Mongolian Chicken Recipe
If lightning-fast, savory-sweet dinners make your heart sing, you’re going to fall in love with Mongolian Chicken. This restaurant-inspired dish takes tender chicken, tosses it with an addictive sticky sauce, and finishes it with a flourish of fresh green onions and sesame seeds. It’s the kind of meal that bridges cozy comfort and weeknight speed, bringing big flavor straight to your table in only 30 minutes. Whether you’re craving Asian takeout or just want a truly satisfying homemade dinner, Mongolian Chicken is sure to become a regular in your kitchen lineup.
Ingredients You’ll Need
The beauty of Mongolian Chicken lies in its straightforward ingredient list. Each component plays a role, from crispy chicken to that signature glossy sauce, creating flavors that are far greater than the sum of their parts. Let’s take a closer look at what makes this dish tick:
- Chicken thighs or breasts: Thinly sliced boneless, skinless chicken delivers juicy, tender bites that soak up all the delicious sauce.
- Cornstarch: A quick toss in cornstarch creates that irresistible, light crispiness on the chicken once cooked.
- Vegetable oil: Neutral-flavored oil ensures a golden sear while letting all the other flavors shine.
- Garlic: Freshly minced, garlic gives the sauce its savory backbone and mouthwatering aroma.
- Fresh ginger: Just a teaspoon adds that spark of warmth and depth you expect from Asian cuisine.
- Low-sodium soy sauce: The salty, umami-rich base of the Mongolian Chicken sauce keeps everything balanced.
- Brown sugar: Adds a crave-worthy sweetness that caramelizes and turns the sauce sticky and glossy.
- Water: Helps whisk everything into a smooth, pourable sauce.
- Sesame oil: For that nutty, fragrant finish that sets Mongolian Chicken apart.
- Red pepper flakes (optional): Sprinkle in a little heat if you like a kick, or leave out for a milder flavor.
- Green onions: Sliced on the bias, they add crunch and a pop of color right at the end.
- Sesame seeds (optional): A final sprinkle for visual flair and a hint of nuttiness.
How to Make Mongolian Chicken
Step 1: Coat the Chicken
Start by tossing the thinly sliced chicken pieces with cornstarch in a large bowl. Make sure every piece is evenly coated—this is your ticket to that golden, crispy exterior that makes Mongolian Chicken so incredibly irresistible. Don’t skimp here; a thorough coating will help lock in the juices and give you a gorgeous, crunchy finish.
Step 2: Sear the Chicken
Heat up the vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken in batches, taking care not to crowd the pan (that’s the secret to keeping it crispy, not soggy!). Cook each piece for three to four minutes per side, turning when golden. When all the chicken is browned and crispy, transfer it to a plate and set aside.
Step 3: Build the Sauce
In the same skillet—keep all those tasty browned bits!—lower the heat to medium and add your minced garlic and ginger. Sauté for about 30 seconds until their fragrances fill your kitchen (this is when everyone comes running). Next, stir in the soy sauce, brown sugar, water, sesame oil, and red pepper flakes if you want some heat. Whisk and let it all simmer for two to three minutes, until the sauce gets slightly thick and shiny.
Step 4: Bring It All Together
Return the crispy chicken to the skillet and gently toss so each piece is beautifully coated in that luscious sauce. Let it cook for another two or three minutes—just enough for the chicken to heat through and the sauce to cling to every inch. Turn off the heat, then shower the chicken with sliced green onions and a sprinkle of sesame seeds for that signature Mongolian Chicken finish.
How to Serve Mongolian Chicken
Garnishes
This dish truly shines with fresh garnishes. A good scattering of thinly sliced green onions lends a fresh, slightly peppery crunch, while toasted sesame seeds add both visual appeal and a gentle nuttiness that plays so well with the sticky sauce. For even more color, toss on a few red pepper flakes or a handful of fresh cilantro leaves.
