This Mongolian Chicken recipe is the ultimate comfort food that will never let you down. Next time you are craving takeout make this.
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Simple, flavorful, and delicious bite-size chicken pieces, perfectly crispy from the outside and juicy from the inside tossed in a sticky, sweet, and savory sauce and garnished with crisp spring onions. Serve Mongolian Barbeque Chicken with rice, noodles, or veggie stir fry.
For information about traditional Mongolian recipes and cuisine, check out Facts and Details for more.
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What We Love About This Recipe
- 30 Minute Meal: This delicious meal can be made in 30 minutes or less.
- Family Friendly: Your family like this Mongolian Chicken recipe better than take-out.
- Makes Great Leftovers: Use leftover chicken to make a noodle-veggie stir-fry.
Ingredient Notes
- Chicken: You will need 1 pound of boneless skinless chicken breast cut into small bite size pieces. You can also use chicken thighs.
- Black Pepper Powder: Finely ground black pepper will work if you can’t find black pepper powder.
- Sesame Oil: For the sauce and the chicken you will need sesame oil.
- Garlic: I used fresh cloves of garlic, but you can also you the garlic powder.
- Ginger: I recommend using fresh ginger for this Mongolian Chicken recipe as it will give the best flavor, but you can also use ground ginger.
- Red Chilies: You will need 3-4 dried red chilies. You can also use crushed red pepper flakes. The spice really makes the dish.
- Spring Onion: You will need a bunch of spring onions.
- Corn Starch: To make a slurry, you will need to combine cornstarch with water.
- Hoisin Sauce: For the Mongolian sauce, you will need hoisin sauce.
- Dark Soy Sauce: If you can’t find dark soy sauce, you can just regular soy sauce or low sodium soy sauce.
- Brown Sugar: For the sauce, you will need brown sugar to give that sweetness.
Equipment Needed
- Large Sauce Pan
- Bowl
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Garlic Press
How to Make Mongolian Barbeque Chicken
These are the basic steps for making this Mongolian Chicken recipe. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: COAT CHICKEN
In a medium size bowl, add chicken pieces along with salt, black pepper, and cornstarch, coat evenly.
STEP 2: SAUTE THE CHICKEN
In a large skillet with oil over medium-high heat, cook the chicken until golden and crispy. This should take 3-4 minutes make sure to flip halfway. Then transfer chicken to a plate. Then add garlic and ginger, sautéed until fragrant then add the dried chilies and spring onions.
STEP 3: MAKE MONGOLIAN SAUCE
In a small bowl, combine all the ingredients listed under sauce and add to the saucepan along with chicken pieces. Make your cornstarch slurry then add to help the sauce thicken up.
STEP 4: GARNISHING
Once sauce has thicken, remove from heat. Garnish with sesame seeds, chili flakes, and chopped green onions. Serve an enjoy!
Prep and Storage Tips for Mongolian Chicken
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time, you can follow the steps as usual and store in the fridge until you are ready to reheat, you can heat up on the stove top for couple minutes until hot.
HOW TO STORE THIS RECIPE
Store leftovers of this Mongolian chicken recipe in an airtight container in the refrigerator for 3-4 days.
HOW TO FREEZE THIS RECIPE
Freeze this recipe for Mongolian chicken in a freezer bag or airtight container for up to 2 months.
HOW TO REHEAT THIS RECIPE
You can use the microwave or add the leftovers back to the pan and flash fry to reheat.
Frequently Asked Questions about this Mongolian Chicken
To ensure this meal is completely gluten-free make sure to check if the soy sauce has gluten, it typically does so swap for a gluten free soy sauce or tamari.
If you’re wondering what is in Mongolian chicken, it has a sweet and savory sauce with flavors such as ginger, garlic, red chilies, green onions, brown sugar,
This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally.
Each serving has 306 calories plus more if you serve with rice or noodles.
Expert Tips for Making This Easy Mongolian Chicken Recipe
- 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.
- 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.
- Instant Pot: Make this dish with the Instant Pot if you need it quick.
- Different protein: Mongolian beef is also a winner.
What to Serve with Chicken Mongolian Recipe
- Perfect Brown Rice
- How to Make Quinoa in a Rice Cooker
- Roasted Broccoli and Cauliflower
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Mongolian Chicken
Ingredients
FOR CHICKEN:
- 1 lb. chicken breasts cut into bite-size pieces
- ¼ teaspoon salt
- ½ black pepper powder
- 1 tablespoon cornstarch
- 3 tablespoon sesame oil
- 1 tablespoon garlic chopped
- ½ tablespoon ginger chopped
- 3-4 dried red chilies
- 2 bunch spring onions cut into 2-inch pieces
- 1 teaspoon cornstarch + 1 tablespoon water
FOR SAUCE:
- 1 teaspoon sesame oil
- 2 tablespoons Hoisin sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons brown sugar
- ¼ cup of 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 tbsp 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.
Expert Tips
- 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.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.