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.
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!