If you’re craving a dish that brings together bold flavors, tender chicken, and a saucy finish that keeps you coming back for more, this Mongolian Chicken Recipe is an absolute winner. It combines simple ingredients into a savory, slightly sweet stir-fry that’s delightfully crispy on the outside and juicy on the inside. Perfect for busy weeknights or casual gatherings, this recipe shows how easy it is to create restaurant-quality Asian-inspired food right in your own kitchen.
Ingredients You’ll Need
These straightforward, easily sourced ingredients work together to create the perfect balance of flavor and texture in your Mongolian Chicken Recipe. Each component is thoughtfully chosen to build that signature sweet-savory sauce and crispy chicken that everyone loves.
- Chicken (1 1/2 lbs boneless, skinless thighs or breasts): Using thighs gives more juiciness, but breasts work well for a leaner dish.
- Cornstarch (1/3 cup): Essential for crisping the chicken and giving it that irresistible golden crust.
- Vegetable oil (2 tablespoons): Perfect for frying the chicken to crispy perfection without overpowering the flavors.
- Garlic (3 cloves, minced): Adds a fragrant punch that infuses the entire dish with warmth.
- Fresh ginger (1 teaspoon, grated): Brings a subtle zest and brightness that balances the sweetness.
- Low-sodium soy sauce (1/2 cup): The salty backbone of the sauce that complements the sweetness and spices.
- Brown sugar (1/2 cup, packed): Provides delicious caramel notes and a luscious glaze.
- Water (1/4 cup): Helps loosen the sauce just enough for glossy coating without being runny.
- Sesame oil (1 teaspoon): Adds a toasty depth and authentic Asian flavor.
- Crushed red pepper flakes (1/2 teaspoon, optional): A touch of heat wakes up the sauce if you like a little kick.
- Sliced green onions and sesame seeds: For garnish, bringing freshness and a bit of crunch.
- Cooked white rice: The perfect bed to soak up all that extraordinary sauce.
How to Make Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken pieces in cornstarch until every bit is lightly covered. This step is crucial because it ensures the chicken crisps up beautifully when fried, creating that crave-worthy texture that makes the dish memorable.
Step 2: Fry the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in small batches so they cook evenly and don’t steam. Fry each batch for about 4 to 5 minutes until golden and crispy on all sides. Once cooked, set the chicken aside to rest while you prepare the sauce.
Step 3: Sauté Aromatics
In the same pan, add a bit more oil if needed. Toss in the minced garlic and grated ginger and sauté for about 30 seconds. The aroma at this point is absolutely captivating and sets the stage for the rest of the dish.
Step 4: Create the Sauce
Stir in the soy sauce, brown sugar, water, sesame oil, and if you like, the crushed red pepper flakes. Bring everything to a simmer, stirring occasionally, and let it cook for 2 to 3 minutes until it thickens slightly. This luscious sauce is the heart of your Mongolian Chicken Recipe.
Step 5: Combine and Finish Cooking
Return the crispy chicken to the pan and toss thoroughly to coat each piece in that glossy, sticky sauce. Let it cook for another 2 to 3 minutes so the chicken absorbs all those incredible flavors and heats through completely. Now it’s ready to serve!
How to Serve Mongolian Chicken Recipe
Garnishes
Sliced green onions and toasted sesame seeds aren’t just pretty – they add fresh, nutty notes and a subtle crunch that elevate the dish’s texture and flair. These garnishes bring that extra layer of polish, making each bite more enjoyable and visually appealing.
Side Dishes
Serve your Mongolian Chicken over fluffy white rice to soak up the sauce. For a veggie boost, steamed broccoli or crisp snow peas make fantastic companions, adding vibrant color and a fresh contrast that balances the richness of the dish.
Creative Ways to Present
Make it an interactive meal by offering the chicken and sauce as a filling for lettuce wraps or serve alongside crunchy noodles for a playful texture combo. You can even sprinkle chopped peanuts for added texture and flavor, turning the dish into a vibrant centerpiece that invites conversation.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well for up to 3 days in an airtight container in the fridge. This recipe actually tastes even better the next day as the sauce deepens in flavor. Just be sure to cool it completely before refrigerating to maintain the best texture.
Freezing
If you want to freeze the Mongolian Chicken Recipe, place the cooled chicken and sauce in a freezer-safe container. It will keep well for up to 2 months, making it a convenient option for future meals. Thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over medium heat to keep the chicken crispy and the sauce luscious. Microwave works too but might soften the crispiness. Add a splash of water or soy sauce if it feels too thick when warming.
FAQs
Can I use chicken breasts instead of thighs for this Mongolian Chicken Recipe?
Absolutely! Chicken breasts are leaner and will work well, but keep an eye on cooking time to avoid drying out. Thighs have more fat and stay juicier, making them a popular choice.
Is it necessary to coat the chicken in cornstarch?
Coating in cornstarch is key to achieving that crispy texture on the exterior while keeping the chicken tender inside. Skipping this step will result in a softer, less textured final dish.
Can I make this recipe spicy?
Yes, just increase or add more crushed red pepper flakes to your taste. You can also add a dash of Sriracha or chili garlic sauce for extra heat without compromising the classic flavors.
What type of soy sauce is best to use?
Low-sodium soy sauce is recommended so you can control the saltiness of the dish better, but regular soy sauce is fine if you prefer a stronger salty flavor. Tamari can also be used for a gluten-free alternative.
Can I prep the chicken ahead of time?
Yes! You can cut and toss the chicken in cornstarch a few hours ahead and refrigerate it. Just give it a quick toss before frying to ensure an even coating.
Final Thoughts
This Mongolian Chicken Recipe is truly a crowd-pleaser that transforms simple ingredients into something spectacular. Once you try it, you’ll find it’s a go-to for satisfying cravings with an exciting yet approachable dish. I hope you have as much fun making and eating this as I do sharing it with friends and family.
Print
Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Description
This Mongolian Chicken recipe features tender bite-sized chicken pieces coated in a crispy cornstarch crust, then tossed in a flavorful, sweet-savory soy-based sauce with garlic, ginger, and a hint of heat from red pepper flakes. It’s a quick and easy stovetop dish that brings the taste of your favorite takeout right to your kitchen, perfect served over steamed white rice and garnished with green onions and sesame seeds.
Ingredients
Chicken
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
For Garnish and Serving
- Sliced green onions
- Sesame seeds
- Cooked white rice
Instructions
- Coat the Chicken: Toss the bite-sized chicken pieces thoroughly with cornstarch until they are evenly coated, which will help them develop a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches, making sure not to overcrowd the pan. Cook each batch for about 4–5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add a little more oil if necessary. Quickly sauté the minced garlic and grated ginger for about 30 seconds until fragrant, being careful not to burn them.
- Prepare the Sauce: Stir in the low-sodium soy sauce, brown sugar, water, sesame oil, and crushed red pepper flakes if using. Bring the mixture to a simmer and cook for 2–3 minutes, stirring occasionally, until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and toss well to coat each piece evenly with the sauce. Cook for an additional 2–3 minutes to heat the chicken through and meld the flavors.
- Serve: Serve the Mongolian Chicken hot over cooked white rice, garnished generously with sliced green onions and sesame seeds for added flavor and texture.
Notes
- For a healthier version, use less oil and pan-sear the chicken instead of frying it.
- This dish pairs wonderfully with steamed broccoli or snow peas for added veggies.
- Leftovers can be stored in the fridge for up to 3 days and reheat well.
