Crispy fried chicken tossed in a sticky, sweet, savory sauce. This quick and easy Mongolian chicken is better-than-takeout and made with simple ingredients in 25 minutes or less! A great main that'll easily become a family favorite!
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What is Mongolian Chicken made of?
Mongolian chicken is chicken coated in cornstarch and then fried in oil. Then once fried it is then mixed in with a delicious gingery, spicy, garlicky and sweet hoisin-based sauce. The red chili, ginger, and garlic give it a wonderful aroma and taste.
Popular Takeout Dish
You'll find this popular Chinese-American takeout dish at many Chinese restaurants. This chicken dish is a favorite among many for its simple ingredients and big complex flavors!
It serves best white rice or brown rice with any vegetables and I share other pairing suggestions below!
The best part about my recipe is you can make with minimal ingredients without deep frying (we are shallow frying or you can air fry!) and in one pan!
I love enjoying this dish with egg rolls, crab rangoons, and egg drop soup, and fried rice. It truly hits the spot like no other!
Ingredients & Substitutions
Please scroll down to below recipe card for exact measurements.
- Boneless skinless chicken thighs: or substitute with boneless skinless chicken breasts for a leaner alternative but please reduce the cooking time by 1-2 minutes.
- Cornstarch: or substitute with potato starch
- Green onion & red chili: optional garnish
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Sauce
- Garlic
- Red chili: any long red chili will work for this recipe. For a mild level of spice, de-seed the chili.
- Fresh ginger
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
- Hoisin sauce
- Brown sugar: dark brown sugar or light brown sugar will both work
- Sesame oil
- Cornstarch: or substitute with potato starch
- Cold water: or substitute with unsalted chicken stock for extra flavor!
Variations
- For a gluten-free version: substitute soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce. Make sure the hoisin is also gluten-free or substitute with one that is.
- For a vegetarian version: substitute the chicken with diced extra-firm tofu.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Fresh ingredients are important when it comes to the aromatics. This is a dish that relies on this for that wonderful gingery, spicy, garlicky flavor.
- Prepare your ingredients in advance as the cooking process is fast!
- Do not pat dry the chicken! You need some moisture on the chicken so the starch can adhere to it.
- Evenly dice the chicken so they evenly fry.
- Use a heavy bottomed pan if possible as this maintains the oil temperature.
- Make sure oil is hot enough before frying, around 325-350 degrees F. To check if oil is hot, use a digital instant read thermometer or insert a wooden chopstick into the oil and look for bubbles. If you see bubbles, the oil is hot.
- Fry in small batches and do not overcrowd the pan because this reduces the oil temperature leading to less crispy chicken or possibly undercooked chicken.
- Spread chicken apart after tossing into pan. This allows for each piece to develop a crust.
- Avoid stir frying the chicken. This prevents it from getting crispy.
- Drain the fried chicken on a wire rack or paper-towel lined plate to remove excess oil which leads to soggy chicken.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. Set aside.
Dice each chicken thigh into 1.5-inch pieces. Do not pat chicken thighs dry, some moisture is needed for the next step.
In a large mixing bowl, add diced chicken followed by cornstarch. Toss until each piece is coated in cornstarch. Set aside. If the starch is falling off, feel free to add more cornstarch.
Heat vegetable oil in a large pan on medium-high heat. Fry chicken in small batches until golden brown on both sides, about 5-7 minutes. Remove and transfer chicken to a wire rack or a paper-towel lined plates to remove excess oil. Discard any excess oil in the pan, leaving 2 teaspoon in it. (To air fry the chicken, see the below FAQ section for instructions).
On medium heat, fry ginger, garlic, and red chili for 10 seconds.
Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.
Toss in fried chicken into the sauce.
Remove off heat. Transfer to serving dish. Optional: Garnish with red chili and green onions if desired. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Mongolian chicken serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles, soup noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, you can substitute the chicken with shrimp, beef, pork, or extra-firm tofu.
Yes! Feel free to add bell peppers, broccoli, cauliflower, carrots, snap peas or snow peas to make it a well rounded dish.
Yes, to air fry the chicken follow these instructions:
Spray air fryer basket with sufficient oil. Place coated chicken into the basket in a single layer, giving each piece enough room. Do not overlap. You may need to air fry in two batches. Lightly spray the chicken with oil. Air fry at 400 F for 10-14 minutes until desired crispiness. No need to flip over.
Despite the name, this Mongolian chicken does not originate from Mongolia. In fact, this is a Chinese dish. The reason for the name is based on the stir frying technique in Mongolian barbecue created in Taiwan in the 1950s,
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📖 Recipe
Quick & Easy Mongolian Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or as needed (or sub with potato starch)
- ⅓ cup vegetable oil or any neutral oil
- 2 cloves garlic minced
- 1 red chili pepper sliced (optional)
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil
Cornstarch Slurry:
- 1 tablespoon cornstarch or sub with potato starch)
- ½ cup water
Optional Garnishes:
- 1 green onion finely chopped
- 1 red chili pepper sliced
Instructions
- In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. This is your cornstarch slurry. Set aside.
- Dice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh. Avoid patting the chicken dry as moisture is needed for the next step.
- In a large mixing bowl, add diced chicken thighs, followed by ¼ cup cornstarch. Give it a few tosses with tongs until each piece is coated in cornstarch. Set aside. If the starch is falling off, feel free to add more cornstarch.
- Then in a large pan or wok on medium-high heat, heat vegetable oil. Fry chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a wire rack or a plate lined with paper towels to remove excess oil. (To Air Fry the chicken, please see Notes below for instructions).
- On medium heat, add ginger, garlic, and red chili. Fry for 10 seconds.
- Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.
- Toss in fried chicken and mix everything together. Remove off heat. Transfer to serving dish. Optional: Garnish with red chili and green onions if desired. Enjoy!
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 🙂