This Mongolian Chicken Recipe is a delicious alternative to your favorite takeout place. The pieces of chicken are perfectly crisp and tossed in a wonderful sticky and sweet yet savory sauce. It’s sure to satisfy your cravings.
I am always trying to find new ways to create new chicken recipes. Two of my recent family favorites are my Burrito Chicken Bowl and my Creamy Garlic Parmesan Chicken.
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Why this Mongolian Chicken Recipe is a Keeper
I love this chicken recipe because it’s delicious, quick and so easy. It’s a great recipe to try when you’re wanting food from your favorite Asian restaurant.
- Speed: It’s faster than a delivery driver finding your house.
- Texture: The cornstarch coating creates a “velveted” texture. Crispy on the edges but incredibly tender inside.
- Pantry Staples: Most ingredients (soy sauce, brown sugar, garlic) are likely already in your kitchen. I’m using chicken breast but you can use any chicken you like.
How Do I Get the Chicken Tender?
The best way to get tender chicken is to not overcook. You could also pierce the chicken with a fork so that it cooks nice and tender.
Pro Tip – Make Sure Chicken is Coated Correctly
Mix 1 part cornstarch to 3 parts flour.
Cornstarch fries up lighter and crispier than flour alone.
Ingredient Notes to Make Mongolian Chicken
You’ll love Mongolian chicken because it uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken: You will need to slice boneless skinless chicken breast into bite-sized pieces. Any bigger of pieces will require a longer cook time.
- Ginger & Garlic: Mince fresh garlic and ginger to add the most flavor. If fresh isn’t available, ginger and garlic powder will do.
- Oil: Use sesame oil to fry the chicken and veggies. It will give them a yummy toasted sesame flavor.
Variations and Substitutions for Chicken Version
There are a few ingredient swaps you can make to transform this sesame chicken into something extra delicious.
- Protein: Swap boneless chicken breast for boneless skinless chicken thighs for flank steak (Mongolian beef recipe) or firm tofu cubes. You could even use crispy chicken strips tossed with the savory sauce as a shortcut.
- Heat: Add more dried red chilis, red pepper flakes or a teaspoon of Sambal Oelek for a spicy kick.
- Sweetener: Instead of dark brown sugar, you can use honey or coconut aminos (though the sauce will be thinner) to sweeten the sauce.
Special Equipment Needed for the Chicken Dish
You will need a couple different kitchen items to make this recipe even easier.
- Wok or Large Cast Iron Skillet: You want high surface area and high heat to add chicken to cook.
- Splatter Guard: High-heat searing crispy chicken pieces can get a bit messy, especially when you let the sauce simmer.
- Tongs: Better than a spatula for flipping individual pieces of chicken to get that perfect crust.
How to Make Chinese Mongolian Chicken
In just 4 steps, you can have your own easy Mongolian chicken, even if you’ve never made it before. This recipe takes just a little effort but the results are well worth it.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fry the Chicken: In a bowl, mix the chicken pieces with cornstarch, salt and pepper. In a pan over medium heat, heat some of the oil. Add chicken to the skillet. Cook the chicken until crisp and golden, turn the chicken to make sure all sides are crispy. When done, remove the chicken to a plate.
- Cook the Veggies: Add the last bit of oil to the pan, and sauté the chopped garlic and ginger on high heat cook for 30 seconds. Then, add the dried chilies and some of the green onions. Add the chicken back to the pan and cook for 2 minutes.
- Make the Sauce: In a bowl, mix together the sesame oil, hoisin sauce, dark soy sauce, brown sugar and water. Pour the sauce into the pan and stir well.
- Thicken the Sauce: Mix the cornstarch slurry and toss the chicken. Cook until the sauce thickens some, then add the rest of the green onions. Remove from heat, add garnish and enjoy.
Prep Ahead Suggestions – Chinese Mongolian Chicken
Preparing a delicious and easy recipes ahead of time can be the best way to go. Make a recipe in advance to be able to enjoy it without much effort.
- Slice and Dice: Cut the chicken and aromatics (garlic/ginger) the night before.
- The Sauce Mix: Combine the soy sauce, water, and brown sugar in a jar and keep it in the fridge.
- Cornstarch Dredge: Don’t coat the chicken until right before cooking, or it will turn gummy.
