Crispy fried chicken tossed in a sticky, sweet, savory sauce. This quick and easy Mongolian chicken is better-than-takeout and made with simple ingredients in 25 minutes or less! A great main that'll easily become a family favorite!
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What is Mongolian Chicken made of?
Mongolian chicken is chicken coated in cornstarch and then fried in oil. Then once fried it is then mixed in with a delicious gingery, spicy, garlicky and sweet hoisin-based sauce. The red chili, ginger, and garlic give it a wonderful aroma and taste.
Popular Takeout Dish
You'll find this popular Chinese-American takeout dish at many Chinese restaurants. This chicken dish is a favorite among many for its simple ingredients and big complex flavors!
It serves best white rice or brown rice with any vegetables and I share other pairing suggestions below!
The best part about my recipe is you can make with minimal ingredients without deep frying (we are shallow frying or you can air fry!) and in one pan!
I love enjoying this dish with egg rolls, crab rangoons, and egg drop soup, and fried rice. It truly hits the spot like no other!
Ingredients & Substitutions
Please scroll down to below recipe card for exact measurements.
- Boneless skinless chicken thighs: or substitute with boneless skinless chicken breasts for a leaner alternative but please reduce the cooking time by 1-2 minutes.
- Cornstarch: or substitute with potato starch
- Green onion & red chili: optional garnish
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Sauce
- Garlic
- Red chili: any long red chili will work for this recipe. For a mild level of spice, de-seed the chili.
- Fresh ginger
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
- Hoisin sauce
- Brown sugar: dark brown sugar or light brown sugar will both work
- Sesame oil
- Cornstarch: or substitute with potato starch
- Cold water: or substitute with unsalted chicken stock for extra flavor!
Variations
- For a gluten-free version: substitute soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce. Make sure the hoisin is also gluten-free or substitute with one that is.
- For a vegetarian version: substitute the chicken with diced extra-firm tofu.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Fresh ingredients are important when it comes to the aromatics. This is a dish that relies on this for that wonderful gingery, spicy, garlicky flavor.
- Prepare your ingredients in advance as the cooking process is fast!
- Chicken thighs are recommended for that tender dark meat and fat so if you overcook it and it will still remain somewhat juicy.
- Do not pat the chicken thighs dry as moisture is needed to adhere the starch. If you notice the chicken is dry, mix ΒΌ teaspoon cold water into the diced chicken.
- Evenly dice the chicken and evenly coat it in the starch ensuring no bald spots for crispy chicken. If needed, add more starch.
- Use medium-high heat to fry chicken. This heat level ensures golden crispy chicken.
- Avoid moving tossing the chicken around in the pan when you shallow fry to let it form a golden crust.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
Make cornstarch slurry and dice chicken
In a small bowl, mix 1 tablespoon cornstarch and Β½ cup water until well combined. Set aside.
Slice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh.
Coat and shallow fry chicken
In a large mixing bowl, add sliced chicken thighs, followed by cornstarch. Give it a few mixes until each piece is coated in cornstarch. Set aside. If the starch is falling off, feel free to add more cornstarch.
Then in a large pan or wok on medium-high heat, heat vegetable oil. Fry chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a wire rack or a plate lined with paper towels to remove excess oil. If you're air frying the chicken, see recipe card below for instructions.
Fry aromatics and simmer sauce
On medium heat, fry ginger, garlic, and red chili for 10 seconds.
Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.
Toss in fried chicken
Add fried chicken back into the pan and toss with sauce.
Remove off heat. Transfer to serving dish. Optional: Garnish with red chili and green onions if desired. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
This Chinese dish serves well with white or brown rice, cauliflower rice, hot and sour soup, chow mein, lo mein, plain noodles or cooked vegetables like bok choy, spicy garlic bok choy, garlic green beans.
FAQ
Despite the name, this Mongolian chicken does not originate from Mongolia. In fact, this is a Chinese dish. The reason for the name is based on the stir frying technique in Mongolian barbecue created in Taiwan in the 1950s,
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, you can substitute the chicken with shrimp, beef, pork, or extra-firm tofu.
Yes! Feel free to add bell peppers, broccoli, cauliflower, carrots, snap peas or snow peas to make it a well rounded dish.
