Crispy bite-sized chicken is tossed in a sticky, sweet and savory soy glaze. This easy Mongolian chicken recipe is ready in just 25 minutes. The chicken stays juicy inside with a light, crisp coating under the sauce.
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Mongolian chicken is a Chinese-American restaurant-style dish made with crispy chicken tossed in a sweet and savory brown sauce with aromatics. Despite its name, it's not from Mongolia. The dish is associated with Mongolian barbecue, a quick stir-fry style that originated in Taiwan in the 1950s.
I first tried it at a downtown Chinese takeout restaurant and loved the sweet, sticky sauce so much that I ran home to recreate it. I found that evenly coating the chicken in cornstarch, then leaving it undisturbed in hot oil until a golden crust forms before flipping, keeps it crispy without using a ton of oil.
Why It Works
- Cornstarch coating: A dry cornstarch coating creates a light, crisp crust without a heavy wet batter.
- Hot frying oil: A heavy-bottomed pan and small batches help keep the oil at 325-350°F so the coating stays crisp instead of soggy.
- Last-minute saucing: Tossing the chicken in the thickened glaze just before serving keeps the crust from softening.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless chicken thighs work best for juicy, tender chicken. Chicken breasts also work; cook them to 160°F, then remove from the heat and let carryover cooking bring them to 165°F.
- Cornstarch (for coating): Potato starch also works. Avoid tapioca or arrowroot starch for the coating, as they can cause the chicken to stick together.
- Vegetable Oil: Use a high-smoke-point neutral oil for clean frying. Canola, refined avocado, or peanut oil also work.
- Garlic: Freshly minced garlic is best, but jarred minced garlic also works.
- Red Chili Pepper: For milder heat, deseed and chop. For a non-spicy version, use ⅛ cup finely diced red bell pepper instead.
- Fresh Ginger
- Hoisin Sauce: Do not substitute with oyster sauce as it has a different flavor and sweetness.
- Regular Soy Sauce: Light soy sauce or low-sodium soy sauce also works.
- Brown Sugar: Light brown sugar works best, but dark brown sugar also works for a deeper molasses flavor.
- Toasted Sesame Oil: Make sure to use toasted sesame oil, not untoasted sesame oil.
- Green Onion
Cornstarch Slurry
- Cornstarch: Potato starch or tapioca starch also works for thickening the sauce.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Press, then shake off. For extra crispiness, press on the cornstarch, then shake off any loose excess before frying.
- Fry soon after coating. Waiting too long lets moisture hydrate the cornstarch and make it gummy.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
- Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 1⁄2 cup (125 ml) cold water until fully dissolved. Set aside.
- Cube the chicken: Dice chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture helps the cornstarch stick.
- Coat in cornstarch: Transfer the chicken to a large mixing bowl and add the cornstarch for coating. Toss until evenly coated. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Fry the chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes per batch, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and fry until the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Drain on a wire rack.
- Build the sauce: Leave 2 teaspoon oil in the pan and remove the excess. Reduce heat to medium. Stir-fry ginger, garlic, and half of the red chilies for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil and mix to combine. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce is thick and glossy.
- Sauce and serve: Add the chicken and toss to coat evenly. Remove from heat, garnish with remaining red chilies and green onions, and serve immediately.
Storage & Reheating
- Refrigerator: If possible, store the chicken and sauce separately in airtight containers for up to 3 days to help keep the chicken crisp.
- Freezer: If possible, freeze the chicken and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator; the coating will be less crisp after freezing.
- Reheating: For chicken stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm the sauce over low heat with a splash of water, then toss together. For sauced chicken, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes.
Variations
- Gluten-Free: Use tamari instead of soy sauce and make sure the hoisin sauce is certified gluten-free.
- Vegetarian: Replace the chicken with extra-firm tofu cut into 1-inch cubes. Press the tofu dry before coating it in cornstarch and frying until golden and crispy.
Pairing Suggestions
Serve crispy Mongolian chicken stir-fry with:
- Steamed Jasmine Rice: Soaks up the extra sweet and savory sauce.
- Garlic Green Beans: Adds a crisp vegetable side to balance the rich chicken.
- Egg Drop Soup: A light, savory starter that won't compete with the sticky sauce.
FAQ
The oil may have been too cool, the pan overcrowded, or the coated chicken left sitting too long. Keep the oil at 325-350°F, fry in small batches, and cook the chicken soon after coating.
Generously spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer with space between each piece, then evenly spray the chicken with oil until no dry cornstarch spots remain. Air fry at 400°F for 10-14 minutes until golden, crispy, and cooked to 165°F. Flipping is not required.
Meanwhile, heat 2 teaspoon vegetable oil in a pan over medium heat and prepare the sauce as instructed in Step 5. Toss the air-fried chicken with the sauce just before serving.
Yes. Broccoli florets, large diced bell peppers, or sliced carrots work well. Stir-fry the vegetables separately until tender-crisp, then add them to the sauce with the chicken just before serving to help keep the coating crisp.
More Like This
Check out my other fried chicken recipes:
📖 Recipe
Easy 25-Minute Mongolian Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- ⅓ cup vegetable oil or any neutral oil
- 2 garlic cloves minced
- 2 red chili pepper sliced, divided
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil toasted kind
- 1 green onion finely chopped
Cornstarch Slurry
- 1 tablespoon cornstarch
- ½ cup water cold
Instructions
- Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 1⁄2 cup (125 ml) cold water until fully dissolved. Set aside.
- Dice chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture helps the cornstarch stick.
- Transfer the chicken to a large mixing bowl and add the cornstarch for coating. Toss until evenly coated. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes per batch, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and fry until the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Drain on a wire rack.
- Leave 2 teaspoon oil in the pan and remove the excess. Reduce heat to medium. Stir-fry ginger, garlic, and half of the red chilies for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil and mix to combine. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce is thick and glossy.
- Add the chicken and toss to coat evenly. Remove from heat, garnish with remaining red chilies and green onions, and serve immediately.
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!