Easy 25-Minute Mongolian Chicken

Name: Easy 25-Minute Mongolian Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb skinless boneless chicken thighs; ¼ cup cornstarch (for coating the chicken); 1/3 cup vegetable oil (or any neutral oil); 2 garlic cloves (minced); 2 red chili pepper (sliced, divided); 5 slices ginger; 4 tbsp hoisin sauce; 2 tbsp regular soy sauce (or light soy sauce); 2 tbsp brown sugar; 2 tsp sesame oil (toasted kind); 1 green onion (finely chopped); 1 tbsp cornstarch; ½ cup water (cold)

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Crispy bite-sized chicken tossed in a sticky, sweet and savory soy glaze. This easy Mongolian chicken recipe is ready in just 25 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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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.

When I make this dish for dinner, I fry the chicken in small batches to maintain the oil temperature so it browns evenly and stays crispy. Finally, I toss the chicken in the thickened sauce just before serving to keep the coating from softening too quickly.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making Mongolian chicken

Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
Cornstarch: Creates a light, crispy coating on the chicken. Potato starch also works. Avoid tapioca or arrowroot starch, as they can cause the chicken to stick together.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Garlic: Freshly minced garlic offers the best flavor, but jarred minced garlic also works.
Red Chili Pepper: I prefer Korean red chili peppers, but any red chili pepper works. For milder heat, remove the seeds before chopping. For a non-spicy version, use finely diced red bell pepper instead.
Fresh Ginger: Adds a warm, slightly peppery flavor that balances the sweetness of the glaze.
Hoisin Sauce: Gives the glaze its sweet, savory flavor. Find it at Asian grocery stores. Do not substitute oyster sauce, as it has a different flavor profile.
Regular Soy Sauce: Adds a savory, salty flavor that balances the sweetness of the hoisin sauce and brown sugar. Light soy sauce or low-sodium soy sauce also works.
Brown Sugar: Sweetens the glaze and balances the salty soy sauce. Light brown sugar works best, but dark brown sugar also works for a deeper molasses flavor.
Toasted Sesame Oil: Adds a rich, nutty flavor to the glaze.
Green Onion

Cornstarch Slurry

Cornstarch: Thickens the sauce into a glossy glaze that clings to the chicken. Potato starch or tapioca starch also works.
Cold Water

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Use a cooking thermometer to keep the oil at 325-350°F for a crispy, evenly fried coating.
For extra crispiness, press the cornstarch onto the chicken so the coating adheres evenly during frying.
Coat the chicken just before frying to prevent moisture from softening the cornstarch coating.
Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
Toss with sauce just before serving to prevent the crispy coating from absorbing moisture and softening.

Instructions

Below are step-by-step instructions on how to make Mongolian chicken:

Cornstarch mixed with cold water until fully dissolved.

Make the slurry: In a small bowl, whisk together all the cornstarch slurry ingredients until the cornstarch is fully dissolved. Set aside.

Chicken thighs cut into uniform 1.5-inch pieces.

Dice the chicken: Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken dry, as the moisture helps the cornstarch stick.

Chicken pieces evenly coated in cornstarch.

Coat the chicken: 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.

Cornstarch-coated chicken frying until golden and crispy.

Fry the chicken: Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in batches if needed, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Continue frying until the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy.

Mongolian chicken sauce simmering until thickened and glossy.

Make the sauce: Remove the excess frying oil, leaving 2 teaspoon (10 ml) in the pan. Reduce heat to medium. Stir-fry the ginger, garlic, and half of the red chilies for 10 seconds. Add the hoisin sauce, soy sauce, brown sugar, and toasted sesame oil. Stir to combine. Stir the cornstarch slurry again, then pour it in. Simmer until thickened and glossy.

Crispy Mongolian chicken coated in a sticky glaze with red chilies and green onions.

Sauce and serve: Add the chicken and toss to coat evenly. Remove from heat, garnish with the remaining red chilies and green onions, and serve immediately.

Storage & Reheating

Refrigerator: Store leftover Mongolian chicken in an airtight container in the refrigerator for up to 3 days.
Freezer: Let leftover Mongolian chicken cool, then transfer it to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing.
Reheating: Reheat in the microwave in 1-minute intervals, stirring between intervals, or in a pan over medium-low heat for about 4-5 minutes, stirring occasionally, until heated through.

Pairing Suggestions

Serve crispy Mongolian chicken stir-fry with:

Steamed Jasmine Rice: Fluffy rice absorbs the sweet and savory sauce.
Garlic Green Beans: Crisp-tender green beans add freshness and balance the rich glaze.
Egg Drop Soup: A light, savory soup that complements the crispy chicken.

FAQ

Can I make Mongolian chicken in an air fryer?

Yes! Lightly spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer, working in batches if needed, and spray the chicken with oil. Air fry each batch at 400°F for about 10-14 minutes, without flipping, until golden and crispy and the internal temperature reaches 165°F. Prepare the sauce as directed in the recipe card, then toss with the air-fried chicken. Serve immediately.

Can I make Mongolian chicken gluten-free?

Yes! Substitute regular soy sauce with gluten-free tamari and use gluten-free hoisin sauce. Make sure all other packaged ingredients are certified gluten-free.

Can I add vegetables to Mongolian chicken?

Yes! Diced bell peppers or sliced carrots work well. Stir-fry the vegetables until crisp-tender, then add the aromatics and continue with the sauce as directed.

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Check out my other fried chicken recipes:

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