Mongolian Chicken Recipe

If you re craving a dish that s packed with bold flavor and satisfying textures, you re going to love this Mongolian Chicken Recipe. I absolutely love how this turns out every single time-the crispy chicken coated in a sweet and savory sauce is downright addictive. It s a fantastic dinner when you want something comforting yet a little special, perfect for weeknights or casual dinners with friends.

What makes this Mongolian Chicken Recipe stand out is how easy it is to whip up with simple ingredients you likely have on hand. From the first bite, you ll notice the balance of hoisin, soy, and subtle heat from fresh chili that keeps things exciting without overpowering. When I first tried this, I quickly realized it s a dish that s as impressive as it is easy to make, and my family goes crazy for it every time.

this Recipe

Ingredients You’ll Need

The ingredients for this Mongolian Chicken Recipe work together beautifully to create a tantalizing dish. Each element plays its role, from the tender chicken thighs to the perfectly balanced sauce. Here s what you ll want to gather before you get started:

• Chicken thighs: I prefer skinless and boneless for tender, juicy bites that soak up the sauce.
• Cornstarch: This is key for that crispy coating-potato starch is a great substitute if you don t have cornstarch on hand.
• Vegetable oil: Any neutral oil works well for frying the chicken to golden perfection.
• Garlic: Freshly minced garlic packs an aromatic punch that wakes up the sauce.
• Red chili peppers: These are optional but add a lovely hint of heat I enjoy.
• Ginger slices: Fresh ginger adds brightness and depth to the dish.
• Hoisin sauce: This is the sweet and tangy heart of the sauce.
• Soy sauce: Provides that salty, umami backbone.
• Brown sugar: Balances the saltiness with its molasses sweetness.
• Sesame oil: Just a dash to finish adds that classic nutty aroma.

Variations

I love that this Mongolian Chicken Recipe is easy to tailor based on what you have or your preferred flavors. You can play around with the spice level or switch up the cooking method to suit your style. Don t be afraid to make it your own!

• Spice it up: I sometimes add extra sliced chili peppers or a dash of chili flakes when I want a more fiery kick-my spice-loving friends appreciate this tweak.
• Use chicken breast: For a leaner option, swapping chicken thighs for boneless, skinless breasts works well-just watch the cooking time to avoid drying out.
• Gluten-Free: Use tamari instead of regular soy sauce to keep this dish gluten-free without losing that umami depth.
• Air fryer option: I often air fry the chicken for a healthier twist, and honestly, the crispy texture is just as delightful.

How to Make Mongolian Chicken Recipe

Step 1: Prepare and Coat the Chicken

Start by dicing your chicken thighs into bite-sized pieces-about 1.5 inches each works perfectly for even cooking. Don t pat them dry; keeping a bit of moisture helps the cornstarch adhere better, which is what forms that beautiful crispy crust. Toss the chicken thoroughly in cornstarch until each piece is coated evenly. You might need to add a little extra cornstarch if some pieces seem under-coated-trust me, this step is what makes the texture extra special.

Step 2: Cook the Chicken to Crispy Perfection

You have two excellent options here: pan-frying or air frying. For stovetop, heat your vegetable oil over medium-high heat and fry the chicken in batches, turning occasionally, for about 6-8 minutes until golden brown. Using a wire rack or paper towels to drain the chicken prevents sogginess. If you prefer air frying, lightly spray the basket and the chicken pieces with oil, arrange them in a single layer, and cook at 400°F for 10-14 minutes, shaking halfway through. Either way, you ll get a deliciously crispy exterior that s hard to resist.

Step 3: Whip Up the Flavorful Sauce

Lower the heat to medium and, in the same pan you used for frying, toss in the ginger slices, minced garlic, and sliced red chili peppers if you re using them. Sauté just for about 10 seconds until fragrant-you want to wake up those aromatics without burning them. Next, pour in the hoisin sauce, soy sauce, brown sugar, and sesame oil, stirring everything together. Before adding the cornstarch slurry (which you mixed earlier), give it a quick stir to recombine, then pour it over and keep stirring until the sauce thickens and becomes glossy.

Step 4: Bring It All Together

Now, add your crispy chicken pieces back to the pan and toss them with the sauce until everything is nicely coated and glistening. This is the moment where the crispy chicken soaks up all those rich, savory flavors. Once coated, remove from heat and get ready to serve!

How to Serve Mongolian Chicken Recipe

Garnishes

I always garnish with finely chopped green onions and a sprinkle of thinly sliced red chili peppers to brighten the dish visually and add a touch of fresh heat. It s a simple step that really elevates the final presentation and adds a nice fresh contrast to the rich sauce.