Alternate Cooking Methods – Slow Cooker Mongolian Chicken
Make this recipe another way by using your air fryer or crock pot.
- Air Fryer: Coat the chicken in a little oil and cornstarch, then air fry at 400°F (200°C) for 8-10 minutes. Toss in the simmered sauce afterward and serve over rice.
- Slow Cooker: Not recommended for this specific “crispy” version, but is great for a saucier version of this dish. Increase the ingredients for the sauce.
How to Store, Reheat and Use Leftovers
- Storing: Keep the chicken in an airtight container in the fridge for up to 3 days.
- Reheat: Use a skillet over medium heat with a splash of water to loosen the sauce. Avoid the microwave if you want to keep any “crunch.”
- Leftovers: Chop up the leftover chicken and toss it into a cold noodle salad with sesame seeds or wrap it in lettuce cups with white rice or cauliflower rice for lunch.
Common Questions About The Mongolian Chicken Recipe
Let the breaded chicken rest before frying, 5–10 minutes on a rack allows the coating to hydrate and stick. Fry at the right temperature Aim for 325–350°F for bone‑in pieces, 350–365°F for tenders or boneless. Don’t crowd the pot.
Boneless skinless chicken thighs are the most forgiving and stay juicy. Chicken breast works too—just slice it thinly so it cooks quickly.
Expert Tips for Making Easy Mongolian Chicken
I have used this recipe several times. Mongolian chicken is one of my goto meals because it comes together in under 30 minutes. Here are some tips to consider.
- Don’t Overcrowd: Sear the chicken in batches. If the pan is too full, the chicken will steam instead of sear. The chicken is perfectly crispy.
- Dry the Meat: Pat the chicken dry with paper towels before adding cornstarch. This ensures a crispy finish.
- Fresh is Best: Use fresh ginger and garlic. The jarred stuff just doesn’t provide that signature “zing” this dish requires.
- The “Glow”: If the sauce is too thick, add a tablespoon of water. If it’s too thin, let it bubble for an extra minute; the cornstarch on the chicken will naturally thicken it.
- Serve Mongolian Chicken With: Make this Mongolian chicken for dinner tonight with an easy and delicious steamed rice or fried rice, Spicy Cucumber Salad or Asian Coleslaw.
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Mongolian Chicken
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Ingredients
Chicken:
- 1 pound Chicken breasts, cut into bite-size pieces
- ¼ teaspoon Salt
- ½ teaspoon Ground black pepper
- 1 Tablespoon Cornstarch
- 3 Tablespoons Sesame oil, divided
- 1 Tablespoon Chopped garlic
- ½ Tablespoon Chopped ginger
- 3-4 Dried red chilies
- 2 Spring onions, cut into 2-inch pieces, divided
Sauce:
- 1 teaspoon Sesame oil
- 2 Tablespoons Hoisin sauce
- 3 Tablespoons Dark soy sauce
- 2 Tablespoons Brown sugar
- ¼ cup Water
Slurry:
- 1 teaspoon Cornstarch
- 1 Tablespoon Water
Instructions
- In a bowl take chicken, add salt, black pepper powder, and cornstarch, and mix everything so that the chicken pieces are well coated.
- In a pan heat 2 Tablespoons of oil and fry the chicken pieces on medium flame occasionally stirring until crisp and golden on the outside and evenly cooked from the inside (3-4 min). Once done, transfer the chicken onto a plate.
- Heat 1 Tablespoon of oil in a pan; add garlic and ginger, and sauté on high flame for a few seconds until garlic becomes fragrant.
- Add dried red chilies and half of the cut spring onions.
- Next, add the fried chicken pieces. Mix well and sauté the chicken on high flame for 1 minute.
- Mix all the ingredients given under the sauce, add this to the chicken, and mix.
- Make cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon of water.
- Add it to the chicken and cook till the sauce thickens a bit, finally add the rest of the cut spring onion and switch off the flame.
- Garnished with dried red chilies, sesame seeds, and chopped green onions if you like.
- Serve hot with rice and enjoy.
Christina’s Notes
- Vegetables: You can add vegetables of your choice of broccoli, mushrooms, zucchini, bell peppers (green or red peppers), or carrots to the Mongolian bbq recipe if you want.
- Oil: You can use any neutral oil such as vegetable oil in the recipe. However, I recommend using sesame oil for the best flavor.
- Don’t Overcook: Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.