Enjoy a dish of crispy chicken that’s equal parts sweet and savory thanks to its delectable sauce.
Sometimes it’s best not to get too caught up with the name of a dish. Mongolian chicken is a great example of this. It’s not actually a part of Mongolian cuisine. Rather, it’s a dish developed in Taiwan and merely inspired by some of the bold flavors that often define Mongolian cuisine. Think of it as a similar recipe to Mongolian Beef, which is a dish often found in Chinese restaurants in North America rather than Mongolia. Of course, no matter its origin story, the most important thing is that Mongolian chicken is a delicious dish that’s simple to prepare.
This recipe for Mongolian chicken is as easy as frying up some chicken and combining it with the tasty sauce that makes this dish so special. The thinly sliced pieces of chicken come out crispy and covered with the sauce that’s the perfect combination of sweet and savory, with a little bit of a kick. Just the smell of the chicken when it’s done cooking is enough to get your mouth watering. With that first bite, you’ll taste the bold flavors that make Mongolian chicken such a special dish.
Is Mongolian Chicken Healthy?
Mongolian chicken is high in carbs, sugar, and sodium, so it’s not the healthiest dish out there. That said, the healthiness of Mongolian chicken can depend on the ingredients used. For instance, boneless and skinless chicken breast ensures a good source of lean protein. Ingredients like garlic, ginger, and green onions also provide nutritional benefits. You can also add more vegetables to the dish if you want to enhance its nutritional value. At the same time, make sure the soy sauce you’re using is low in sodium. Additionally, you may consider reducing the amount of brown sugar in the recipe if you want to cut down on your sugar intake.
Add Extra Ingredients
To enhance Mongolian chicken even more, there are some optional ingredients that can be added if they suit your personal taste. For both health and flavor reasons, the focus should be on adding vegetables to the dish. Veggies like carrots, red peppers, zucchini, broccoli, and mushrooms can all be cut into small pieces, lightly sautéed, and added to the pot when the cooked chicken is combined with the sauce. Also, if you have a high tolerance for spice, you can consider adding dried chilis to the dish. Meanwhile, if you want to veer more toward sweetness than spice, a little bit of ketchup can give Mongolian chicken a hint of sweetness without overpowering the other flavors.
How to make ahead and store
Put any Mongolian chicken leftovers in an airtight container and keep them refrigerated for up to 5 days. I don’t recommend freezing this dish because the chicken will lose its crispiness.
Serving Suggestions
Mongolian chicken is usually best when served on a bed of rice. I usually prefer Coconut Rice or Cilantro Lime Instant Pot Rice, although Quinoa with Roasted Vegetables is another good option. For side dishes, I like to go with recipes that also come from Asian cuisine. This includes Asian Cabbage Salad or Oriental Coleslaw with Asian Dressing. Of course, you also can’t go wrong with Crispy Air Fryer Egg Rolls or Air Fryer Wontons.
Ingredients
- 1 pound boneless skinless chicken breast thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/3 cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon sriracha sauce optional
- 1/2 cup green onions chopped
- 2 teaspoons cornstarch (for sauce)
Instructions
- Place the chicken and cornstarch in a resealable plastic bag, then shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat. Add the chicken in a single layer and cook for 3 to 5 minutes per side or until browned. Remove and set aside.
- In the same pan, add garlic and ginger; cook for 30 seconds. Add soy sauce, sriracha, sesame oil, water, and brown sugar, and bring to a simmer. Mix 2 teaspoons of cornstarch with about 1 tablespoon of water to form a slurry. Whisk the slurry into sauce.
- Return the chicken to the pan, add green onions, and toss to coat with the sauce. Cook until sauce is thickened and everything is heated through.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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