Description
This Mongolian chicken recipe features crispy slices of chicken breast stir-fried in a delicious sweet and savory sauce made from soy sauce, brown sugar, and aromatic garlic and ginger. Quick and easy to prepare, it makes for a perfect restaurant-style Asian main course that you can enjoy at home anytime.
Ingredients
Chicken
- 1 1/4 pounds boneless skinless chicken breast, thinly sliced
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- Salt and pepper to taste
Sauce
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 1/2 cup green onions, cut into 1-inch pieces
Instructions
- Coat the Chicken: Place the thinly sliced chicken breast and 1/4 cup cornstarch in a resealable plastic bag. Shake well to coat the chicken slices evenly with cornstarch.
- Heat the Oil: Heat the vegetable oil in a large skillet or pan over high heat to prepare for frying the chicken.
- Cook the Chicken: Add the coated chicken slices to the pan in a single layer. Season lightly with salt and pepper, keeping in mind the sauce adds additional salt. Cook for 3 to 4 minutes per side until browned and cooked through. Cook in batches if necessary to avoid overcrowding.
- Remove Chicken: Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil and keep crispy.
- Sauté Aromatics: In the same pan, add the minced garlic and ginger. Cook for about 30 seconds until fragrant but not burnt.
- Make the Sauce: Add the soy sauce, toasted sesame oil, water, and brown sugar to the pan. Bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon cold water to create a slurry. Stir this into the simmering sauce and bring it to a boil for 30 to 60 seconds until the sauce thickens slightly.
- Combine & Serve: Return the cooked chicken and green onions to the pan. Toss everything together to coat the chicken evenly with the sauce. Serve hot over steamed rice if desired.
Notes
- Use low sodium soy sauce to better control the saltiness of the dish.
- Make sure to cook the chicken in batches to prevent steaming and to keep it crispy.
- Thinly slicing the chicken helps it cook quickly and absorb the sauce flavor well.
- Serve immediately for the best texture and taste.
