If you’ve ever craved the rich, bold flavors of your favorite takeout but wanted something homemade and wholesome, you are going to adore this Mongolian Chicken Recipe. This dish features tender slices of chicken coated in a luscious, sweet and savory soy-based sauce that bursts with garlic and ginger notes. It’s quick to whip up, satisfying to eat, and perfect for those busy weeknights when you want a comforting meal without fuss. Once you try this recipe, it will quickly become your go-to for delicious Asian-inspired dinners at home.
Ingredients You’ll Need
All the ingredients for this Mongolian Chicken Recipe are straightforward yet essential, each bringing its own magic to the final dish. From the silky soy sauce base to the aromatic fresh ginger and garlic, every component plays a starring role in creating layers of flavor, perfect texture, and vibrant color.
- 1 lb boneless, skinless chicken thighs or breasts: Thinly sliced for quick, even cooking and juicy tenderness.
- 1/4 cup cornstarch: Helps achieve that irresistible crispy coating on the chicken when cooked.
- 3 tablespoons vegetable oil: Used for frying and bringing the dish all together with a perfect sear.
- 4 garlic cloves (minced): Infuses the sauce with punchy, savory depth.
- 1 tablespoon fresh ginger (grated): Adds a fresh, slightly spicy warmth that balances the sweetness.
- 1/2 cup low-sodium soy sauce: The salty backbone of the sauce, enhancing umami flavor.
- 1/3 cup brown sugar: Brings caramel sweetness that contrasts delightfully with the soy sauce.
- 1/4 cup water: Lightens and blends the sauce for a beautiful glaze.
- 1 tablespoon hoisin sauce (optional): Adds extra complexity and richness if you want to deepen the flavor.
- 1 teaspoon sesame oil: A finishing touch that imparts a toasty, nutty aroma.
- 2 green onions (sliced): Adds a fresh, mild sharpness and lovely green color.
- Cooked white rice: The perfect tender base to soak up all the saucy goodness.
- Optional sesame seeds and extra green onions for garnish: For that inviting final pop of texture and color.
How to Make Mongolian Chicken Recipe
Step 1: Coat the Chicken
Begin by tossing your thinly sliced chicken in cornstarch until each piece is evenly coated. This simple step is the secret to achieving that golden, crispy exterior that perfectly contrasts with the juicy inside. It’s what gives the dish a wonderful texture that will keep you coming back for more.
Step 2: Prepare the Sauce Mixture
In a small bowl, whisk together the soy sauce, brown sugar, water, optional hoisin sauce, and sesame oil. This combination is where the heart of the Mongolian Chicken Recipe’s flavor lies—a harmonious balance of salty, sweet, and umami with just a hint of nuttiness. Having this ready makes the cooking process smooth and quick.
Step 3: Cook the Chicken
Heat 2 tablespoons of vegetable oil over medium-high heat in a large skillet or wok. Working in batches, add the coated chicken and cook for about 3 to 4 minutes on each side until the pieces are golden brown and cooked through. Be careful not to overcrowd the pan so each piece crisps up perfectly. Once cooked, transfer the chicken to a plate and set aside.
Step 4: Sauté Garlic and Ginger
In the same skillet, add the remaining tablespoon of oil along with the minced garlic and grated ginger. Sauté them for about 30 seconds until fragrant. This brief step unlocks the aromatic soul of the dish and fills your kitchen with an irresistible scent that will have everyone eagerly awaiting dinner.
Step 5: Simmer the Sauce
Pour in the prepared sauce mixture and let it simmer for 2 to 3 minutes. During this time, the sauce will thicken slightly, becoming the perfect glaze that will coat the chicken beautifully. It’s important to let the sauce reduce enough so it clings to every bite, making your Mongolian Chicken Recipe as flavorful as possible.
Step 6: Combine and Finish Cooking
Return the cooked chicken to the skillet and stir to coat it thoroughly with the glossy sauce. Let everything cook together for an additional 2 to 3 minutes so the flavors meld perfectly. Finish by sprinkling on sliced green onions which add a fresh, bright note right before serving.
How to Serve Mongolian Chicken Recipe
Garnishes
Simple garnishes take this Mongolian Chicken Recipe up a notch. Sprinkle toasted sesame seeds for extra nutty crunch and a little more sliced green onions for freshness and a vibrant pop of green. These small touches not only make the dish visually enticing but also enhance the flavor profile subtly.
Side Dishes
The classic partner for Mongolian Chicken is fluffy white rice, soaking up every drop of that irresistible sauce. For a lighter take, steamed vegetables like broccoli, snap peas, or bok choy complement the dish’s bold flavors beautifully without overpowering them. Noodles also work wonderfully if you prefer a heartier base.
Creative Ways to Present
If you want to impress your guests or simply add some fun, serve your Mongolian Chicken Recipe in mini lettuce wraps for a fresh, handheld option. Alternatively, try plating over a bed of cauliflower rice or even roasted sweet potatoes for a unique texture and nutritional boost. Presentation can be both beautiful and delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Chicken keeps well in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before refrigerating to preserve the flavors and texture. When stored properly, the chicken remains tender and the sauce luscious.
Freezing
If you want to save Mongolian Chicken for longer, freezing is a great option. Place cooled leftovers in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. Frozen Mongolian Chicken can last up to 2 months without loss of flavor, making it a convenient meal prep favorite.
Reheating
Reheat leftovers gently in a skillet over medium heat to prevent the chicken from drying out. Add a small splash of water or chicken broth to loosen the sauce if needed. Avoid microwaving if possible, but if you do, cover the dish and heat in short intervals, stirring in between, to maintain warmth and moisture evenly.
FAQs
Can I use chicken breasts instead of thighs for this Mongolian Chicken Recipe?
Absolutely! Chicken breasts work just fine, though thighs tend to stay juicier and offer a richer flavor. If using breasts, be careful not to overcook them as they can dry out more easily.
Is it necessary to use hoisin sauce in the recipe?
Hoisin sauce is optional and adds an extra layer of sweetness and complexity, but the dish is delicious without it. Feel free to leave it out if you want a simpler or less sweet sauce.
How can I make this dish spicier?
For some heat, add crushed red pepper flakes or a splash of chili garlic sauce when sautéing the garlic and ginger. Adjust the amount according to your spice preference for a perfect kick.
What is the best way to slice the chicken for this recipe?
Slicing the chicken thinly and against the grain ensures tenderness and helps it cook quickly and evenly, which is key to achieving that restaurant-quality texture.
Can this recipe be made gluten-free?
Yes! Substitute regular soy sauce with gluten-free tamari or coconut aminos, and make sure your hoisin sauce (if using) is gluten-free. This way, you can enjoy all the flavors without gluten concerns.
Final Thoughts
This Mongolian Chicken Recipe is truly a winner for busy cooks who crave bold, comforting flavors without a long cooking time. Its perfect balance of sweet, salty, and aromatic makes it a crowd-pleaser that’s easy to customize and enjoy anytime. Give it a try and watch it become one of your favorite weeknight staples—you won’t regret it!
Print
Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Description
Mongolian Chicken is a flavorful and satisfying takeout-inspired dish featuring tender slices of chicken coated in a sweet and savory soy-based sauce. This quick and easy stir-fry is loaded with bold garlic and ginger notes, perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 1/4 cup cornstarch
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
Cooking
- 3 tablespoons vegetable oil, divided
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Garnish and Serving
- 2 green onions, sliced
- Cooked white rice for serving
- Optional sesame seeds and extra green onions for garnish
Instructions
- Coat the Chicken: Toss the thinly sliced chicken pieces in cornstarch until they are evenly coated, ensuring a light crispiness once cooked.
- Prepare the Sauce: In a small bowl, whisk together low-sodium soy sauce, brown sugar, water, hoisin sauce (if using), and sesame oil. Set aside.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches, cook the chicken for 3–4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil to the skillet along with minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Simmer the Sauce: Pour the prepared sauce mixture into the skillet and simmer for 2–3 minutes until it thickens slightly and becomes glossy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring well to coat all pieces evenly with the sauce. Continue cooking for an additional 2–3 minutes to allow the flavors to meld.
- Garnish and Serve: Sprinkle sliced green onions over the dish. Serve the Mongolian Chicken hot over steamed white rice. Optionally, garnish with sesame seeds and extra green onions for added texture and flavor.
Notes
- Chicken thighs provide more flavor and stay juicier than breasts, but either option works well.
- To reduce sugar, substitute brown sugar with a sugar alternative or decrease the amount to 1/4 cup.
- For added heat, include red pepper flakes or a splash of chili garlic sauce in the sauce mixture.
