Mongolian chicken blends bold Asian flavors with weeknight simplicity. This dish features strips of tender chicken, seared to golden perfection and glazed in a sticky, savory sauce. The appeal stretches beyond flavor—this meal is both effortless and adaptable, perfect for a cozy dinner at home.
What Makes Mongolian Chicken Different?
Though inspired by the popular Mongolian beef, Mongolian chicken uses lean poultry for a lighter twist. The flavors stay true to the original: salty soy sauce, sweet brown sugar, fiery chili, and aromatic garlic and ginger. The cornstarch coating creates a crisper bite, while the sauce clings to every piece.
Mongolian chicken isn’t a traditional Mongolian recipe but reflects Chinese-American takeout classics. It stands out for its:
- Quick preparation and short cook time.
- Satisfying contrast of crispy and saucy textures.
- Crowd-pleasing sweet-savory profile with a satisfying, mild heat.
If you often crave Chinese takeout but prefer homemade, this recipe closes the gap—without complex steps or hard-to-find ingredients.
Ingredients for Mongolian Chicken
Stock your kitchen with these essentials:
- Chicken Breast or Thighs: Both work. Thinly sliced boneless pieces allow fast cooking and absorb flavors well.
- Cornstarch: Delivers that desired light, crisp coating without the need for a deep fryer.
- Vegetable Oil: Use a neutral oil with a high smoke point, such as canola or sunflower, for even browning.
- Fresh Garlic and Ginger: Minced garlic and ginger introduce the dish’s signature fragrance.
- Soy Sauce: Both light and dark soy sauce can be used. Light soy brings saltiness, while dark soy deepens color and flavor.
- Brown Sugar: Lends caramel notes and balances the dish’s savory edge.
- Rice Vinegar: Adds subtle acidity, preventing the sauce from turning too sweet or heavy.
- Sriracha or Chili Paste: Regulates heat—it can be adjusted or omitted based on spicy preferences.
- Sesame Oil: Just a splash for nutty aroma.
- Green Onions: Used at the end for brightness and a crisp finish.
Ingredient Quantities (for 4 servings)
| Ingredient | Amount |
|---|---|
| Chicken breast/thighs | 1 ½ pounds, thinly sliced |
| Cornstarch | ¼ cup |
| Vegetable oil | 3 tablespoons |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch knob, grated |
| Soy sauce | ⅓ cup |
| Brown sugar | ¼ cup, packed |
| Rice vinegar | 1 tablespoon |
| Sriracha | 1 teaspoon (optional) |
| Sesame oil | 1 teaspoon |
| Green onions | 3, sliced diagonally |
How to Make Mongolian Chicken
Let’s walk through every step to ensure a perfect batch.
Prep the Chicken
- Slice Chicken Evenly: Use a sharp knife to cut the chicken into thin, uniform strips. Trim excess fat if using thighs.
- Dredge in Cornstarch: Place chicken pieces in a bowl or zipper bag. Sprinkle with cornstarch and toss until fully coated. This outer layer helps the surface brown while keeping the chicken tender inside.
Sear the Chicken
- Heat the Oil: Set a large skillet or wok over medium-high. Add vegetable oil and let it heat until shimmering. To check readiness, drop a small pinch of cornstarch into the oil—it should sizzle immediately.
- Cook in Batches: Add chicken pieces in a single layer. Leave space between them for even browning. Sear 3–4 minutes per side. If needed, work in two batches so the pan remains uncrowded.
- Drain Excess Oil: Move cooked chicken to a plate lined with paper towels. Repeat for remaining chicken.
Make the Signature Sauce
- Mix Sauce Ingredients: In a small bowl, combine soy sauce, brown sugar, rice vinegar, Sriracha, and sesame oil. Whisk well to dissolve the sugar.
- Aromatics First: Drain all but 1 tablespoon oil from your skillet. Add garlic and ginger. Sauté 30 seconds until aromatic, stirring to avoid burning.
- Combine Sauce: Pour in your sauce mixture. Scrape up any brown bits with a spatula—this adds depth to the finished flavor.
Simmer and Bring Together
- Thicken the Sauce: Let the sauce bubble gently for 2–3 minutes. It should begin to thicken and take on a glossy sheen.
- Add Chicken Back: Return the cooked chicken strips to the skillet. Toss well to coat every piece with that glossy sauce.
