Mongolian chicken is a popular Chinese-American dish found on many restaurant menus across the United States. But what exactly is in this sweet savory and addictive chicken dish? Let’s take a closer look at the ingredients and flavors that make this stir-fry so delicious.
A Brief History
Despite its name, mongolian chicken actually has no roots in Mongolian cuisine. The dish was invented by Chinese immigrants in Taiwan in the 1970s and eventually made its way to the United States where it became a staple menu item at Chinese restaurants.
Key Ingredients
The most important components of mongolian chicken are
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Chicken – Boneless, skinless chicken thighs or breast cut into bite-sized pieces are most commonly used. Chicken provides substance and absorbs the tasty sauce.
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Cornstarch – Lightly coats the chicken to give it a crispy texture after frying.
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Soy sauce – Provides saltiness and umami flavor. Both light and dark soy sauce are used.
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Hoisin sauce – Adds sweetness, thickness and a caramel-like flavor.
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Rice wine – Enhances flavor and tenderizes the chicken.
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Scallions – Sliced scallions add freshness, color and mild onion flavor.
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Ginger – Minced ginger provides a subtle spiciness.
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Garlic – Minced garlic gives aroma and depth.
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Sesame oil – A few drops of this nutty, aromatic oil finishes the dish.
The Sauce
The sauce is what really makes mongolian chicken stand out. It strikes the perfect balance of salty, sweet, savory and sticky. Common sauce ingredients include:
- Soy sauce
- Hoisin sauce
- Rice wine
- Chicken broth
- Brown sugar
- Honey
- Garlic
- Ginger
- Sesame oil
- Cornstarch
The cornstarch thickens the sauce so it lightly coats each piece of chicken without being watery.
Cooking Method
Mongolian chicken comes together quickly using the stir-frying technique. Here are the basic steps:
- Coat bite-sized chicken pieces with cornstarch.
- Shallow fry until crispy and cooked through.
- Drain excess oil.
- Stir-fry aromatics like garlic, ginger and scallions.
- Add sauce ingredients and dissolved cornstarch.
- Toss in fried chicken and coat with sauce.
The high heat helps seal in juices while lending that signature crispy texture. Within minutes, you have restaurant-worthy mongolian chicken.
Serving Suggestions
Mongolian chicken is usually served with steamed rice to soak up the flavorful sauce. Steamed broccoli, carrots or bok choy make good vegetable pairings.
For a more filling meal, try serving it over lo mein noodles. You can also stuff the chicken and sauce into warm Chinese pancakes or tacos.
This versatile stir-fry is also delicious on its own as an appetizer or packed for lunch the next day. Just be sure to store leftovers properly in the refrigerator.
A Sweet and Savory Classic
With its crispy fried chicken blanketed in a Chinese-inspired sweet and savory sauce, it’s easy to see why mongolian chicken became so popular. This dish utilizes pantry-friendly ingredients for a quick and delicious meal the whole family will devour.
One of my favorites, Mongolian Chicken
Guys, this one is really special. I’ve been making Mongolian Chicken for a while now and now I’m finally sharing one of my favorite recipes! The sauce is just on another level with its savory and sweet notes. My version is also a bit on the healthier side, using much less sugar than traditional recipes, but don’t worry. This doesn’t compromise the flavor at all. I just use my secret ingredient to add some sweetness while giving the sauce a nice sheen. All in all, this will definitely become a favorite in your home, weekend or weeknight. I switch up the protein and it works great with beef and shrimp!
What you need to get Mongolian Chicken right
The ingredients are simple. While traditionally Mongolian chicken is made with just chicken and green onions, I like adding some vegetables to mine. It’s more filling and you get veggies in for the day. My favorite are broccoli and carrots, but you can add what ever you like. I have more options listed in the recipe notes below. For the sauce, I prefer brown sugar. It gives a nice deep flavor. My secret (or not so secret) ingredient is ketchup. It adds a hint of sweetness without shifting the balance. Oyster sauce is the main component, with some sesame oil and soy sauce for a savory note. While I have measurements for all the sauce ingredients, it’s important to always taste and adjust according to your personal preference.
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
FAQ
What is the Mongolian chicken?
Mongolian Chicken consists of sliced boneless chicken breast or thighs with a crispy coating of cornstarch, tossed in a sweet, savory sauce with scallions. Mongolian Beef is a bit more well-known. It’s one of America’s favorite Chinese dishes. Crispy, salty, sweet, and spicy, it perhaps was popularized by P.F.
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 Mongolian sauce made of?
What is Mongolian flavour?
Soy Sauce: The primary base for Mongolian beef sauce, soy sauce adds a deep, salty flavour. Brown Sugar adds sweetness to balance the savoury taste and creates the dish’s signature sticky, glossy glaze. Garlic and Ginger: Essential aromatics in Asian cooking, these ingredients provide warmth and depth of flavour.