Side Dishes
For the perfect meal, serve your Mongolian Chicken over a fluffy bed of steamed jasmine or basmati rice—these soak up every drop of sauce! If you’re feeling adventurous, try it over quick-cooked noodles, or alongside a crisp stir-fried broccoli or bok choy for a welcome hit of green. It’s also fantastic paired with fried rice or even tucked into lettuce cups for a fun twist.
Creative Ways to Present
Build an easy Mongolian Chicken rice bowl with pickled veggies and crunchy cucumber slices for a modern lunch. Or pile the chicken and sauce into steamed bao buns for an Asian-inspired slider experience. If you’re entertaining, plate it on a serving platter, garnish generously, and let guests help themselves for family-style dining at its most delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Chicken keeps beautifully for up to three days in an airtight container in the fridge. The sauce will stay glossy, and the chicken remains tender, making it perfect for lunchboxes or speedy dinners. Make sure to let leftovers cool before storing to keep everything as fresh as possible.
Freezing
You can absolutely freeze cooked Mongolian Chicken! Simply transfer cooled chicken and sauce to a freezer-safe container, and store for up to two months. Defrost overnight in the fridge for the best flavor and texture. If you plan to freeze, consider leaving off the fresh green onions and sesame seeds until reheating so everything tastes freshly made.
Reheating
For best results, reheat Mongolian Chicken gently in a skillet over medium heat, adding a splash of water if the sauce needs loosening. You can also microwave it—just cover to prevent splattering and stir halfway through. Finish with a fresh shower of green onions and sesame seeds to bring it back to life.
FAQs
Can I use chicken breast instead of thighs for Mongolian Chicken?
Yes! Both chicken thighs and breasts work well here. Thighs are juicier and more forgiving, but breast meat is leaner and cooks quickly. Just be sure to slice it thinly and don’t overcook to keep it juicy.
Is Mongolian Chicken spicy?
By default, Mongolian Chicken is more sweet and savory than spicy. If you want a bit of heat, toss in some red pepper flakes or a touch of chili oil. It’s easy to adjust to your ideal spice level at home.
Can I make Mongolian Chicken gluten-free?
Absolutely! Just swap the soy sauce for a gluten-free tamari or coconut aminos. Double-check all your ingredients to ensure they’re gluten-free, and you’ll have a safe and delicious meal.
What’s the best way to make Mongolian Chicken lighter?
If you want to lighten things up, try air-frying or baking the cornstarch-coated chicken pieces instead of pan-frying. The result is a crisp exterior with less oil, but all of the sticky, flavorful glaze you love.
How do I keep the chicken crispy after adding the sauce?
To keep your chicken as crispy as possible, toss it in the sauce at the very last minute and serve immediately. A quick turn in the sauce coats every piece but doesn’t give the chicken time to get soggy.
Final Thoughts
There’s something magical about whipping up Mongolian Chicken at home—it’s fast, fresh, and guaranteed to impress every time. If you’re searching for a new weeknight favorite or a fun way to satisfy your takeout cravings, give this recipe a try. Just one bite, and you’ll see why Mongolian Chicken gets rave reviews from everyone who tries it!
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Mongolian Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy Mongolian Chicken recipe that features crispy chicken coated in a savory and slightly sweet sauce. Perfect for a quick weeknight dinner!
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts (thinly sliced)
- ¼ cup cornstarch
For the Sauce:
- 2 tbsp vegetable oil
- 3 garlic cloves (minced)
- 1 tsp fresh ginger (minced)
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup water
- 1 tsp sesame oil
- ¼ tsp red pepper flakes (optional)
- 4 green onions (sliced)
- Sesame seeds for garnish (optional)
Instructions
- Toss the Chicken: Coat sliced chicken with cornstarch.
- Cook Chicken: Fry chicken until crispy, then set aside.
- Prepare Sauce: Sauté garlic and ginger, then add soy sauce, brown sugar, water, sesame oil, and red pepper flakes. Simmer.
- Combine: Toss chicken in sauce and cook until heated through. Garnish with green onions and sesame seeds.
Notes
- Serve over steamed rice or noodles.
- Chicken can be air-fried or baked for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 14g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
