Mongolian Chicken Garlic Ginger (Printable)
Tender chicken coated in cornstarch, pan-fried until golden, then tossed in a rich garlic-ginger sauce with soy and hoisin.
# What You'll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1/4 cup cornstarch
03 - 1/4 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp vegetable oil
→ For the Sauce
06 - 2 tbsp soy sauce
07 - 2 tbsp hoisin sauce
08 - 2 tbsp brown sugar
09 - 1/2 cup water
10 - 2 tsp cornstarch
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, minced
→ For Serving
13 - 4 scallions, sliced
14 - Steamed rice, to serve (optional)
15 - Sesame seeds, for garnish (optional)
# Directions:
01 - In a bowl, toss the chicken slices with cornstarch, salt, and black pepper until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Cook for 2–3 minutes per side, until golden and cooked through. Remove chicken and set aside.
03 - In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, water, and cornstarch until smooth.
04 - In the same skillet, add a splash of oil if necessary, then add garlic and ginger. Sauté for 30 seconds until fragrant.
05 - Pour in the sauce mixture. Bring to a simmer and cook for 2–3 minutes, stirring frequently, until the sauce thickens.
06 - Return the chicken to the skillet and toss to coat in the sauce. Cook for 1–2 minutes more, until heated through.
07 - Stir in half of the sliced scallions. Serve immediately over steamed rice, garnished with remaining scallions and sesame seeds if desired.
# Expert Advice:
01 -
- The sauce achieves that perfect restaurant-quality balance between savory and sweet without any hard-to-find ingredients
- You get tender, juicy chicken every time thanks to a simple cornstark coating trick I learned from a chef friend
02 -
- Don't crowd your pan when searing the chicken or you'll end up steaming instead of getting that golden crust
- The sauce continues thickening off the heat, so pull it slightly earlier than you think you should
03 -
- Freeze your chicken for 15 minutes before slicing to get those thin, even pieces effortlessly
- Grate your ginger instead of mincing for a smoother sauce texture that coats better