Crispy bite-sized chicken is tossed in a sticky, sweet and savory soy glaze. This easy Mongolian chicken recipe is ready in just 25 minutes. The chicken stays juicy inside with a light, crisp coating under the sauce.
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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. I found that evenly coating the chicken in cornstarch, then leaving it undisturbed in hot oil until a golden crust forms before flipping, keeps it crispy without using a ton of oil.
Why It Works
- Cornstarch coating: A dry cornstarch coating creates a light, crisp crust without a heavy wet batter.
- Hot frying oil: A heavy-bottomed pan and small batches help keep the oil at 325-350°F so the coating stays crisp instead of soggy.
- Last-minute saucing: Tossing the chicken in the thickened glaze just before serving keeps the crust from softening.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless chicken thighs work best for juicy, tender chicken. Chicken breasts also work; cook them to 160°F, then remove from the heat and let carryover cooking bring them to 165°F.
- Cornstarch (for coating): Potato starch also works. Avoid tapioca or arrowroot starch for the coating, as they can cause the chicken to stick together.
- Vegetable Oil: Use a high-smoke-point neutral oil for clean frying. Canola, refined avocado, or peanut oil also work.
- Garlic: Freshly minced garlic is best, but jarred minced garlic also works.
- Red Chili Pepper: For milder heat, deseed and chop. For a non-spicy version, use ⅛ cup finely diced red bell pepper instead.
- Fresh Ginger
- Hoisin Sauce: Do not substitute with oyster sauce as it has a different flavor and sweetness.
- Regular Soy Sauce: Light soy sauce or low-sodium soy sauce also works.
- Brown Sugar: Light brown sugar works best, but dark brown sugar also works for a deeper molasses flavor.
- Toasted Sesame Oil: Make sure to use toasted sesame oil, not untoasted sesame oil.
- Green Onion
Cornstarch Slurry
- Cornstarch: Potato starch or tapioca starch also works for thickening the sauce.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Press, then shake off. For extra crispiness, press on the cornstarch, then shake off any loose excess before frying.
- Fry soon after coating. Waiting too long lets moisture hydrate the cornstarch and make it gummy.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
- Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 1⁄2 cup (125 ml) cold water until fully dissolved. Set aside.
- Cube the chicken: Dice chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture helps the cornstarch stick.
- Coat in cornstarch: 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 the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes per batch, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and fry until the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Drain on a wire rack.
- Build the sauce: Leave 2 teaspoon oil in the pan and remove the excess. Reduce heat to medium. Stir-fry ginger, garlic, and half of the red chilies for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil and mix to combine. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce is thick and glossy.
- Sauce and serve: Add the chicken and toss to coat evenly. Remove from heat, garnish with remaining red chilies and green onions, and serve immediately.
Storage & Reheating
- Refrigerator: If possible, store the chicken and sauce separately in airtight containers for up to 3 days to help keep the chicken crisp.
- Freezer: If possible, freeze the chicken and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator; the coating will be less crisp after freezing.
- Reheating: For chicken stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm the sauce over low heat with a splash of water, then toss together. For sauced chicken, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes.
Variations
- Gluten-Free: Use tamari instead of soy sauce and make sure the hoisin sauce is certified gluten-free.
- Vegetarian: Replace the chicken with extra-firm tofu cut into 1-inch cubes. Press the tofu dry before coating it in cornstarch and frying until golden and crispy.
Pairing Suggestions
Serve crispy Mongolian chicken stir-fry with:
- Steamed Jasmine Rice: Soaks up the extra sweet and savory sauce.
- Garlic Green Beans: Adds a crisp vegetable side to balance the rich chicken.
- Egg Drop Soup: A light, savory starter that won't compete with the sticky sauce.
FAQ
The oil may have been too cool, the pan overcrowded, or the coated chicken left sitting too long. Keep the oil at 325-350°F, fry in small batches, and cook the chicken soon after coating.
Generously spray the air fryer basket with oil. Arrange the cornstarch-coated chicken in a single layer with space between each piece, then evenly spray the chicken with oil until no dry cornstarch spots remain. Air fry at 400°F for 10-14 minutes until golden, crispy, and cooked to 165°F. Flipping is not required.
Meanwhile, heat 2 teaspoon vegetable oil in a pan over medium heat and prepare the sauce as instructed in Step 5. Toss the air-fried chicken with the sauce just before serving.
Yes. Broccoli florets, large diced bell peppers, or sliced carrots work well. Stir-fry the vegetables separately until tender-crisp, then add them to the sauce with the chicken just before serving to help keep the coating crisp.
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
- 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
- Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 1⁄2 cup (125 ml) cold water until fully dissolved. Set aside.
- Dice chicken thighs into uniform 1.5-inch cubes. Do not pat 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 the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes per batch, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and fry until the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Drain on a wire rack.
- Leave 2 teaspoon oil in the pan and remove the excess. Reduce heat to medium. Stir-fry ginger, garlic, and half of the red chilies for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil and mix to combine. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce is thick and glossy.
- Add the chicken and toss to coat evenly. Remove from heat, garnish with 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 🙂