Sweet Savory Mongolian Chicken (Printable)
Crispy chicken coated in a rich garlic-ginger sauce with sweet and savory soy flavors, garnished with sesame seeds and green onions.
# What You 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 optional
→ For Serving & 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 - 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 cooked chicken back into the skillet. Toss to coat evenly in the sauce. Add red chili flakes if desired.
07 - Simmer for an additional 2-3 minutes until the sauce clings to the chicken and the chicken is heated through.
08 - Serve hot over steamed rice. Garnish with sliced green onions and toasted sesame seeds.
# Expert Hints:
01 -
- The sauce achieves that perfect restaurant-quality balance between sweet and savory without any complicated techniques
- Everything comes together in under 45 minutes, making it ideal for busy weeknights when you still want something special
02 -
- Dont skip the step of cooking chicken in batchesovercrowding the pan drops the temperature and you end up with steamed, soggy chicken instead of crispy
- The sauce will look thin when you first pour it in, but it thickens quickly as it simmers, so dont be tempted to add more cornstarch
03 -
- Prep all your ingredients before you start cookingthe sauce comes together quickly once you hit the stove
- Use a box grater for the ginger instead of mincing it releases more flavor and you wont end up with stringy bits in your sauce