Mongolian Chicken Savory Soy Garlic (Printable version)

Tender chicken in savory-sweet soy garlic sauce with scallions over rice

# What you need:

→ Chicken

01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Sauce

05 - ½ cup low-sodium soy sauce
06 - ½ cup brown sugar, packed
07 - ¼ cup water
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water for slurry

→ Stir-Fry

13 - 2 tablespoons vegetable oil
14 - 5 scallions, cut into 1-inch pieces
15 - 1–2 dried red chilies, optional

→ For Serving

16 - Steamed white rice
17 - Toasted sesame seeds, optional

# How to make it:

01 - Toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper in a medium bowl until thoroughly coated.
02 - Whisk together soy sauce, brown sugar, water, garlic, ginger, rice vinegar, and sesame oil in a small bowl. Set aside.
03 - Combine 1 teaspoon cornstarch with 2 teaspoons water in a separate small bowl, stirring until smooth.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside.
05 - If using dried chilies, add them to the hot pan and stir-fry for 30 seconds to release their flavor. Return the chicken to the pan.
06 - Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken.
07 - Add scallions to the pan and stir-fry for 1 minute until slightly softened. Serve immediately over steamed white rice, garnished with toasted sesame seeds if desired.

# Expert tips:

01 -
  • The sauce achieves that perfect balance between savory soy and subtle sweetness without being cloying or heavy
  • Cornstarch coating keeps the chicken tender while creating that slight cling that makes every bite satisfying
  • Ready in under 40 minutes but tastes like it simmered for hours
02 -
  • Crowding the pan steams the chicken instead of searing it, so cook in batches if your skillet is small
  • The sauce looks thin right until the last minute, then thickens suddenly so do not add extra slurry prematurely
  • Dried chilies add aroma more than heat, so leave them whole if you want flavor without spice
03 -
  • Prep all ingredients before turning on the stove because once you start cooking, everything happens fast
  • Let the sauce cool slightly before serving to allow it to thicken even more as it rests

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