Sweet Savory Mongolian Chicken (Printable)
Crispy chicken in a rich garlic-ginger soy glaze with brown sugar and sesame. A satisfying Asian-inspired main.
# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Sauce
06 - 1/2 cup low-sodium soy sauce
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup water
09 - 1 tablespoon hoisin sauce
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons sesame oil
12 - 2 tablespoons fresh ginger, grated
13 - 4 garlic cloves, minced
14 - 1 teaspoon red chili flakes
→ For Serving & Garnish
15 - 4 green onions, thinly sliced
16 - 2 tablespoons toasted sesame seeds
17 - Steamed white rice, to serve
# How-To Steps:
01 - In a large bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches and cook until golden brown and crisp on all sides, about 6–8 minutes. Remove and set aside on a plate.
03 - In a medium bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, and sesame oil. Set aside.
04 - In the same skillet, add ginger and garlic. Sauté for 1 minute until fragrant.
05 - Pour in the prepared sauce and bring to a simmer over medium heat. Cook for 2–3 minutes, stirring frequently, until slightly thickened.
06 - Add the cooked chicken back into the skillet. Toss to coat evenly in the sauce. If desired, sprinkle in red chili flakes for heat.
07 - Simmer for an additional 2–3 minutes until the sauce clings to the chicken and the chicken is heated through. Serve hot over steamed rice. Garnish with sliced green onions and toasted sesame seeds.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between sweet caramelized sugar and salty umami that makes you want to lick the plate
- Crispy chicken pieces stay crunchy even after being tossed in that luscious glossy coating
- Everything comes together in under 45 minutes but tastes like you spent all day perfecting it
02 -
- Crowding the pan while frying chicken will make it steam instead of crisp, so work in batches for the best texture
- The sauce thickens quickly once it hits the hot pan, so have your chicken ready to toss in immediately
- Resist the urge to crank the heat too high, or the sugar in the sauce will burn and turn bitter
03 -
- Toast sesame seeds in a dry pan over medium heat for 2 to 3 minutes until fragrant and golden brown
- Grate ginger against the grain to get long flavorful strands rather than tough fibrous bits