- Finish and Garnish: Add sliced green onions. Stir another minute so the flavors marry and the chicken is reheated.
Serve
- Spoon Mongolian chicken and extra sauce over hot rice, noodles, or steamed quinoa. Garnish with more green onions or sesame seeds if you like.
Tips for Restaurant-Worthy Mongolian Chicken
Let’s iron out the details to get the best flavor, texture, and presentation:
- Use Uniform Slices: Even pieces cook consistently and soak up sauce evenly.
- Get the Pan Hot—But Not Smoking: If the oil’s too cool, the chicken absorbs excess oil. Too hot, and it burns before cooking through.
- Patience with Batches: Crowding the pan lowers the temperature, so divide the chicken if necessary.
- Watch the Sauce: The brown sugar will caramelize quickly, so don’t walk away once it hits the heat.
- Balance Flavors: Too sweet or salty? Add more vinegar for acidity, or a splash of water to mellow saltiness. Adjust Sriracha to your liking.
- Try Add-Ins: Bell peppers, snap peas, or broccoli can add color and crunch without complicating the dish.
Variations and Serving Suggestions
This base recipe adapts to many tastes and dietary needs:
- Gluten-Free Options: Swap regular soy sauce for tamari or coconut aminos.
- Low-Sugar: Cut the brown sugar by half or use a natural sweetener.
- Switch Proteins: Mongolian tofu, shrimp, or beef work with the same technique and sauce.
- Mix Up the Sides: Try cassava rice, fried noodles, or even a crisp Asian slaw for contrast.
You can also serve Mongolian chicken family-style, accompanied by bowls of steamed jasmine rice and quick stir-fried vegetables.
Storing and Reheating
Nothing beats Mongolian chicken fresh, but leftovers work well for lunch meal prep:
- Storage: Let the chicken cool, then transfer to an airtight container. Refrigerate for up to four days.
- Sauce Separation: To preserve crispness, keep extra sauce separate if possible.
- Freezing: Place portions in a freezer-safe bag. Lay flat and freeze for up to three months. Thaw overnight in the fridge before heating.
- To Reheat: Warm in a skillet over medium. Add a splash of water or broth to loosen the sauce if needed. Avoid microwaving in excess, as it can toughen the chicken.
Frequently Asked Questions
Can I use chicken thighs?
Absolutely. Thighs remain juicier and more forgiving if slightly overcooked. Trim any skin or bones before slicing.
Is this dish very spicy?
Not as written. The Sriracha adds gentle warmth, but you can easily skip or increase it depending on your preference.
Why coat with cornstarch?
Cornstarch forms a thin, crisp crust and helps the sauce adhere to the chicken. If you’re avoiding cornstarch, arrowroot or potato starch are fine substitutes.
What vegetables go well?
Sautéed bell peppers, broccoli florets, snow peas, or shredded carrots pair beautifully. Add them after searing the chicken—just before you pour in the sauce—so they retain a slight crunch.
Mongolian chicken brings together ease and taste in a way few weeknight recipes do. With minimal prep and classic Asian pantry staples, you create something worthy of your favorite restaurant. Serve it piping hot, savor the balance of sweet, savory, and just enough heat, and enjoy leftovers for lunch the next day. Whether you crave takeout or need to please a table of hungry friends, this recipe never disappoints.
Mongolian Chicken
This easy Mongolian chicken beats takeout. Serve this sweet and savory dish over a bed of rice. Enjoy a meal you won’t forget.
Ingredients
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ginger puree
- 4 green onions, chopped
- 1/2 cup soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon rice vinegar
- 1 pound chicken breast tenderloins, cut into thin strips
- 1 teaspoon Sriracha sauce
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch
Instructions
- Place the chicken strips and cornstarch in a large Ziploc bag. Seal the bag. Shake vigorously. Make sure the chicken is evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken strips. Cook the chicken for approximately 5 minutes on each side. Continue cooking until the exterior is golden brown and the chicken is cooked through. Remove the chicken from the skillet. 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. Continue whisking until well blended.
- Pour the sauce mixture into the same skillet used for cooking the chicken. Bring the sauce to a boil. Reduce the heat. 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. Toss everything together. Make sure the chicken is well coated with the sauce.
- Cook the mixture over medium-high heat for an additional 2 minutes. Continue until the chicken is heated through. Wait until the flavors have melded together.
- Serve immediately while hot. Serve over rice or your preferred side dish.
