Mongolian Chicken, with its tender pieces of chicken thighs enveloped in a rich and savory sauce, is an irresistible choice for weeknight dinners. This dish stands out not just for its bold flavors but also for its glorious balance of sweetness and spice. The crispy chicken, coated in hoisin and soy sauce, transforms a simple dinner into something truly special. Paired with spicy broccoli, every bite is a delightful explosion of taste that’ll leave you wanting more.

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Reflecting on the first time I made Mongolian chicken, I remember the excitement bubbling in the kitchen as the sweet, garlicky aroma filled the air. It’s that moment when the sauce thickens and clings to the chicken just right – a moment that makes all the chopping and prep work worth it. Friends and family alike can’t get enough, and believe me, it’s a dish that impresses whether it’s a casual family meal or a gathering with friends. So, if you’re looking for a delectable meal that’s easy to whip up and will have everyone at the table smiling, you’re going to love making this Mongolian chicken!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mongolian Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mongolian Chicken

Why You’ll Love This Recipe

Simple & Quick: This meal comes together in about 55 minutes, perfect for busy weeknights.
Irresistible Flavor: The combination of hoisin sauce and sesame oil creates a delectable, sweet-savory balance.
Eye-Catching Appeal: The glistening sauce and colorful garnishes make it a feast for the eyes.
Flexible Serving: Great as a main dish for dinner or served with rice for a fuller meal.
Diet-Friendly Options: This recipe can be easily adapted for gluten-free diets with the right soy sauce.

Ingredients You’ll Need

6 boneless skinless chicken thighs, cubed: This cut is juicy and forgiving, perfect for quick cooking. If you prefer, chicken breasts can be used, but they may be less tender.
1/4 cup cornstarch: It creates a delightful crispy exterior when frying the chicken. For a gluten-free option, try using rice flour.
1/3 cup vegetable oil: A neutral oil is ideal for frying; canola or grapeseed oil works well too.
2 cloves garlic, minced: Fresh garlic adds aromatic flavor; feel free to use garlic powder in a pinch, though freshness is best.
1-inch piece of ginger, minced: It brings warmth and zest to the dish. You could substitute with ground ginger, but fresh provides a brighter taste.
4 tablespoons hoisin sauce: This sweet-savory sauce is key to achieving that signature flavor. If unavailable, teriyaki sauce can substitute, though it will alter the flavor slightly.
2 tablespoons low-sodium soy sauce: Saltiness enhances the dish without overwhelming it; a gluten-free version is also available.
2 tablespoons brown sugar: This ingredient deepens the sweetness; you can reduce it for less sweetness or substitute with coconut sugar.
2 teaspoons sesame oil: It adds an aromatic nuttiness to the sauce; avoid using too much, as it can overpower.
1 tablespoon cornstarch + 1 tablespoon water: This makes a slurry to thicken the sauce; it’s essential for achieving the perfect consistency.
Chopped green onion & sliced red chili pepper for garnish: These add freshness and a pop of color – use other herbs like cilantro if you prefer.
1 large head broccoli, cut into florets: It adds a nutritious component to the meal; cauliflower can replace it if desired.
1 tablespoon olive oil: Perfect for sautéing the broccoli.
Salt and pepper for seasoning: Essential for balancing flavors; feel free to add more spices if you like a kick.
½ tablespoon sesame oil: Used in the broccoli for flavor; you can add more if you enjoy the sesame taste.
2 tablespoons low-sodium soy sauce for broccoli: This enhances the veggies’ flavor and ties the dish together.
2 teaspoons sriracha: An optional ingredient to add heat; simply adjust to your taste.
2 teaspoons honey: For a touch of sweetness in the broccoli; maple syrup works as a vegan alternative.
Sesame seeds & sliced green onions for garnish: These add a final touch of flair and crunch.

How to Make Mongolian Chicken

Prepare Chicken: In a large mixing bowl, combine the 6 cubed boneless skinless chicken thighs with 1/4 cup cornstarch. Toss the pieces to coat them evenly, ensuring each cube is well-covered. This simple step will help create the delightful crispy texture once fried, so set the mixture aside.

Fry Chicken: Heat a large wok or pan over medium-high heat; pour in 1/3 cup of vegetable oil. Once the oil is hot and shimmering, fry the seasoned chicken in small batches to avoid overcrowding. Cook until they’re golden brown on both sides, roughly 6-8 minutes. Once cooked, transfer the chicken to a wire rack set over paper towels – this helps drain excess oil while keeping the chicken crispy.

Sauté Aromatics: After frying the chicken, turn the heat down to medium and add the minced ginger, garlic, and sliced red chilis to the pan. Fry them gently for just about 20 seconds, making sure to stir constantly, allowing the fragrant flavors to release without burning.

Make the Sauce: Pour in 4 tablespoons of hoisin sauce, 2 tablespoons of low-sodium soy sauce, 2 tablespoons of brown sugar, and 2 teaspoons of sesame oil. Mix everything well, and once it starts bubbling at the edges, add the cornstarch slurry made with the extra 1 tablespoon of cornstarch and 1 tablespoon of water. Stir uniformly until the sauce thickens slightly, which may take a minute. You can then add a splash of vinegar if desired, helping to loosen the sauce a bit.

Combine & Garnish: Toss the crispy fried chicken back into the pan with the sauce, ensuring each piece is generously coated. Remove the pan from heat and sprinkle with green onions and the remaining sliced red chilis for garnish, giving the dish a pop of color.

Storing & Reheating

Store any leftover Mongolian chicken in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate it and enjoy within 3-4 days. If you want to freeze, portion it into freezer-safe bags, and it can last up to 3 months. To reheat, simply microwave for 2-3 minutes or heat on a stovetop until warmed through. Note that while the flavor will remain delicious, the texture may soften slightly when reheating.

Chef’s Helpful Tips

Avoid overcrowding the pan when frying the chicken; this ensures it crisps up nicely rather than steams.
For even cooking, make sure the chicken pieces are similar in size before frying.
If you want extra crunch, consider double-frying the chicken for a few minutes after initially frying until extra crispy.
Enhance flavors by marinating the chicken in soy sauce, ginger, and garlic for 30 minutes before coating in cornstarch.
This dish can be made ahead of time and stored in the fridge, making it perfect for meal prep!

Mongolian chicken is not just a delicious dish but also an avenue for creativity; feel free to add other vegetables or swap the proteins based on your cravings. Whether it’s a dinner night or a cozy meal for yourself, the flavors in this dish are sure to impress. Enjoy the sweet and savory dance of flavors that come together in this dish!

Recipe FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast can be used, but keep in mind that it may not be as tender or juicy. If you go this route, consider marinating the chicken in the sauce longer for enhanced flavor.

What can I serve with Mongolian chicken?

This meal pairs wonderfully with steamed rice, fried rice, or even noodles. Adding a side of fresh veggies or a simple salad can round out the meal nicely.

How can I make this recipe spicier?

If you prefer an extra kick, increase the amount of sliced red chili pepper or add a teaspoon of chili paste or more sriracha to the sauce. You can adjust the heat to your liking.

Can this dish be made vegetarian?

Yes! You can easily substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth in the sauce for a flavorful vegetarian option.

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