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Spicy Mongolian Crispy Chicken and Brussels Tacos

March 15, 2022
by
The saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!
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Saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade toaster crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!

Jump to Recipe

I love going out to a good sushi dinner. Start with some miso soup, maybe a seaweed salad, some rolls and sashimi — you know the drill. Well, at least that’s how it usually goes. Last week, however, I went out to one of my favorite Asian spots on the West coast. It’s the type of restaurant that doesn’t take reservations, yet never fails to have a line of loyal customers waiting forty five minutes for a spot. It’s that good. Now, considering it is on the West coast, I must admit that this was my first time returning to this quaint little joint in over two years!! A tragedy, I know. All that said, I was so pleasantly surprised by just how much this spot was able to revamp its menu in my absence. While it was still lined with tens of spunky fresh rolls, the unique appetizers, small plates, and veggie sides are really what blew me away. And, coming from a sushi lover like me, that says a lot! Even after returning to the East coast, I must say I was incredibly inspired by all of these flavors and textures. I just knew I had to create a recipe that pushed the bounds of classic Asian cuisine juuuust a bit. Hence, these Spicy Mongolian Crispy Chicken and Brussels Tacos were born. And, let me tell you, they are truly an all time fav!

The saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!

The breakdown…

These Spicy Mongolian Crispy Chicken and Brussels Tacos are truly such an easy recipe. You’ve got your classic lightly breaded Asian-takeout food, Mongolian Chicken, but you also have some fun freshness from some partially shredded brussels. Oh, and that sauce? It’s the best. Speaking of which, I like to get that classic Mongolian sauce ready to go first and foremost. Once you get everything cooking, the process really does go quite fast… so it’s pretty nice to get that all squared away before hitting everything onto the stove. The sauce is really quite simple. You’ve got a base of hoisin sauce and water — keeping things somewhat thick and creamy, yet not too heavy. And, as for the hoisin, take note of what type you buy: some hoisin sauces are super thick and condensed while others are a bit lighter. I recommend the lighter variety for this Spicy Mongolian Crispy Chicken and Brussels Tacos recipe, as you use a full ½ cup. If you only have the super thick type, though, you could also use that. Just reduce the amount to about ⅓ cup. 

The saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!

With that base, go ahead and toss in some fresh garlic and ginger for so much flavor. While peeling garlic and ginger may be a pain sometimes, it really does make a difference when cooking with Asian flavors. Don’t skimp on the fresh stuff. Plus, the remainder of the ingredients are really quite easy. Go in with some soy sauce for a salty umami flavor, some chili paste (sambal oelek is my favorite), some brown sugar for sweetness and a good glaze, and cornstarch for a bit of thickness. Nothing crazy, yet so good. 

the chicken…

Next up, get your chicken and veggies ready to go. I like to use chicken breasts for this one (simply because I find them easiest to chop up… lol), but chicken thighs also work well if you want something a bit juicier. Thinly sliced beef or pork would also be delicious… or even a nice pressed tofu! Really, go can’t go wrong with any protein option. What I wouldn’t skip, however, is those brussels. They really make these Spicy Mongolian Crispy Chicken and Brussels Tacos what they are. By partially shredding the brussels up in a food processor (or by hand, if you don’t have one), they take on the perfect texture for a quick pan sear with that chicken. After covering both in some cornstarch and tossing them into just a bit of hot oil, you get a healthier version of crispy fried veggies and brussels. A little freshnes from the veggie, a whole lotta crisp from the cornstarch and oil — it’s a win-win, if you ask me. 

The saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!

those crispy shells…

Once your chicken, brussels, and scallions get a nice bit of crisp in your wok or skillet, go ahead and pour all that sauce over top everything. Due to that brown sugar and cornstarch slurry, the sauce takes on a glaze of sorts over all that good crispness. It’s absolutely unreal. Give everything some time to reach that perfect consistency, and, in the meantime, get working on those taco shells. This shell method is truly one of the best hacks I have ever learned. While you could use your oven to create taco shells this way, and you could definitely deep fry them, I beg you to PLEASE try this method if you have a toaster. Literally just toss your favorite tortilla into your classic push-down toaster and allow the shells to form that perfect crispy “U.” It’s unreal how easy this method is. Plus, with your favorite flour tortilla (or gluten free tortilla) and maybe a pinch of salt, these shells are WAY more delicious than your classic store bought shell.  

The saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!

how to serve them up…

Tuck all of that saucy chicken and your veggies into some crispy shells, hit everything with a few peanuts, and DIG IN! These Spicy Mongolian Crispy Chicken and Brussels Tacos are honestly the most delicious easy recipe, and are so customizable. Make them gluten free with a gf tortilla and substituting the cornstarch for arrowroot starch or coconut flour, make them vegan by subbing the chicken with tofu, or make them into more of a soft taco situation with your favorite charred tortillas, Heck, you could even take the chicken and brussels mixture into a bowl! The opportunities are endless. Personally, I love to serve this one up with my Everyday Healthier Fried Rice or my Marinated Asian Cucumber Scallion Salad. In all honesty, though, these are delicious as they are! 

I hope you love these Spicy Mongolian Crispy Chicken and Brussels Tacos as much as I do! Let me know what you think in the comments below:))

Spicy Mongolian Crispy Chicken and Brussels Tacos
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Spicy Mongolian Crispy Chicken and Brussels Tacos

Recipe by Annie PatrickCourse: Main CourseCuisine: Asian, Monogolian, FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

21

minutes

Saucy, spicy wok fried chicken and brussels sprouts tucked into an easy homemade crispy tortilla shell with all the fresh bites: I could eat these Spicy Mongolian Crispy Chicken and Brussels Tacos every day!

Ingredients

  • Mongolian Sauce:

  • ½ cup hoisin sauce*

  • ½ cup water

  • 5 cloves garlic, finely diced

  • 1 tbsp fresh ginger, grated

  • 3 tbsp soy sauce

  • 2-3 tbsp chili paste, to taste*

  • 2 tbsp brown sugar

  • 2 tbsp cornstarch*

  • chicken and brussels:

  • 6 oz brussels sprouts, stems removed

  • 1 lb chicken breasts or thighs, diced into 1 inch cubes

  • 1 bunch scallions, thinly sliced on an angle

  • 3 tbsp cornstarch*

  • 2 tbsp neutral oil, such as avocado oil, canola oil, or vegetable oil

  • 1-2 red chiles, thinly sliced (optional)

  • assembly:

  • ½ cup toasted peanuts, roughly chopped*

  • 8 flour tortillas

Instructions

  • In a medium bowl, whisk all of the Mongolian Sauce ingredients until combined. Set aside for now.
  • In a food processor, pulse the brussels sprouts 4-6 times, or until they just begin to break up (not completely shredded, though). Toss the brussels, chicken, and scallions with the cornstarch.
  • In a large skillet or wok, heat the oil over medium-high heat. Once very hot, toss in the brussels, chicken, and scallions. Sauté for 6-8 minutes, or until the chicken is browned and the brussels are crisp. Then, pour in the Mongolian Sauce and red chiles. Reduce the heat to medium-low, and cook for an additional 2-3 minutes, or until the sauce thickens.
  • Meanwhile, tuck your tortillas into a toaster in a “U” shape (aka the shape of a taco shell). Allow your tortillas to crisp up into taco shells. Repeat until all taco shells are crisp. (Alternatively, follow the method in this recipe).
  • Tuck some of the saucy chicken and brussels into each crispy shell, then finish with some peanuts. Serve and enjoy!

Notes

  • To keep this gluten free, you could use gluten free tortillas and sub coconut flour or arrowroot starch for the cornstarch. 
  • Almonds, cashews, or sesame seeds would also work well in this recipe instead of cashews. 
  • As for the hoisin, take note of what type you buy: some hoisin sauces are super thick and condensed while others are a bit lighter. I recommend the lighter variety for this recipe, as you use a full ½ cup. If you only have the super thick type, though, you could also use that. Just reduce the amount to about ⅓ cup.
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