When you crave a sweet, savory, and just-spicy-enough chicken dish that takes minimal effort but delivers huge flavor, Mongolian Chicken is your answer. This recipe brings together the best of Chinese-American cuisine, pairing juicy chicken strips with a caramelized sauce that strikes a perfect balance of umami, heat, and sweetness. Whether you’re new to stir-frying or an enthusiastic home cook, Mongolian Chicken is a breeze to master. Let’s break down every aspect of this irresistible meal, from ingredients to prep steps, smart cooking strategies, and delicious ways to serve and enjoy it.
What Is Mongolian Chicken?
Mongolian Chicken is a modern twist on Mongolian Beef, replacing slices of beef with tender pieces of chicken. You’ll find the same glossy, dark sauce that sticks to each morsel, made with a blend of soy, brown sugar, garlic, ginger, and a splash of rice vinegar. Unlike its takeout counterpart, you control the ingredients and spice, ensuring a dish that’s fresher, lighter, and bursting with homemade character.
Why Mongolian Chicken Belongs in Your Recipe Repertoire
- Quick and Accessible: This dish cooks in under 30 minutes from start to finish.
- Restaurant Results at Home: Achieve crispy edges on chicken and a thick, sticky sauce without a deep fryer.
- Versatile Serving: Pairs well with steamed rice, lo mein noodles, or stir-fried vegetables.
- Crowd-Pleasing Flavors: Hits all the right notes—savory, sweet, and gently spicy.
- Great for Meal Prep: Stores and reheats with ease for easy lunches and dinners.
Ingredients Breakdown
Mongolian Chicken revolves around easy-to-find pantry staples and a handful of fresh ingredients. Here’s what you’ll need:
| Ingredient | Purpose in Recipe | Alternatives & Tips |
|---|---|---|
| Chicken breast | Tender, lean protein | Chicken thighs for juicier result |
| Cornstarch | Creates crisp coating on chicken | Potato starch for a similar texture |
| Vegetable oil | Neutral-flavored fat for pan-frying | Canola or sunflower oil also work |
| Garlic | Aromatic depth in sauce | Freshly minced delivers robust flavor |
| Ginger | Adds warmth and a peppery note | Ginger paste is a time-saving option |
| Soy sauce | Salty, umami backbone for the sauce | Tamari or coconut aminos for gluten-free |
| Brown sugar | Lends caramelized sweetness | Use honey or maple syrup for a twist |
| Rice vinegar | Cuts richness and balances sweetness | Apple cider vinegar as substitute |
| Sriracha | Brings gentle heat and tang | Red pepper flakes or chili garlic sauce |
| Sesame oil | Nutty aroma and finish | Toasted sesame oil for even bolder flavor |
| Green onions | Freshness and visual appeal as garnish | Chopped cilantro or parsley for variety |
Optional Add-ins:
– Bell peppers for color and crunch
– Broccoli florets for extra nutrition
– Toasted sesame seeds for garnish
How to Make Mongolian Chicken
Let’s walk through each step, highlighting what to do—and why it matters.
Step 1: Slice and Coat
Slice chicken breasts into thin, even strips. This ensures quick, uniform cooking and better texture.
- Pat chicken dry with paper towels before slicing for better browning.
- Transfer strips to a bowl or large zip-top bag.
- Add cornstarch and toss to coat each piece fully. You want a thin, even coat for that signature crisp surface.
Step 2: Pan-Fry the Chicken
Heat a skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
- Add chicken in a single layer (work in batches, if necessary).
- Fry about 3–4 minutes per side until golden and cooked through.
- Move finished pieces to a paper-towel-lined plate to drain.
This technique simulates restaurant “velveting” without deep-frying or heavy batter.
Step 3: Build the Sauce
In a bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, rice vinegar, Sriracha, and sesame oil.
- Taste as you mix: add more Sriracha for heat or adjust sugar to taste.
- Keep the sauce ingredients prepped and ready, as the next steps move quickly.
Step 4: Simmer and Thicken
Pour the sauce into the same pan (no need to wipe clean; those chicken bits add flavor). Bring to a simmer, scraping up brown bits for maximum taste. Cook 2–3 minutes, stirring often, until the sauce thickens and looks glossy.
Step 5: Finish and Garnish
Return the crisped chicken to the skillet, tossing to coat each piece in sauce. Cook another 2 minutes so the flavors meld and the chicken heats through.
- Sprinkle green onions over the top.
