Chinese🥩 Meat

Easy Mongolian Chicken

Name: Easy Mongolian Chicken
Total time: 50 min
Cuisine: Chinese
Ingredients: 454 g chicken breast; 21 g Chinese cooking wine; 1.4 g salt; 8.3 g soy sauce; 15 g cornstarch for marinating; 1 egg white; 80 g cornstarch for coating; 7½ g cornstarch for sauce; 42 g soy sauce for sauce; 44 g brown sugar; 18 g oyster sauce; 11 g dark soy sauce; 1.2 g ground white pepper; 120 g water; 330 g oil for frying; 9 g minced ginger; 13½ g minced garlic; 4 g dried red chilies; 90 g scallions; 9 g toasted sesame seeds

⏱ 50 min

Crispy golden chicken pieces coated in a savory, glossy Mongolian sauce. Easy to prepare yet incredibly delicious—the sauce is savory, sweet, and flavorful while the chicken stays tender and juicy.

Adapted from a video by Souped Up Recipes

BETTER THAN TAKEOUT - Easy Mongolian Chicken Recipe

Watch on YouTube

Ingredients

chicken breast454 g
Chinese cooking wine21 g
salt1.4 g
soy sauce8.3 g
cornstarch for marinating15 g
egg white1
cornstarch for coating80 g
cornstarch for sauce7½ g
soy sauce for sauce42 g
brown sugar44 g
oyster sauce18 g
dark soy sauce

dried red chiliesabout 8 pieces, cut a few open to release heat; alternatively use 1 tsp red pepper flakes if whole chilies are unavailable4 g

Steps

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1
Cut the chicken breast in half, then slice into pieces approximately ⅓ inch thick. Boneless skinless chicken thighs can be substituted if preferred.
2
Marinate the chicken with Chinese cooking wine, salt, soy sauce, 2 tablespoons of cornstarch, and egg white. Mix until well combined—the cornstarch in the marinade acts as an adhesive to help bind additional coating.
3
Spread ⅔ cup of cornstarch in a large container. Add the marinated chicken pieces one at a time, then sprinkle more cornstarch on top. Cover and shake vigorously until the chicken is evenly coated.
4
Open the container and remove the chicken. Use a sieve to shake off excess starch, then set aside on a tray. Repeat the coating process for any remaining chicken.
5
Let the coated chicken rest on a tray for 15 minutes to allow the starch to bond together and adhere better during frying.
6
Prepare the Mongolian sauce by mixing cornstarch, soy sauce, brown sugar, oyster sauce, dark soy sauce, white pepper, and water.
7
Prepare minced ginger, minced garlic, dried red chilies (cut some open to adjust spice level), and scallion pieces with white and green parts separated.
8
Heat 1.5 cups of oil in a wok to 380°F. Fry the chicken in two batches, adding pieces one at a time to prevent sticking. Flip halfway through to ensure both sides become crispy. Fry over medium heat for 3–4 minutes, then remove and set aside.
9
Pour out most of the oil, leaving about 1.5 teaspoons in the wok. Add minced garlic, minced ginger, dried chilies, and the white parts of the scallions. Stir over medium heat for 2–3 minutes until the aromatics become slightly golden.
10
Pour in the Mongolian sauce and keep stirring until it thickens.
11
Return the fried chicken to the wok along with the green parts of the scallions. Toss everything together until the chicken is evenly coated. Finish with a sprinkle of toasted sesame seeds.

Easy Mongolian Chicken

Ingredients

Steps

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