Easy Mongolian Chicken Recipe (Restaurant-Style) - A SpiceBox (2024)

Prep Time45 minutes

Cook Time10 minutes

Total Time55 minutes

Ingredients

• 2 Chicken Breast, thinly sliced
• 1 Small Onion, large thick slices
• 2 Scallions, only the green part, finely chopped
• 2 Cloves of Garlic, grated
• 1 inch of Ginger, grated
• 3 Thai Chilis, finely chopped
• 1/4 cup of Mirin
• 2 tablespoons of Cornstarch
• 2 tablespoons of Soy Sauce
• 1/4 cup of Oyster Sauce
• 1/4 cup of Dark Sweet Soy Sauce
• 2 tablespoons of Oil
• Sesame Seeds for garnish

Instructions

1. Thinly slice chicken breast against the grain at an angle and place in a large bowl.
2. To the sliced chicken add mirin, soy sauce and corn starch and massage with your clean hands and then let rest for 15-30 minutes
3. Heat a wok or a large heavy bottom pan on the stove and add oil once the pan is extremely hot, I personally use avocado oil but you can use any light oil that has a high smoke point.
4. Add the marinated chicken and spread into a layer all across the bottom of your wok or pan. Let it brown properly without touching it. This should take about 2-3 minutes.
5. Once the bottom starts to get a deep brown color add the onions, thai chilis (feel free to use more or less, we like things spicy in our house), and grated ginger and garlic and vigorously mix for 1-2 minutes on high heat. At this point your chicken should be mostly cooked and your onions should have charred edges without losing their crunch.
6. Add in the oyster sauce and dark sweet soy sauce and mix and cook for 1-2 minutes. At this point if you wanted a sweeter sauce you could add some brown sugar but in our household we leave that out. The sauce should stick to the chicken and be glossy.
7. Turn off the heat and add chopped scallions and garnish with sesame seeds. Serve with plain or fried, rice or noodles.

Notes