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What is Mongolian Chicken?
Mongolian chicken features crispy bite-sized chicken coated in a sweet, savory hoisin-based sauce infused with ginger, garlic and red chili.
It's super flavorful, thanks to the sauce and fragrant aromatics!
Despite the name, it doesn't originate from Mongolia - it's actually a Chinese-American takeout dish. The name comes from a Taiwanese stir-fry method, called "Mongolian barbecue".
You'll find this popular dish at many Chinese restaurants. It's a crowd favorite for its simple ingredients and bold, complex flavors!
I love enjoying it over plain white rice and vegetables - see more Pairing Suggestions below! It always hits the spot like no other.
Why this recipe:
- Ready in 25-minutes!
- Easy to make in one-pan.
- Shallow-fried, not deep-fried (less oil is wasted)!
- Restaurant-quality.
- Family-friendly!
- Gluten-free adaptable - see Variations below!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Boneless-Skinless Chicken Thighs: or substitute with boneless skinless chicken breasts, but cook to an internal temperature of 165 F, so it doesn't dry out.
- Cornstarch: or substitute with potato starch. Avoid using tapioca starch or it'll cause the chicken to stick together.
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
- Garlic
- Red Chili: any large red chili will work. For a milder spice, de-seed the red chili or replace with 2 tablespoon finely diced red bell pepper.
- Fresh Ginger
- Hoisin Sauce: a thick brown sweet sauce not to be confused with oyster sauce.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce.
- Brown Sugar: light or dark brown sugar will work.
- Sesame Oil
- Cornstarch: or substitute with potato starch or tapioca starch.
- Cold Water: or substitute low-sodium chicken stock for more flavor.
- Green Onion & Red Chili: optional garnishes.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Variations
- Pork version - Replace the chicken with diced pork shoulder.
- Beef version - Replace the chicken with diced flank steak.
- Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce and use gluten-free hoisin.
- Vegetarian version: Replace the chicken with diced extra-firm tofu.
Expert Tips
- Using fresh chicken and aromatics is important as they are the star ingredients. The aromatics are key for great flavor!
- Use chicken thighs for best taste as they have more fat and won't dry out in the cooking process.
- Don’t pat dry the chicken as moisture is needed for the cornstarch to stick.
- Evenly dice the chicken into 1.5-inch cubes, so they fry consistently.
- Use a heavy bottomed pan to fry the chicken to maintain oil temperature.
- Ensure the oil is hot enough before frying by inserting a wooden chopstick into the oil and look for rapid bubbles.
- Fry the chicken in batches in a single layer in for crispy chicken and avoid overcrowding the pan.
- Avoid moving the chicken as it fries, so it can develop a golden crust.
- Drain the fried chicken on a wire rack or paper-towel lined plate to remove excess oil, which leads to soggy chicken.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
- Make cornstarch slurry: In a small bowl, combine 1 tablespoon cornstarch and ½ cup water until the starch has dissolved. Set aside.
- Cube chicken: Dice chicken thighs into 1.5-inch cubes. (Don't pat the chicken dry as moisture is needed for the next step).
- Coat diced chicken in starch: Transfer diced chicken to a large mixing bowl and add cornstarch. Then toss to coat evenly and set aside. (Feel free to add more cornstarch if needed).
- Fry chicken: Heat the oil in a large pan on medium-high heat. Fry chicken in batches in a single layer until crispy, cooked and golden, about 5-7 minutes total. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Reserve 2 teaspoon of oil in the pan, discarding the rest.
- Cook aromatics and sauce: Reduce to medium heat. Stir-fry ginger, garlic, and red chili for 10 seconds. Then add hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix the cornstarch slurry again and add to the pan. Stir to combine and simmer sauce until thickened.
- Toss chicken in sauce: Once thickened, add fried chicken and toss to evenly coat. Remove off heat. Garnish with red chili and green onions - enjoy!
Storage & Reheating
- Mongolian chicken can last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Mongolian chicken can be frozen for up to 2-3 months in a freezer-safe bag, once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
Pairing Suggestions
Mongolian chicken serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- white or brown rice, or fried rice.
- chow mein, or lo mein.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Beef Onion Stir-Fry, Honey Walnut Shrimp, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
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, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
Can I add vegetables?
You can add vegetables, like diced bell peppers, broccoli florets, cauliflower, carrots, snap peas or snow peas to this before stir-frying the aromatics.
Can I air fry the chicken?
The fried chicken can be made in the air fryer: First evenly spray air fryer basket with neutral oil. Then place the coated chicken into the basket in a single layer, giving each piece enough space - you'll need to air fry in batches. Evenly spray oil over the chicken. Air fry at 400 F for 10-14 minutes until golden and crispy, no need to flip.
📖 Recipe
Quick & Easy Mongolian Chicken
Crispy fried chicken tossed in a sticky, sweet, savory sauce. This quick and easy Mongolian chicken recipe is made with simple ingredients - ready in 25 minutes! A delicious main that's family-friendly, cheaper and better-than-takeout.
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, combine 1 tablespoon cornstarch and ½ cup water until the starch has dissolved. Set aside.
- Dice chicken thighs into 1.5-inch cubes. (Don't pat the chicken dry as moisture is needed for the next step).
- Transfer diced chicken to a large mixing bowl and add cornstarch. Then toss to coat evenly and set aside. (Feel free to add more cornstarch if needed).
- Heat the vegetable oil in a large pan on medium-high heat. Fry chicken in batches in a single layer until crispy, cooked and golden, about 5-7 minutes total. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Reserve 2 teaspoon of oil in the pan, discarding the rest.
- Reduce to medium heat, stir-fry ginger, garlic, and red chili for 10 seconds.
- Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix the cornstarch slurry again and add to the pan. Stir to combine and simmer sauce until thickened.
- Once thickened, add fried chicken and toss to evenly coat. Remove off heat. Garnish with red chili and green onions - enjoy!
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
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!
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!