Mongolian Chicken

5 from 5 votes

This Mongolian chicken recipe brings you the perfect blend of crispy chicken, stir-fried in a sweet and savory sauce. A dish that's a hit in restaurants but tastes even more amazing when you make it at home!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 654kcal

Author: Joyce Lee

Ingredients

1 lb boneless chicken thighs (approximately 3-4 thighs)
½ white onion
½ red bell pepper (any color)
1 stalk green onion

Batter

1 cup cornstarch (divided into half)

Chicken Marinade

2 cloves garlic (approx. ½ tablespoon)
1 slice ginger (approx. ½ tablespoon)
¼ small onion (or shallots, approx. 2 tablespoons)
2 tablespoons soy sauce (low sodium)
½ tablespoon Shaoxing cooking wine or dry sherry

Mongolian Chicken Sauce

2½ tablespoon soy sauce (low sodium)
1 teaspoon dark soy (optional, for color)
1 tablespoon cornstarch
3 tablespoons honey (or 2 tablespoons of sugar)
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
¼ teaspoon Chinese five spice
½ tablespoon sesame oil
1 tablespoon Shaoxing cooking wine (or dry sherry)
½ cup water

Instructions

Preparation

Peel and cut ½ white onion into 1-inch cubes, and set it aside for later.
Cut ½ red bell pepper into 1-inch cubes, set them aside for later.
Cut 1 stalk green onion into 2-inch pieces, slicing the white parts lengthwise again for easier cooking.

Prepare the Sauce

In a small bowl, mix 1 tablespoon cornstarch with 2½ tablespoon soy sauce and 1 teaspoon dark soy(optional) until it has fully dissolved.
Next, add 3 tablespoons honey (or 2 tablespoons of sugar), 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, ¼ teaspoon Chinese five spice, 1 tablespoon Shaoxing cooking wine, and ½ tablespoon sesame oil and mix well.
Then mix in ½ cup water and set the sauce a side for later.

Marinate the Chicken

Slice 1 slice ginger , peel 2 cloves garlic, and dice ¼ small onion.
In a food processor, add 1 slice ginger he ginger slice, garlic cloves and, and onion and blitz it with 2 tablespoons soy sauce and ½ tablespoon Shaoxing cooking wine to form a marinade. Add it into a bowl.
Alternatively, if you don't have a food processor, you can grate it as well.
Cut 1 lb boneless chicken thighs into 1 inch cubes.
Mix it with the marinade. Let it marinate for at least 30 minutes. The longer it marinates, the better the flavor will be.

Batter the Chicken

Add ½ cup of cornstarch over the chicken and gently toss it until each piece has been coated with potato starch. Let it rest for 5 minutes until the potato starch has absorbed the marinade and moisture, and the batter looks gummy and moist.
On a large plate, put the other ½ cup of cornstarch on the plate, and take each piece of chicken and dip it in the cornstarch again until each piece is well coated. Shake off any excess starch.

(Option 1) Deep Fry the Chicken

Set the stove to medium heat. In a tall pot, add at least 1 inch of oil and wait for it to get hot (We want to aim for 350F, 177C).
Another way to test the oil temperature is by dipping a wooden chopstick or spoon into the hot oil - if it bubbles, it's ready.
Add a few pieces of chicken and deep fry for 3-5 minutes. Don't overcrowd the pot, you'll need to do this in batches. Once the chicken is golden and crispy, remove it from the oil and set it aside.

(Option 2) Pan Fry the Chicken

Set the stove to medium-high heat. Once the large skillet or wok is hot, add enough oil to coat the bottom of the skillet.
Add the chicken pieces one at a time into the skillet. Make sure not to overcrowd the pan and don't touch it until it forms a crust. Once it forms a crust, then flip it.
You may need to add additional oil in-between batches.
When the chicken is cooked all the way through and browned (approx. 6 minutes), remove it from the pan and set it aside.

Putting It Together

Set your stove to medium-high heat and wait for your pan to get hot again.
Once it's hot, stir the sauce in the bowl (cornstarch settles to the bottom) and then pour the sauce into the pan. Stir it immediately. Keep stirring it until the sauce bubbles and thickens. It will turn a darker color.
Add red peppers, and onions. Stir fry for about 1 to 2 minutes.
Add the deep fried chicken pieces, and green onions and coat everything well.
Stir fry and coat everything with the sauce for about 30 seconds.
Plate your dish, garnish with sesame seeds, and enjoy your homemade Mongolian chicken!

Notes

Double Fry: After you have finished deep frying your chicken, add it back into the oil and double fry it again for another 30 seconds. This will make your chicken incredibly crispy.
Marinate for Maximum Flavor: Let your chicken marinate for at least 30 minutes. The longer it marinates, the better it will absorb the flavors of the garlic, ginger, and onion, so marinating it overnight will taste the best.
Mix Your Cornstarch with Soy Sauce First: Cornstarch doesn't dissolve well in thick sauces like hoisin and oyster sauce so to prevent clumps in your sauce, mix the cornstarch with the soy sauce first before adding the other ingredients. This guarantees an even, smooth sauce that will coat your chicken perfectly.
Dark Soy Sauce Substitute: I use dark soy sauce to give the sauce a bit more color, and it is an optional ingredient. If you don't have it, you can substitute it for regular soy sauce.

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