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.
Alisa
Such a delicious recipe!! I highly recommend! I used a little Gochujang Korean chili sauce with the garlic since I didn’t have sliced chili peppers. Easy to make.
Christie Lai
Thanks so much for making my recipe and for the kind review, Alisa! I'm so glad you enjoyed it with the substitutes 🙂
Chaya
Loved this recipe! So easy to make. Instead of frying the chicken pieces I baked in oven for 15 minutes then added to sauce was absolutely delicious. Thanks for sharing!
Christie Lai
Thanks for making my recipe and for sharing your positive experience on how you were able to bake the chicken pieces in the oven with us 🙂
Ralph
My wife loved it, even though I had to slightly alter the quantities and used red pepper flakes for the heat. This is not the first recipe of yours that I have followed; all have been well-received.
Christie Lai
Thanks so much for making my recipe, Ralph! So glad you and your wife enjoy my recipes 🙂 I appreciate the support!
Sam
I thought this recipe turned out great. I made one little tweak and that was to pour most of the excess oil off after cooking the chicken. I think it would have been too oily if I had not done this.
Christie Lai
Thanks for making my recipe, Sam and for sharing that note with me!
Lisa
If using an air fryer , do you sauce the chicken before or after?
Christie Lai
You would sauce the chicken after you've air fried the chicken.
Rox Berry
Wow! Yum! Fabulous recipe with beautiful flavour. A real hit in our home.
Christie Lai
Fantastic! So happy to read this and glad it become it a hit with your family :). Thank you for making it and for the raving review!
Peter Bonfield
Great taste, easy recipe to follow. My wife and I thoroughly enjoyed our dinner. We will be looking out for your recipes.
Christie Lai
Thank you so much for making my recipe, Peter! Glad that you and your wife enjoyed it! I appreciate the support!
Dally
Came out so great!!!!! Found on pintrest then looked for her on insta.
Christie Lai
Thanks so much for making this, Dally! I appreciate your support!
Rouba
Love your Mongolian chicken!
Christie Lai
Thank you so much for making and sharing this positive review, Rouba! I'm so glad you enjoyed it 🙂
Todd Kaiser
I made the Mongolian chicken recipe for us (including a very picky 13 year old). It was delicious. I will pay more attention to your detailed instructions and cook the chicken in batches 😂. It came out great but took a little bit more work on my part because I failed to read through the recipe. I will make this again and look forward to trying more of your delicious creations.
Christie Lai
Thank you so much for making my recipe, Todd! So glad you and your teenager enjoyed it! I hope you have even better success with it next time 🙂
Loxy
I have made this several times now, everyone loves it, and it is super easy and quick to cook.
Christie Lai
I am so happy to read this! Thank you so much for sharing your positive experience, Loxy!
Ing
Delicious! I had to use another half a cup of corn starch on the chicken, but I followed the recipe exactly as written.
Christie Lai
Thanks so much for making my recipe and glad it worked out for you with the addition of cornstarch, Ing!
Van
I really like these educative recipes. I would like to be receiving the recipes instructions daily
Ingrid
Just delicious!! Made it tonight and just so easy .. it will now be on the favourite recipe list❤️
Christie Lai
Thank you so much for making and leaving such a positive review, Ingrid! So happy that you enjoyed it 🙂
Texasgirl
Very good! A trick I learned in a Chinese cooking class was after frying the chicken in two batches; reheat your oil and place all pcs back in to refry a few minutes. Keeps the chicken very crispy throughout the entire meal even after the sauce is added. Thanks for this recipe!!
christieathome
Thanks for making my recipe and for sharing your quick tip with us all! Glad you enjoyed it 🙂
Ade
Made this last night for my family. It was absolutely delicious and so easy to make. The wife was the first one to tuck in followed by my two daughters. As I usually eat last, I kept looking in the pan after each of them had taken their dinner and I was just hoping that there would be enough left for me. To my delight there was plenty left and it was really really tasty. All the family thought it was absolutely delicious and asked me to make it again tomorrow. This recipe is truly awesome. Thank you so much for sharing it.
christieathome
Thank you so much for sharing this kind comment with me, Ade! I am really happy to know that you and your whole family enjoyed my recipe! I appreciate you for making it and I hope you enjoy this recipe again and again. Have a lovely day!
Rex the Dog
It was so delightful and exactly what I was craving. TYSM FOR THIS RECIPE <3333
christieathome
So happy to read this! Thank YOU for making it and glad you enjoyed it 🙂