Easy Mongolian Chicken Recipe (Better Than Takeout!) | Quick 10-Minute Chicken Stir Fry
Experience the BEST Mongolian Chicken Recipe that’s faster, better, and tastier than takeout! This easy chicken stir fry is coated in a sticky, glossy, savory Mongolian sauce that’s absolutely addictive. Perfect for beginners, meal prep, or a quick weeknight dinner. Mongolian Chicken is a popular Asian-inspired stir-fry dish known for its crispy chicken pieces coated in a sweet, savory, and slightly spicy sauce. Despite the name, it’s not an authentic Mongolian dish—it’s actually an American-Chinese restaurant creation (similar to Mongolian Beef). In this video, I’ll show you how to make crispy Mongolian chicken with simple ingredients — no wok required! Serve it with steamed rice, fried rice, or noodles for a complete restaurant-style meal at home. 🍗 What You’ll Learn: ✔ How to make authentic Mongolian chicken ✔ How to get crispy fried chicken without deep frying ✔ How to make the perfect sticky Mongolian sauce ✔ Quick stir fry tips for beginners 🔥 Why You’ll Love This Recipe: – Better than Chinese takeout – Ready in under 15 minutes – Family-friendly and budget-friendly – Uses everyday pantry ingredients 👍 If you love easy chicken recipes, don’t forget to LIKE, COMMENT & SUBSCRIBE for more delicious takeout-style dishes! Ingredients For the Chicken & Frying: 500g boneless chicken thighs 1/4 cup cornflour 1/3 cup oil (for frying) 2 garlic cloves, minced 1 red chili, sliced 5 slices ginger For the Sauce: 4 tablespoon hoisin sauce 2 tablespoon regular soy sauce 2 tablespoon brown sugar 2 teaspoon sesame oil Cornstarch Slurry: 1 tablespoon cornstarch ½ cup water Garnishes: 1 spring onion, chopped 1 red chili, sliced Here is the complete recipe for the Easy Mongolian Chicken. This popular Chinese-American takeout style dish can be made at home in about 30 minutes. Easy Mongolian Chicken Recipe Instructions Prepare the Cornflour Slurry: In a small bowl, whisk together 1 tablespoon of Cornflour and the ½ cup of cold water until smooth. Set aside. Coat the Chicken: Cut the chicken thighs into bite-sized pieces (about 1.5 inches). In a large mixing bowl, add the chicken pieces and the remaining 1/4 cup of Cornflour (add salt and crushed black pepper, if you prefer). Mix until each piece is thoroughly coated. Fry the Chicken: Heat the ⅓ cup of cooking oil in a fry pan over medium-high heat. Carefully add the coated chicken in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy on both sides, about 6–8 minutes total per batch. Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Sauté Aromatics: In the same pan, remove excess oil, leaving about 2 teaspoons remaining. Add the minced garlic, ginger slices, and optional red chili pepper. Fry for about 15seconds until fragrant. Make the Sauce: Add the hoisin sauce & soy sauce mix, brown sugar, and sesame oil to the pan. Mix well to combine the sauce ingredients. Thicken the Sauce: Stir the cornflour slurry again (it may have separated) and pour it into the simmering sauce mixture. Stir constantly until the sauce thickens and becomes glossy, which typically takes 1–2 minutes. Combine and Serve: Add the crispy fried chicken back into the pan and toss until every piece is evenly coated with the sauce. Remove from heat immediately. Garnish: Transfer to a serving dish and garnish with chopped green onions and extra red chili slices, if desired. Serve hot, ideally over steamed white rice or noodles. Chapters: 0:00 Sneak peek 0:14 List of ingredients 0:39 Chicken coating 0:38 Vegetables 1:19 Frying 2:57 Cornflour slurry 3:17 Add ginger & garlic 3:40 Sauce mix 4:32 Add chicken 5:03 Garnishing 5:26 Serve #mongolianchicken #chickenrecipe #stirfry #bansricookingadventure #asianrecipes #easyrecipes #quickdinner #chinesefood #homemade #foodlover #cookingchannel #recipevideo #easydinner #chickenstirfry #betterthantakeout
