Mongolian Chicken Recipe
Bright, sticky, and impossibly easy to make, this Mongolian Chicken Recipe is the kind of weeknight winner that disappears fast. Tender strips of chicken get a light, crisp coating, then are glazed in a sweet-savory sauce with aromatics and green onions. It’s familiar and comforting, but with a homemade sheen that beats takeout every time. The ingredient list is straightforward, the method is friendly, and the flavors are concentrated without being heavy-handed.
Why you’ll love this Mongolian Chicken Recipe
This Mongolian Chicken Recipe balances crisp texture and glossy sauce in a way that feels restaurant-worthy but actually comes together quickly at home. The cornstarch coating creates a delicate crust on the chicken strips, while the mixture of soy sauce, dark brown sugar, garlic, and ginger forms a sticky, caramelized glaze. A splash of rice vinegar brightens everything, and green onions add fresh crunch. It’s a versatile dish that pairs beautifully with steamed rice or stir-fried vegetables.
Ingredients
- 2 pounds chicken, thinly sliced into 1–2 inch strips
- 1/3 cup cornstarch
- 1 cup vegetable oil
- 2 green onions, thinly sliced on diagonal into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil
- 1 teaspoon sesame seeds
Prep and equipment
Before you begin, gather a large plate or shallow bowl for coating the chicken, a deep skillet or wok for frying and saucing, a slotted spoon, and a small bowl for combining the sauce ingredients. Keep paper towels and a thermometer on hand if you want to check oil temperature, though careful observation is enough for this recipe. Pat the chicken dry with paper towels so the cornstarch adheres evenly.
Step-by-step instructions
Follow these steps in the order shown for the best results. The rewritten directions below keep the same sequence as the source but clarify each action so the cooking process is straightforward and consistent with the ingredient list.
- Coat the chicken: Place the sliced chicken on a large plate or in a shallow bowl. Sprinkle the 1/3 cup cornstarch over the chicken and toss gently until each strip is lightly and evenly coated. Tap off any excess cornstarch so the coating is thin rather than clumpy.
- Heat the oil for frying: Pour 1 cup vegetable oil into a deep skillet or wok and place over medium-high heat. Heat the oil until it shimmers and is hot but not smoking. If using a thermometer, the oil should be around 350°F (175°C).
- Fry the chicken in batches: Carefully add a portion of the coated chicken strips to the hot oil, making sure not to overcrowd the pan. Fry until the chicken is cooked through and the coating turns a light golden color—this usually takes about 3 to 4 minutes per batch depending on thickness. Use a slotted spoon to transfer fried chicken to a plate lined with paper towels to drain. Repeat until all chicken is fried.
- Prepare the sauce mixture: While the last batch of chicken is finishing, stir together 1/2 cup soy sauce, 1/2 cup dark brown sugar, 1/2 cup water, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, 1/4 teaspoon red pepper flakes, and 1 tablespoon rice vinegar in a small bowl. Mix until the sugar begins to dissolve and the flavors are evenly combined.
- Sauté aromatics: After removing all the chicken from the oil, carefully pour off any excess oil from the skillet, leaving about 2 teaspoons vegetable oil in the pan. Return the skillet to medium heat. Add the sliced green onions and sauté for about 30 seconds to a minute, just until they soften and release aroma but remain bright.
- Add the sauce to the pan: Pour the prepared sauce mixture into the skillet with the sautéed green onions. Increase the heat slightly and bring the sauce to a gentle simmer, stirring to incorporate any browned bits from the pan. Let the sauce cook for 2 to 3 minutes, until it thickens lightly and becomes glossy.
- Toss chicken in the sauce: Add the fried chicken strips back into the skillet, tossing to coat each piece evenly in the sauce. Continue to cook for another 1 to 2 minutes so the sauce clings to the chicken and the flavors meld. If the sauce becomes too thick, add a splash of the reserved water (from the 1/2 cup used earlier) to loosen it—add sparingly to keep the glaze glossy rather than watery.
- Finish and garnish: Remove the skillet from heat, sprinkle 1 teaspoon sesame seeds over the chicken, and toss gently. Taste and adjust: if you want more tang, add a tiny splash of rice vinegar; for extra heat, sprinkle a few more red pepper flakes. Serve immediately with steamed rice or your favorite sides.
