Sweet Savory Mongolian Chicken (Printable Version)
Crispy chicken in a rich garlic-ginger soy sauce with sweet and savory notes, ready in 45 minutes.
# What You'll Need:
→ 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 brown sugar, packed
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 & Garnish
15 - 4 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds
17 - Steamed white rice, to serve
# Directions:
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. Set aside.
04 - Add ginger and garlic to the same skillet. 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 Tips:
01 -
- The sticky, glossy sauce clings to every bite of crispy chicken creating the most irresistible sweet and savory combination
- Ready in under an hour but tastes like it came from your favorite takeout spot
- Easily customizable with your favorite vegetables and heat level
02 -
- Don't overcrowd your pan when cooking the chicken or you'll end up steaming instead of searing
- The sauce will look thin at first but thickens quickly as it simmers, so don't be tempted to add more cornstarch
- Have everything measured and ready before you start cooking because this dish comes together fast once the heat is on
03 -
- Double-frying the chicken creates an extra crispy texture that stays crunchy even after saucing
- Grate your ginger against the grain to avoid those tough fibrous strings in your sauce