This Mongolian Chicken recipe is a delicious twist on the classic takeout favorite, featuring tender chicken coated in a sweet, savory, and slightly spicy sauce. It’s quick, easy, and full of bold Asian flavors, making it the perfect dish for busy weeknights or when you’re craving restaurant-quality food at home.
Why You’ll Love This Recipe
- Quick and easy—ready in under 30 minutes
- Made with simple ingredients found in most kitchens
- Sweet, savory, and perfectly balanced flavors
- Better than takeout and healthier when made at home
- Great for meal prep and freezer-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Cornstarch (for coating the chicken)
- Soy sauce
- Brown sugar
- Garlic, minced
- Fresh ginger, grated (optional)
- Green onions, sliced
- Red pepper flakes (optional, for heat)
- Vegetable oil or sesame oil for frying
- Salt and black pepper to taste
- Optional garnish: sesame seeds, additional sliced green onions
Directions
- Toss the chicken pieces in cornstarch until fully coated. Shake off any excess.
- Heat oil in a large skillet or wok over medium-high heat. Fry the chicken pieces until golden brown and crispy. Remove and set aside.
- In the same skillet, add minced garlic and ginger (if using) and sauté until fragrant.
- Add soy sauce, brown sugar, and red pepper flakes, stirring until the sugar dissolves and the sauce thickens slightly.
- Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
- Stir in sliced green onions and cook for 1-2 more minutes.
- Garnish with sesame seeds and extra green onions before serving.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy Mongolian Chicken: Add extra red pepper flakes or a drizzle of sriracha for more heat.
- Vegetarian Option: Replace the chicken with crispy tofu for a meat-free alternative.
- Low-Sodium Version: Use low-sodium soy sauce to reduce the salt content.
- Honey Mongolian Chicken: Substitute half of the brown sugar with honey for a different sweetness profile.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat or microwave for 1-2 minutes until warmed through.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What’s the difference between Mongolian chicken and Mongolian beef?
The primary difference is the protein—Mongolian chicken uses chicken, while Mongolian beef uses slices of beef, but both share the same sweet and savory sauce.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and more flavorful than breasts.
Is Mongolian chicken spicy?
It’s typically mild, but you can add red pepper flakes or hot sauce to increase the heat.
How do I get the chicken extra crispy?
Make sure to coat the chicken evenly with cornstarch and fry it until golden brown over medium-high heat.
Can I bake the chicken instead of frying?
Yes, bake the coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari as a substitute.
What sides go well with Mongolian chicken?
Serve with steamed rice, fried rice, stir-fried vegetables, or noodles.
How do I thicken the sauce more?
Simmer the sauce longer, or add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
Can I prepare the sauce ahead of time?
Yes, store the sauce in the fridge for up to 3 days before using.
What’s the best oil for frying the chicken?
Vegetable oil or canola oil works best due to their high smoke points.
Conclusion
This Mongolian Chicken recipe is a perfect combination of crispy chicken and a rich, flavorful sauce that’s both sweet and savory. It’s quick, easy, and customizable to your spice preference, making it the ultimate homemade alternative to takeout. Serve with rice or noodles for a complete and satisfying meal that will become a regular in your recipe rotation!
Print
Best Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian, Chinese-American
Description
This Mongolian Chicken is crispy, tender, and coated in a sweet, savory, and slightly spicy sauce. A takeout favorite made at home in under 30 minutes, it features juicy chicken pieces tossed in a rich garlic-soy glaze, perfect over steamed rice or noodles. It’s quick, easy, and guaranteed to impress!
Ingredients
For the Chicken:
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil (for frying)
For the Mongolian Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (optional, for extra tang)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
- Chopped green onions
- Sesame seeds
- Red pepper flakes (optional for heat)
Instructions
1. Prepare the chicken:
- In a bowl, toss the chicken pieces with cornstarch, garlic powder, salt, and pepper until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until golden and crispy (about 4-5 minutes per side). Remove and set aside.
2. Make the sauce:
- In the same skillet, add a little more oil if needed.
- Sauté garlic and ginger for 1-2 minutes until fragrant.
- Add soy sauce, water, brown sugar, sesame oil, and rice vinegar. Stir until the sugar dissolves.
- Bring the sauce to a simmer, then add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
3. Combine and serve:
- Add the crispy chicken back to the pan and toss to coat in the sauce.
- Cook for an additional 2-3 minutes until the chicken is heated through and glazed.
- Garnish with green onions, sesame seeds, and red pepper flakes if you like it spicy.
Notes
- Use chicken thighs for a juicier texture.
- Add vegetables like bell peppers or broccoli for extra nutrition.
- For a gluten-free version, use tamari instead of soy sauce and a gluten-free cornstarch alternative.