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Mongolian Chicken
Prep Time
10 mins
Cook Time
8 mins
Total Time
20 mins
 
Servings: 6
Author: Dianne
Ingredients
  • 3 Lbs. Boneless Chicken Thighs (12) or 8 chicken breasts
  • 1 cup Cornstarch or more as needed
  • 1/2 cup Vegetable or Olive Oil
  • 1 tsp Salt
  • 1 tsp. Sugar
  • 1 Egg
Sauce
  • 1/4 cup cup Light Soy Sauce
  • 2 tsp. Ginger grated
  • 1 Tbsp. Garlic minced
  • 1 Tbsp. Dark or Mushroom Soy Sauce
  • 1 cup Water
  • 1/2 cup Brown Sugar
  • 1 Tbsp Cornstarch diluted in 2 Tbsp water
  • 2 tsp. Sesame Oil
  • 1 Tbsp. Apple Cider Vinegar
  • 1/4 cup Onions chunks
  • 1/4 cup Green Pepper chunks
  • 1/4 cup Red Pepper chunks
Instructions

  1. Wash, clean, and cut up chicken into 1" pieces.

    Add all ingredients to the chicken except the cornstarch and oil. Mix well and marinate at least 1 hour.

  2. Cut up vegetables and set aside.

  3. Add ingredients for the sauce (up to apple cider vinegar) in a small pot and heat on medium heat until boiling, then add cornstarch mixture while stirring for about 2 minutes until slightly thickens. Remove from heat.

  4. When ready to cook, place cornstarch over chicken and toss until all pieces are covered.

  5. Heat a large skillet on medium-high heat, add oil, when hot , fry chicken 2-3 minutes and turn , fry another 3 minutes.

    Move to plate. Repeat process until all chicken fried.

  6. When ready to serve, add the onions and sweet pepper to sauce and heat about 1 minute. Place chicken into the pot of sauce and stir to coat all pieces.

    * If chicken needs to be re-heated, place in a air fryer or toaster oven before adding to sauce.

Recipe Notes

I recommend this dish with white rice. But any side of choice will go well.