Mongolian Chicken Recipe

Chicken breast: Thinly sliced to ensure quick and even cooking.

Cornstarch: Used to coat the chicken, giving it a crispy texture when stir-fried.

Vegetable oil: For stir-frying the chicken and aromatics.

Garlic: Minced to release its full flavor into the dish.

Ginger: Minced to add a fresh, zesty kick.

Soy sauce: Provides the salty, umami base for the sauce.

Brown sugar: Adds sweetness to balance the soy sauce.

Water: Helps to dissolve the brown sugar and create the sauce.

Green onions: Chopped for a fresh, flavorful garnish.

When coating the chicken slices with cornstarch, make sure each piece is evenly covered. This will help create a crispy exterior when stir-frying. Additionally, when adding the garlic and ginger to the wok, be careful not to burn them; they should be fragrant but not browned. This ensures the flavors remain balanced and do not become bitter.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and mild flavor, making it a good alternative to chicken breast.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same way as cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a suitable replacement for vegetable oil.

• garlic - Substitute with shallots: Shallots provide a mild garlic flavor and can be used if garlic is unavailable.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a good substitute.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and a bit of extra depth of flavor as brown sugar.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the dish compared to plain water.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the Mongolian chicken to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from the fridge seeping in.

• Store the container in the refrigerator if you plan to consume the Mongolian chicken within 3-4 days. This keeps the flavors intact and the chicken safe to eat.

• For longer storage, place the Mongolian chicken in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When freezing, try to lay the chicken flat in the freezer bag to save space and ensure even freezing. This method also makes it easier to thaw later.

• To reheat, thaw the frozen Mongolian chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.

• Reheat the chicken in a skillet over medium heat, adding a splash of water or soy sauce to keep it moist. Stir occasionally until heated through.

• Alternatively, you can reheat in the microwave. Place the Mongolian chicken in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• Garnish with fresh green onions after reheating to add a burst of flavor and a touch of freshness to the dish.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Mongolian chicken.
  4. Stir occasionally to ensure even heating, about 5-7 minutes.
  5. Add a tablespoon of water or soy sauce if the sauce has thickened too much.
  6. Heat until the chicken is warmed through and the sauce is bubbling.

• Microwave Method:

  1. Place the Mongolian chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. If needed, microwave for an additional 1-2 minutes until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mongolian chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the Mongolian chicken in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10 minutes.
  4. Check to ensure the chicken is heated through and the sauce is warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Mongolian chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Ensure the chicken is heated through and the sauce is bubbling.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

• Knife: Essential for slicing the chicken breast thinly and chopping the green onions, garlic, and ginger.

• Cutting board: Provides a safe and stable surface for cutting and chopping ingredients.

• Measuring cups: Used to measure the soy sauce, brown sugar, and water accurately.

• Measuring spoons: Necessary for measuring the vegetable oil, minced garlic, and minced ginger.

• Mixing bowl: Used to coat the chicken slices with cornstarch evenly.

• Spatula: Handy for stirring and mixing ingredients in the wok without scratching its surface.

• Tongs: Useful for handling and turning the chicken slices while stir-frying.

• Garlic press: Optional but helpful for mincing the garlic quickly and efficiently.

• Grater: Optional but useful for mincing the ginger finely if you don't have a knife.

• Serving dish: Used to present the finished Mongolian chicken attractively.

• Paper towels: Useful for patting the chicken dry before coating it with cornstarch to ensure a crispy texture.

Prep ingredients in advance: Slice the chicken breast and chop the green onions ahead of time to streamline the cooking process.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger.

Measure sauces beforehand: Pre-measure the soy sauce, brown sugar, and water to quickly add them when needed.

Cook in batches: If your wok is small, cook the chicken in batches to ensure even browning and faster cooking.

Clean as you go: Wash utensils and bowls while the chicken is cooking to save time on cleanup.