Mongolian Chicken Recipe

Mongolian Chicken Recipe gives you crispy-tender chicken in a glossy garlic-ginger soy sauce with a sweet-salty kick. It suits busy home cooks who crave takeout flavor on a weeknight, and you can finish it in about 25 minutes. I first cooked it after a long shift and ate half straight from the pan.

Why Mongolian Chicken Recipe Is Worth It

Mongolian Chicken Recipe delivers big flavor with quick prep and an easy stovetop cook. You sear lightly coated chicken until crisp, then toss it in a brown sugar soy glaze with ginger, garlic, and scallions. The sauce clings, the chicken stays juicy, and your kitchen smells way better than the food court.

“It tastes like my favorite takeout spot, only fresher and faster, and the chicken stays crisp.” ★★★★★

Ingredients You Need

• Chicken
  • 1.5 pounds boneless skinless chicken thighs or breasts, thinly sliced (thighs stay juicier)
  • 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
  • 1/3 cup cornstarch (Argo clings well)
• Sauce
  • 1/3 cup low-sodium soy sauce (Kikkoman), or use San-J tamari for gluten-free
  • 1/3 cup water or low-sodium chicken broth
  • 1/3 cup packed brown sugar, adjust to taste
  • 2 teaspoons cornstarch mixed with 2 teaspoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 to 2 teaspoons hoisin sauce for extra body, optional
• Aromatics and heat
  • 4 cloves garlic, minced (or 2 teaspoons jarred minced garlic)
  • 1 tablespoon fresh ginger, minced (ginger paste works)
  • 5 scallions, whites and greens separated, cut into 1-inch pieces
  • 1/2 to 1 teaspoon red pepper flakes or a small dried chile, to taste
• Oil and garnish
  • 3 tablespoons neutral oil such as canola, avocado, or peanut
  • Sesame seeds and extra scallion greens for serving
• Pantry shortcuts and notes
  • Ginger paste and jarred garlic save time
  • Pre-sliced scallions from the produce section keep prep tidy
  • Hoisin adds depth if you want a stickier glaze
• Equipment
  • 12-inch skillet or wok
  • Mixing bowls, whisk, tongs, paper towels, cutting board, chef’s knife

Quick Tips & substitutions

• Freeze chicken strips 10 minutes for easier slicing.
• Pat chicken dry so cornstarch sticks and browns.
• Use thighs for juiciness or breasts for a leaner bite.
• Swap tamari for gluten-free or coconut aminos for lower sodium, then reduce brown sugar to taste.
• Control sweetness by trimming brown sugar to 1/4 cup or by adding a splash more vinegar.
• Stir the sauce before you pour it in, since cornstarch settles.
• Heat the pan until oil shimmers, then cook in batches to keep the chicken crisp.
• Want extra sauce for rice bowls? Double the sauce ingredients.
• Skip red pepper flakes for mild heat, or add a spoon of sambal for fiery heat.
• No cornstarch on hand? Use potato starch or arrowroot.

How to Make Mongolian Chicken Recipe

Prep and coat the chicken

• Slice the chicken into thin strips. Blot with paper towels.
• Toss with salt and pepper, then dust evenly with cornstarch. Shake off extra so it does not clump.

Mix the sauce

• In a bowl, whisk soy sauce, water or broth, brown sugar, vinegar, sesame oil, and hoisin if using.
• Stir in the cornstarch slurry until smooth.

Sear the chicken

• Heat 2 tablespoons oil in a hot skillet over medium-high heat.
• Add half the chicken in a single layer. Sear 3 to 4 minutes, flip, then cook 2 to 3 minutes more until golden and cooked through.
• Transfer to a plate and repeat with the remaining oil and chicken.

Build the sauce

• Lower heat to medium. Add garlic, ginger, and scallion whites. Stir 30 seconds until fragrant.
• Sprinkle in red pepper flakes. Pour in the sauce and whisk. Simmer 1 to 2 minutes until glossy and slightly thick.

Combine and finish

• Return chicken to the skillet and toss until the glaze coats every piece, about 30 to 60 seconds.
• Fold in scallion greens. Taste and adjust salt, sugar, or vinegar. Sprinkle sesame seeds and take it off the heat.

Variations

• Extra crunchy: Double-coat the chicken with a light second dusting of cornstarch and pan-fry in two batches.
• Honey twist: Swap half the brown sugar with honey for a floral note.
• Orange vibe: Add 1 teaspoon orange zest and 2 tablespoons orange juice to the sauce.
• Veggie-forward: Stir-fry broccoli, snap peas, or bell peppers before the sauce, then toss everything together.
• Spicy: Add fresh sliced Thai chiles or a spoon of gochujang for deeper heat.
• Low carb: Use a monk fruit brown sugar alternative and serve over cauliflower rice.
• No alcohol pantry: Use rice vinegar only and skip any wine substitutes.

Ways to Serve

• Over jasmine or Calrose rice with extra scallions.
• With stir-fried broccoli or garlicky green beans.
• In lettuce cups with cucumber and a drizzle of chili crisp.
• On lo mein noodles for a hearty bowl.
• With egg fried rice and a side of kimchi for contrast.
• Pair with a crisp pilsner, off-dry riesling, or iced green tea.

Storage

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water until the sauce loosens and the chicken warms through. Add fresh scallion greens and a few sesame seeds to revive the flavors. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.

Ally Sanders

Mongolian Chicken Recipe

Mongolian Chicken Recipe gives you crispy-tender chicken in a glossy garlic-ginger soy sauce with a sweet-salty kick, ready in about 25 minutes for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Lunch

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs or breasts, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup cornstarch

• 1/3 cup low-sodium soy sauce
• 1/3 cup water or low-sodium chicken broth
• 1/3 cup packed brown sugar
• 2 teaspoons cornstarch, mixed with 2 teaspoons water
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1–2 teaspoons hoisin sauce

• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 5 scallions, whites and greens separated, cut into 1-inch pieces
• 1/2–1 teaspoon red pepper flakes or a small dried chile, to taste

• 3 tablespoons neutral oil such as canola, avocado, or peanut
• sesame seeds, for serving
• extra scallion greens, for serving

Instructions

 

1. Slice the chicken into thin strips and blot dry with paper towels.
2. Season with salt and pepper, then toss evenly with cornstarch, shaking off any excess so it does not clump.

1. In a bowl, whisk together the soy sauce, water or broth, brown sugar, rice vinegar, sesame oil, and hoisin sauce if using.
2. Stir in the cornstarch slurry until the sauce is smooth and well combined.

1. Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat until the oil shimmers.
2. Add half of the coated chicken in a single layer and sear for 3 to 4 minutes, then flip and cook for another 2 to 3 minutes, until golden and cooked through.
3. Transfer the cooked chicken to a plate and repeat with the remaining oil and chicken.

1. Reduce the heat to medium. Add the garlic, ginger, and scallion whites to the skillet and stir for about 30 seconds until fragrant.
2. Sprinkle in the red pepper flakes, then pour in the prepared sauce and whisk.
3. Simmer for 1 to 2 minutes, stirring, until the sauce is glossy and slightly thickened.

1. Return the cooked chicken to the skillet and toss in the sauce until every piece is well coated, about 30 to 60 seconds.
2. Fold in the scallion greens, then taste and adjust with more salt, sugar, or vinegar as needed.
3. Sprinkle with sesame seeds and extra scallion greens, then remove from the heat and serve.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 420 calories; fat 18 g; saturated fat 3 g; carbohydrates 34 g; fiber 1 g; sugars 17 g; protein 31 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion size.