- For extra texture, add toasted sesame seeds right before serving.
Serving Suggestions
The flavor-packed chicken and its sauce need a canvas. Popular options include:
- Steamed Jasmine Rice: Absorbs the sauce for a classic pairing.
- Brown Rice or Quinoa: Adds nuttiness and more fiber.
- Rice Noodles or Lo Mein: Turn your meal into a hearty noodle bowl.
- Stir-fried Vegetables: Try snow peas, broccoli, or red bell peppers.
- Lettuce Cups: For a lighter, low-carb option.
Garnish with sliced green onions, a sprinkling of sesame seeds, or a squeeze of lime for bright contrast.
Smart Tips for Perfect Mongolian Chicken
- Don’t Overcrowd the Pan: Fry chicken in small batches for maximum crispness.
- Pre-measure Sauce Ingredients: The sauce comes together fast; have everything at arm’s reach.
- Monitor Heat: Oil should shimmer, not smoke, to avoid burning cornstarch and aromatics.
- Customize Heat and Sweetness: Start with the basic sauce ratio, then tweak Sriracha and sugar to match your family’s palate.
- Switch Proteins: This same method works beautifully with beef, shrimp, or tofu.
Variations and Additions
Mongolian Chicken adapts well to taste and dietary needs. Try these variations:
- Vegetable-Heavy: Add snap peas, carrots, or baby corn with your chicken.
- Low-Sodium: Opt for reduced-sodium soy sauce, and cut down on sugar.
- Gluten-Free: Use tamari in place of soy sauce.
- Vegan: Swap chicken for crispy tofu cubes and use maple syrup in the sauce.
Experiment with global flavors by stirring in a dash of chili garlic paste or a spoonful of hoisin for more depth.
Making Ahead and Storing Leftovers
Mongolian Chicken is excellent for meal prepping. Here’s how to store leftovers and keep them tasting fresh:
- Refrigerator: Place cooled chicken and sauce in an airtight container. Store up to 4 days. To preserve texture, store chicken and sauce separately.
- Freezer: Freeze in single-serve portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over medium heat, adding a spoonful of water if needed to loosen the sauce. Avoid microwaving too long, which can toughen chicken.
Serving Leftovers: The sauce thickens as it cools. Loosen with a splash of water or broth when reheating for best results.
Common Questions
Can I make Mongolian Chicken spicier?
Yes. For bold heat, add extra Sriracha or toss in a sliced chili with the sauce.
Is this dish suitable for kids?
Absolutely. You can adjust the sauce to be less spicy and serve with plain rice for a milder meal.
What cut of chicken works best?
Chicken breast delivers a lean, firm texture, but thighs offer more tenderness and a juicier bite.
Which vegetables go well in the stir-fry?
Classic choices are bell peppers, broccoli, or snap peas, but feel free to use what you have.
Mongolian Chicken brings together speed, vibrant flavor, and versatility. Keep the ingredients on hand, and you’ll have a reliable go-to for everything from quick weeknight dinners to impressive homemade takeout. It’s a flexible template—try new veggies, proteins, or grains to make this dish your own.
Mongolian Chicken
This easy Mongolian chicken is so much better than takeout. Serve this sweet and savory dish over a bed of rice. You won’t forget this meal.
Ingredients
- 1/4 cup cornstarch
- 1 teaspoon minced garlic
- 4 green onions, chopped
- 1 teaspoon Sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger puree
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 pound chicken breast tenderloins, cut into thin strips
- 1 tablespoon sesame oil
Instructions
- In a large Ziploc bag, combine the chicken strips and cornstarch. Seal the bag and shake vigorously to ensure the chicken is evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken strips and cook for approximately 5 minutes on each side or until the exterior is golden brown and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels.
- In a bowl, combine the minced garlic, ginger puree, Sriracha sauce, sesame oil, rice vinegar, brown sugar, and soy sauce. Whisk the ingredients together until well blended.
- Pour the sauce mixture into the same skillet used for cooking the chicken. Bring the sauce to a boil, then reduce the heat and let it simmer for about 3 minutes or until it has thickened slightly.
- Add the cooked chicken to the skillet with the thickened sauce. Add the chopped green onions and toss everything together, ensuring the chicken is well coated with the sauce.
- Cook the mixture over medium-high heat for an additional 2 minutes, or until the chicken is heated through and the flavors have melded together.
- Serve immediately, while hot, over rice or your preferred side dish.