If you’re on the hunt for a weeknight dinner that’s quick, irresistibly flavorful, and guaranteed to become a family favorite, Mongolian Chicken is your answer. This dish takes the best parts of the classic takeout staple—think beautifully crispy chicken, a glossy, sweet-savory sauce, and fresh bursts of ginger and garlic—and makes it totally doable at home in just 30 minutes. Mongolian Chicken is a true crowd-pleaser, bringing bold Asian-inspired flavors together with simple pantry ingredients for a meal that feels extra special, even on the busiest nights.
Ingredients You’ll Need
What makes Mongolian Chicken so enticing is how you don’t need a mile-long shopping list; every ingredient plays a star role, adding layers of taste, texture, or color. Here’s what you’ll need and how each brings something wonderful to the table:
- Chicken Thighs or Breasts: Tender and juicy—thighs offer rich flavor, while breasts are a bit leaner. Cut them into bite-sized pieces for the perfect texture.
- Cornstarch: This is the secret for that signature crisp coating, helping the chicken brown beautifully and thicken the sauce later on.
- Vegetable Oil: Neutral and great for high-heat cooking, it lets the chicken get that mouthwatering golden crust without overpowering the flavors.
- Garlic: Minced garlic infuses the sauce with classic, savory warmth in every bite.
- Fresh Ginger: Adds a zingy, aromatic lift—don’t skip it if you want real depth of flavor!
- Low-Sodium Soy Sauce: Brings the signature salty, umami notes without getting too overpowering or salty.
- Water: Helps mellow out the sauce so it coats every piece of chicken without being too intense.
- Brown Sugar: This is where the magic happens—sweetness to balance the soy, and it helps make that lovely, glossy sauce.
- Red Pepper Flakes (optional): Toss some in if you like a little heat—it brings the whole dish to life!
- Green Onions: Sliced fresh on top, they add color and a gentle, fresh bite that wakes up the whole meal.
- Sesame Seeds (optional): For a finishing touch, sprinkle these for nutty flavor and a little crunch.
- Cooked White Rice: The classic bed for soaking up all that delectable sauce.
How to Make Mongolian Chicken
Step 1: Coat the Chicken
Start by tossing your chicken pieces with cornstarch in a large bowl, making sure every bit gets a light, even coating. Don’t rush this step—it’s what gives Mongolian Chicken its irresistible crispy texture and helps the sauce cling to each bite.
Step 2: Sear the Chicken
Heat up the vegetable oil in a large skillet or wok over medium-high heat. Lay the chicken pieces in a single layer (you might need to work in batches) and sear them for about 3 to 4 minutes per side. You’re looking for glorious golden edges and a crispy exterior. Once done, remove the chicken and set it aside—you’ll return it to the pan soon!
Step 3: Build the Sauce
In the same pan, reduce the heat slightly and add the minced garlic and grated ginger. Give them a quick sauté for about 30 seconds—just until they’re fragrant and starting to sizzle—then pour in the soy sauce, water, brown sugar, and red pepper flakes if you want some kick. Bring everything to a gentle simmer and let the sauce bubble for 3 to 4 minutes. You’re looking for a slightly thick, glossy consistency that will cloak the chicken perfectly.
Step 4: Combine and Finish
Return the crispy chicken pieces to the pan. Stir and toss so every piece is drenched in that sweet-savory sauce. Continue cooking for another 2 to 3 minutes, allowing the chicken to warm through and the sauce to thicken up just a bit more. You want everything hot, sticky, and beautifully glossy.
How to Serve Mongolian Chicken
Garnishes
A pretty finishing touch is half the fun! Scatter sliced green onions across the top for freshness and a pop of color, and don’t forget a sprinkling of sesame seeds for just a hint of nuttiness. Your Mongolian Chicken will look straight out of a restaurant—promise.
Side Dishes
Mongolian Chicken loves classic, fluffy steamed white rice to soak up all that savory-sweet sauce. For a more balanced meal, add a side of steamed or stir-fried veggies—broccoli, snap peas, or bok choy are perfect—bringing color and crunch to your plate.
Creative Ways to Present
If you want to switch things up, pile the chicken atop rice noodles, stuff it into lettuce wraps for a lighter bite, or even serve it alongside cauliflower rice for a low-carb spin. A sprinkle of extra chili flakes or fresh herbs can add flair and heat!
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Chicken will keep well in an airtight container in the fridge for up to three days. Store any extra sauce separately if you can—it can help keep the chicken’s coating crisper until you’re ready to reheat.
Freezing
Mongolian Chicken can be frozen, but for best results, let it cool completely before transferring to a freezer-safe container. Freeze for up to two months. Be aware that the crispiness may soften, but the flavors will still be delicious!
Reheating
For best results, reheat Mongolian Chicken gently on the stovetop over medium heat until hot throughout, adding a splash of water to loosen up the sauce as needed. You can also microwave it—just heat in 30-second bursts, stirring in between, until hot.
FAQs
Can I use chicken breast instead of thighs for Mongolian Chicken?
Absolutely! Both chicken breasts and thighs work well in this dish. Thighs are a bit juicier and richer in flavor, while breasts are lighter—choose whichever you prefer or have on hand.
How can I make this recipe gluten-free?
To make Mongolian Chicken gluten-free, simply swap the regular soy sauce for a gluten-free tamari or coconut aminos. Double-check that your cornstarch and other ingredients are certified gluten-free as well.
Is the dish spicy?
By default, Mongolian Chicken is mild and sweet, but adding red pepper flakes will bring a touch of heat. Feel free to adjust the spice level up or down based on your family’s taste preferences.
Can I add vegetables to Mongolian Chicken?
Definitely! Stir-fry broccoli, snap peas, bell peppers, or even shredded carrots can be tossed in during the last couple of minutes of cooking. It’s an easy way to pack in extra color and nutrients.
What’s the best way to get the chicken extra crispy?
The cornstarch coating and a hot pan are the key. Make sure your chicken is in a single layer in the pan so it sears instead of steams, and don’t overcrowd—work in batches if needed.
Final Thoughts
This Mongolian Chicken is seriously hard to resist—sweet, savory, garlicky, and packed with that perfect hint of ginger. If you’re ready to bring bold flavors and a little bit of takeout magic to your kitchen, give this recipe a try soon. Your taste buds (and your family!) will thank you.
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Mongolian Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and savory Mongolian chicken recipe that is easy to make and full of flavor. Tender pieces of chicken are coated in a sticky, sweet sauce with hints of garlic and ginger, perfect for serving over a bed of fluffy white rice.
Ingredients
Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
Batter:
- 1/4 cup cornstarch
Sauce:
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar (light or dark)
- 1/2 tsp red pepper flakes (optional)
Garnish and Serving:
- 3 green onions (sliced)
- Sesame seeds for garnish (optional)
- Cooked white rice for serving
Instructions
- Coat Chicken: Toss the chicken pieces with cornstarch until evenly coated.
- Sear Chicken: Heat oil in a skillet, sear chicken until golden and crispy. Set aside.
- Prepare Sauce: Sauté garlic and ginger, add soy sauce, water, brown sugar, and red pepper flakes. Simmer until thickened.
- Combine: Return chicken to the pan, coat with sauce, and cook until heated through.
- Serve: Garnish with green onions and sesame seeds, serve over rice.
Notes
- For a lighter version, skip the cornstarch.
- Add stir-fried veggies like broccoli for a complete meal.
- Adjust sugar and spice levels to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 420
- Sugar: 14g
- Sodium: 920mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg
