Quick Sticky Mongolian Chicken

Craving the irresistible flavors of your favorite Chinese takeout? Look no further! This **Easy Mongolian Chicken recipe** is your ticket to a quick, delicious, and deeply satisfying meal right at home. Forget the long waits and delivery fees – in just 35 minutes, you can whip up a batch of crispy, tender chicken coated in a perfectly balanced sweet and spicy sauce that tastes just like what you’d get from your go-to restaurant. Prepare for your family to devour every single bite!

Why This Easy Mongolian Chicken Recipe Will Be Your New Favorite

• Perfect Harmony of Sweet and Spicy: You’ll adore how this **Mongolian Chicken recipe** strikes the perfect chord between sweetness and heat. The sauce delivers a nuanced spice that gently builds, leaving a pleasant warmth at the back of your tongue after a few bites – a truly addictive flavor experience.
• Effortlessly Simple to Prepare: Forget obscure ingredients! Most of what you need for this dish is likely already in your pantry. If not, every item is readily available at your local grocery store, making this an accessible and **easy weeknight meal**.
• A Guaranteed Family Favorite: There’s a good reason why **Mongolian Chicken** is such a beloved **takeout recipe**. Our homemade version captures all that popular appeal, offering a fresh, flavorful, and healthier alternative that everyone at your table will cheer for. It’s perfect for both busy weeknights and special occasions.
• Healthier Than Takeout: By making it at home, you have complete control over the quality of ingredients, the amount of oil used, and the sodium content, allowing you to create a delicious meal that aligns better with your dietary preferences without sacrificing flavor.
• Quick and Efficient: From prep to plate, this entire **crispy chicken recipe** can be completed in approximately 35 minutes. It’s faster, fresher, and more satisfying than waiting for delivery.

Essential Ingredients for Authentic Mongolian Chicken

Creating this flavorful **homemade Mongolian Chicken** requires a thoughtful selection of fresh ingredients. Here’s a breakdown of what you’ll need to gather:

• For the Signature Mongolian Sauce: To craft the perfect sweet and spicy sauce, you’ll need a harmonious blend of light soy sauce (for umami depth), chicken broth (to thin and enrich the sauce), rice vinegar (for a bright tang), brown sugar (for rich sweetness), sriracha sauce (for heat and complexity), and red chili flakes (to customize the spice level).
• The Chicken: I highly recommend using boneless, skinless chicken for this recipe. Chicken tenders are my preferred choice due to their consistent size and quick cooking time, but boneless, skinless chicken breasts or thighs cut into bite-sized pieces also work wonderfully.
• The Crispy Chicken Coating: To achieve that desirable takeout-style crisp, we’ll coat the chicken with cornstarch (which creates a light, crunchy crust), seasoned simply with salt and freshly ground black pepper.
• Cooking Oil: When deep-frying, selecting an oil with a high smoke point is crucial. Canola oil, vegetable oil, or peanut oil are excellent choices. For a slightly healthier alternative, avocado oil can also be used.
• Fresh Garlic: Minced fresh garlic is indispensable for building the aromatic foundation of the sauce, providing a pungent and savory note.
• Fresh Ginger: Complementing the garlic, freshly grated or minced ginger adds a warm, slightly peppery, and sweet zest that is characteristic of many **Asian recipes**.
• Whole Dried Red Chilies: These add a rustic heat and visual appeal. You can adjust the quantity (or omit them) based on your preference for spice. Fresh red chilies can also be used.
• Green Onions: Sliced green onions are added at the end for a burst of fresh flavor, a hint of oniony brightness, and a vibrant green garnish that elevates the finished dish.

Step-by-Step Guide to Making Mongolian Chicken

Creating this **easy Mongolian Chicken** is a straightforward process. Follow these simple steps for a truly delicious result:

• Step 1: Prepare the Mongolian Chicken Sauce: In a medium-sized bowl, combine all the sauce ingredients: light soy sauce, chicken broth, rice vinegar, brown sugar, sriracha sauce, and red chili flakes. Whisk thoroughly until the brown sugar is fully dissolved and all ingredients are well incorporated. Set this flavorful mixture aside.

• Step 2: Coat the Chicken: In a separate large bowl, add your bite-sized chicken pieces. Sprinkle with cornstarch, salt, and ground black pepper. Toss vigorously until each piece of chicken is thoroughly and evenly coated with the mixture. Ensure there’s no excess moisture on the chicken, which helps achieve maximum crispiness.

• Step 3: Fry the Chicken to Perfection: Heat a generous amount of high-smoke-point oil (like canola or vegetable oil) in a heavy-bottomed pot or deep skillet to 350°F (175°C). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes, or until the chicken is golden brown, cooked through, and wonderfully crispy. Using a slotted spoon, transfer the fried chicken to a wire rack lined with paper towels to drain any excess oil. Keep warm.

• Step 4: Sauté the Aromatics: In a separate large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the minced garlic, chopped ginger, and whole red chilies. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

• Step 5: Combine and Thicken the Sauce: Return the crispy fried chicken to the pan with the aromatics. Pour in the reserved Mongolian sauce mixture. Bring the sauce to a gentle simmer and cook for 4-5 minutes, stirring occasionally, until the sauce has thickened and beautifully coats all the chicken pieces.
• Step 6: Finish and Serve: Stir in the chopped green onions and toss the chicken one final time to ensure every piece is thoroughly coated in the rich, glossy sauce. Serve your irresistible **homemade Mongolian Chicken** immediately over a bed of fluffy white rice, and get ready to enjoy a culinary masterpiece!

Expert Tips for the Best Mongolian-Style Chicken

• Customize Your Spice Level: If you prefer a milder flavor, feel free to reduce the number of whole red chilies or chili flakes, or even omit them entirely. For an extra kick, add more sriracha or a pinch more chili flakes.
• Mastering Deep Frying: Always use a heavy-bottomed pot or a deep Dutch oven for deep frying. This ensures even heat distribution and stability, as the oil temperature will get quite high.
• Crucial Oil Temperature: For perfectly crispy and non-greasy chicken, ensure your oil reaches at least 350°F (175°C) before adding the chicken. An oil thermometer is highly recommended. Adding chicken to oil that isn’t hot enough will result in soggy, greasy chicken as it absorbs too much oil.
• Choosing the Right Frying Oil: Canola oil or vegetable oil are excellent choices for frying due to their high smoke points. For a healthier alternative, avocado oil also works well.
• Enhance with Vegetables: Don’t hesitate to incorporate your favorite vegetables! Add them to the pan after sautéing the aromatics and before adding the sauce. Excellent choices include sliced zucchini, carrots (julienned), broccoli florets, sliced mushrooms, or vibrant red bell peppers. Sauté them until tender-crisp.
• Don’t Overcrowd the Pan: When frying the chicken, cook in batches to maintain the oil temperature and ensure even browning and crispiness. Overcrowding will lower the oil temperature and result in less crispy chicken.
• Keep it Crispy: After frying, transfer chicken to a wire rack placed over paper towels. This allows air circulation, preventing the bottom from becoming soggy.

Frequently Asked Questions About Mongolian Chicken