I love recreating my favorite take out dishes at home and this Mongolian chicken is not an exception. Thinly sliced pieces of chicken are coated in cornstarch and stir fried until perfectly crispy and then tossed with amazing sweet and savory sauce made from scratch. This dish is so fragrant and bursting with flavors.
In order to achieve that authentic, signature look of the chicken I suggest freezing it for about an hour and then thinly slice agains the grain. You can also cube the chicken if that’s what you prefer, but when you thinly spice it, it gives it more surface to coat with mouthwatering sauce. I also recommend frying the chicken in batches in a single layer. If you dump all of the chicken at once it will release lots of water and you will end up steaming it instead of frying to the crisp perfection.
The sauce is really stellar but made with just a a handful of ingredients that everyone has in their pantry. A simple combination of soy sauce, sesame oil, brown sugar and oil with an addition of aromatics like garlic, green onions and ginger. It is thickened with a basic cornstarch slurry.
If you are not a huge fan of chicken you can substitute with beef or even shrimp, they both work great in this dish. Serve it with your favorite rice or cauliflower rice or zucchini noodles as a low-carb version. You can also add colorful vegetables like mushrooms, peppers carrots or broccoli as a variation of the dish.
