Mongolian chicken is a popular Chinese-American dish that combines tender chicken pieces with a sweet, savory sauce. With its crispy exterior and flavorful interior, it’s no wonder this dish is a favorite in many households and restaurants. But what exactly goes into making authentic Mongolian chicken? Let’s take a closer look at the ingredients and techniques that produce this mouthwatering meal.
A Brief History
Despite its name, Mongolian chicken did not originate from Mongolia. The dish was likely created by Chinese immigrants in America as a twist on Mongolian beef. By swapping beef for chicken, they developed a lighter version that allowed the signature flavors to shine. The mix of salty, sweet, savory, and spicy notes quickly became a big hit. These days, you’ll find Mongolian chicken on menus at Chinese restaurants across the country. It’s also simple enough to make at home with the right combination of ingredients.
The Protein: Chicken Breast or Thigh
Boneless skinless chicken breast or thigh meat is typically used for Mongolian chicken. Chicken thighs tend to be more flavorful and less prone to overcooking. For either option the chicken is cut into small, thin strips or cubes to allow the sauce to coat it completely. Dark or white meat both work equally well. Just make sure the chicken is patted dry so it browns up nicely.
The Coating: Cornstarch
A light dredge in cornstarch is key for creating the signature crispy coating on Mongolian chicken. The chicken pieces are tossed in cornstarch, shaken to remove any excess, then fried briefly to seal in the crunch factor. The cornstarch turns golden brown in the hot oil while also thickening the sauce later on. Be sure to dust the chicken right before frying so the coating adheres properly.
The Frying Oil: Vegetable, Peanut, or Canola
The Aromatics: Ginger, Garlic, Scallions
The Sauce: Soy Sauce, Brown Sugar, Chicken Stock
The Thickener: Cornstarch Slurry
The Spice: White Pepper, Chili Powder, Chili-Garlic Sauce
The Veggie Add-Ins: Bell Peppers, Onions, Broccoli
The Final Touches: Toasted Sesame Oil, Green Onions
Tips for Making Perfect Mongolian Chicken
A Sweet, Savory, and Satisfying Dish
Mongolian chicken brings together a wealth of mouthwatering flavors for a well-balanced weeknight dinner or takeout-style meal. The crispy fried chicken provides a perfect canvas for the sweet, savory, and lightly spicy brown sauce. Aromatics like ginger, garlic, and scallions infuse everything with layers of flavor. Vegetables add crunch and visual appeal. Best of all, it comes together quickly in one pan or wok. With its addictive taste and easy preparation, it’s no wonder Mongolian chicken remains such a hit in American Chinese cuisine.
Ingredients in Mongolian Chicken
For this homemade rendition of a popular dish in Chinese-American restaurants, you’ll need the following common ingredients:
- Boneless skinless chicken breasts
- Cornstarch
- Olive oil – or a neutral oil like avocado oil which also has a high smoke point, or canola oil, vegetable oil, peanut oil, etc.
- Garlic
- Ginger – Fresh or dried (ground) ginger are fine, read the FAQs below for more info
- Low-sodium soy sauce
- Honey
- Chicken broth – I use low sodium
- Toasted sesame oil
- Water
- Salt and pepper
- Green onions and/or sesames seeds for garnishing, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mongolian Chicken
- Dredge the chicken pieces in half the cornstarch.
- To a large skillet (or wok but it’s not necessary if you don’t have one), add the olive oil, chicken, and cook over medium-high heat for about 5 minutes. When the chicken is done, remove it from the skillet and set it on a plate.
- Add the garlic and ginger to the skillet and cook for 1 minute.
- Add the soy sauce, honey, broth, sesame oil, and whisk to combine.
- In a small bowl, add the remaining cornstarch, water, and mix to form a cornstarch slurry.
- Add the slurry to the sauce in the pan, whisk to combine, and cook for 2-3 minutes, or until the Mongolian savory sauce begins to thicken.
- Add the chicken back into the pan, toss with the sauce, season with salt and pepper, optionally garish as desired, and serve immediately!
Sweet & Savoury MONGOLIAN CHICKEN Stir Fry
FAQ
What does Mongolian chicken have in it?
What is Mongolian Chicken made of? Mongolian chicken is chicken coated in cornstarch and then fried in oil. Then once fried it is then mixed in with a delicious gingery, spicy, garlicky and sweet hoisin-based sauce. The red chili, ginger, and garlic give it a wonderful aroma and taste.
What’s in Mongolian sauce?
Mongolian sauce typically contains a combination of soy sauce, brown sugar, and hoisin sauce, along with aromatics like garlic and ginger, and sometimes a touch of red pepper flakes for heat. It’s often thickened with a cornstarch slurry.
What is the difference between Szechuan chicken and Mongolian chicken?
Mongolian chicken and Szechuan chicken, while both popular Chinese-American dishes, have distinct flavor profiles.
What is in chicken with garlic sauce?
Chicken with garlic sauce typically includes chicken (breast or thighs), garlic, and a sauce made with soy sauce, sugar, and sometimes chili flakes or chili oil for a kick. Other common ingredients include cornstarch for thickening, and vegetables like bell peppers and green onions.