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Mongolian chicken features crispy bite-sized chicken coated in a sweet, savory hoisin-based sauce infused with ginger, garlic, and red chili.
It's a popular Chinese-restaurant-style dish with bold and complex flavors, thanks to the rich sauce and aromatics. This dish is best served over plain white rice with vegetables.
Despite the name, it doesn't originate from Mongolia - it's a Chinese-American takeout dish. The name comes from a Taiwanese stir-fry method, called "Mongolian barbecue".
I love making this at home for my husband, who can't deny a plate of saucy fried chicken. It's a great restaurant-quality recipe that will save you about $20 on takeout!
Why This Recipe
- The chicken is lightly coated in cornstarch and shallow-fried in a small amount of oil, creating a crispy texture without the need for a messy wet batter or excess oil.
- I tested this recipe with different cuts and recommend chicken thighs over chicken breasts, as they stay juicier and are less likely to dry out.
- Many recipes turn out soggy; frying the chicken in small batches until golden helps it stay crispy even after the sauce is added.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy and for the cornstarch slurry. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch to coat the chicken, as the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Garlic: To add aroma and flavor. Substitution: Jarred minced garlic.
- Red Chili: To add spice. Use any large red chili.
- Ginger: To add a sharp flavor.
- Hoisin Sauce: A sweet, fermented soybean glaze. Do not substitute with oyster sauce (hoisin is sweeter and seafood-free).
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Brown Sugar: To balance the salty flavors. I recommend light brown sugar. Substitution: Dark brown sugar.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Cold Water: For the cornstarch slurry.
- Green Onion & Red Chili: For garnishing and color.
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
- Make cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved. Set aside.
- Cube the chicken: Cut chicken thighs into 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Coat the chicken: Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- Fry the chicken: Heat vegetable oil in a large pan over medium-high heat. Working in batches, fry the chicken in a single layer until crispy, cooked through, and golden, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Cook aromatics and sauce: Reduce heat to medium. Stir-fry ginger, garlic, and red chili for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce thickens.
- Toss chicken in sauce: Once the sauce has thickened, add the chicken and toss to coat evenly. Remove from heat, garnish with red chili and green onions, and serve immediately.
Expert Tips
- Use fresh chicken and aromatics as they are the star ingredients. The aromatics are key for great flavor!
- Do not pat the chicken dry - some moisture is needed for the cornstarch to stick.
- Dice evenly - cut the chicken into uniform pieces so it cooks consistently.
- Use a heavy-bottomed pan - this helps maintain steady oil temperature.
- Heat the oil to 325-350°F - use a digital instant-read thermometer, or test with a wooden chopstick; rapid bubbles mean the oil is ready.
- Fry in small batches - overcrowding the pan can lead to soggy, undercooked chicken.
- Let the chicken fry undisturbed - do not move it until ready to flip to develop a golden, crispy crust.
- Drain on a wire rack or paper towels - this removes excess oil and prevents soggy chicken.
Variations
- Mild version: Swap the red chili with 2 tablespoon finely diced red bell pepper.
- Pork or beef version: Swap the chicken with diced pork shoulder or diced flank steak.
- Gluten-free version: Substitute the soy sauce with tamari sauce, coconut aminos, or a gluten-free soy sauce. Use gluten-free hoisin.
- Vegetarian version: Swap the chicken with diced extra-firm tofu.
Pairing Suggestions
Mongolian chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Yu Choy, or Garlic Green Beans.
- Protein Dishes: Beef Onion Stir-Fry, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover Mongolian chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Mongolian chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Can I make Mongolian chicken in advance?
Mongolian chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Can I add vegetables?
You can add vegetables, such as diced bell peppers, broccoli florets, cauliflower, carrots, snap peas, or snow peas before stir-frying the aromatics.
Can I air fry Mongolian chicken?
Mongolian chicken can be made in the air fryer. First evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket in a single layer, giving each piece enough space. Evenly spray oil over the chicken. Air fry at 400ºF for 10-14 minutes until cooked, golden, and crispy without flipping. Then simmer the sauce until thickened and toss in the fried chicken to coat evenly.
📖 Recipe
Quick & Easy Mongolian Chicken
Crispy fried chicken tossed in a sticky, sweet, and savory sauce. This quick and easy Mongolian chicken recipe uses simple ingredients and is ready in 25 minutes! A delicious main dish that's family-friendly, better-than-takeout, and great for busy weeknights.
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or potato starch, add more if needed
- ⅓ cup vegetable oil or any neutral oil
- 2 garlic cloves minced
- 1 red chili pepper sliced (optional)
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil
Cornstarch Slurry
- 1 tablespoon cornstarch or potato starch
- ½ cup water cold
Optional Garnishes
- 1 green onion finely chopped
- 1 red chili pepper sliced
Instructions
- In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved. Set aside.
- Cut chicken thighs into 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- Heat vegetable oil in a large pan over medium-high heat. Working in batches, fry the chicken in a single layer until crispy, cooked through, and golden, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Reduce heat to medium. Stir-fry ginger, garlic, and red chili for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce thickens.
- Add the chicken and toss to coat evenly. Remove from heat, garnish with red chili and green onions, and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 224kcal | Carbohydrates: 35g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1060mg | Potassium: 295mg | Fiber: 2g | Sugar: 16g | Vitamin A: 376IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 1mg
Mr Clint Herbst
Very good recipe. Spot on.
Christie Lai
Thank you so much making my recipe and for leaving this review! Glad you enjoyed it.
Patty C
Amazing good! Followed recipe, thanks for sharing.
Christie Lai
Fantastic! Thank you so much for making my recipe and for leaving a positive review here, Patty! So glad you enjoyed it!
Roy Goodacre
Love this recipe. Have made it several times and this evening I'm making it for my two grandchildren who enjoyed it last time I made it for them.
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Roy! So happy you and your grandchildren enjoyed it 🙂
Bob
Loved it., But being into heat I added a quarter cup of chili garlic sauce.
Christie Lai
So happy to read this! Glad you enjoyed it with the extra heat!
Sabrina
This dish turned out great!!
Christie Lai
Thrilled to read this, Sabrina! Thank you so much for making my recipe and for sharing your 5-star review!
Lynn
First time varying from my usual Asian dishes. Loved this. My husband said it was great and there were no leftovers. Definitely will make it again.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you and your husband loved it so much!
Jules
Can you use chicken tenderloins instead of chicken thighs?
Christie Lai
Yes, that will work well too!