If you’ve ever craved that perfect balance of sweet, savory, and just a touch of heat, this Mongolian Chicken Recipe is about to become your new best friend in the kitchen. It delivers tender, crispy chicken coated in a luscious sauce that’s easy to whip up on any weeknight yet impressive enough for guests. The magic lies in the simplicity of common ingredients married with technique, creating a dish bursting with flavor and satisfying textures. Trust me, once you try this Mongolian Chicken Recipe, it’ll be on repeat!
Ingredients You’ll Need
Each ingredient in this Mongolian Chicken Recipe is thoughtfully chosen to deliver layers of flavor and texture without complicating the process. From the cornstarch that crisps the chicken to the brown sugar that provides subtle sweetness, these essentials work in harmony to create that irresistible taste.
- 1 pound boneless, skinless chicken thighs or breasts (thinly sliced): Thighs offer juiciness, breasts work if you prefer leaner meat.
- 1/4 cup cornstarch: Coats the chicken for that signature crispiness without heaviness.
- 2 tablespoons vegetable oil: The perfect neutral oil for frying the chicken to golden perfection.
- 3 garlic cloves (minced): Adds an aromatic punch that wakes up every bite.
- 1 teaspoon fresh ginger (grated): Brings warmth and a hint of zing to the sauce.
- 1/2 cup low-sodium soy sauce: Builds the umami backbone without overwhelming saltiness.
- 1/4 cup brown sugar: Sweetness that balances the salty soy and gives that caramelized gloss.
- 1/4 cup water: Keeps the sauce perfectly saucy and not too thick.
- 1 teaspoon rice vinegar (optional): Adds brightness and a subtle tang to lift the flavors.
- 1/4 teaspoon red pepper flakes (optional): A gentle heat kick for those who like it a bit spicy.
- 3 green onions (sliced): Freshness and crunch to finish the dish beautifully.
- Sesame seeds for garnish (optional): Adds toasty texture and visual appeal.
- Salt and black pepper to taste: To enhance and balance all the flavors.
How to Make Mongolian Chicken Recipe
Step 1: Prepare and Crisp the Chicken
Start by tossing your thinly sliced chicken in cornstarch until every piece is evenly coated—this is what gives the chicken that crave-worthy crisp. Shake off any excess cornstarch to avoid clumping. Heat your vegetable oil in a large skillet or wok over medium-high heat. Place the chicken in a single layer, working in batches if needed to avoid overcrowding. Cook the chicken for about 4 to 5 minutes, turning occasionally, until golden brown and crispy on the outside but still juicy inside. Then, remove the chicken and set it aside while you create the sauce.
Step 2: Build the Flavorful Sauce
Reduce your heat to medium and, if necessary, add a splash more oil to the pan. Toss in the minced garlic and freshly grated ginger, sautéing them briefly—about 30 seconds—until their aroma fills the kitchen. Next, pour in the soy sauce, brown sugar, water, and rice vinegar if you’re using it. Add red pepper flakes now if you like a hint of heat. Stir everything well and bring the mixture to a gentle simmer, allowing the sugar to dissolve and the sauce to marry all its ingredients into something silky and irresistible.
Step 3: Combine Chicken and Sauce
Return your crispy chicken pieces back into the skillet with the simmering sauce. Stir to ensure every morsel is coated in that glossy, flavorful sauce. Let the chicken cook together with the sauce for 2 to 3 more minutes, so the sauce thickens slightly and clings beautifully to the chicken. This step is crucial to transforming simple ingredients into a showstopper meal.
Step 4: Add the Finishing Touches
To finish, sprinkle the sliced green onions and sesame seeds over the top, adding freshness and a bit of nutty crunch. Serve immediately while hot, ideally over a bed of fluffy steamed rice or alongside your favorite noodles. This is comfort food at its best, with a deliciously satisfying twist.
How to Serve Mongolian Chicken Recipe
Garnishes
Garnishes aren’t just for show here—they bring the dish to life. Fresh green onions add a sharp, clean bite that balances the rich sauce. Toasted sesame seeds contribute mild nuttiness and a slight crunch that complements the tender chicken perfectly. Feel free to experiment by adding thin slices of fresh chili or a drizzle of toasted sesame oil for extra aroma.
Side Dishes
This Mongolian Chicken Recipe shines brightest when paired with simple sides that soak up the savory sauce. Steamed jasmine or basmati rice is a classic choice, providing the perfect fluffy base. Alternatively, toss together some quick stir-fried veggies like broccoli, snap peas, or bell peppers for a crisp contrast. Noodles such as lo mein or rice noodles also pair beautifully, soaking up every bit of that delicious sauce.
Creative Ways to Present
Want to take presentation up a notch? Serve the chicken in a large colorful bowl topped with vibrant chopped scallions and toasted sesame seeds. For a communal vibe, place the chicken in a cast-iron skillet on the table, letting everyone help themselves. You can also serve it in lettuce wraps for a fresh, handheld option that’s both fun and lighter in calories.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it great for next-day meals. Just be sure to keep the sauce well combined with the chicken during storage to prevent drying out.
Freezing
If you want to keep this Mongolian Chicken Recipe on hand for longer, freezing is a viable option. Spread the cooled chicken and sauce mixture in a freezer-safe container, leaving room for expansion. It can be frozen for up to 2 months. Avoid freezing the green onions and sesame seeds—add those fresh after thawing and reheating.
Reheating
For best results, reheat your leftovers gently on the stove over medium-low heat, stirring occasionally until warmed through. This preserves the chicken’s texture and the sauce’s silkiness. Microwaving works too but be careful not to overheat, which can make the chicken tough. Add a splash of water if the sauce has thickened too much during storage.
FAQs
Can I use chicken breasts instead of thighs for this Mongolian Chicken Recipe?
Absolutely! While chicken thighs stay a bit juicier and more forgiving during cooking, chicken breasts are a leaner option and work well if sliced thinly. Just watch the cooking time carefully to avoid drying out the meat.
Is cornstarch necessary for this recipe?
Cornstarch is key for creating the crispy coating around the chicken pieces, which contrasts delightfully with the sticky sauce. Skipping it will give you softer chicken but less of that desirable crunch.
Can I make this recipe vegetarian?
Yes! Swap the chicken for extra-firm tofu, seitan, or your favorite plant-based protein. Use the same cornstarch coating and sauce recipe for a delicious vegetarian take on this Mongolian classic.
What if I don’t have rice vinegar?
Rice vinegar adds a subtle acidity that brightens the dish, but if you don’t have it, you can omit it or replace it with a mild vinegar like white wine vinegar or even a squeeze of fresh lime juice to keep things balanced.
How spicy is this dish with the red pepper flakes?
The 1/4 teaspoon of red pepper flakes adds a gentle warmth that complements the sweetness and savoriness without overpowering. You can adjust the amount to suit your spice preference or leave it out entirely for a milder dish.
Final Thoughts
This Mongolian Chicken Recipe is one of those gems that feels both special and effortless, perfect for busy weeknights or when you want to impress without stress. The harmony of crispy chicken, rich sauce, and fresh garnishes comes together so beautifully, it’s no surprise it’s a favorite for many. Give it a try soon—you might just find it becoming your go-to recipe for every occasion.
Print
Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Mongolian Chicken recipe is a quick and flavorful stir-fry featuring crispy chicken thighs coated in a savory-sweet soy garlic sauce. Perfect for a weeknight dinner, it combines the umami of low-sodium soy sauce, the warmth of ginger and garlic, and a touch of sweetness from brown sugar. Serve it hot over steamed rice or noodles for an easy Asian-inspired meal.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
- Salt and black pepper to taste
Sauce and Aromatics
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1 teaspoon rice vinegar (optional)
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 3 green onions, sliced
- Sesame seeds (optional)
Instructions
- Coat the Chicken: In a bowl, toss the sliced chicken with cornstarch until each piece is evenly coated. Shake off any excess cornstarch to prevent clumping during cooking.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes, turning occasionally, until the chicken is golden and crispy. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics and Prepare Sauce: In the same pan, reduce heat to medium. Add a little more oil if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not browned. Stir in the soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring the mixture to a simmer.
- Combine and Thicken: Return the cooked chicken to the skillet and toss to coat it thoroughly with the sauce. Continue cooking for 2–3 minutes, allowing the sauce to thicken and cling to the chicken pieces.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sliced green onions and sesame seeds over the chicken. Serve the Mongolian Chicken hot, ideally over steamed rice or noodles.
Notes
- For extra crispiness, let the chicken sit coated in cornstarch for 10 minutes before frying.
- This dish pairs well with stir-fried vegetables such as broccoli, snap peas, or bell peppers for added nutrition and color.
