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Mongolian chicken features crispy bite-sized chicken coated in a sweet, savory hoisin-based sauce infused with ginger, garlic, and red chili.
It's a popular Chinese-restaurant-style dish with bold and complex flavors, thanks to the rich sauce and aromatics. This dish is best served over plain white rice with vegetables.
Despite the name, it doesn't originate from Mongolia - it's a Chinese-American takeout dish. The name comes from a Taiwanese stir-fry method, called "Mongolian barbecue".
I love making this at home for my husband, who can't deny a plate of saucy fried chicken. It's a great restaurant-quality recipe that will save you about $20 on takeout!
Why This Recipe
- The chicken is lightly coated in cornstarch and shallow-fried in a small amount of oil, creating a crispy texture without the need for a messy wet batter or excess oil.
- I tested this recipe with different cuts and recommend chicken thighs over chicken breasts, as they stay juicier and are less likely to dry out.
- Many recipes turn out soggy; frying the chicken in small batches until golden helps it stay crispy even after the sauce is added.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy and for the cornstarch slurry. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch to coat the chicken, as the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Garlic: To add aroma and flavor. Substitution: Jarred minced garlic.
- Red Chili: To add spice. Use any large red chili.
- Ginger: To add a sharp flavor.
- Hoisin Sauce: A sweet, fermented soybean glaze. Do not substitute with oyster sauce (hoisin is sweeter and seafood-free).
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Brown Sugar: To balance the salty flavors. I recommend light brown sugar. Substitution: Dark brown sugar.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Cold Water: For the cornstarch slurry.
- Green Onion & Red Chili: For garnishing and color.
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
- Make cornstarch 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 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Coat the chicken: Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- Fry the chicken: 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 or paper towel-lined plate to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Cook aromatics and sauce: Reduce heat to medium. Stir-fry ginger, garlic, and red chili 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.
- Toss chicken in sauce: Once the sauce has thickened, add the chicken and toss to coat evenly. Remove from heat, garnish with red chili and green onions, and serve immediately.
Expert Tips
- Use fresh chicken and aromatics as they are the star ingredients. The aromatics are key for great flavor!
- Do not pat the chicken dry - some moisture is needed for the cornstarch to stick.
- Dice evenly - cut the chicken into uniform pieces so it cooks consistently.
- Use a heavy-bottomed pan - this helps maintain steady oil temperature.
- Heat the oil to 325-350°F - use a digital instant-read thermometer, or test with a wooden chopstick; rapid bubbles mean the oil is ready.
- Fry in small batches - overcrowding the pan can lead to soggy, undercooked chicken.
- Let the chicken fry undisturbed - do not move it until ready to flip to develop a golden, crispy crust.
- Drain on a wire rack or paper towels - this removes excess oil and prevents soggy chicken.
Variations
- Mild version: Swap the red chili with 2 tablespoon finely diced red bell pepper.
- Pork or beef version: Swap the chicken with diced pork shoulder or diced flank steak.
- Gluten-free version: Substitute the soy sauce with tamari sauce, coconut aminos, or a gluten-free soy sauce. Use gluten-free hoisin.
- Vegetarian version: Swap the chicken with diced extra-firm tofu.
Pairing Suggestions
Mongolian chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Yu Choy, or Garlic Green Beans.
- Protein Dishes: Beef Onion Stir-Fry, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover Mongolian chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Mongolian chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
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. To enjoy, reheat in the microwave or on the stovetop until heated through.
Can I add vegetables?
You can add vegetables, such as diced bell peppers, broccoli florets, cauliflower, carrots, snap peas, or snow peas before stir-frying the aromatics.
Can I air fry Mongolian chicken?
Mongolian chicken can be made in the air fryer. First evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket in a single layer, giving each piece enough space. Evenly spray oil over the chicken. Air fry at 400ºF for 10-14 minutes until cooked, golden, and crispy without flipping. Then simmer the sauce until thickened and toss in the fried chicken to coat evenly.
📖 Recipe
Quick & Easy Mongolian Chicken
Crispy fried chicken tossed in a sticky, sweet, and savory sauce. This quick and easy Mongolian chicken recipe uses simple ingredients and is ready in 25 minutes! A delicious main dish that's family-friendly, better-than-takeout, and great for busy weeknights.
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, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved. Set aside.
- Cut chicken thighs into 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 or paper towel-lined plate to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Reduce heat to medium. Stir-fry ginger, garlic, and red chili 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 red chili and green onions, and serve immediately.
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
Amanda
Made this tonight and it was a hit! For those struggling to get their chicken crispy, make sure you pat the raw chicken dry before coating in corn starch. I did jasmine rice in the Instant Pot and roasted broccoli in the oven – delicious, nutritious, and dinner done in less than 40 minutes!
christieathome
Thank you so much for making my recipe Amanda! I'm so glad you enjoyed it and thanks for sharing the tip with everyone 🙂
Marie
How many teaspoons or table spoons are 5 slices of ginger? I have minced what I thought would be 5 slices worth off of my root, going by the video. I'm going ahead with what I have, but I would appreciate knowing what you would use, in spoons. Thank you.
christieathome
I would say about 1 1/2 tsp since it's minced. Since it's minced, the surface area is greater and will offer a much more powerful taste than sliced.
