Restaurant-Style Mongolian Chicken | Crispy, Saucy & Full of Flavor | Chef Sajan

Namaste friends! Chef Sajan here, and welcome to my channel where taste meets style and cooking is always fun!

Today, we’re making a restaurant-style Mongolian Chicken right at home in just a few minutes. This dish features crispy fried chicken tossed in a rich, glossy, sweet-spicy soy-based sauce – full of umami flavor. Perfect for Chinese food lovers, home chefs, or anyone looking for a quick, tasty meal!

Mongolian Chicken Recipe – Step by Step

Ingredients for Chicken Marinade:

200g boneless chicken (cut into thin strips)

1 tbsp cornflour

1 tbsp maida (all-purpose flour)

1/2 tbsp soy sauce

1/4 tsp black pepper

Pinch of salt

1/2 egg

Marination & Frying:

In a bowl, mix chicken strips with cornflour, maida, soy sauce, pepper, salt, and half egg. Coat evenly and let rest for 10–15 minutes.

Heat oil in a pan over medium-high flame. Fry chicken for 4–5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.

Ingredients for Sauce:

1 tbsp oil

1/2 tbsp chopped garlic (2–3 cloves)

1/2 tsp chopped ginger

2 tbsp spring onion (white part)

1 tbsp dark soy sauce

1/2 tbsp vinegar

2 tbsp hoisin sauce

1 tbsp oyster sauce

1/2 tbsp brown sugar or honey

1/4 tsp red chili flakes (adjust to taste)

1/4 cup water or chicken stock

1/2 tbsp cornflour + 1 tbsp water (slurry)

Spring onion greens for garnish

Roasted sesame seeds (optional)

Cooking Sauce & Tossing Chicken:

Heat oil in a pan. Sauté garlic, ginger, and white part of spring onions for 30 seconds.

Add soy sauce, vinegar, hoisin sauce, oyster sauce, honey/brown sugar, and chili flakes. Mix well.

Add water/chicken stock and bring to a boil.

Slowly add cornflour slurry, stirring continuously until the sauce thickens to a glossy consistency.

Toss fried chicken in the sauce over high flame until fully coated.

Garnish with spring onion greens and roasted sesame seeds.

Serving Suggestions:
Serve hot with fried rice, noodles, or enjoy it as a starter.