Utterly delicious Mongolian Chicken
These are the top reasons to make this recipe:
- A fresh, colorful dish that's full of flavor and delicious sweet and sour sauce
- beginner-friendly recipe
- 30 - minute recipe that won't leave you unimpressed
- delicious midweek meal that you can easily make to feed a lot of people
- easy to make ahead or freeze any leftovers
- dairy-free
Essential Ingredients
These are the essential ingredients for this lovely Asian-Inspired 30-minute meal.
Meat: In this recipe, we use chicken breasts. Marinate the chicken to make it flavorful and tender.
Soy sauce - Light soy sauce with low sodium is the way to go. It's not too salty, yet it delivers that umami flavor. If you're using dark soy sauce, only use about 1 tbsp of sauce and two tablespoons of water.
Corn starch - makes the sauce thick and delicious.
Egg white - we need egg whites for the marinade, this way the exterior of the chicken will be crunchier.
Sugar - Add a bit of brown sugar to balance the flavors and create a gloriously sweet and sour sauce.
Vegetables - this recipe uses spring onion, ginger, and garlic.
What to serve with Mongolian Chicken
We always serve the Mongolian Chicken with a any of these:
- rice noodles
- basmati rice
- jasmin rice
- sprinkled with peanuts
Storing and freezing
This simple recipe is made in less than 30 minutes, so we recommend making it fresh.
Any leftover Mongolian Chicken can be stored in an airtight container in the fridge for up to two days. Before serving, reheat in a microwave or a skillet on the stove.
We can easily make the chicken ahead of time. Cut it into pieces, marinate and store in the fridge for up to 1 day.
Feel free to freeze the Mongolian Chicken. When it cools, transfer it to an airtight container, seal it, and keep it in the freezer for up to 2 months. Before serving, reheat it in a microwave or in a skillet on the stove.
How to make Mongolian Chicken at home (video)
Watch this quick video to see how to make this Mongolian Chicken recipe at home; it's so easy.
Next, try these Asian-inspired recipes
- Kung Pao Chicken
- Steak Stir Fry
- Shrimp Fried Rice
- Ground Beef Stir Fry
- 10-Minute Ginger Scallion Noodles
- Chicken Chow Mein
- Ginger Scallion Noodles with Shrimp
In collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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preparation
Cut the meat into thin slices or small cubes. Add to a bowl, along with olive oil, soy sauce, and baking soda. Stir, then add the egg white and cornstarch. Combine with a spoon and set aside for 10 minutes for the meat to marinate.
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sauce
In a small bowl, stir to combine soy sauce, water, brown sugar, and some dried chili flakes. Add rice vinegar and cornstarch, stir to combine, and set aside.
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fry the meat
Place a large, deep pan over high heat. Add the oil and wait until it reaches 170 °C / 340 °F. Using kitchen thongs, add the chicken to the hot oil. Leave to fry for a minute untouched, then stir a few times with a spoon and continue to fry for 2 minutes for the chicken to become crunchy and golden. Remove from the oil and transfer to a plate lined with paper towels.
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sauce
Set a pan with olive oil over medium-high heat. Add minced ginger and garlic. Clean the spring onion and cut it into large slices, approx. 4 cm (2 inches) long. Add the white part of the spring onion to the pan and save the green part for later. Optionally, stir in some chili flakes for spiciness. Stir-fry for 2 minutes, then add the soy sauce mixture. Cook for a minute, add the fried chicken and greens from the spring onions. Toss to combine and remove from the heat.
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serve
Divide the Mongolian Chicken between four plates and serve with rice. Optionally sprinkle with chopped unsalted peanuts for some crunchiness and texture.