Tiara
hi Christie, just wondering if I could use chicken breast instead of thigh? would it make a big difference?
christieathome
Hi Tiara! You can definitely use chicken breast. I would just suggest to monitor the cooking time and perhaps reduce it to 5-6 minutes since breast tends to dry out faster than thigh due to the lack of fat content. Hope this helps!
Muskaan
Hi, this looks delicious and I'm planning on making this in the next couple of days and I had a quick question.
Do you use a normal red chili or a Thai red chili?
Thanks
christieathome
Hi there! Thank you very much! Just a normal red chili. If you'd like it spicier, you can definitely add Thai red chili. I hope you enjoy my recipe 🙂
Jessica
This was amazing! So simple, flavorful and authentic. Can't wait to try more of your recipes!
christieathome
Thank you so much for making my recipe Jessica! I am very happy to read this kind comment 🙂 Have a lovely day!
Cheryl
I love this dish! I love the flavour so much that I am actually going to try replacing the chicken with cauliflower for a vegetarian friend - wish me luck!
christieathome
I am so happy to read this Cheryl! Thank you very much for making my recipe and good luck with the cauliflower substitution! I would love to hear how that goes. Have a great day!
Elias
Fantastic! Thanks for sharing. My fickle Missus loves it.
christieathome
I'm so happy to read this! Thank you for making my recipe and glad you both enjoyed it, Elias!
Allison Elligson
I didn't have chicken to cube on hand, so I swapped the chicken for a cubed venison roast. Let me tell you - it tastes incredible. I followed the recipe exactly as it is printed and it turned out amazing.
christieathome
I am so happy to read that this worked out well with venison! Thank you so much for making my recipe Allison! Glad you enjoyed it 🙂
Naomi
I just made this for my family and it was a big hit! Thanks for sharing your recipes with us! It’s the first one of yours that I’ve tried, and I can hardly wait to try more!
christieathome
This is music to my ears! I am so very happy to hear that you enjoyed my recipe with your family 🙂 Thank you for taking the time to make it and I hope you enjoy my other recipes!
Chris F
Do you leave the ginger in the mix and eat it with the skin?
christieathome
Yes, I leave the skin on but feel free to remove it to your liking.
Kathy Haupers
Was very flavorful and so easy to prepare. Prep time was longer than stated in recipe but we’ll worth it. I had some asparagus in the frig so I quickly stir fried it before the chicken. Definitely on my rotation.
christieathome
So glad you enjoyed my recipe! Thank you for making it 🙂
Maddi
Just made this recipe for lunch! Super fast and super delicious! 10/10 recommend!
christieathome
I am so glad to hear that you enjoyed this! Thank you so much for making my recipe ☺️
Cori
This recipe was shared with me and I’m so glad I tried it. Seriously delicious and so easy to make. I skipped the red chili (none in stock when I was at the grocery store) and chopped the ginger as I did with the garlic. Super easy, packed with flavour, will definitely be making this many times again!
christieathome
Thank you so much Cori for making my recipe! This makes me so happy to read and I am really glad you enjoyed it!!
Have a lovely day! - Christie
Sarah
This was delicious! My chicken was barely crispy, some pieces not at all. But it hit temp so I pulled it because I didn’t want to overcook. Where did I go wrong? More cornstarch? Higher temp?
christieathome
Thanks Sarah! Glad it was delicious. Sorry to hear you had some difficulty getting it crispy. I find it really depends on each stovetop's temperature setting as they can vary from brand to brand. For future, I would definitely coat the chicken in more cornstarch until each piece is all white and then increase the temperature to a higher heat setting until you start to see the crispy golden texture. Since chicken thigh is used in this recipe (unlike chicken breast), it's a very forgiving cut of meat. So even if you overcook it just a bit, it will still remain tender and juicy. Hope this helps!
Elizabeth
Tried this tonight. I "marinated" the chicken in soy sauce (cut back on the amount) and cornstarch. I added chili oil to the sesame oil, and broccoli and fresh red peppers, and was liberal with the ginger and garlic (we like spicy). Served with basmati rice. Great recipe that adapts well to personal taste and has depth of flavors. Thanks for sharing!
christieathome
Thanks for making my recipe Elizabeth! Glad you enjoyed it.
Sharon
Mine didn’t come out as dark- maybe because I used light brown sugar? My family still loved it!
christieathome
Thanks for making my recipe Sharon! I am so happy to hear this! It could be depending on how long you fried the chicken for, if it's longer the chicken will come out more darker. Hope this helps!