Skip the delivery fees tonight. This 25-minute easy Mongolian chicken recipe delivers crispy, bite-sized chicken tossed in a sticky, sweet-and-savory glaze that beats takeout. It's quick, uses simple pantry ingredients, and is guaranteed to become a busy weeknight favorite for the whole family.
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So, what is Mongolian chicken? It's a popular Chinese-American restaurant-style dish featuring crispy, bite-sized chicken coated in a sweet, savory, hoisin-based sauce infused with ginger, garlic, and red chili. Despite its name, it does not originate from Mongolia; instead, the name derives from a Taiwanese stir-fry method called "Mongolian barbecue."
I will never forget the first time I tried it and how addictive it was. I knew I had to create my own recipe for Mongolian chicken. After plenty of kitchen experimentation, I finally tweaked the sauce so it is perfectly balanced in savory and sweet flavors. The key is a 2:1:1 ratio of hoisin to soy sauce and brown sugar.
Why My Recipe Works
- Effortless Texturing: A light coating of cornstarch yields a superior, shatter-crisp exterior without the weight or hassle of a wet batter.
- Optimized for Moisture: Rigorous testing confirms that boneless chicken thighs retain peak juiciness under high-heat shallow frying.
- Built Against Sogginess: Frying in small, controlled batches prevents moisture buildup, ensuring the chicken maintains its structural crunch when sauced.
Ingredients & Substitutes
The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
- Cornstarch (for coating protein): Coats chicken for a crisp texture. Sub: Potato starch. Avoid tapioca or arrowroot starch.
- Neutral Oil (for cooking): Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
- Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
- Red Chili Pepper: Adds spice and color to the sauce and used for garnishing.
- Ginger: Adds sharp flavor and cuts any gamey meat taste. Sub: ¼ teaspoon ground ginger.
- Hoisin Sauce: Adds a sweet molasses flavor. Do not sub with oyster sauce!
- Regular Soy Sauce: Adds salt and umami to the sauce. I prefer Lee Kum Kee, Pearl River Bridge, or Kikkoman. Subs: Low-sodium or light soy sauce.
- Brown Sugar: To balance salinity and add a molasses flavor. I prefer using light brown sugar but dark brown sugar works too.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
- Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
- Cold Water: A neutral liquid base for the sauce.
- Green Onion: For garnishing, aroma, and color.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
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 ½ cup (125 ml) cold water until fully dissolved. Set aside.
- Cube the chicken: Cut chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Coat in cornstarch: Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- Fry in batches: 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 to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Build the sauce: 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. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce thickens.
- Sauce and serve: Once the sauce has thickened, add the chicken and toss to coat evenly. Remove from heat, garnish with remaining red chilies and green onions, and serve immediately.
Expert Tips
- Prep Everything in Advance: Stir-frying happens fast. Have your chicken coated, aromatics minced, and sauce ingredients ready by the stove before turning on the heat.
- Embrace the Moisture: Do not pat the chicken dry. Surface moisture helps the cornstarch stick and hydrate into a thin, crisp coating instead of powdery flakes.
- Check the Oil Temp: Aim for 325°F to 350°F. If you don't own a thermometer, dip a wooden chopstick into the oil; rapid, steady bubbling means it is ready to fry.
- Fry Immediately: Toss the chicken in cornstarch right before it hits the pan. If it sits too long, the meat releases moisture, turning the coating into a soggy paste that will not crisp.
- Leave it Undisturbed: Avoid stirring the chicken immediately after it hits the hot oil. Let it fry untouched for 2-3 minutes so the starch sets into a deep, golden crust.
- Ditch the Paper Towels: Drain your fried chicken on a wire cooling rack instead of paper towels. Paper towels trap steam and cause sogginess, while a rack maintains crucial airflow.
Variations
- Mild: Swap the red chili with 2 tablespoon finely diced red bell pepper.
- Gluten-free: Swap the soy sauce with tamari sauce, coconut aminos, or a gluten-free soy sauce. Use gluten-free hoisin.
- Vegetarian version: Exchange the chicken for diced extra-firm tofu that has been patted dry.
Pairing Suggestions
This crispy Mongolian chicken stir-fry pairs well with:
- Starters: Crispy Crab Rangoon or a comforting bowl of Egg Drop Soup.
- Grains: Fluffy white jasmine rice or brown rice to soak up the extra sauce.
- Veggies: Garlic Green Beans or steamed broccoli for a fresh, vibrant crunch.
Storage & Reheating
- Fridge: Store the leftover chicken and sauce in separate airtight containers for up to 4 days. Storing them separately prevents the chicken from turning soggy.
- Freezer: Freeze the cooked chicken and the sauce in separate freezer-safe bags for up to 3 months. Thaw completely overnight in the fridge before reheating.
- Reheating: Reheat the sauce in a pan on the stove over medium heat, stirring in 1 tablespoon of water if it is too thick. Reheat the chicken in the air fryer at 375°F (190°C) or an oven at 400°F (200°C) for 5-7 minutes until it is hot and crispy again. Toss the crispy chicken into the warm sauce right before serving.
FAQ
Yes, you can prep this dish up to 4 days ahead and store it in the fridge using the instructions above.
Yes! Generously spray your air fryer basket with oil and arrange the cornstarch-coated chicken in a single layer with space between each piece. Spritz the top of the chicken heavily with oil, ensuring no dry, white flour spots remain. Air fry at 400°F for 10-14 minutes until golden and crispy. While it cooks, simmer your sauce on the stove, then toss the crispy chicken into the thickened glaze.
Yes! Broccoli florets, snap peas, bell peppers, and carrots pair beautifully with this dish. To keep your chicken perfectly crispy, stir-fry the vegetables separately first until tender-crisp, remove them from the pan, and then toss them back into the sauce at the very end with the cooked chicken.
📖 Recipe
Quick & Easy Mongolian Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or potato starch, add more if needed
- â…“ 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 (optional garnish)
Cornstarch Slurry
- 1 tablespoon cornstarch or potato starch
- ½ cup water cold
Instructions
- In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved to make your cornstarch slurry. Set aside.
- Cut chicken thighs into uniform 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 to drain. Reserve 2 teaspoon (10 ml) of oil in the pan and discard the rest.
- 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. 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 the 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!