This Easy Mongolian Chicken recipe is fast, easy, and only takes 35 minutes to make! It's packed with flavor, sweet but spicy, and tastes just like what you’d get at takeout.
To prepare Mongolian Chicken:
In a small bowl combine the sauce ingredients and keep it aside.
In a separate bowl with chicken combine cornstarch, salt and pepper until well coated.
Deep fry the chicken until crispy and golden. Transfer the fried chicken to a paper towel and keep it aside.
Heat a medium pan with oil. Add in the garlic, ginger and red chili.
Add the chicken back to the pan, add the prepared sauce mixture and cook for 4-5 minutes until the sauce thickens.
Add the green onions and toss the chicken until the sauce is well coated.
Serve the Mongolian chicken on top of rice to enjoy.
- Feel free to leave the whole red chilies and some of the chili flakes to make the chicken less spicy.
- Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high.
- Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
- I like using canola oil or vegetable oil to fry the chicken in. Both have high smoking points so they’re perfect for frying.
Calories: 601kcal | Carbohydrates: 60g | Protein: 56g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 3212mg | Potassium: 1104mg | Fiber: 2g | Sugar: 19g | Vitamin A: 369IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg