This Mongolian Chicken delivers the perfect balance of sweet, savory, and spicy in under 30 minutes. Tender chicken is coated in a glossy, aromatic sauce that’s far superior to takeout. You control the ingredients and heat for a rewarding weeknight meal.
If you're looking for the perfect Mongolian Chicken, you're in the right place. Whether you love Chicken Breast Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Mongolian Chicken
- Quick & Simple: Ready in 30 minutes with minimal effort.
- Magic Sauce: Glossy, sticky-sweet, and savory coating.
- Versatile Base: Great over rice, noodles, or in lettuce cups.
- Perfect Texture: Crispy outside, tender inside chicken.
Ingredients & Tools
For the Chicken & Marinade:
- 600 g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the Sauce:
- 60 ml light soy sauce
- 60 ml water or chicken broth
- 50 g dark brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cornstarch
- 1/2 – 1 tsp crushed red pepper flakes (adjust to taste)
For Cooking & Garnish:
- 2 tbsp vegetable or canola oil, for frying
- 3 spring onions, sliced (white and green parts separated)
- 1 tbsp toasted sesame seeds, for garnish
Tools: A large skillet or wok, a medium mixing bowl, a small whisk or fork for the sauce.
Notes: Use quality soy sauce and fresh ginger and garlic for the best flavor.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thigh vs. breast? Thighs are my go-to for this recipe. They have more fat, which means they stay incredibly juicy and tender even with quick, high-heat cooking. Breast works perfectly fine, but just be careful not to overcook it.
- Why cornstarch in the marinade? This is the secret to that lovely, light crispiness on the outside of the chicken. It creates a delicate crust that helps the sauce cling perfectly without making the chicken gummy or heavy.
- Don’t skip toasting the sesame seeds. If you have raw sesame seeds, toast them in a dry pan for a minute or two until fragrant. It unlocks a nutty, deep flavor that really elevates the final garnish.
- Have everything prepped and ready. This is a stir-fry, so things move fast once you start cooking. Having your sauce mixed, your aromatics minced, and your chicken marinated means you can cook with confidence and avoid any burnt garlic disasters.
How to Make Mongolian Chicken
Step 1: Marinate the Chicken. In a medium bowl, combine the cubed chicken with the 2 tablespoons of light soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Use your hands or a spoon to toss everything together, making sure each piece of chicken is evenly coated. Let this sit for at least 10-15 minutes while you prepare the other ingredients. You’ll notice the cornstarch will create a slightly pasty coating—that’s exactly what you want for a crispy finish.
Step 2: Make the Magic Sauce. In a separate bowl or a measuring jug, whisk together the 1/4 cup of light soy sauce, 1/4 cup of water or broth, dark brown sugar, minced garlic, grated ginger, 1 teaspoon of cornstarch, and the red pepper flakes. Whisk it really well until the sugar and cornstarch have completely dissolved and there are no lumps. This is your flavor powerhouse—taste a tiny drop and adjust the heat if you like.
Step 3: Cook the Chicken. Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, carefully add the marinated chicken in a single layer. Let it sear for about 2-3 minutes without moving it, so it gets a nice golden-brown crust. Then, flip and cook for another 2-3 minutes until cooked through and crispy on the edges. Remove the chicken from the skillet and set it aside on a plate.
Step 4: Sauté the Aromatics. In the same skillet, add the white parts of your sliced spring onions. Sauté for about 30-60 seconds until they’ve softened and become fragrant. This quick step infuses the oil and the pan with a lovely oniony base for your sauce.
Step 5: Combine and Simmer. Give your prepared sauce another quick whisk (the cornstarch can settle) and pour it into the hot skillet with the spring onions. It will bubble and thicken almost immediately. Let it simmer for about a minute, stirring constantly, until it becomes glossy and thick enough to coat the back of a spoon.
Step 6: Bring It All Together. Return the cooked chicken to the skillet, tossing it gently to coat every piece in that gorgeous, sticky sauce. Let it heat through for another minute so the flavors can meld. Finally, turn off the heat and stir in most of the green parts of the spring onions, saving some for a fresh garnish.
Step 7: Garnish and Serve. Transfer your Mongolian Chicken to a serving platter. Sprinkle generously with the remaining green spring onions and the toasted sesame seeds. Serve it immediately over a bed of steaming jasmine rice—the contrast of the hot, saucy chicken with the fluffy rice is just perfection.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; sauce may separate slightly upon thawing.
- Reviving: Reheat in a skillet with a splash of water to refresh sauce and crisp chicken.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — Its delicate floral scent and fluffy texture are the perfect neutral canvas to soak up every last drop of that incredible sauce.
- Simple Stir-Fried Greens — Bok choy or broccoli quickly sautéed with garlic and a splash of soy sauce adds a fresh, crisp contrast to the rich chicken.
- Crispy Vegetable Spring Rolls — They add a wonderful textural contrast and make the whole meal feel like a special, restaurant-style feast.
Drinks
- Jasmine Green Tea — Its light, floral notes help cleanse the palate between bites and complement the Asian-inspired flavors beautifully.
- A Crisp Lager — The carbonation and mild bitterness of a cold lager cut through the sweetness and richness of the sauce perfectly.
- Ginger Beer (non-alcoholic) — The spicy-sweet kick of ginger beer mirrors the ginger in the dish and provides a refreshing, bubbly lift.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a classic and delightful way to finish a meal with these flavors.
- Fortune Cookies and Orange Slices — A simple, light, and fun ending that keeps the theme going without being too heavy.
- Lychee Sorbet — Its floral, refreshing quality is a perfect palate cleanser and feels incredibly light after a savory main course.
Mongolian Chicken
Make delicious Mongolian Chicken at home in under 30 minutes! This easy recipe features a sweet & savory sauce and tender chicken. Get the recipe now!
Ingredients
For the Chicken & Marinade
-
600 g boneless, skinless chicken thighs or breasts (cut into 1-inch pieces)
-
2 tbsp light soy sauce
-
1 tbsp cornstarch
-
1 tsp sesame oil
For the Sauce
-
60 ml light soy sauce
-
60 ml water or chicken broth
-
50 g dark brown sugar
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tsp cornstarch
-
0.5 - 1 tsp crushed red pepper flakes (adjust to taste)
For Cooking & Garnish
-
2 tbsp vegetable or canola oil (for frying)
-
3 spring onions (sliced (white and green parts separated))
-
1 tbsp toasted sesame seeds (for garnish)
Instructions
-
In a medium bowl, combine the cubed chicken with the 2 tablespoons of light soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Use your hands or a spoon to toss everything together, making sure each piece of chicken is evenly coated. Let this sit for at least 10-15 minutes while you prepare the other ingredients. You’ll notice the cornstarch will create a slightly pasty coating—that’s exactly what you want for a crispy finish.01
-
In a separate bowl or a measuring jug, whisk together the 1/4 cup of light soy sauce, 1/4 cup of water or broth, dark brown sugar, minced garlic, grated ginger, 1 teaspoon of cornstarch, and the red pepper flakes. Whisk it really well until the sugar and cornstarch have completely dissolved and there are no lumps. This is your flavor powerhouse—taste a tiny drop and adjust the heat if you like.02
-
Heat the 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering hot, carefully add the marinated chicken in a single layer. Let it sear for about 2-3 minutes without moving it, so it gets a nice golden-brown crust. Then, flip and cook for another 2-3 minutes until cooked through and crispy on the edges. Remove the chicken from the skillet and set it aside on a plate.03
-
In the same skillet, add the white parts of your sliced spring onions. Sauté for about 30-60 seconds until they’ve softened and become fragrant. This quick step infuses the oil and the pan with a lovely oniony base for your sauce.04
-
Give your prepared sauce another quick whisk (the cornstarch can settle) and pour it into the hot skillet with the spring onions. It will bubble and thicken almost immediately. Let it simmer for about a minute, stirring constantly, until it becomes glossy and thick enough to coat the back of a spoon.05
-
Return the cooked chicken to the skillet, tossing it gently to coat every piece in that gorgeous, sticky sauce. Let it heat through for another minute so the flavors can meld. Finally, turn off the heat and stir in most of the green parts of the spring onions, saving some for a fresh garnish.06
-
Transfer your Mongolian Chicken to a serving platter. Sprinkle generously with the remaining green spring onions and the toasted sesame seeds. Serve it immediately over a bed of steaming jasmine rice—the contrast of the hot, saucy chicken with the fluffy rice is just perfection.07
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