If you’re craving that irresistible sweet and savory flavor you usually get from your favorite takeout spot, Mongolian Chicken is about to become your new weeknight hero. Juicy slices of chicken are lightly crisped and tossed in a glossy, garlicky sauce that strikes the perfect balance between salty soy, rich brown sugar, and the subtle heat of ginger. Every bite is brightened by a scattering of green onions and a sprinkle of sesame seeds, making this dish as beautiful as it is delicious. Once you discover how quick and easy it is to whip up Mongolian Chicken at home, you’ll never look at takeout the same way again!
Ingredients You’ll Need
Mongolian Chicken comes together with a handful of straightforward ingredients, each one playing an essential role in building layers of flavor and texture. Don’t skip any of these, as even the humble green onion brings a pop of color and freshness that makes the dish shine!
- Chicken thighs or breasts: Thinly sliced for maximum tenderness and soak up all that delicious sauce.
- Cornstarch: Gives the chicken its signature light, crispy coating and helps thicken the sauce.
- Vegetable oil: Perfect for high-heat searing that delivers golden, irresistible edges.
- Green onions: Add a burst of color and mellow onion flavor right at the finish.
- Garlic: Freshly minced for that deep, aromatic backbone every great stir-fry needs.
- Fresh ginger: Grated for zing, warmth, and a hint of spice that cuts through the sweetness.
- Low-sodium soy sauce: Brings saltiness and umami, letting you control the seasoning.
- Brown sugar: Melts into the sauce, creating that classic sweet Mongolian Chicken glaze.
- Water: Helps blend and balance the sauce, ensuring it clings perfectly to the chicken.
- Sesame oil: Adds a nutty, toasty finish that makes the flavors pop.
- Red pepper flakes (optional): Sprinkle in for a touch of heat if you like things spicy.
- Sesame seeds & extra green onions: Essential for that final restaurant-worthy flourish.
- Cooked rice: The ideal base to soak up every drop of that luscious sauce.
How to Make Mongolian Chicken
Step 1: Coat the Chicken
Start by patting your sliced chicken dry with paper towels—this is the secret to getting those beautifully crisp edges. Toss the chicken pieces in cornstarch until each one is evenly coated. The cornstarch not only crisps up the chicken but also helps thicken the sauce later, so don’t be shy here!
Step 2: Sear for Crispiness
Heat your vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken in batches, so each piece has space to brown (crowding leads to steaming, not crisping!). Let the chicken sizzle undisturbed for 3 to 4 minutes per side until golden and crispy. Set aside on a plate while you work your Mongolian Chicken magic with the sauce.
Step 3: Build the Flavorful Sauce
Lower the heat to medium and, if needed, add a splash more oil to the pan. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant—this is where your kitchen starts to smell amazing. Pour in the soy sauce, brown sugar, water, sesame oil, and red pepper flakes if you want a bit of heat. Let everything simmer together for 3 to 4 minutes, stirring occasionally until the sauce thickens and turns glossy.
Step 4: Bring It All Together
Return the crispy chicken to the skillet, tossing it gently to coat every piece in that luscious, sticky sauce. Let it simmer for another 2 to 3 minutes so the chicken absorbs all those flavors and the sauce clings beautifully. At the very last minute, stir in the green onions for freshness and color. Your Mongolian Chicken is ready to shine!
Step 5: Serve and Garnish
Scoop the Mongolian Chicken over hot, fluffy rice and finish with a generous sprinkle of sesame seeds and extra green onions. Every plate looks (and tastes) like it came straight from your favorite Asian bistro—no delivery fee required!
How to Serve Mongolian Chicken
Garnishes
A generous shower of sesame seeds and a scattering of fresh green onions not only make Mongolian Chicken look irresistible but also add a nutty crunch and a punch of color. If you love a little extra heat, a pinch of red pepper flakes right before serving can really wake up the taste buds.
