Description

Mongolian Chicken is a delicious and flavorful Chinese-American stir-fry dish featuring tender, crispy chicken coated in a sweet, savory, and slightly spicy brown sauce. Inspired by Mongolian Beef, this dish replaces beef with chicken while keeping the iconic garlic-ginger-soy glaze that makes it so irresistible.

Despite its name, Mongolian Chicken is not originally from Mongolia. Instead, it is a popular dish in Chinese restaurants, particularly in the United States. The dish is known for its perfect balance of sweet and salty flavors, with a touch of heat from red pepper flakes. The crispy, pan-fried chicken absorbs the sauce beautifully, making it a perfect meal to serve over rice or noodles.

If you’re looking for a quick and easy homemade Chinese takeout recipe, Mongolian Chicken is an excellent choice. It’s simple to prepare and can be made in under 30 minutes, making it perfect for weeknight dinners or special occasions.

Ingredients

Scale

The Chicken:

500g (1 lb) boneless, skinless chicken breasts (or thighs), cut into thin strips
3 tablespoons cornstarch (for coating)
2 tablespoons vegetable oil (for frying)

The Mongolian Sauce:

2 tablespoons soy sauce (light)
1 tablespoon dark soy sauce (adds color and depth)
¼ cup hoisin sauce (adds sweetness and thickness)
¼ cup brown sugar (or honey, for caramelization)
½ teaspoon red pepper flakes (optional, for spice)
¼ teaspoon black pepper
1 teaspoon sesame oil
¼ cup water
1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken the sauce)

The Aromatics & Garnish:

3 cloves garlic, minced
1-inch piece ginger, grated
3 green onions, sliced (divided into white and green parts)
1 teaspoon sesame seeds (for garnish)

Instructions

1: Coat and Fry the Chicken

In a bowl, toss the chicken strips with cornstarch until well coated. This helps create a crispy texture when fried.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add the chicken pieces in a single layer and cook for about 3-4 minutes per side until golden brown and crispy.
Remove the fried chicken from the pan and set it aside.

2: Prepare the Mongolian Sauce

In a small bowl, mix together soy sauce, dark soy sauce, hoisin sauce, brown sugar, black pepper, sesame oil, water, and red pepper flakes (if using).
Stir until the sugar dissolves, and set the sauce aside.

3: Stir-Fry the Aromatics

In the same pan, remove excess oil, leaving about 1 tablespoon.
Add the garlic, ginger, and the white parts of the green onions to the pan.
Stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.

4: Combine Everything

Pour the Mongolian sauce mixture into the pan.
Bring it to a simmer and let it cook for 1-2 minutes until slightly thickened.
Add the cornstarch slurry (cornstarch mixed with water) and stir well.
Return the fried chicken to the pan and toss to coat it evenly in the sauce.
Cook for another 2 minutes, allowing the flavors to blend.

5: Garnish and Serve

Sprinkle the green parts of the onions over the chicken.
Garnish with sesame seeds for extra flavor.
Serve immediately with steamed rice or noodles.

Notes

Crispy Chicken Tip: Coating the chicken with cornstarch helps create a restaurant-style crispy texture.
Balance the Sauce: Adjust the sweetness or saltiness to your preference by adding more or less brown sugar and soy sauce.
Use Fresh Ingredients: Garlic and ginger should be fresh for the best flavor.
Avoid Overcrowding the Pan: Fry the chicken in batches for an evenly crispy texture.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 420
Sodium: 800mg
Fat: 14g
Carbohydrates: 40g
Protein: 35g