This quick and easy Mongolian Chicken takes just 30 minutes to make. Forget take-out and savor crispy chicken coated in a sweet and savory sauce, all from the comfort of home. It’s simple, delicious, and each bite is bursting with flavor!
Chicken is coated in cornstarch and then fried in oil. Then once fried it is then mixed in with a delicious sweet sauce.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the Mongolian sauce
- 1/2 cup of chicken broth (125 ml)
- 2 tablespoons of cornstarch
- 2 tablespoons of brown sugar
- 3 tablespoons of soy sauce
For the chicken
- 1 lb of chicken (450 g)
- ½ cup of cornstarch (75 g)
- 4 cloves garlic, minced
- 1 teaspoon of ginger, minced
- 3 green onions, sliced
- 2 tablespoons of vegetable oil
Instructions
Make the sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces until they are completely cooked through and slightly brown and crispy.
Finish the dish: Drain the oil from the wok leaving 1 tablespoon in the wok, if necessary. Add garlic, ginger and green onions to the wok and saute for 30 seconds.
Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken, then toss everything together for 15 seconds.
Serve over rice or noodles.
Inspired from: Jo Cooks
