If you are craving a dish that bursts with flavor and feels like a restaurant-quality meal you made at home, this Mongolian Chicken Recipe is your go-to comfort food. It perfectly balances sweet and savory notes with tender, crispy chicken coated in a luscious glaze that clings to every bite. Whether you want a quick weeknight dinner or something to impress your friends, this recipe is straightforward and rewards you with vibrant tastes and satisfying textures that will keep everyone coming back for more.
Ingredients You’ll Need
What makes this Mongolian Chicken Recipe so delightful is its simple yet essential ingredients, each playing a crucial role in delivering that iconic flavor. From the crispy chicken to the glossy, caramelized sauce, every element works in harmony to create a dish that is both bold and comforting.
- 1 lb boneless, skinless chicken thighs or breasts: Thighs are juicier, but breasts work great too, especially sliced thin for quick cooking.
- ¼ cup cornstarch: This helps create a crispy outer layer when frying the chicken.
- 2 tablespoons vegetable oil: For frying the chicken to a perfect golden brown.
- 3 cloves garlic, minced: Adds irresistible aroma and depth of flavor.
- 1 teaspoon fresh ginger, minced: Gives a subtle zing that brightens the sauce.
- ½ cup low-sodium soy sauce: The salty and umami base to the glaze.
- ⅓ cup brown sugar: Sweetens and thickens the sauce while adding caramel tones.
- ¼ cup water: Balances the sauce consistency so it’s glossy but not syrupy.
- 1 tablespoon hoisin sauce (optional): Adds a rich, slightly tangy complexity.
- ½ teaspoon red pepper flakes (optional): For a gentle kick of heat that awakens your palate.
- 4 green onions, sliced: A fresh, crisp garnish to finish the dish.
- Cooked white rice: Perfect for soaking up every bit of that delicious sauce.
How to Make Mongolian Chicken Recipe
Step 1: Coat and Fry the Chicken
Begin by tossing your thinly sliced chicken in cornstarch until every piece is evenly coated. This step is what gives the chicken that irresistible crispy edge once fried. Heat your vegetable oil in a skillet or wok until shimmering, then add the chicken in a single layer. Cook each side for 2 to 3 minutes until beautifully browned and cooked through. Once done, remove the chicken and set it aside to rest briefly while you build the sauce.
Step 2: Sauté Aromatics and Create the Sauce
Use the same skillet to avoid washing away any leftover chicken flavor—this is where the magic happens. Toss in the minced garlic and ginger and sauté for about 30 seconds, just until fragrant. Next, pour in the soy sauce, brown sugar, water, and if you’re using them, the hoisin sauce and red pepper flakes. Stir everything together and bring the mixture to a simmer. Let it cook for 2 to 3 minutes until it thickens slightly and takes on a glossy sheen that will perfectly coat the chicken.
Step 3: Combine Chicken and Sauce
Return the golden chicken pieces to the pan and toss them gently in the sauce until each bite is enveloped in the rich, sticky glaze. Let everything cook together for another 2 minutes so flavors meld and the chicken is heated through perfectly. At this point, your kitchen will be filled with an incredible aroma that signals this dish is ready to shine.
How to Serve Mongolian Chicken Recipe
Garnishes
Nothing finishes off this Mongolian Chicken Recipe like fresh green onions sprinkled generously over the top. Their mild oniony crunch adds both a pop of color and a crisp contrast to the saucy chicken. Feel free to add a sprinkle of toasted sesame seeds as well for an extra nutty touch.
Side Dishes
This dish pairs beautifully with simple steamed white rice that soaks up every bit of sauce, but you can switch it up with fried rice, quinoa, or even cauliflower rice for a low-carb option. Lightly steamed or stir-fried vegetables such as broccoli, snap peas, or bok choy also make excellent side companions that add texture and freshness.
Creative Ways to Present
For a fun twist, serve this Mongolian Chicken Recipe in lettuce cups for a refreshing handheld version, or pile it over a bed of crispy noodles for extra crunch. Garnishing with thinly sliced fresh red chili or a drizzle of chili oil can also add exciting layers of flavor and color for a restaurant-quality presentation right at your table.
Make Ahead and Storage
Storing Leftovers
Your leftover Mongolian Chicken Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The chicken will soak up more sauce as it sits, making it even more flavorful, but it might lose a bit of its initial crispiness.
Freezing
If you want to enjoy this dish later, freezing is definitely an option. Place the chicken and sauce in a freezer-safe container, preferably keeping the rice separate, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring frequently to warm through evenly and refresh the sauce’s glossy texture. You can add a splash of water to loosen the sauce if needed. Microwave reheating works too, but stirring halfway through helps prevent any drying out.
FAQs
Can I use chicken breast instead of thighs for this Mongolian Chicken Recipe?
Absolutely! Chicken breasts work fine, just slice them thinly and watch the cooking time closely since they can dry out faster than thighs.
Is this recipe spicy?
The recipe includes optional red pepper flakes, so it can be as mild or spicy as you like. Feel free to adjust or omit the flakes to suit your taste.
Can I make this dish vegetarian or vegan?
Yes! Swap the chicken for firm tofu or a mix of hearty vegetables like mushrooms and bell peppers. The sauce remains equally delicious and satisfying.
What’s the best way to get the chicken extra crispy?
After coating the chicken in cornstarch, let it rest for about 10 minutes before frying. This helps the coating adhere better and creates a crunchier crust.
Can I prepare the sauce ahead of time?
You can mix the sauce ingredients in advance, but be sure to give it a quick stir or reheat before adding to the cooked chicken for the best texture.
Final Thoughts
This Mongolian Chicken Recipe is one of those dishes that feels like a warm hug on a plate — comforting, flavorful, and surprisingly easy to prepare. Whether you’re cooking for yourself or sharing with loved ones, it’s a winner every time. Give this recipe a try and watch how quickly it becomes a staple in your dinner rotation!
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Mongolian Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
Mongolian Chicken is a flavorful Asian-inspired stir-fry dish featuring tender slices of chicken coated in cornstarch, quickly pan-fried until crispy, and tossed in a sweet and savory soy-brown sugar sauce with garlic and ginger. This dish is garnished with fresh green onions and traditionally served over steamed white rice, making for a satisfying and easy weeknight meal.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup water
- 1 tablespoon hoisin sauce (optional)
- ½ teaspoon red pepper flakes (optional)
Garnish and Serving
- 4 green onions, sliced
- Cooked white rice for serving
Instructions
- Coat the chicken: Toss the thinly sliced chicken pieces thoroughly in cornstarch until they are evenly coated. This step helps create a crispy exterior when cooked.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for 2–3 minutes per side, or until the chicken is nicely browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Make the sauce: Add the soy sauce, brown sugar, water, hoisin sauce (if using), and red pepper flakes (if using) to the skillet. Stir well and bring the mixture to a simmer. Let it cook for 2–3 minutes until the sauce slightly thickens.
- Toss chicken in sauce: Return the cooked chicken to the skillet and toss to coat thoroughly with the sauce. Cook for an additional 2 minutes until everything is heated through and the sauce becomes glossy.
- Garnish and serve: Sprinkle sliced green onions over the top and serve hot over a bed of cooked white rice for a complete meal.
Notes
- For extra crispiness, allow the cornstarch-coated chicken to rest for 10 minutes before frying.
- This recipe works well substituting chicken with tofu or beef if preferred.
- Adjust the sweetness by varying the brown sugar amount or add more red pepper flakes for additional heat according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
