Sweet Savory Mongolian Chicken (Printable)
Crispy chicken coated in a sweet and savory garlic-ginger soy sauce, ready in 45 minutes.
# Ingredient List:
→ Chicken
01 - 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Sauce
06 - 1/2 cup low-sodium soy sauce
07 - 1/2 cup packed brown sugar
08 - 1/4 cup water
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons sesame oil
12 - 2 tablespoons fresh ginger grated
13 - 4 garlic cloves minced
14 - 1 teaspoon red chili flakes
→ For Serving and Garnish
15 - 4 green onions thinly sliced
16 - 2 tablespoons toasted sesame seeds
17 - Steamed white rice
# Steps:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a large bowl until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and crisp on all sides, about 6-8 minutes. Remove and set aside on a plate.
03 - Whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and sesame oil in a medium bowl.
04 - In the same skillet, add ginger and garlic. Sauté for 1 minute until fragrant.
05 - Pour in the prepared sauce and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring frequently, until slightly thickened.
06 - Add the cooked chicken back into the skillet. Toss to coat evenly in the sauce. Sprinkle in red chili flakes for heat if desired.
07 - Simmer for an additional 2-3 minutes until the sauce clings to the chicken and the chicken is heated through. Serve hot over steamed rice garnished with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The sauce achieves that perfect balance of glossy restaurant-style coating that you normally have to order out for
- Crispy chicken thighs stay tender inside while becoming irresistible vehicles for that addictive glaze
02 -
- Do not skip the step of cooking chicken in batches or you will end up with steamed not crispy meat
- The sauce thickens quickly as it cools so remove from heat when it still looks slightly thinner than you want
03 -
- Double-frying technique creates extra crunch but single fry works perfectly for weeknight dinners
- Let the sauce come to room temperature slightly before tossing for better adherence to the chicken