Brace yourself for a quick and irresistible weeknight treat: Mongolian Chicken! This dish combines tender slices of chicken coated in a lightly crispy crust, all tossed in the most addictive sweet and savory sauce, fragrant with garlic, ginger, and just the right hit of brown sugar. It’s the kind of recipe that turns an ordinary dinner into something memorable and crave-worthy, delivering bold flavor, wonderful texture, and pure comfort in each bite. Whether you’re hosting friends or feeding the family, Mongolian Chicken promises to become a must-have in your meal rotation.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Mongolian Chicken so special is how a short list of familiar, simple ingredients can be transformed into something spectacular. Each component adds its own magic, whether it’s texture, flavor, or those classic restaurant-style saucy vibes.
- Chicken thighs or breasts: Thinly sliced, they soak up sauce and stay juicy and tender. Choose what you love for the ultimate bite!
- Cornstarch: Gives the chicken that signature crisp coating and helps thicken the sauce later on.
- Vegetable oil: Essential for getting the chicken golden and just crispy enough in the pan.
- Garlic: Adds that deeply aromatic, savory base flavor.
- Ginger: Just a teaspoon of grated fresh ginger lights up the entire dish with brightness and warmth.
- Low-sodium soy sauce: The salty backbone of the sauce, keeping things balanced and never too overwhelming.
- Water: Loosens the sauce, allowing it to coat every morsel of chicken.
- Brown sugar: Brings that signature sweet, caramelized element and glossy finish.
- Crushed red pepper flakes (optional): For anyone who loves a pop of gentle heat behind the sweetness.
- Green onions: Sliced on top, they deliver a fresh crunch and classic takeout-style look.
- Cooked white rice: Simply a must for serving, soaking up all that bold flavor and saucy goodness.
How to Make Mongolian Chicken
Step 1: Coat the Chicken
Start by tossing your thinly sliced chicken with cornstarch in a bowl. Get in there with your hands or a spoon, making sure every piece is evenly and generously coated. This step is the secret to giving Mongolian Chicken its famously light and irresistibly crispy crust, even without deep frying!
Step 2: Crisp Up the Chicken
Heat your vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for around 3–4 minutes per side, until each piece turns golden and crispy around the edges. Don’t overcrowd the pan—allow each slice a bit of space for optimum browning. Set the cooked chicken aside when you’re done.
Step 3: Build Your Sauce
In the same skillet, stir in the minced garlic and grated ginger. Sauté for about 30 seconds—just long enough for your kitchen to smell incredible and those flavors to bloom. Pour in your soy sauce, water, brown sugar, and red pepper flakes. Stir to combine, then let it simmer for 2–3 minutes, melding everything into a beautiful, glossy sauce.
Step 4: Bring it All Together
Return the cooked chicken to the skillet and toss thoroughly, making sure every piece soaks up that mouthwatering sauce. Continue to cook for another 2–3 minutes. The sauce will thicken and coat the chicken perfectly, transforming each bite into the best version of Mongolian Chicken you’ve ever had.
Step 5: Garnish and Serve
Finish off by sprinkling those fresh green onions generously over the top. Serve your Mongolian Chicken piping hot over fluffy white rice, letting everyone help themselves to a perfect plateful of flavor.
How to Serve Mongolian Chicken
Garnishes
A generous shower of sliced green onions is a signature finishing touch for Mongolian Chicken, lending crunch and fresh flavor. If you’re feeling extra fancy, a sprinkle of sesame seeds or a slight scattering of sliced chilies adds visual flair and extra zing. Fresh cilantro leaves can also bring a pop of color and herby brightness.
Side Dishes
This dish is absolutely made for a bed of fluffy white rice, which soaks up every drop of sauce like a dream. Steamed broccoli, sautéed snap peas, or a side of stir-fried veggies complement Mongolian Chicken with color and a touch of crunch, making for a balanced and satisfying meal.
Creative Ways to Present
Serve Mongolian Chicken family-style on a big platter for a fun takeout-at-home vibe. Or, pile it into lettuce wraps for a lighter but equally satisfying meal. For parties, skewer bite-sized pieces and offer them as saucy, crowd-pleasing appetizers alongside extra sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mongolian Chicken cool to room temperature before placing it in an airtight container. It will keep beautifully in the refrigerator for up to three days, making lunch or dinner the next day a total breeze.
Freezing
For longer storage, Mongolian Chicken freezes surprisingly well! Place cooled chicken and sauce in a freezer-safe bag or container, removing as much air as possible. It’ll keep for up to two months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
For the best experience, gently reheat Mongolian Chicken in a skillet over low to medium heat, adding a splash of water if the sauce has thickened too much. You can also reheat in the microwave, but do so in short bursts to avoid overcooking the chicken. Serve hot and enjoy it just like fresh!
FAQs
Can I use chicken breasts instead of thighs for Mongolian Chicken?
Absolutely! Both chicken breasts and thighs work beautifully in this recipe. Thighs stay extra juicy, while breasts are a leaner option—just be sure not to overcook them so they remain tender.
Is this dish spicy?
Mongolian Chicken is naturally mild, with the option to add a gentle heat by including red pepper flakes. If you love more of a kick, feel free to increase the flakes or add fresh chilies to taste.
Can I make this recipe gluten-free?
Definitely! Swap in your favorite gluten-free soy sauce or tamari, and double-check that your cornstarch is certified gluten-free. You’ll still get all the same fantastic flavors and textures.
What’s the best way to slice the chicken?
For Mongolian Chicken, aim for thin, even slices (about 1/4 inch thick) so that every piece cooks quickly and crisps up nicely. It helps to freeze the chicken for about 20 minutes first—it firms up and makes slicing a breeze.
Can I make Mongolian Chicken without cornstarch?
Cornstarch is key for the classic crispy texture and a slightly thickened sauce. If you’re out, potato starch is a great substitute. Avoid skipping this step for authentic results!
Final Thoughts
If you’re craving something flavorful, fast, and absolutely crowd-pleasing, you really can’t go wrong with Mongolian Chicken. Give it a try—you might just find it becomes your new favorite for both busy weeknights and special occasions!
Print
Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Mongolian Chicken recipe is a flavor-packed Asian-inspired dish that’s quick and easy to make. Tender slices of chicken are coated in a savory-sweet sauce with hints of garlic, ginger, and soy, served over a bed of fluffy white rice.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts (thinly sliced)
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- ½ teaspoon crushed red pepper flakes (optional)
Additional:
- 3 green onions (sliced)
- cooked white rice for serving
Instructions
- Coat the Chicken: Toss the sliced chicken with cornstarch until evenly coated.
- Cook the Chicken: Heat oil in a skillet, cook chicken until golden and crispy. Set aside.
- Make the Sauce: Sauté garlic and ginger, add soy sauce, water, brown sugar, and red pepper flakes. Simmer.
- Combine and Finish: Return chicken to the skillet, toss with sauce until coated. Cook until sauce thickens. Garnish with green onions and serve over rice.
Notes
- For a crispier texture, cook the chicken in batches to avoid overcrowding the pan.
- Adjust sweetness by varying the amount of brown sugar to suit your taste preferences.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 320
- Sugar: 12g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