Side Dishes

This Mongolian Chicken pairs wonderfully with steamed jasmine rice or fluffy basmati. Sometimes, I serve it alongside stir-fried veggies like broccoli or snap peas for an easy, well-rounded meal. Noodles work just as well if you want to switch things up-think lo mein or simple garlic noodles.

Creative Ways to Present

For special occasions, I ve plated this dish over a bed of crispy noodles or even used lettuce cups to make a fun, handheld version that s perfect for parties. Adding sesame seeds on top and a drizzle of sriracha creates a vibrant finish that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep really well for up to three days. The chicken may lose some crispiness, but reheating in a skillet helps to regain that texture better than the microwave.

Freezing

I ve frozen cooked Mongolian Chicken successfully by letting it cool completely and storing it in freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat in a pan for best texture retention.

Reheating

To reheat, I recommend warming it gently in a skillet over medium-low heat with a small splash of water or oil to refresh the sauce and chicken’s crisp. This way, you avoid rubbery chicken and keep all those delicious flavors vibrant.

FAQs

Final Thoughts

This Mongolian Chicken Recipe has become one of my go-to dishes when I want something quick, flavorful, and totally satisfying. I love how it hits that perfect balance of crispy, sweet, and savory, and somehow manages to feel both comforting and a tiny bit special. If you try it out, I promise it ll become a regular on your dinner rotation too-you ll be reaching for those leftovers just like I do!

Mongolian Chicken Recipe

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• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese

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Description

This Mongolian Chicken recipe features tender bite-sized pieces of chicken thigh coated in a crispy cornstarch crust, then tossed in a flavorful and slightly sweet sauce made with hoisin, soy sauce, garlic, ginger, and brown sugar. Easily prepared on the stovetop or in an air fryer, this dish is perfect served over steamed rice or noodles for a satisfying meal with a hint of heat from optional chili peppers.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Coating

• 2 lb skinless, boneless chicken thighs
• 1/2 cup cornstarch (or as needed, or substitute with potato starch)
• 2/3 cup vegetable oil (or any neutral oil)

Sauce

• 4 cloves garlic, minced
• 2 red chili peppers, sliced (optional)
• 10 slices ginger
• 8 tablespoons hoisin sauce
• 4 tablespoons regular soy sauce
• 4 tablespoons brown sugar
• 4 teaspoons sesame oil

Cornstarch Slurry

• 2 tablespoons cornstarch (or substitute with potato starch)
• 1 cup water

Optional Garnishes

• 2 green onions, finely chopped
• 2 red chili peppers, sliced

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Instructions

1. Make the cornstarch slurry: In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set this mixture aside to be used later for thickening the sauce.
2. Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces, about 4 to 6 pieces per thigh. Do not pat dry as the moisture on the chicken helps the cornstarch adhere better.
3. Coat the chicken: In a large mixing bowl, toss the diced chicken with ½ cup cornstarch until all pieces are evenly coated. Add more cornstarch if necessary to ensure thorough coating.
4. Cook the chicken: For stovetop cooking, heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken pieces in batches for 6 to 8 minutes until golden brown on all sides. Drain excess oil on a wire rack or paper towel-lined plate. For air frying, lightly spray the air fryer basket with oil, arrange chicken in a single layer without overlapping, spray coated chicken lightly with oil, and air fry at 400°F for 10 to 14 minutes, shaking the basket halfway through for even cooking.
5. Make the sauce: Reduce heat to medium in the same pan (after stovetop frying). Add the ginger slices, minced garlic, and sliced red chili peppers if using. Sauté for about 10 seconds until fragrant.
6. Combine the sauce ingredients: Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir all together. Stir the cornstarch slurry again to remix, then pour it into the pan. Stir continuously until the sauce thickens and becomes smooth and glossy.
7. Combine chicken and sauce: Add the cooked chicken back to the pan with the sauce and toss well to coat every piece evenly. Remove from heat once combined.
8. Serve: Transfer the sauced chicken to a serving dish and garnish with finely chopped green onions and extra sliced red chili peppers if desired. Serve hot over steamed rice or noodles and enjoy your flavorful Mongolian Chicken!

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Notes

• Chicken: Boneless, skinless chicken breasts can be used as a substitute for chicken thighs if preferred.
• Cornstarch: Potato starch can replace cornstarch in both the coating and slurry if cornstarch is unavailable.
• Spice Level: Adjust the quantity of sliced red chili peppers to control the heat according to your taste.
• Serving Suggestions: This dish pairs wonderfully with steamed white rice, fried rice, or your favorite noodles and sautéed vegetables for a complete meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 533
• Sugar: 20g
• Sodium: 1067mg
• Fat: 33g
• Saturated Fat: 5g
• Unsaturated Fat: 26g
• Trans Fat: 1g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 83mg