dish is perfect served over a bed of steamed rice for a satisfying weeknight dinner.

Ingredients

Chicken

  • 2 pounds chicken, thinly sliced into 1-2 inch strips
  • 1/3 cup cornstarch
  • 1 cup vegetable oil (for frying)

Sauce

  • 2 teaspoons vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 cup water (or chicken broth)

Garnish

  • 2 green onions, thinly sliced on diagonal into 1-inch pieces
  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Make the sauce: In a medium saucepan over low to medium heat, add two teaspoons of vegetable oil. Add the minced garlic and ginger and cook while stirring for about 30 seconds to release their aromas.
  2. Combine sauce ingredients: Whisk in the dark brown sugar, red pepper flakes, low-sodium soy sauce, rice vinegar, and water. Cook the sauce until it slightly thickens, approximately 5 to 10 minutes, then set it aside.
  3. Coat the chicken: Place the thinly sliced chicken strips in a large bowl. Sprinkle cornstarch over the chicken and toss until each piece is evenly coated.
  4. Heat oil for frying: Heat 1 cup of vegetable oil in a large skillet or saucepan over medium-high heat until hot.
  5. Fry the chicken: Add the coated chicken strips to the hot oil carefully. Fry, stirring occasionally to ensure even cooking, until the chicken is golden brown and cooked through, about 1 to 2 minutes.
  6. Drain excess oil: Transfer the fried chicken onto a paper towel-lined plate to remove excess oil. Discard the used oil from the skillet once drained.
  7. Combine chicken and sauce: Return the chicken to the skillet and pour the prepared sauce over it. Cook over medium heat, stirring occasionally, until the sauce thickens and coats the chicken well, about 2 to 3 minutes.
  8. Add green onions and garnish: Stir in the sliced green onions for freshness and a mild crunch. Sprinkle sesame seeds over the top for added flavor and texture, if desired.
  9. Serve: Serve the crispy Mongolian chicken immediately over steamed rice to enjoy the full flavor and crispiness.

Notes

  • For extra heat, increase the red pepper flakes to taste.
  • Use chicken broth instead of water for a richer sauce flavor.
  • Ensure the oil is sufficiently hot before frying to achieve crispy chicken.
  • Leftovers can be refrigerated up to 2 days and reheated gently to maintain crispiness.
  • For gluten-free variation, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://recipesbylea.com/crispy-mongolian-chicken-30-minute-meal-recipe/