Irresistible Mongolian Chicken

This Irresistible Mongolian Chicken is a weeknight showstopper that delivers big flavor with minimal fuss. Tender pieces of chicken are lightly coated and pan-fried until golden, then tossed in a glossy, sweet and savory sauce that clings to every bite. It comes together quickly, making it perfect for busy evenings or an easy dinner party centerpiece. Try pairing it with a simple side for contrast or explore other hearty mains like Baked Peanut Butter Jelly Chicken Wings for a fun family spread.

Why This Recipe Is a Great Choice

This recipe balances speed and comfort in a way that keeps everyone happy at the table. The cornstarch coating crisps the chicken while the brown sugar and hoisin sauce create that irresistible glossy finish. It’s adaptable for stovetop cooking and scales easily without losing its punch. You don’t need fancy equipment, just a large skillet or wok and a few pantry staples. If you love bowls with bold components, you might also enjoy the flavors that tie well with a warm grain bowl like a Best Greek Chicken Bowls recipe.

Flavor and Texture

Expect a silky sauce that’s gingery, garlicky, and just sweet enough to balance the savory soy base. The cornstarch slurry gives the sauce a clingy sheen that coats each tender piece of chicken. Little pops of heat from red pepper flakes brighten the dish without overpowering it. Finish with scallions and sesame seeds for a fresh, nutty crunch that contrasts beautifully with the glossy sauce. Served over steaming rice, each forkful is a satisfying bite of sweet, savory, and tangy.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup packed brown sugar
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, thinly sliced
• Sesame seeds, for sprinkling
• Cooked rice, for serving

Step by Step Instructions

1. In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss to coat evenly.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Working in batches, add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through, flipping occasionally.
4. Remove the cooked chicken and set aside on a plate lined with paper towels.
5. In a medium bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes.
6. In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
7. Pour the sauce mixture into the same skillet you used to cook the chicken, draining any excess oil first.
8. Bring the sauce to a simmer over medium heat.
9. Slowly pour in the cornstarch slurry while whisking continuously until the sauce thickens.
10. Add the cooked chicken to the skillet with the sauce. Toss to coat the chicken evenly.
11. Cook for another 1-2 minutes, allowing the sauce to cling to the chicken.
12. Remove from heat and garnish with sliced green onions and sesame seeds.
13. Serve immediately over cooked rice.

Tips for Best Results

Pat the chicken dry before coating it so the cornstarch adheres and creates a light crust. Cook in batches to avoid overcrowding the pan, which keeps pieces crisp. When whisking the slurry into the simmering sauce, add it slowly and stir continuously so the sauce thickens evenly without lumps. Taste and adjust the heat with more red pepper flakes if you want a livelier finish. Garnish right before serving so scallions stay bright and sesame seeds keep their crunch.

Storage and Make Ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts stirring between intervals. You can prepare the sauce ahead and refrigerate separately for up to 24 hours; reheat and toss with freshly cooked chicken for best texture. Avoid freezing after saucing, as the texture of the sauce may change.

Final Thought

This Mongolian Chicken is glossy, comforting, and surprisingly simple to make any night of the week. It’s a great recipe to keep in your rotation when you want bold takeout-style flavor at home. Serve it over steaming rice and watch it disappear.

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