Mongolian Chicken Recipe
If you’re craving something bold, a little sweet, and definitely satisfying, Mongolian Chicken is your ticket to dinnertime excitement. Imagine crispy-edged, juicy chicken bites tossed in a glossy, garlicky brown sauce and kissed with the warmth of ginger—complete with pops of green onion and that classic takeout-style shine. Whether you’re new to this dish or looking to replace your usual takeout order, Mongolian Chicken promises big flavor and is surprisingly easy to whip up at home.
Ingredients You’ll Need
This Mongolian Chicken recipe relies on simple, pantry-friendly ingredients that each play a starring role. Every item here enhances the flavor, creates the perfect texture, or adds a colorful finishing touch.
- Chicken thighs: Juicy and flavorful, thighs stay tender through high-heat stir frying. Swap for breast if you prefer, but don’t miss out on that lovely richness!
- Cornstarch: Not just thickener—this is the secret to that signature, light crisp coating around every bite of chicken.
- Vegetable oil: Ideal for high-heat cooking and helps make that golden crust on the chicken pieces.
- Garlic: Adds that unmistakable edge of aroma and depth; fresh is best, so don’t skimp!
- Fresh ginger: Bright and spicy, ginger lifts the flavors and chases away any dullness in the sauce.
- Low-sodium soy sauce: Gives the sauce its salty, umami backbone—using low-sodium lets you control the final saltiness.
- Water: Thins the sauce just enough to coat the chicken without turning it soupy.
- Brown sugar: Sweetness balances out the soy, creating that signature sticky-glossy magic.
- Hoisin sauce (optional): Boosts depth and complexity—great if you want that restaurant-style richness.
- Red pepper flakes (optional): For those who crave a little heat, sprinkle in to taste for a spicy finish.
- Green onions: Lively and crisp, they bring freshness and a pop of color on top.
- Cooked white rice: The soft, fluffy stage for your saucy chicken—don’t skip the rice!
How to Make Mongolian Chicken
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken thigh pieces in a generous layer of cornstarch. This quick coating ensures the outside of the chicken cooks up super crispy, making each piece perfect for soaking up that luscious sauce later on. Don’t be shy—really work the starch around each piece!
Step 2: Sear Until Golden
Heat up your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add your coated chicken (work in batches so you don’t overcrowd the pan). Cook for about 3 to 4 minutes per side. You’re looking for a deeply golden exterior and a fully cooked, juicy inside. Remove the chicken and set aside—the pan drippings are gold for the next step!
Step 3: Sauté Aromatics
In that same pan, drop in a splash more oil if it’s looking dry, then toss in your garlic and ginger. Stir them around for just 30 seconds—it’s all about releasing fragrance, not browning. This step sets the aromatic backbone for Mongolian Chicken’s signature sauce.
Step 4: Build the Sauce
Add soy sauce, water, brown sugar, and hoisin (if using) to your pan. Stir to combine as the sauce quickly starts to bubble and reduce. Let it simmer for 2 to 3 minutes; it’ll thicken slightly, becoming syrupy and oh-so-inviting.
Step 5: Bring It All Together
Return your cooked chicken to the bubbling sauce. Gently toss everything together so each piece is thoroughly coated in sticky-sweet-savory goodness. Simmer for another 2 minutes—by now, the sauce should cling to the chicken in glossy, tempting ribbons.
Step 6: Finish and Serve
Turn off the heat and sprinkle over the chopped green onions and red pepper flakes to your taste. They add a beautiful hint of freshness and color—you’ll want to dig in immediately! Serve your Mongolian Chicken piping hot over a generous bed of steamed white rice.
How to Serve Mongolian Chicken
Garnishes
A generous shower of chopped green onions is a must—those bits of crisp, peppery freshness bring color and crunch. If you love heat, a light sprinkle of red pepper flakes right before serving will spark up the entire dish. For a special touch, you could add a sprinkle of toasted sesame seeds or a drizzle of sesame oil for a little extra aroma and shine.
Side Dishes
Steamed white rice is the classic pairing, soaking up every drop of that addictive sauce. For a veggie boost, try serving Mongolian Chicken with quick-stirred broccoli, bell peppers, or snap peas, either in the mix or on the side. A crisp cucumber salad or simply-steamed bok choy also make refreshing companions.
Creative Ways to Present
Think outside the bowl! Wrap the chicken and sauce inside lettuce cups for a fun, hand-held treat. Spoon leftovers into steamed bao buns or even layer over crispy noodles for a totally new textural spin. Mongolian Chicken also makes a showstopper atop fried rice or as a filling for an Asian-inspired wrap.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Mongolian Chicken in an airtight container in the fridge for up to 3 days. The sauce will continue to seep into the chicken, making leftovers extra flavorful! Just be sure to separate it from the rice so things don’t get soggy.
Freezing
Mongolian Chicken freezes beautifully. Cool the chicken and sauce completely, then transfer to a freezer-safe bag or container. It’ll keep for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Warm your Mongolian Chicken in a skillet over medium heat, stirring gently until heated through. You might need to add a splash of water to loosen the sauce. The microwave works as well, but reheating gently on the stovetop gives you the best texture for both sauce and chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs give you maximum juiciness and flavor, chicken breast will work if cut into even pieces and cooked just until done—just keep an eye on timing so it stays tender.
How do I make Mongolian Chicken less sweet?
To tone down the sweetness, simply reduce the brown sugar to 2 tablespoons, or add a splash of rice vinegar or extra soy sauce for more tang and savory depth.
Is this recipe spicy?
Not by default! The heat comes from optional red pepper flakes. Omit them for a family-friendly dinner, or add more if you’re chasing that spicy kick.
Can I add vegetables to Mongolian Chicken?
Definitely! Toss in steamed broccoli, bell peppers, or snap peas during the final simmer for a pop of color and extra nutrition. Adjust the sauce amounts slightly to coat all your add-ins.
What’s the best way to get crispy chicken?
The key is coating the chicken thoroughly in cornstarch and frying in hot oil in a single layer. Avoid overcrowding the pan, and let each piece sear undisturbed before flipping for maximum golden crunch.
Final Thoughts
If you’ve never made Mongolian Chicken at home, you’re in for a real treat—and if you have, this version might just become your new favorite. It’s that unbeatable combo of speedy prep and big, crowd-pleasing flavor. Gather your ingredients, tie on your apron, and treat yourself (and your crew) to homemade Mongolian Chicken tonight!
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Mongolian Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Mongolian Chicken recipe that’s perfect for a quick and flavorful weeknight dinner. Tender chicken pieces coated in a savory-sweet sauce with hints of garlic and ginger, served over steamed white rice.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Coating:
- 1/4 cup cornstarch
Sauce:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tablespoon hoisin sauce (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, chopped
Serving:
- Cooked white rice, for serving
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch in a bowl until coated.
- Cook Chicken: Heat oil in a skillet, cook chicken until golden brown. Set aside.
- Make Sauce: Sauté garlic and ginger, add soy sauce, water, brown sugar, and hoisin sauce. Simmer until thickened.
- Combine: Add cooked chicken to the sauce, simmer until coated. Sprinkle with red pepper flakes and green onions.
- Serve: Serve hot over white rice.
Notes
- Thighs are recommended for juicier chicken.
- Adjust sugar for personal taste.
- Pair with vegetables like steamed broccoli or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 11g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
