Description
Born from a college takeout obsession and perfected in a cozy, budget-conscious kitchen, this Mongolian Chicken delivers that bold, glossy, craveable flavor without the delivery fee. Crispy golden chicken bathed in a garlicky brown sugar-soy glaze with a whisper of sesame? It’s the answer to every “what’s for dinner?” dilemma. One bite and you’ll swear it came from your favorite street stall—only better.
Ingredients
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1¼ lbs chicken breast, thinly sliced
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¼ cup + 2 tsp cornstarch (divided)
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Salt and black pepper, to taste
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3 tbsp vegetable or avocado oil
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1½ tsp minced garlic
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1 tsp minced fresh ginger
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1 tsp toasted sesame oil
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½ cup low sodium soy sauce
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⅓ cup water
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½ cup dark brown sugar
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½ cup green onions, cut into 1-inch pieces
Instructions
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Prep Chicken: Toss chicken with ¼ cup cornstarch and black pepper in a zip-top bag. Shake to coat evenly.
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Sear Crispy Chicken: In a large skillet, heat oil over medium-high. Cook chicken in batches 3 mins per side until golden. Don’t crowd! Set aside.
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Make the Sauce: In the same pan, add garlic, ginger, sesame oil, soy sauce, water, brown sugar, and 2 tsp cornstarch. Whisk well.
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Simmer: Let sauce bubble for 2–3 mins, stirring until glossy and slightly thickened.
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Combine: Return chicken to skillet. Toss gently to coat. Add green onions and cook 1 more min.
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Serve Hot: Pile over rice, noodles, or serve straight from the skillet!
Notes
Freeze chicken for 15 mins before slicing for cleaner cuts.
Don’t salt chicken before coating—it draws moisture.
Stir in a pinch of chili flakes or serve with steamed broccoli for a full takeout-style plate.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 410 kcal per serving
- Fat: 20g
- Carbohydrates: 22g
- Protein: 35g