Side Dishes
While Mongolian Chicken is a superstar on its own over steamed rice, it pairs beautifully with simple sides like sautéed bok choy, roasted broccoli, or an Asian cucumber salad. These light, crisp veggies balance the rich flavors and bring freshness to your meal.
Creative Ways to Present
For a fun twist, serve Mongolian Chicken in lettuce cups for a light, hand-held version, or spoon it over noodles for a cozy, slurp-worthy dinner. If you’re hosting, try piling it onto a large platter family-style, letting everyone dig in and customize with extra garnishes.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mongolian Chicken cool to room temperature before transferring it to an airtight container. It keeps beautifully in the fridge for up to 3 days, making it a perfect meal-prep option for busy lunches or easy dinners.
Freezing
You can absolutely freeze Mongolian Chicken! Portion it into freezer-safe containers, and it will last for up to 2 months. For best results, freeze the chicken and sauce separately from the rice, and thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the Mongolian Chicken gently in a skillet over medium heat until hot and bubbly, adding a splash of water if the sauce is too thick. The microwave works in a pinch, but reheating on the stove helps retain that lovely texture.
FAQs
Can I use chicken breast instead of thighs in Mongolian Chicken?
Absolutely! Both chicken thighs and breasts work well in this recipe. Thighs stay extra juicy, but sliced breasts give a leaner bite—just be careful not to overcook them for the best texture.
Is Mongolian Chicken spicy?
By default, Mongolian Chicken is sweet and savory with a gentle ginger warmth. The spice level is entirely up to you—add red pepper flakes for a kick, or leave them out for a milder dish.
What can I substitute for soy sauce?
If you need a gluten-free option, tamari works beautifully. For a lower-sodium alternative, choose a reduced-salt soy sauce, or even coconut aminos for a slightly different depth of flavor.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for firm tofu or even shrimp for an easy variation. Just be sure to adjust cooking times as needed so everything stays tender and flavorful.
How do I get the chicken extra crispy?
For the crispiest Mongolian Chicken, let the cornstarch-coated chicken sit for 10 minutes before frying. This helps the coating stick and form a beautiful crust when it hits the hot oil.
Final Thoughts
There’s something special about sharing a homemade meal that tastes like a treat from your favorite restaurant, and Mongolian Chicken is one of those dishes that never disappoints. I hope you’ll give it a try and make it your own—your kitchen (and your tastebuds) will thank you!
Print
Mongolian Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Mongolian Chicken is a flavorful and easy-to-make Asian-inspired stir-fry featuring crispy chicken coated in a savory-sweet sauce made with soy, brown sugar, garlic, and ginger. Perfect for a quick weeknight dinner, it is served over rice and garnished with green onions and sesame seeds. This dish provides a perfect balance of sweet and umami with a hint of spice, ideal for anyone craving takeout at home.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce & Seasonings
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/3 cup water
- 1 teaspoon sesame oil
- Red pepper flakes (optional, to taste)
Garnish & Serving
- 3 green onions, cut into 1-inch pieces
- Sesame seeds, for garnish
- Extra green onions, for garnish
- Cooked rice, for serving
Instructions
- Prepare the Chicken: Pat the sliced chicken dry and toss it in cornstarch until evenly coated for a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in batches and sear until golden and crispy around the edges, about 3 to 4 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium. If needed, add a little more oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
- Make the Sauce: Add low-sodium soy sauce, brown sugar, water, sesame oil, and red pepper flakes (if using) to the skillet. Stir well and simmer for 3 to 4 minutes until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook an additional 2 to 3 minutes until the chicken is heated through and glazed with the sauce.
- Add Green Onions: Stir in the green onions just before serving to retain their freshness and crunch.
- Garnish and Serve: Garnish with sesame seeds and extra green onions, then serve hot over cooked rice.
Notes
- For extra crispiness, let the cornstarch-coated chicken sit for 10 minutes before cooking.
- This recipe works well with tofu or shrimp as alternative proteins.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Use low-sodium soy sauce to control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 16g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
