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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!
Suggested Equipment & Products
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
Sandy Stiner
Oh my gosh, this was so easy! The taste was like we got it from a restaurant. Cannot wait to make it again! Thank you Christie for helping us make tasty Asian dishes at home!!!!
Tracy Palmer Dawson
Yummy! I couldn’t find red peppers so I substituted red pepper flakes. I will try air frying the chicken as suggested next time to improve the healthfulness. Quick and easy. Thanks so much for sharing.
christieathome
Thanks so much for making my recipe, Tracy! Glad you enjoyed it!
Matt
Great taste good Dish except the directions are a little sketchy on the corn starch. It almost sounds like you are supposed to put the cornstarch slurry with the chicken. That is not the case, you are to coat chicken with corn starch. This measurement is not mentioned in the ingredients list.
christieathome
Apologies for the confusion! I've just revised the recipe instructions. I appreciate you flagging this and for making my recipe.
Bethany Hunter
I loved it!! The only problem I had was that the recipe was a little confusing with the cornstarch. First, I did it correctly by adding the cornstarch directly to the chicken, then, the next step says to make a slurry which confused me so I added water to the cornstarch coated chicken. I then realized that you meant that the slurry was for the sauce and the quarter cup was for the chicken and ended up adding more cornstarch to the slurried chicken. It ended up delicious but I bet it’s even more delicious don’t correctly.
That being said, it ended up so so so delicious! Thank you!
christieathome
Thank you so much for your comment and for making my recipe! I also appreciate you flagging this. I've revised the instructions again so they are more clearly written. Have a great day, Bethany!
Maria
We loved this recipe but could not figure out where the green onions mentioned in the first section went with the recipe. We ended up throwing them in with the aromatics, but the recipe is not clear.
christieathome
Thanks for making my recipe and for flagging that! I've corrected the recipe, the green onions are just for garnish.
Mommakat
I just found you and will follow. Your recipes are easy to follow and I love Asian cooking and your recipes include most all the ingredients i keep on hand. Thank You!
christieathome
Thank you so much for the kind words and I hope you enjoy my recipes!
Brendan
Cooked this one last night for some friends, they loved it. Definitely packs a punch!
christieathome
Thanks for making my recipe, Brendan! Glad you enjoyed it with your friends!
Deborah Hathaway
Deliciously sweet and spicy.
My first time making this but it’s definitely not a 25 min meal. I prepped the ingredients (added carrots, peppers and onions) and began frying. It took time working in small batches. I’ll be trying the air fryer next time.
peetje Peet
Loved this dish!!! Very tasteful.. simple and quick!!!
Thank you very much for sharing
christieathome
Thank you so much Peetje! I'm so glad you enjoyed it and I appreciate you taking the time to write such a kind review 🙂
Rachael
A very delicious meal! My whole family loved it and we will definitely be making it again! Thank you for this awesome recipe, Christie!
christieathome
Glad you enjoyed it with your family, thanks for making it!
Patryk
Hoisin sauce and sugar? Is this dish too much sweet?
Patryk
Hoisin sauce is generally sweet, wouldn't adding sugar make a dish bland and too sweet?
christieathome
Not in my experience with this dish and I haven't received that feedback from the many others who made this dish through my other social platforms. But if you feel it's too sweet, omit it and you can always add it later to the sauce.
Dan G.
Recipe as-is is great. Very nice flavor and the Corn Starch crisped chicken was just right. Wife didn't want it with rice so I used some Chinese egg noodles (like Lo Mein Noodles but just a little thicker). Cooked them most of the way first then rinsed under cold water and set aside. After cooking everything I added the noodles into my wok and mixed it well and cooked everything together a little longer. The sauce clung to the noodles nicely and it turned out great....And then...my wife said she would have liked some other vegetables in it... sometimes, you just can't win.
This recipe results in a very good Mongolian chicken, with what tastes like an authentic sauce and the perfect texture on the chicken.
christieathome
Thanks so much for making my recipe and for this kind review, Dan! So glad you enjoyed it! Egg noodles are a great pairing with this dish!
Melody
Hello 👋
This recipe was absolutely delicious. Thank you so very much for sharing. I was just wondering if you have the nutritional values on this?
I couldn't find them. Thanks so much very much.
christieathome
Thanks so much for making my recipe Melody! I'm so glad you enjoyed it! Sorry, unfortunately I don't have values for this recipe but I can add them later.
MamaH
I've made this recipe twice but I still can't manage to get the chicken crispy. Any tips? Thanks!
christieathome
Hi there! Thank you so much for making my recipe! Here are some tips to get that chicken crispy:
1) If there is a lot of moisture on the chicken, pat it dry with a clean paper towel. The excess moisture can attribute to a less crispy crust.
2) When coating the chicken with starch, do not overmix. If you overmix, this can create moisture in the starch. Once I pour the starch onto the chicken, I use kitchen tongs and twist it 3-4 x and this evenly distributes the starch. Alternatively, instead of pouring the starch onto the chicken, you can dredge each piece of chicken into the starch to avoid overmixing.
3) Fry the chicken for a couple minutes longer until the crust is crispier. Because it's chicken thigh, this cut is more forgiving and if you do cook it for longer, it won't dry out like breast.
Hope these tips help!
Stella
Came across this recipe a few months ago and have been making it at least once a week ever since! Super tasty, easy to make and turns out great every time. Thanks Christie, excited to try your other recipes!
christieathome
I'm so glad to hear that you enjoyed this Stella! Thanks for making my recipe and I hope you enjoy my other recipes 🙂