Better-than-takeout Mongolian Chicken

Ingredients

• 600 gchicken, cubed
• 3 tbspavocado oil or vegetable oil
• ¼ cup, plus 2 tspcornflour
• 2 clovesgarlic, minced
• 1 tspginger, minced
• ½ cupsoy sauce
• ⅓ cup, plus 1 tbsp cold waterwater
• ¼ cupbrown sugar
• To tastesliced vegetables, such as spring onions, peppers, carrots or broccoli
• To tastesalt and pepper

Instructions

1. 1

   Coat the chicken

   Put the cubed chicken in a bowl with ¼ cup of the cornflour and toss until every piece is coated.

2. 2

   Brown the chicken

   Heat the oil over medium-high heat. Cook the chicken in a single layer for a few minutes on each side, until golden; work in batches if needed to avoid crowding the pan.

3. 3

   Season the chicken

   Season the cooked chicken with salt and pepper.

4. 4

   Set it aside

   Transfer the chicken to a separate plate lined with kitchen paper.

5. 5

   Cook the vegetables

   Add a little oil to the same pan and cook the vegetables just until tender.

6. 6

   Add aromatics

   Stir in the garlic and ginger and cook for 30 seconds.

7. 7

   Make the sauce

   Stir in the soy sauce, ⅓ cup water and brown sugar.

8. 8

   Mix the slurry

   In a small bowl, mix the remaining 2 teaspoons of cornflour with 1 tablespoon of cold water, then add it to the pan.

9. 9

   Thicken the sauce

   Bring the sauce to a simmer and cook until it begins to thicken.

10. 10

    Toss and serve

    Return the chicken to the pan, add spring onions if using, and stir to coat everything in sauce. Serve warm with rice.

What is Mongolian chicken?

Mongolian chicken is a takeaway-style dish built around chicken coated in a savoury-sweet soy sauce. Despite the name, it is commonly associated with Chinese-American restaurant cooking rather than being a traditional dish from Mongolia.

Here, a cornflour coating helps the chicken brown, while a simple soy, sugar and aromatics sauce brings the familiar glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 37g protein, 35g carbs, 14g fat.

Chicken supplies most of the protein, while the brown sugar, cornflour and any rice served alongside contribute carbohydrates. The oil adds much of the fat, and soy sauce is the main source of sodium. Serve with a moderate portion of rice and plenty of vegetables to balance the plate.

Why coat the chicken?

Cornflour: tossing the chicken in it before frying helps create a lightly crisp surface and gives the sauce something to cling to.

Batch cooking: leave space between the pieces so they brown rather than steam. The method calls for cooking them in a single layer, in batches if necessary.

Build a smooth sauce

Aromatics: garlic and ginger need only 30 seconds in the pan before the liquids go in, which helps release their flavour without leaving them to cook for long.

Cornflour slurry: mix the remaining cornflour with cold water before adding it. Simmer the sauce until it starts to thicken, then return the chicken to coat it.

Choose vegetables to suit

Tender-crisp: cook the sliced vegetables just until tender, as directed, before adding the garlic and ginger. Peppers, carrots and broccoli all work with the sweet-savoury sauce.

Spring onions: the method suggests adding these with the chicken at the end, so they keep a fresher bite.

Get the chicken golden

Pan space: crowding cools the pan and makes it harder for the coating to colour. Cook the chicken in batches and set each batch aside while you continue.

Doneness: the method gives browning as the visual cue, but chicken should also be cooked through before serving. Cut into a larger piece to check that the centre is no longer pink.

Serve it warm

Rice is the suggested accompaniment and is useful for catching the sauce. Add a generous portion of the cooked vegetables to make the meal more varied.

Bring the chicken back to the pan only after the sauce has begun to thicken, then toss to coat and serve promptly.

Recipe notes & tips

• Pat the chicken dry before coating if it is wet, so the cornflour can adhere evenly.
• Have the sauce ingredients measured and ready before you start cooking.
• Use a wide pan or cook the chicken in batches to give it room to brown.
• Mix the slurry just before adding it so the cornflour does not settle.
• Add the chicken back once the sauce starts to thicken, then serve while warm.

Variations

• Use different vegetables: Swap in sliced vegetables you have to hand, keeping them cut to a similar size.
• Add extra spring onion: Stir it in at the end for a fresher onion flavour.
• Adjust the sweetness: Use less brown sugar for a less sweet sauce.
• Choose another cooking oil: Vegetable oil can be used instead of avocado oil, as listed.
• Serve with noodles: Use noodles instead of rice to accompany the saucy chicken.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of browning; cook it in batches.
• Adding dry cornflour to the sauce: It can form lumps; mix it with cold water first.
• Cooking the garlic too long: It may burn; add the liquids after 30 seconds.
• Overcooking the vegetables: They can lose their bite; cook just until tender.
• Returning the chicken too early: The coating can soften while the sauce is still thin; wait until it begins to thicken.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions