Mongolian Chicken Thighs deliver glossy, savory-sweet sauce over tender chicken in one pan. This homemade version is fresher and bolder than takeout, with a perfect balance of brown sugar, soy, garlic, and ginger. It’s a satisfying weeknight meal that feels like a treat.
Love Mongolian Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mongolian Chicken Thighs
- Restaurant-quality flavor: Glossy, sticky-sweet sauce without mystery ingredients.
- One-pan wonder: Maximum flavor with minimal cleanup.
- Versatile & forgiving: Adjust sweetness, swap veggies, or use chicken breasts.
- Legendary sauce: Clings perfectly to rice, noodles, or anything else.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 100 ml low-sodium soy sauce
- 80 ml water
- 75 g dark brown sugar
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 3 spring onions, sliced (green parts for garnish)
- 1 dried red chili, optional for heat
Tools: A large skillet or wok, a medium mixing bowl, and a whisk or fork for stirring the sauce.
Notes: Dark brown sugar gives deeper sweetness; fresh ginger and garlic are essential for aroma.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 32 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs have more fat than breasts, which means they stay incredibly moist and juicy during the quick cooking process. They also have a richer flavor that stands up beautifully to the robust sauce.
- Is the cornstarch really necessary? Absolutely. Tossing the chicken in cornstarch before cooking gives the pieces a wonderfully light, crispy exterior and helps the sauce cling to every nook and cranny. It’s a game-changer for texture.
- Can I make it less sweet? Of course! Start with a little less brown sugar and taste the sauce before adding the chicken. You can always add more, but you can’t take it out. Remember, the sugar also helps create that lovely glossy finish.
- What’s the best pan to use? A large, heavy-bottomed skillet or a wok is ideal. You want something that heats evenly and can handle the high heat needed to get a good sear on the chicken without burning the sauce later.
How to Make Mongolian Chicken Thighs
Step 1: Start by prepping your chicken. Pat the chicken thigh pieces completely dry with paper towels—this is crucial for getting a good sear and for the cornstarch to adhere properly. Place the chicken in a medium bowl, sprinkle the cornstarch over it, and toss until every piece is lightly and evenly coated. You’ll notice the chicken will look a bit pale and dusty; that’s exactly what you want.
Step 2: Heat the vegetable oil in your large skillet or wok over medium-high heat. Once the oil is shimmering and hot, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust on one side before flipping. You’re not cooking it through entirely here—just getting that beautiful color and texture. Remove the chicken to a clean plate and set it aside.
Step 3: In the same skillet, you’ll now build your incredible sauce. There should be a little oil and browned bits left—that’s pure flavor! Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn it, or it will turn bitter. The aroma at this stage is just… heavenly.
Step 4: Pour in the soy sauce, water, and add the dark brown sugar. If you’re using the optional dried chili, add it now. Whisk everything together, scraping up all those delicious browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, and you’ll see the sugar dissolve and the sauce begin to thicken slightly and become glossy.
Step 5: Let the sauce simmer for about 2-3 minutes, stirring occasionally. This allows the flavors to meld and the sauce to reduce a touch. You’re looking for a consistency that will nicely coat the back of a spoon. Now, stir in the rice vinegar and sesame oil—these two ingredients add a subtle brightness and nutty depth that really elevates the sauce.
Step 6: Return the seared chicken thighs (and any accumulated juices) back to the skillet. Toss everything together to ensure every piece of chicken is generously coated in that glossy, dark sauce. Let it cook for another 2-3 minutes, just until the chicken is cooked through and heated. The sauce will thicken further and cling to the chicken beautifully.
Step 7: Turn off the heat and stir in most of your sliced spring onions, reserving some of the green parts for a fresh garnish. Give it one final toss, then transfer your Mongolian Chicken Thighs to a serving platter. Sprinkle the remaining green onions over the top for a pop of color and fresh flavor. Serve immediately over a bed of fluffy steamed rice.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Freeze sauce or full dish up to 3 months in sealed container.
- Reviving: Reheat gently in skillet with splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible sauce.
- Simple stir-fried greens — Bok choy or broccoli quickly sautéed with garlic provides a fresh, crisp contrast to the rich chicken.
- Crispy vegetable spring rolls — They add a wonderful textural contrast and make the meal feel like a full-on feast.
Drinks
- Jasmine green tea — Its light, floral notes help cleanse the palate between bites of the savory-sweet chicken.
- A light lager or pilsner — The crisp, effervescent quality of the beer cuts through the richness of the dish perfectly.
- Ginger ale with a lime wedge — The spicy-sweet fizz is a non-alcoholic option that complements the ginger in the sauce.
Something Sweet
- Mango sorbet — Its bright, tropical freshness is a lovely, light way to finish the meal after the umami-packed main course.
- Fortune cookies — It’s a fun, thematic way to end your homemade takeout night that everyone will enjoy.
- Lychee fruit — Chilled, canned lychees offer a subtly sweet and floral note that feels refreshing and elegant.
Top Mistakes to Avoid
- Overcrowding the pan when searing the chicken. If you add too much chicken at once, the pan temperature drops, and the chicken will steam instead of sear. You’ll miss out on that delicious crispy, golden exterior. I’ve messed this up before too, and it makes a huge difference in texture.
- Burning the garlic and ginger. They cook in seconds and can go from fragrant
Mongolian Chicken Thighs
Make restaurant-style Mongolian Chicken Thighs at home in 30 minutes! This one-pan recipe features a sticky-sweet sauce over tender chicken. Get the easy recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs (cut into 1-inch pieces)
-
3 tbsp cornstarch
-
2 tbsp vegetable oil
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
100 ml low-sodium soy sauce
-
80 ml water
-
75 g dark brown sugar
-
2 tsp rice vinegar
-
1 tsp sesame oil
-
3 spring onions (sliced (green parts for garnish))
-
1 dried red chili (optional for heat)
Instructions
-
Start by prepping your chicken. Pat the chicken thigh pieces completely dry with paper towels—this is crucial for getting a good sear and for the cornstarch to adhere properly. Place the chicken in a medium bowl, sprinkle the cornstarch over it, and toss until every piece is lightly and evenly coated. You’ll notice the chicken will look a bit pale and dusty; that’s exactly what you want.01
-
Heat the vegetable oil in your large skillet or wok over medium-high heat. Once the oil is shimmering and hot, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust on one side before flipping. You’re not cooking it through entirely here—just getting that beautiful color and texture. Remove the chicken to a clean plate and set it aside.02
-
In the same skillet, you’ll now build your incredible sauce. There should be a little oil and browned bits left—that’s pure flavor! Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn it, or it will turn bitter. The aroma at this stage is just… heavenly.03
-
Pour in the soy sauce, water, and add the dark brown sugar. If you're using the optional dried chili, add it now. Whisk everything together, scraping up all those delicious browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, and you’ll see the sugar dissolve and the sauce begin to thicken slightly and become glossy.04
-
Let the sauce simmer for about 2-3 minutes, stirring occasionally. This allows the flavors to meld and the sauce to reduce a touch. You’re looking for a consistency that will nicely coat the back of a spoon. Now, stir in the rice vinegar and sesame oil—these two ingredients add a subtle brightness and nutty depth that really elevates the sauce.05
-
Return the seared chicken thighs (and any accumulated juices) back to the skillet. Toss everything together to ensure every piece of chicken is generously coated in that glossy, dark sauce. Let it cook for another 2-3 minutes, just until the chicken is cooked through and heated. The sauce will thicken further and cling to the chicken beautifully.06
-
Turn off the heat and stir in most of your sliced spring onions, reserving some of the green parts for a fresh garnish. Give it one final toss, then transfer your Mongolian Chicken Thighs to a serving platter. Sprinkle the remaining green onions over the top for a pop of color and fresh flavor. Serve immediately over a bed of fluffy steamed rice.07
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