Best Mongolian Chicken

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

  1. Coat the chicken:
    Toss the thinly sliced chicken in cornstarch until evenly coated.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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Best Mongolian Chicken

Best Mongolian Chicken

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  • Author: Kimberly
  • 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

Units Scale
  • 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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