Troubleshooting and tips
- Slice the chicken against the grain for more tender strips. Aim for uniform thickness so pieces cook evenly.
- Do not overcrowd the pan when frying. Crowding lowers the oil temperature and leads to soggy rather than crisp coating.
- If the sauce crystallizes or becomes grainy, lower the heat and stir continuously until it smooths out. Adding a teaspoon of water can help dissolve any undissolved sugar.
- Want a lighter version? Reduce the frying oil step by pan-searing the cornstarch-coated chicken in 2 tablespoons of oil in batches. It will be less crispy but still flavorful.
- For a deeper caramel flavor, let the brown sugar melt on medium heat for an extra 30–60 seconds before adding the water and soy sauce—watch closely so it doesn’t burn.
Serving suggestions
For a classic combination, plate this Mongolian Chicken Recipe over steamed white or brown rice to soak up the glossy sauce. For additional vegetables, serve alongside or toss in briefly cooked broccoli florets, snap peas, or thinly sliced bell peppers right before adding the fried chicken back to the pan. A sprinkle of fresh sliced green onions and extra sesame seeds at the table adds nice color and texture.
Make-ahead and storage
This Mongolian Chicken Recipe keeps well in the refrigerator for up to 3 days. Store in an airtight container and reheat gently in a skillet over medium heat to preserve the texture of the sauce—avoid high heat which can dry the chicken. You can also freeze portions for up to 1 month; thaw overnight in the refrigerator and reheat thoroughly before serving.
Flavor variations
- Garlic-forward: Add an extra teaspoon of minced garlic to the sauce for a stronger garlic presence.
- More heat: Increase the red pepper flakes to 1/2 teaspoon or add a drizzle of chili oil while tossing the finished chicken.
- Nutty finish: Stir in 1 teaspoon toasted sesame oil at the very end for an additional layer of aroma.
- Vegetable boost: Toss in blanched broccoli or carrots when you add the fried chicken back, giving them a minute to heat through and pick up sauce.
How this recipe fits into your week
This Mongolian Chicken Recipe is an ideal recipe to keep in the rotation. It takes little active time once ingredients are prepped, and the bold sauce means small portions feel satisfying. It also scales easily—double the sauce for a saucier result, or halve the amount for a lighter glaze. With basic pantry ingredients and a short ingredient list, this is a reliable go-to when you want something flavorful without fuss.
Nutrition snapshot (per serving, approximate)
Calories and macros will vary based on portion size and whether you serve with rice or vegetables. The main contributors are the chicken, oil used for frying, and the brown sugar-soy glaze. To lower calories, reduce the amount of frying oil by pan-searing instead of deep frying, and serve over a larger portion of vegetables rather than rice.
Final notes
This Mongolian Chicken Recipe delivers a glossy, sweet-savory glaze over crisp-tender chicken strips. It’s approachable, adaptable, and calibrates easily to your flavor preferences—add more garlic, lean into the heat, or toss in seasonal vegetables. The step-by-step instructions keep things simple and ensure consistent results every time you make it. Enjoy a bowlful of sticky, aromatic chicken and savor how quickly homemade outshines takeout.
Mongolian Chicken Recipe
Ingredients
Equipment
Method
- Make the sauce: heat 2 tablespoons vegetable oil in a medium saucepan over low–medium heat, add the minced garlic and ginger and cook, stirring, for about 30 seconds.
- Whisk in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water, then simmer until slightly thickened, about 5–10 minutes; remove from heat and set aside.
- Toss the sliced chicken with the cornstarch in a large bowl until evenly coated.
- Heat 1 cup vegetable oil in a large skillet or wok over medium–high heat until hot. Fry the chicken in batches, 1–2 minutes per side, until browned and cooked through; transfer to a paper towel–lined plate and drain excess oil.
- Discard the frying oil from the skillet, return the skillet to medium heat, add the fried chicken and pour in the prepared sauce.
- Cook and toss the chicken in the sauce over medium heat until the sauce thickens and coats the chicken, about 2–3 minutes.
- Stir in the sliced green onions, sprinkle with sesame seeds, and serve immediately over rice.
Notes
- Pat chicken dry before coating for better crisping.
- Fry in batches to avoid overcrowding the pan.
- Adjust red pepper flakes to taste for more or less heat.
- Use dark brown sugar for a deeper flavor.
