This Best Mongolian Chicken recipe is a restaurant-quality dish you can easily make at home. Tender chicken is stir-fried to perfection and coated in a sweet, savory, and slightly spicy sauce that’s absolutely irresistible. Served over steamed rice or noodles, this dish is a crowd-pleaser that’s perfect for weeknight dinners or special occasions!
Why You’ll Love This Recipe
- Sweet and savory – A perfectly balanced sauce that’s addictive.
- Quick and easy – Ready in under 30 minutes.
- Versatile – Serve with rice, noodles, or veggies.
- Better than takeout – Fresh, flavorful, and customizable.
- Family-friendly – A dish everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs, thinly sliced
- Cornstarch
- Vegetable oil
- Garlic, minced
- Ginger, minced
- Soy sauce
- Hoisin sauce
- Brown sugar
- Water
- Green onions, sliced (for garnish)
- Sesame seeds (optional for garnish)
Directions
- Coat the chicken:
Toss the thinly sliced chicken in cornstarch until evenly coated. - Cook the chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes. Remove and set aside. - Make the sauce:
In the same skillet, add a bit more oil if needed. Sauté the garlic and ginger until fragrant, about 1 minute. Stir in the soy sauce, hoisin sauce, brown sugar, and water. Bring to a simmer and cook until the sauce thickens slightly. - Combine chicken and sauce:
Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until everything is heated through. - Garnish and serve:
Sprinkle with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy version: Add red pepper flakes or a dash of sriracha to the sauce.
- Vegetarian option: Use tofu or cauliflower instead of chicken.
- Extra veggies: Add bell peppers, broccoli, or snap peas.
- Gluten-free: Use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
- Low-carb: Serve over cauliflower rice or zucchini noodles.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicy. - What can I use instead of hoisin sauce?
Use oyster sauce or a mix of soy sauce, honey, and a bit of peanut butter. - Can I make this ahead of time?
Yes, the sauce can be made ahead and stored in the fridge for up to 3 days. - Is this recipe gluten-free?
Use tamari and gluten-free hoisin sauce to make it gluten-free. - Can I make this vegan?
Use tofu or cauliflower and ensure the sauces are vegan-friendly. - What can I serve with this dish?
Serve with steamed rice, noodles, or a side of stir-fried veggies.
Conclusion
This Best Mongolian Chicken is a sweet, savory, and slightly spicy dish that’s perfect for any night of the week. With its tender chicken and flavorful sauce, it’s a recipe that’s sure to become a family favorite. Whether you’re cooking for a crowd or just craving something delicious, this dish is guaranteed to satisfy. Enjoy!
Best Mongolian Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese-American
- Diet: Gluten Free
Description
This Mongolian Chicken recipe features crispy fried chicken tossed in a rich, slightly sweet, and garlicky soy-based sauce. It’s quick to make, packed with bold flavors, and perfect for a weeknight dinner. Serve it over steamed rice or noodles for the ultimate comfort meal.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 1/3 cup brown sugar
- 1 tablespoon hoisin sauce (optional for extra depth)
- 1 teaspoon red pepper flakes (optional for heat)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
-
Prepare the Chicken:
Coat the chicken pieces evenly with cornstarch and shake off any excess. -
Fry the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches and fry until golden and crispy, about 4-5 minutes. Remove and set aside. -
Make the Sauce:
In the same skillet, add a little more oil if needed. Sauté garlic and ginger for about 30 seconds until fragrant. Add soy sauce, water, brown sugar, hoisin sauce, and red pepper flakes. Bring to a simmer. -
Combine:
Add the fried chicken back to the skillet. Stir well to coat the chicken with the sauce. Cook for 2-3 minutes until the sauce thickens. -
Serve:
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- For a healthier version, bake or air-fry the chicken instead of deep-frying.
- You can substitute chicken thighs for a juicier texture.
- Add vegetables like broccoli or bell peppers for extra crunch and nutrition.
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