Description
Savor Mongolian chicken’s bold flavors that blend sweet and savory notes from Asian cuisine. Tender chicken pieces with a glossy sauce promise a delightful meal you’ll crave again and again.
Ingredients
Scale
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 3 tbsps cornstarch
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup low-sodium soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 3 tbsps vegetable oil (for frying)
- 1 tbsp cornstarch mixed with 2 tbsps water (for thickening)
- chopped green onions
- sesame seeds
- red pepper flakes
Instructions
- Preparation: Enrobe chicken fragments with cornstarch, meticulously eliminating excess powder for optimal coating.
- Searing: Ignite a large skillet with medium-high heat, introducing oil to create a sizzling culinary canvas.
- Chicken Transformation: Immerse chicken pieces into the scorching oil, orchestrating a golden-crisp metamorphosis until perfectly cooked.
- Aromatic Foundation: In the same skillet, unleash minced garlic and ginger, coaxing their intense flavors through gentle sautéing.
- Sauce Alchemy: Cascade soy sauce and brown sugar into the pan, incorporating red pepper flakes to craft a rich, caramelized elixir.
- Flavor Fusion: Reunite crispy chicken with the dynamic sauce, ensuring each morsel becomes thoroughly enrobed in the luxurious glaze.
- Finishing Touch: Sprinkle sliced green onions and sesame seeds, creating a vibrant, textural masterpiece that tantalizes both palate and visual senses.
Notes
- Cornstarch Coating Technique: Pat chicken dry before adding cornstarch to ensure maximum crispiness and prevent soggy texture.
- Oil Temperature Control: Maintain consistent medium-high heat to achieve golden-brown chicken without burning or undercooking.
- Sauce Consistency Mastery: Continuously stir sauce to prevent burning and create a glossy, even caramelization that clings perfectly to chicken.
- Dietary Adaptation Strategy: Swap regular soy sauce for tamari or coconut aminos to make the recipe gluten-free, and use monk fruit sweetener instead of brown sugar for low-carb variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 5
- Calories: 392
- Sugar: 9 g
- Sodium: 682 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg