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A Mongolian chicken recipe that does not require deep frying, yet it yields juicy chicken with a crispy texture, coated with a sweet, savory sauce that is very fragrant.

Mongolian Chicken

By Maggie Zhu
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
A Mongolian chicken recipe that does not require deep frying, yet it yields juicy chicken with a crispy texture, coated with a sweet, savory sauce that is very fragrant.

Ingredients

  • 1 lb boneless chicken thigh or breast , sliced into 1/4” (5-mm) thick pieces

Marinade:

Sauce:

Stir Fry:

  • 1/4 cup cornstarch
  • 3 tablespoons peanut oil (or vegetable oil)
  • 4 green onions , cut into 2” (5 cm) pieces
  • 6 dried chili pepper
  • 3 cloves garlic , minced
  • 2 teaspoons ginger , grated
  • 1/4 teaspoons ground sichuan peppercorn (optional)
  • 1 red pepper , diced
US Customary - Metric

Instructions

  • Add the chicken and all the marinade ingredients into a medium bowl. Mix until the marinade coats the chicken evenly. Marinate the chicken while preparing the other ingredients.
  • Mix the sauce ingredients together in a small bowl until the cornstarch is dissolved.
  • When you’re ready to cook, slowly add the 1/4 cup cornstarch to the marinated chicken while mixing, until the pieces are coated.
  • Heat the oil in a large pan over high heat until shimmering. Spread the chicken in an even layer. Fry without touching for 2 minutes so that the bottom of the chicken turns golden. Flip to cook the other side until golden and the chicken has cooked through, 2 minutes. Turn off the heat and transfer the chicken to a plate. Give the chicken 2 to 3 minutes to cool off.
  • Your pan should still have about 1 tablespoon of the oil in it. Add more oil if needed. Add the scallion, dried chili pepper, garlic, ginger, and Sichuan peppercorns. Turn to medium-high heat. Toss until fragrant, 30 seconds or so.
  • Add the red pepper. Stir and cook for 1 minute, or until just starting to turn tender.
  • Mix the sauce again so the cornstarch is fully dissolved, then pour it into the pan. Stir a few times until the sauce thickens. Add back the chicken. Stir to coat the chicken evenly. Transfer everything to a plate and serve hot with steamed rice as a main dish.

Notes

  1. In traditional Chinese cooking, it’s common to use light soy sauce for flavor and dark soy sauce to add the dark brown color to a dish. You can replace both with regular soy sauce. Your dish will come out a little lighter in color but still tasty.
  2. To make the dish gluten-free: use tamari to replace the light soy sauce and dark soy sauce, and use dry sherry to replace Shaoxing wine.

Nutrition

Serving: 1serving, Calories: 377kcal, Carbohydrates: 20.8g, Protein: 32g, Fat: 18.2g, Saturated Fat: 3.9g, Cholesterol: 93mg, Sodium: 841mg, Potassium: 407mg, Fiber: 1.2g, Sugar: 9.1g, Calcium: 38mg, Iron: 2mg