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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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.
- 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:
- Make the slurry: In a small bowl, whisk together all the cornstarch slurry ingredients until the cornstarch is fully dissolved. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
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.
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.
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.
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 for coating the chicken
- 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
- In a small bowl, whisk together all the cornstarch slurry ingredients until the cornstarch is fully dissolved. Set aside.
- Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken 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 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 the fried chicken to a wire rack to keep it crispy.
- 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.
- Add the chicken and toss to coat evenly. Remove from heat, garnish with the remaining red chilies and green onions, and serve immediately.
Lisa
Love this recipe! Served it with rice and veggies. I wish I did a better job browning the chicken first and I left out the ginger since I didn’t have it on hand. Otherwise everything was perfect.
christieathome
So glad you enjoyed this! Thank you for making my recipe!
Marisol Estremera
Delicious and easy recipe. I added broccoli for the greens and it did not disappoint.
christieathome
So happy to hear this! Thank you for making my recipe!
Boyd
I love this recipe! Fast and easy to make. My wife has me make it at least once a week.
christieathome
Thank you for making my recipe Boyd! So happy to hear this!
Deborah
Husband looooved this (as did I). Requested I put it in the meal rotation often!
Thank you!
christieathome
Awww this is music to my ears! So happy to read this! Thanks for making my recipe Deborah!
Kathy
Very easy, and very tasty! Will make again.
christieathome
Thank you so much for making my recipe Kathy and leaving such a kind review! I'm so glad you enjoyed it!
Ina Ogg
Hello Christie,
I found this recipe on Pinterest and it was so yummie. Directions were great and very clear so every one can make it. Preparation took a little longer, but all was ready at the same time, so there was no problem. (Vegetables and such).
Me and my husband enjoyed it verry much. I will make this dish again and again. It will be our favorite.
From the Netherlands,Thank you so very much.
christieathome
Hi Ina! Thank you so much for making my recipe and for leaving such a kind review on my page! I'm so glad you and your husband enjoyed it! It's a great weeknight meal when one doesn't feel like ordering takeout. Happy to have shared this recipe with you and sending my best wishes from Canada! - Christie
Mei Hsien
Tried it for the first time and family enjoyed it 😋
christieathome
Thank you so much for making my recipe and I am so glad you and the family enjoyed it 🙂
André
I made is for the first time and it was really very nice.
I am going to try out more of your recipes.
Thank you.
André van der Kroon
Holland
Eddie Rivas
My wife is pregnant and she enjoyed this A LOT. Thank you so much! I saw your video on Tick Tock and was curious to know the brand of your WOK used for that video.
Thanks again!
christieathome
Thank you so much for your kind review Eddie! I am so glad your wife enjoyed the recipe! All the best on the big day when baby comes. The wok was purchased off amazon and here's the link: https://amzn.to/35Wio5E
Have a great day!
Christie
Yash
First saw it on TikTok then found this page. Clear, easy to follow instructions and a delicious, flavourful outcome. Looking forward to trying your other recipes!
christieathome
Thank you so much for your kind words and I am so glad you enjoyed the recipe!
Ling
Great tasty recipe and so easy to make. The flavours are spot on and I will definitely make this again.
Barb
How much cornstarch is it actually supposed to be? The ingredient list, cooking instructions, and video all have different amounts.
christieathome
Hi Barb, I'm not sure where you see different measurements for the cornstarch as they are all the same in the video, list and recipe card. For the chicken coating it's 1/4 cup. Then you'll also need to an additional 1 tbsp to the sauce mixture. Hope this helps.
Charlie Benetti
Well what can I say if I closed my eyes I would have said I was in China town in London. It was perfect nice balance of spice and sweetness. That crispy chicken well what can I say superb. Served ours with noddles
christieathome
Thank you so much for your kind review Charlie! I am so glad to hear you enjoyed my recipe with your noodles! It brings me joy to read this! Have a lovely day! - Christie
Kirsty, Scotland
Hi there, just tried this and loved it! Wen down a treat with my other half and off to explore other recipes.
Thanks for sharing 👍
Take care
christieathome
Thank you so much for making my recipe Kirsty! I am so glad you and your other half enjoyed it!
Raelyn
I added chili pepper flakes to the sauce instead of the red pepper and extra garlic. Sooo delicious! Great recipe!
Jessica M
Made this for my family last night and we all LOVED it!! I didn't put in the red chili bc I wasn't sure if it'd be too much spice for the kids. Served it over plain white rice. This one will def be going in our meal rotation. A MUST try!!
christieathome
Thank you so much for making my recipe Jessica! I am so glad you and the family enjoyed it and it'll be part of the weekly rotation!
Martin
That‘s a delicious dish. It took 45 minutes until it was served and the taste was like I know from China. First time that I cook something with the original taste. Many thanks.
Heidi | The Frugal Girls
I really love the sauce you've created for this dish. Mongolian chicken is one of my very favorites!