Mongolian Chicken Soy Garlic (Printer-Friendly)
Tender chicken in caramelized soy garlic sauce with ginger and scallions over steamed rice.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper
→ Sauce
05 - 0.5 cup low-sodium soy sauce
06 - 0.5 cup brown sugar, packed
07 - 0.25 cup water
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water for slurry
→ Stir-Fry
13 - 2 tablespoons vegetable oil
14 - 5 scallions, cut into 1-inch pieces
15 - 1-2 dried red chilies, optional
→ For Serving
16 - Steamed white rice
17 - Toasted sesame seeds, optional
# How to Make It:
01 - In a medium bowl, toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until well-coated.
02 - In a small bowl, mix soy sauce, brown sugar, water, garlic, ginger, rice vinegar, and sesame oil to make the sauce. Set aside.
03 - In another small bowl, combine 1 teaspoon cornstarch with 2 teaspoons water to make a slurry.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer. Cook 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
05 - If using dried chilies, add them to the pan and stir-fry for 30 seconds. Return the chicken to the pan.
06 - Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 2-3 minutes, until the sauce has thickened and coats the chicken.
07 - Add scallions and stir-fry for 1 minute more. Serve hot over steamed rice, garnished with sesame seeds if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- That perfect sticky coating clings to every bite of chicken
- Way more economical than ordering delivery and you control exactly what goes in
02 -
- Crowding the pan makes the chicken steam instead of sear. Work in batches if your skillet isnt big enough.
- The sauce thickens quickly once the slurry hits. Have your serving platter ready before you add it.
03 -
- Pat your chicken really dry before coating it—the cornstarch sticks better and you get superior crispiness
- Have all ingredients prepped and measured before you turn on the stove. Stir-frying waits for no one.