20 Minutes Sweet Savory Mongolian Chicken Recipe

Name: 20 Minutes Sweet Savory Mongolian Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound boneless chicken thighs (recommended for juiciness, chicken breasts can also be used); ¼ cup cornstarch + 2 teaspoons extra for the sauce; Salt and pepper to taste; 3 tablespoons vegetable oil (more if needed for frying); 1 teaspoon ginger, minced; 1 teaspoon garlic, minced; 2 green onions (white and green parts), finely chopped; ½ cup dark brown sugar; ½ cup low-sodium soy sauce (use gluten-free soy sauce if needed); 1 ½ teaspoons toasted sesame oil; ⅓ cup water

Jump to Recipe

Mongolian chicken is a delightful and easy-to-make Chinese-inspired American dish. This 20 Minutes Sweet Savory Mongolian Chicken combines crispy fried chicken with a luscious, sweet-savory sauce, making it an irresistible treat. Perfect for busy weeknights or when you want to impress guests, this recipe is sure to become a favorite in your home.

Why You’ll Love 20 Minutes Sweet Savory Mongolian Chicken

The beauty of this Mongolian chicken recipe lies in its simplicity and speed. Ready in just 20 minutes, it is the perfect dish for those days when you crave a restaurant-quality meal without all the wait. The crispy chicken combined with the sticky, flavorful sauce makes for a comforting and indulgent dinner. Plus, it uses pantry staples like soy sauce, brown sugar, and sesame oil, which means you likely already have the ingredients on hand!

This dish is not only fast and delicious but also versatile. You can customize it by adding vegetables like broccoli, bell peppers, or zucchini for an added nutritional boost, or swap out chicken for beef if you prefer a more traditional Mongolian beef flavor.

Ingredients

Here’s what you’ll need for 20 Minutes Sweet Savory Mongolian Chicken:

Boneless chicken thighs: Juicy and tender, boneless thighs are perfect for this dish, ensuring the chicken stays moist even when stir-fried.
Cornstarch: Helps create a crispy coating on the chicken, which is essential for the texture of the dish.
Vegetable oil: For frying the chicken to a golden, crispy perfection.
Ginger: Fresh ginger adds a zingy kick to the sauce.
Garlic: Minced garlic brings a savory depth to the sauce.
Green onions: Both the white and green parts are used to add a mild onion flavor that complements the dish.
Dark brown sugar: Sweetens the sauce and adds a rich color.
Low-sodium soy sauce: Provides the salty balance to the sweetness of the brown sugar.
Toasted sesame oil: Gives the sauce an authentic, nutty flavor.
Water: Used to adjust the sauce’s consistency.

Alternative Ingredient Suggestions

If you’re looking for substitutions, here are some helpful suggestions:

Chicken breast: While chicken thighs are recommended for juiciness, boneless chicken breasts can also work if you prefer leaner meat.
Gluten-free soy sauce: If you’re following a gluten-free diet, substitute regular soy sauce with gluten-free soy sauce.
Hoisin sauce: You can add a spoonful of hoisin sauce to enhance the sauce’s richness, though avoid adding extra salt if you do.

Step-by-Step Instructions

Prepare the Chicken: Cut the chicken into thin strips. In a zip-lock bag, add cornstarch, salt, and pepper. Add the chicken strips to the bag, seal it, and shake to coat the chicken evenly with the cornstarch.
Fry the Chicken: Heat vegetable oil in a wok or large skillet over medium heat. Add the chicken strips in batches to avoid overcrowding the pan. Fry each batch for about 2 to 3 minutes, or until golden brown and crispy. Remove the chicken from the pan and place it on a paper towel-lined plate to absorb excess oil.
Prepare the Sauce: In the same pan, add minced ginger, garlic, and half of the green onions. Sauté for 20 seconds. Add toasted sesame oil, soy sauce, and dark brown sugar to the pan. Stir quickly to combine.
Thicken the Sauce: In a separate bowl, mix 2 teaspoons of cornstarch with ⅓ cup water. Pour the slurry into the sauce, stirring immediately. Cook for another 30 seconds, allowing the sauce to thicken.
Combine: Add the fried chicken to the pan, tossing it with the sauce and remaining green onions. If the sauce becomes too thick, add a little water or chicken stock to adjust the consistency.
Serve: Remove from heat and serve immediately over steamed rice for a complete meal.

Tips & Tricks

Mise en Place: Prepare all your ingredients in advance. Having everything ready to go near the stove ensures a smooth and quick cooking process.
Chicken Thighs: Opt for boneless chicken thighs for the juiciest results. Chicken breasts can work too but may dry out if overcooked.
Avoid Overcrowding the Pan: Fry the chicken in small batches. Overcrowding will prevent the chicken from browning evenly, resulting in soggy pieces.
Don’t Overcook the Chicken: Remove the chicken from the pan as soon as it turns golden. Overcooking can lead to tough, dry chicken.

Pairing Ideas and Variations

For a well-rounded meal, serve your Mongolian chicken with steamed jasmine rice or fried rice. If you’re looking for a low-carb option, cauliflower rice is an excellent choice. For additional vegetables, try adding mushrooms, bell peppers, or zucchini during the last minute of cooking, just before adding the sauce.

Make-Ahead & Storage

This dish is perfect for meal prep. Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. To reheat, simply warm the chicken in a microwave or on the stove, adding a splash of water or chicken broth to keep the sauce from thickening too much.

Seasonal and Health Benefits

Mongolian chicken, while delicious, is also quite adaptable to seasonal ingredients. In the summer, consider adding fresh vegetables like zucchini or snap peas, while in the fall, mushrooms and bell peppers make a great addition. The chicken provides a solid source of protein, and the sauce’s balance of sweet and savory flavors helps make each bite irresistible.

With its quick preparation and mouthwatering taste, this 20 Minutes Sweet Savory Mongolian Chicken is bound to become a go-to in your cooking rotation.

Conclusion

In just 20 minutes, you can create an unforgettable meal with this Sweet Savory Mongolian Chicken recipe. The crispy chicken strips coated in a luscious, sticky sauce bring together the perfect balance of sweet and savory flavors, making this dish a crowd-pleaser at any table. Whether you’re enjoying it for a quick weeknight dinner or serving it at a dinner party, Mongolian chicken is sure to impress. It’s versatile, easy to make, and will quickly become a family favorite. Plus, with the ability to customize it with your favorite vegetables or even swap the chicken for beef, the possibilities are endless!

Frequently Asked Questions

1. Can I make Mongolian chicken spicy?

Absolutely! If you like a bit of heat, you can add dried red chilies or fresh Thai red chilies to the recipe. A splash of hot sauce, such as sriracha or chili sauce, will also give it an extra kick without overpowering the dish.

2. Can I use chicken breast instead of thighs?

While chicken breasts can be used, boneless chicken thighs are highly recommended for this recipe. Thighs stay juicier and more tender when fried, whereas breasts can turn dry if overcooked. However, if you prefer chicken breast, just be careful not to overcook them.

3. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. To reheat, you can use the microwave or heat it on the stove. If the sauce thickens too much during storage, simply add a splash of water or chicken broth to bring it back to the right consistency.

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