Yes, to air fry the chicken: Spray air fryer basket with sufficient oil. Place coated chicken into the basket in a single layer, giving each piece enough room. Do not overlap. You may need to air fry in two batches. Lightly spray the chicken with oil. Air fry at 400 F for 10-14 minutes until desired crispiness. No need to flip over.
Other recipes you may like
π Recipe
Quick & Easy Mongolian Chicken
Ingredients
- 1 lb or 6 skinless boneless chicken thighs do not pat dry as moisture is needed for coating chicken
- ΒΌ cup cornstarch or as needed (or sub with potato starch)
- β cup vegetable oil or any neutral oil
- 2 cloves garlic minced
- 1 red chili pepper sliced (optional)
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil
Cornstarch Slurry:
- 1 tablespoon cornstarch or sub with potato starch)
- Β½ cup water
Optional Garnishes:
- 1 green onion finely chopped
- 1 red chili pepper sliced
Instructions
- In a small bowl, mix 1 tablespoon cornstarch and Β½ cup water until well combined. This is your cornstarch slurry. Set aside.
- Dice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh.
- In a large mixing bowl, add diced chicken thighs, followed by ΒΌ cup cornstarch. Give it a few tosses with tongs until each piece is coated in cornstarch. Set aside. If the starch is falling off, feel free to add more cornstarch.
- Then in a large pan or wok on medium-high heat, heat vegetable oil. Fry chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a wire rack or a plate lined with paper towels to remove excess oil. To Air Fry the chicken, please see Notes below for instructions.
- On medium heat, add ginger, garlic, and red chili. Fry for 10 seconds.
- Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.
- Toss in fried chicken and mix everything together. Remove off heat. Transfer to serving dish. Optional: Garnish with red chili and green onions if desired. Enjoy!
Dally
Came out so great!!!!! Found on pintrest then looked for her on insta.
Christie Lai
Thanks so much for making this, Dally! I appreciate your support!
Rouba
Love your Mongolian chicken!
Christie Lai
Thank you so much for making and sharing this positive review, Rouba! I'm so glad you enjoyed it π
Todd Kaiser
I made the Mongolian chicken recipe for us (including a very picky 13 year old). It was delicious. I will pay more attention to your detailed instructions and cook the chicken in batches π. It came out great but took a little bit more work on my part because I failed to read through the recipe. I will make this again and look forward to trying more of your delicious creations.
Christie Lai
Thank you so much for making my recipe, Todd! So glad you and your teenager enjoyed it! I hope you have even better success with it next time π
Loxy
I have made this several times now, everyone loves it, and it is super easy and quick to cook.
Christie Lai
I am so happy to read this! Thank you so much for sharing your positive experience, Loxy!
Ing
Delicious! I had to use another half a cup of corn starch on the chicken, but I followed the recipe exactly as written.
Christie Lai
Thanks so much for making my recipe and glad it worked out for you with the addition of cornstarch, Ing!
Van
I really like these educative recipes. I would like to be receiving the recipes instructions daily
Ingrid
Just delicious!! Made it tonight and just so easy .. it will now be on the favourite recipe listβ€οΈ
Christie Lai
Thank you so much for making and leaving such a positive review, Ingrid! So happy that you enjoyed it π
Texasgirl
Very good! A trick I learned in a Chinese cooking class was after frying the chicken in two batches; reheat your oil and place all pcs back in to refry a few minutes. Keeps the chicken very crispy throughout the entire meal even after the sauce is added. Thanks for this recipe!!
christieathome
Thanks for making my recipe and for sharing your quick tip with us all! Glad you enjoyed it π
Ade
Made this last night for my family. It was absolutely delicious and so easy to make. The wife was the first one to tuck in followed by my two daughters. As I usually eat last, I kept looking in the pan after each of them had taken their dinner and I was just hoping that there would be enough left for me. To my delight there was plenty left and it was really really tasty. All the family thought it was absolutely delicious and asked me to make it again tomorrow. This recipe is truly awesome. Thank you so much for sharing it.
christieathome
Thank you so much for sharing this kind comment with me, Ade! I am really happy to know that you and your whole family enjoyed my recipe! I appreciate you for making it and I hope you enjoy this recipe again and again. Have a lovely day!
Rex the Dog
It was so delightful and exactly what I was craving. TYSM FOR THIS RECIPE <3333
christieathome
So happy to read this! Thank YOU for making it and glad you enjoyed it π