Mongolian Chicken Recipe

mongolian_chicken_1
It doesn’t get much better than this. Mongolian chicken is nearly the perfect Asian recipe. Many of you are probably familiar with this dish because of Mongolian Beef. If you would prefer to use beef in this recipe as well, that’s totally fine. I would consider this dish to be sweet, salty and spicy.  I wouldn’t call this recipe totally authentic as it tastes much different from a lot of Mongolian /chicken beef dishes I have had. However, I might even go as far as to say its better! This recipe is all about the sauce. The sauce uses a combination of hoisin sauce, soy sauce, and oyster sauce for a nearly perfect combination of flavors. I recommend deep frying the chicken to ensure it is crispy. I always eat my chicken immediately because I love the crispiness.  Serve with white rice. Enjoy.
mongolian_chicken_2mongolian_chicken_3
Ingredients:
1lb boneless skinless chicken breasts (sliced into thin strips)
½ cup cornstarch (or more, for coating)
2 tablespoons garlic (minced)
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
¼ teaspoon black pepper
Oil (for frying)
Sauce-
¼ cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons crushed red pepper flakes (or less, to your taste)

Cooking Instructions:
mongolian_chicken_4mongolian_chicken_5
Step 1: In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed red pepper flakes. Set aside.
Step 2: Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
mongolian_chicken_6mongolian_chicken_7
Step 3: Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
Step 4: Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions and mix well. Serve with white rice.
(Makes 4 Servings)

       

30 Responses to “Mongolian Chicken Recipe”

  1. Tia @ ButtercreamBarbie — March 21, 2010 @ 9:57 pm

    looks fantastic and so easy too!

  2. Stella — March 22, 2010 @ 6:34 am

    I love Mongolian beef, though I must admit I avoid it. This actually sounds even better and looks great!

  3. jackie morris — March 22, 2010 @ 7:05 pm

    I think this looks absolutely deliscious,easy too,must try,thanks

  4. Mayra — March 22, 2010 @ 7:07 pm

    Saw it this morning on tastespotting.com
    Having it for dinner tonight. Love it!

  5. Sook @ My Fabulous Recipes — March 23, 2010 @ 12:35 am

    Oh wow! I love mongolian beef! Definitely bookmarking.

  6. TJ — March 23, 2010 @ 5:29 pm

    What can I substitute for sherry? Dry white wine?

  7. Bobby — March 23, 2010 @ 6:42 pm

    TJ – Dry white wine will work.

  8. TJ — March 23, 2010 @ 7:09 pm

    Making this tonight. Looking forward to it. All of your recipes have turned out amazing.

  9. CakeWok — March 25, 2010 @ 1:46 pm

    This does look amazing – I haven’t really tried to replicate the taste that I’ve gotten other places, but I’ll probably adjust the different sauce levels until I find that perfect combination!

  10. TJ — March 28, 2010 @ 8:16 am

    OK, I made this the other night and it is truly wonderful. My husband couldn’t get over it! He thought it was the best thing I’ve made in years. I’m going to try the Mongolian beef next.

  11. Matt — April 12, 2010 @ 11:18 pm

    I tried this the other day and was pleasantly surprised (I omitted the salt). I think I like it even better than your orange chicken recipe. I’ll have to include this in my regular rotation!

  12. MattD — April 22, 2010 @ 1:37 am

    This looks great, im not sure you can beat the Mongolian beef though..

  13. TJ — May 14, 2010 @ 5:28 pm

    I made this a while ago, but I think instead of coating the chicken in cornstarch and deep frying it, it may work better with flour. I tend to get more “crispy” chicken using flour.

    You think that would be OK?

  14. Bobby — May 14, 2010 @ 7:16 pm

    TJ – Yes, that would work fine.

  15. Casey — May 19, 2010 @ 5:39 pm

    My wife and I made this together tonight for our family. My 1, 5 and 7 year old kids couldn’t get enough of it! They rated it a 10 out of 10 star recipe, and I agree. Easy to follow directions with fantastic flavor. Thanks.

  16. amandak — July 15, 2010 @ 8:36 am

    made this for dinner last night. very very good. i followed the recipe to a t even went and bout the sherry and the oyster sauce (which plain is disgustin!!) but i added slices of red peppers. i don’t have a fryer so i just heated up some canola oil in a deep fryer skillet and cooked the chicken until crispy and done then added the veggies right in, once those were tender i added the sauce. will make this again!!!! thanks

  17. Heidi C — August 18, 2010 @ 5:44 pm

    I just made this for dinner tonight and it is delicioulsy awesome. I didn’t have any sherry and it still turned out like something you get in a restaurant. Thank you,again for a great recipe.

  18. glo — August 18, 2012 @ 10:39 pm

    Can i use marsala instead of sherry?

  19. Bobby — August 19, 2012 @ 9:55 pm

    glo- marsala has a different flavor, I would recommend using the sherry instead. If you want, you can try the marsala and let everyone know how it turns out.

  20. sylvia — October 12, 2012 @ 9:37 pm

    i cant find the hoisin sause and is the dry sherry is it wine or something else im plaing on makeing this tomow night please let me know

  21. Bobby — October 13, 2012 @ 9:29 pm

    sylvia- Yes, dry sherry is wine. For hoisin sauce try the Asian section of your supermarket. I hope this helps.

  22. tracy — November 15, 2012 @ 6:34 am

    Have to do a tofu dish.. hmm will be using this sauce.. look out ppl Mangolian Tofu. Will be making it with the chicken soon.

  23. Lil — September 7, 2013 @ 5:44 am

    I have a shellfish allergy. Do you have a substitute for the oyster sauce?

  24. St — October 8, 2013 @ 7:21 pm

    What can I use insteadod oyster sauce

  25. Bobby — October 10, 2013 @ 7:28 pm

    St – you could just leave it out or add extra soy sauce instead.

  26. Bok Choy — November 21, 2013 @ 7:59 pm

    Add baby bok choy and or broccoli to your stir fried veggies.

  27. shambra apoo — February 11, 2014 @ 7:31 pm

    This Looks Great I am Going To Try It.

  28. hanrof — March 26, 2014 @ 8:34 pm

    You can always sub Oyster sauce for vegetarian Oyster sauce :)

  29. Hafssah — April 1, 2014 @ 11:33 am

    Hi there! Is there a non alcoholic substitute for the dry sherry?

    • Bobby replied: — April 1st, 2014 @ 7:33 pm

      For this recipe, you could just leave the dry sherry out and I think it would taste okay.

Leave a Comment