Mongolian Chicken
A quick and delicious Asian-inspired dish featuring succulent chicken coated in a sweet and savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless chicken thighs or breasts
- 1/4 cup corn starch for coating
- to taste salt and black pepper basic seasonings
- 3 tablespoons vegetable oil for frying
- 1 tablespoon fresh ginger, minced adds warm spice
- 3 cloves garlic, minced for depth of flavor
- 4 green onions, sliced (divided) for freshness
- 1/3 cup dark brown sugar for sweetness
- 1/2 cup low sodium soy sauce for umami
- 1 teaspoon toasted sesame oil adds nutty finish
- 1/3 cup water to adjust sauce consistency
Instructions
Preparation
- In a small bowl, mix 2 teaspoons of corn starch with 1/3 cup water until fully combined to make a slurry.
- Coat the chicken by placing it in a zip-lock bag with 1/4 cup corn starch, salt, and black pepper. Seal and shake until coated.
Cooking
- Heat vegetable oil in a wok or large skillet over medium heat until hot and shimmering.
- Carefully add chicken in batches, frying for 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
- Sauté garlic and ginger in the same pan for about one minute, then add half of the sliced green onions and stir.
- Combine sesame oil, soy sauce, and dark brown sugar in the pan, stirring until the sugar dissolves.
- Stir in the cornstarch slurry and cook until the sauce thickens and bubbles.
- Add fried chicken back into the pan with remaining green onions, tossing to coat.
Serving
- Serve hot over steamed rice.
Notes
Consider adding a side of stir-fried vegetables for added color and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.