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P.F. Chang’s Mongolian Chicken

P.F. Chang's Mongolian Chicken - recipe card
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This restaurant-inspired Mongolian Chicken features tender, crispy-coated chicken pieces tossed in a glossy, savory-sweet ginger-garlic sauce with blistered green onions. The sauce clings to each bite, delivering a perfect balance of soy, ginger, and caramelized sugar for that signature takeout flavor at home.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp vegetable oil, divided
  • 1 tbsp fresh ginger, finely minced
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar, packed
  • 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
  • 4 green onions, cut into 2-inch pieces, white parts separated from green parts
  • Cooked white rice, for serving

Instructions

  1. In a medium bowl, toss the chicken pieces with 1/4 cup cornstarch, 1/2 tsp kosher salt, and 1/4 tsp black pepper until each piece is evenly coated. The cornstarch helps create a light, crispy crust when fried and also thickens the sauce slightly.
  2. Heat 2 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat until the oil shimmers. Carefully add the chicken in a single layer, working in batches if necessary to avoid crowding, which would steam the chicken rather than brown it.
  3. Cook the chicken undisturbed for 3-4 minutes until the bottom is golden and crisp. Flip each piece and continue cooking for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Transfer the chicken to a plate and set aside.
  4. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the white parts of the green onions, the minced ginger, and the minced garlic. Cook for 30-45 seconds, stirring constantly, until fragrant but not browned, as burned garlic will turn bitter.
  5. In a small bowl, whisk together the soy sauce, water, and brown sugar until the sugar is mostly dissolved. Pour this mixture into the skillet and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
  6. Let the sauce bubble for 2-3 minutes, allowing it to reduce slightly and become syrupy. Reduce the heat to low and slowly stir in the cornstarch slurry, mixing until smooth. Continue stirring for 1-2 minutes until the sauce thickens and coats the back of a spoon.
  7. Return the cooked chicken and any accumulated juices to the skillet, tossing gently to coat every piece in the glossy sauce. Add the green parts of the green onions and stir-fry for 1 minute, just until they brighten in color and soften slightly but still retain a bit of crunch.
  8. Remove the skillet from the heat. Let the dish rest for 2 minutes, allowing the sauce to cling to the chicken and the flavors to meld. Serve hot, spooned over steamed white rice.
  9. For an optional oven alternative when making a larger batch, after step 4, transfer the cooked chicken to a baking sheet and keep warm in a 200°F / 93°C oven while you prepare the sauce on the stovetop, then combine in a large skillet and finish with green onions as directed.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat in a skillet over medium heat with a splash of water to rehydrate the sauce, stirring frequently until hot, about 5 minutes. Alternatively, microwave in 30-second intervals, stirring between each, until heated through. The chicken will lose its crispness upon reheating.

Nutrition

Keywords: mongolian chicken, P.F. Chang's copycat, stir fry, chicken stir fry, ginger garlic sauce, takeout recipe, Asian chicken, crispy chicken, weeknight dinner, 30 minute meal

Find it online: https://copycatkitchenco.com/p-f-changs-mongolian-chicken/