If you’re craving a show-stopping, sweet and savory dinner that’s destined to become a weeknight staple, Mongolian Chicken is exactly what you need. Picture bite-sized pieces of tender chicken cloaked in a glossy, brown sugar-soy sauce, paired with hints of garlic, ginger, and green onion for a complete flavor experience. This dish brings the magic of your favorite takeout right into your kitchen, with every element carefully balanced for taste, texture, and just the right amount of excitement.
Ingredients You’ll Need
What makes Mongolian Chicken so irresistible is its simplicity—each ingredient plays a starring role, building layers of flavor and contrast. Gather these essentials, and you’ll have everything you need for a dish that tastes far more complex than it looks.
- Chicken Thighs or Breasts: Opt for boneless, skinless pieces, sliced thin for maximum tenderness and fast, even cooking.
- Cornstarch: This is your secret to beautifully crisped chicken—don’t skip it!
- Vegetable Oil: Perfect for searing the chicken to a golden finish and carrying the aromatic flavors.
- Green Onions: Sliced into generous pieces, they offer color and a fresh, mild crunch.
- Garlic: Aromatic and flavorful, it’s essential for building a classic Mongolian profile.
- Fresh Ginger: Adds warmth and zing, making the sauce sing.
- Low-sodium Soy Sauce: The base of your sauce, with just the right amount of saltiness.
- Water: Balances intensity and helps the sauce reach the right consistency.
- Brown Sugar: For that signature sweet depth—it caramelizes beautifully.
- Hoisin Sauce (Optional): Adds an extra layer of umami complexity if you love a stronger flavor.
- Crushed Red Pepper Flakes (Optional): A little heat goes a long way; sprinkle lightly for a gentle kick.
- Cooked White Rice: Essential for serving—the fluffy bed that soaks up all that incredible sauce.
How to Make Mongolian Chicken
Step 1: Coat the Chicken
Start by tossing your thinly sliced chicken with cornstarch in a medium bowl. This creates a delicate crust that locks in juiciness while allowing the sauce to cling just right. Make sure each piece gets a light, even dusting—it makes a world of difference in both texture and appearance.
Step 2: Sear Until Golden
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, spreading the pieces so they sear instead of steam. Cook for 2 to 3 minutes per side, letting each bit develop a beautiful golden crust. Once done, transfer the chicken to a plate and set aside. This quick fry keeps the meat juicy and tender, which is everything in Mongolian Chicken.
Step 3: Sauté the Aromatics
Turn down the heat to medium and toss in your garlic, ginger, and those vibrant green onions. Give them a fast sauté—about 30 seconds is plenty—until their fragrances bloom. Don’t rush this step; the aromatics are the heart of the dish and layer in so much flavor.
Step 4: Build the Sweet & Savory Sauce
In a small bowl, whisk together soy sauce, water, brown sugar, and hoisin sauce if you’re using it. Pour this dark, glossy mixture into the pan with your aromatics. Let the sauce bubble and simmer for 2 to 3 minutes, thickening slightly—the sugar will help everything caramelize and meld together.
Step 5: Bring It All Together
Return the chicken (and any juices) to the skillet. Toss well to coat every piece in that luscious sauce. Let it cook for another 2 minutes, just until everything is glossy, hot, and begging to be served. If you like a little heat, finish with a sprinkle of red pepper flakes. Serve your Mongolian Chicken immediately over a generous scoop of fluffy white rice.
How to Serve Mongolian Chicken
Garnishes
Scatter extra sliced green onions or a sprinkling of sesame seeds on top for a pop of freshness and crunch. For a bolder look, try a few curls of red chili or even crispy fried garlic slivers. The finishing touch makes Mongolian Chicken look as good as it tastes.
Side Dishes
Steamed white rice is classic, but don’t be afraid to venture into jasmine or brown rice territory. Lightly sautéed broccoli, snap peas, or bok choy also pair beautifully, adding color and nutrition. For a playful twist, wrap some Mongolian Chicken in crisp lettuce leaves for a refreshing, hand-held option.
Creative Ways to Present
If you’re cooking for guests, spoon the chicken into a big platter and sprinkle with a mix of fresh herbs and chiles. Or go family-style with a sizzling hot skillet right at the dinner table. Leftover Mongolian Chicken also makes an irresistible filling for Asian-inspired wraps, bao buns, or even as a pizza topping for an adventurous twist.
Make Ahead and Storage
Storing Leftovers
Store any extra Mongolian Chicken in an airtight container in the fridge for up to three days. The sauce stays delicious, and the flavors become even more developed overnight. For best texture, keep the chicken and rice separate if possible.
Freezing
Mongolian Chicken can be frozen for up to two months. Let it cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating to maintain moisture and flavor.
Reheating
To reheat, gently warm Mongolian Chicken in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works in a pinch, but stovetop keeps the chicken tender and saucy, just as you remember it.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken breasts and thighs yield delicious results. Thighs offer more juiciness, while breasts are leaner and cook a bit faster. Just slice them thinly for the best results in your Mongolian Chicken.
Is there a gluten-free option?
Yes—simply swap out the soy sauce for a gluten-free variety or tamari. Double-check your hoisin sauce too, if you’re using it, to ensure it’s gluten-free for a worry-free experience.
How do I make it spicier?
If you love heat, add more crushed red pepper flakes or a dash of chili garlic sauce to the pan. You can also drizzle with sriracha before serving to take the spice level up a notch.
What’s the best way to double the recipe?
If you need a bigger batch of Mongolian Chicken, simply double all the ingredients. Sear the chicken in batches to avoid overcrowding, which helps keep every morsel golden and crisp.
Can I substitute the chicken with something else?
Certainly! Swap in tofu cubes for a vegetarian spin or use shrimp for a seafood version. Both options soak up the sauce just as beautifully, offering a fun way to change things up without losing the magic of Mongolian Chicken.
Final Thoughts
If ever there was a dish guaranteed to win over your family and friends, it’s Mongolian Chicken. Give it a try and get ready for rave reviews, satisfied smiles, and requests for seconds—this might just become the dish you cook on repeat!
Print
Mongolian Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of your favorite Chinese takeout dish at home with this easy Mongolian Chicken recipe. Tender slices of chicken are coated in a savory-sweet sauce with hints of garlic and ginger, served over steamed white rice.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
For the Sauce:
- 3 green onions, sliced into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon hoisin sauce (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving:
- cooked white rice
Instructions
- Prepare the Chicken: Toss the sliced chicken with cornstarch until well coated.
- Cook the Chicken: Sear the chicken in batches until golden and cooked through.
- Make the Sauce: Sauté garlic, ginger, and green onions. Whisk together soy sauce, water, brown sugar, and hoisin sauce. Simmer the sauce until thickened.
- Combine and Serve: Toss the chicken in the sauce and heat through. Serve over rice.
Notes
- For extra crispiness, double-coat the chicken in cornstarch and shallow-fry.
- You can substitute chicken with tofu or shrimp for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 14g
- Sodium: 790mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
