If you’re craving a dish that bursts with bold flavors but comes together with surprisingly simple steps, this Mongolian Chicken Recipe is exactly what you need. Imagine tender, crispy chicken pieces enveloped in a sticky, sweet-savory sauce punctuated by garlic and ginger’s aromatic punch—this recipe never fails to impress. It’s a perfect weeknight meal that feels like a special treat, delivering that comforting Asian-inspired taste right in your own kitchen.
Ingredients You’ll Need
Getting the ingredients right is half the joy of making this Mongolian Chicken Recipe. Each component may seem straightforward, yet every one plays a crucial role in creating the perfect balance of flavor, texture, and color that makes this dish so irresistible.
- 1 lb boneless, skinless chicken thighs or breasts: Thinly sliced for quick cooking and maximum tenderness.
- ¼ cup cornstarch: Creates a light, crispy coating that locks in juiciness.
- 2 tablespoons vegetable oil: Essential for frying to golden perfection without overpowering flavors.
- 3 cloves garlic (minced): Adds a bright, fragrant depth that wakes up the palate.
- 1 teaspoon fresh ginger (grated): Brings a warm, zesty kick that’s signature to Asian cuisine.
- ½ cup low-sodium soy sauce: Provides the salty backbone, ensuring the sauce is rich but not too salty.
- ¼ cup water: Dilutes the sauce just enough for a silky glaze consistency.
- ¼ cup brown sugar: Sweetens the sauce perfectly to balance the salty soy and fiery peppers.
- ½ teaspoon crushed red pepper flakes (optional): Adds a gentle heat that lingers pleasantly if you like a bit of spice.
- 3 green onions (sliced): Sprinkle on top for freshness and an eye-catching burst of green.
- Cooked white rice: The perfect vehicle to soak up all that delicious sauce.
How to Make Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by tossing the thinly sliced chicken pieces with cornstarch. This simple step ensures each bite gets crispy and golden, creating a delightful contrast with the saucy finish.
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet or wok on medium-high. Lay the chicken in a single layer—crowding the pan will steam the meat instead of crisping it. Cook for about 3 to 4 minutes per side until every piece boasts that beautiful golden crust, then set it aside.
Step 3: Build the Sauce
In the same pan, sauté your minced garlic and grated ginger for just 30 seconds until fragrant—this quick step unlocks their flavor without burning. Then, whisk in the soy sauce, water, brown sugar, and crushed red pepper flakes if you want a spicy kick. Let it simmer gently for 2 to 3 minutes, allowing the sauce to thicken and deepen in flavor.
Step 4: Combine and Finish Cooking
Return the chicken to the skillet and toss it well with the luscious sauce. Cook for another 2 to 3 minutes, which helps the sauce cling to each piece, making each bite irresistibly sticky and delicious.
Step 5: Garnish and Serve
Top with sliced green onions for a pop of color and fresh crunch, then serve immediately over a bed of fluffy white rice. You’ll want to dig in right away—the irresistible aroma is sure to make your mouth water!
How to Serve Mongolian Chicken Recipe
Garnishes
Green onions aren’t just a garnish; they add a crisp, sharp contrast to the rich sweetness of the sauce. Consider sprinkling toasted sesame seeds as well for a nutty finish and extra texture.
Side Dishes
Serve this Mongolian Chicken Recipe alongside steamed or stir-fried veggies like broccoli, snap peas, or bok choy to keep things fresh and add a vibrant green element. A simple cucumber salad can also provide a cool, crunchy balance.
Creative Ways to Present
For a fun twist, serve this dish in lettuce cups for a hand-held delight or place it over fried rice to add an extra layer of flavor and texture. You could even mix in some toasted cashews or sliced bell peppers to kick it up a notch visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mongolian Chicken in an airtight container in the refrigerator, where it will stay fresh and flavorful for up to 3 days. The sauce thickens upon chilling, making reheating especially satisfying.
Freezing
This Mongolian Chicken Recipe is freezer-friendly but best frozen without the rice. Place the cooled chicken and sauce in a freezer-safe container or bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat to maintain the crispiness of the chicken and rehydrate the sauce, or microwave on medium power stirring occasionally. To revive its fresh taste, sprinkle on some extra green onions before serving.
FAQs
Can I use chicken breasts instead of thighs in this Mongolian Chicken Recipe?
Yes, chicken breasts work beautifully, especially if you slice them thinly to ensure they cook quickly without drying out. Thighs are juicier, but breasts can be just as delicious with the right preparation.
Is it possible to make this recipe gluten-free?
Absolutely! Just swap the regular soy sauce for a gluten-free tamari or coconut aminos to keep all the flavor without gluten.
How can I adjust the sweetness in the sauce?
The brown sugar is key to the sweet-savory balance, but feel free to add less or more depending on your taste. Start with half and gradually increase if you prefer a sweeter sauce.
Can I add vegetables to this Mongolian Chicken Recipe?
Definitely. Bell peppers, snap peas, or broccoli can be stir-fried alongside the chicken or added to the sauce to bulk up the dish and add some crunch and color.
What’s the best way to get the chicken extra crispy?
Coating the chicken well with cornstarch and frying it in batches to avoid overcrowding the pan is crucial. This lets the oil stay hot and keeps each piece perfectly crisp without steaming.
Final Thoughts
Once you make this Mongolian Chicken Recipe, it will quickly become a go-to in your recipe rotation. Its simple ingredients, quick preparation, and incredible flavor profile make it a dish that feels like a rewarding escape to your favorite Asian eatery, all in the comfort of your home kitchen. So grab your skillet, and let’s get cooking—you’re about to create some seriously delicious memories!
Print
Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Mongolian Chicken is a flavorful and easy-to-make Asian-inspired stir fry featuring tender chicken thighs coated in a crispy cornstarch crust and tossed in a savory-sweet sauce made with soy sauce, brown sugar, garlic, and ginger. This dish is perfect for a quick weeknight dinner, served hot over steamed white rice and garnished with fresh green onions.
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- 3 green onions, sliced
To Serve
- Cooked white rice
Instructions
- Coat the chicken: In a bowl, toss the thinly sliced chicken thighs or breasts with cornstarch until each piece is evenly coated, helping to create a crispy texture when cooked.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for 3–4 minutes per side, or until the chicken pieces turn golden brown and crispy. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Using the same skillet, add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, being careful not to burn them.
- Prepare the sauce: Add the low-sodium soy sauce, water, brown sugar, and crushed red pepper flakes (if using) to the skillet. Stir well to combine and let the mixture simmer gently for 2–3 minutes to blend the flavors and begin to thicken.
- Toss chicken in sauce: Return the cooked chicken pieces to the skillet and toss them with the sauce, ensuring each piece is thoroughly coated. Continue to cook for another 2–3 minutes until the sauce thickens slightly and clings to the chicken.
- Serve and garnish: Remove from heat, garnish with sliced green onions, and serve hot over cooked white rice for a complete meal.
Notes
- For a crispier texture, cook the chicken in batches to avoid overcrowding the pan which can cause steaming instead of frying.
- Adjust the sweetness of the dish by reducing or increasing the amount of brown sugar according to your taste preferences.
- Using low-sodium soy sauce helps control the saltiness, but you can use regular soy sauce if preferred.
- Serve immediately for the best texture and flavor.
