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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 a popular Chinese restaurant 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".
What makes my recipe unique is that the chicken is lightly dusted in starch (no messy wet batter here!) and shallow-fried using a small amount of oil. It's also gluten-free adaptable (see Variations section below).
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Boneless Skinless Chicken Thighs: Or use chicken breasts and adjust the cooking time, so it doesn't dry out.
- Cornstarch: Or use potato starch. Avoid using tapioca starch or arrowroot starch or it'll cause the chicken to stick together.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke-point oil.
- Garlic
- Red Chili: Use any large red chili of choice. 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 use low-sodium soy sauce or light soy sauce.
- Brown Sugar: Both light or dark brown sugar will work.
- Sesame Oil
- Cornstarch: This is for the cornstarch slurry. Or substitute with potato starch or tapioca starch.
- Cold Water: This is for the cornstarch slurry. Or substitute low-sodium chicken stock for more flavor.
- Green Onion & Red Chili: These are optional garnishes.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
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
- Use fresh chicken and aromatics as they are the star ingredients. The aromatics are key for great flavor!
- Use chicken thighs instead of chicken breasts for best taste as they have more fat and won't dry out during cooking.
- 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 cook consistently.
- Use a heavy-bottomed pan to fry the chicken to maintain consistent oil temperature.
- Ensure the oil is hot enough before frying, ideally around 325-350 F with a digital cooking thermometer or insert a wooden chopstick into the oil and look for rapid bubbles.
- Fry the chicken in batches in a single layer to ensure crispiness 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.
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 cold 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 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.
- 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 from 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 pairs well with:
- Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
- Rice Dishes: White rice, Brown rice, or Fried rice.
- Noodle Dishes: Chow mein, Lo mein, Plain noodles, or Soup noodles.
- Vegetable Dishes: Chinese Garlic Bok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein Dishes: Beef Vegetable Stir-Fry, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Can I make this 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, such as diced bell peppers, broccoli florets, cauliflower, carrots, snap peas, or snow peas 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 ready in 25 minutes with simple ingredients! 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, combine 1 tablespoon cornstarch and ½ cup cold 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. 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.
- Once thickened, add fried chicken and toss to evenly coat. Remove from 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!
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 🙂