Easy 25-Min Mongolian Chicken (Shallow Fried)

Name: Easy 25-min. Mongolian Chicken (Shallow Fried)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb skinless boneless chicken thighs; ¼ cup cornstarch (or potato starch, add more if needed); 1/3 cup vegetable oil (or any neutral oil); 2 garlic cloves (minced); 2 red chili pepper (sliced, divided); 5 slices ginger; 4 tbsp hoisin sauce; 2 tbsp regular soy sauce (or light soy sauce); 2 tbsp brown sugar; 2 tsp sesame oil (toasted kind); 1 green onion (finely chopped (optional garnish)); 1 tbsp cornstarch (or potato starch); ½ cup water (cold)

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This easy Mongolian chicken recipe takes just 25 minutes and simple ingredients to make tonight. It tosses crispy, bite-sized chicken in a sticky, sweet soy glaze. Skip the takeout fees for a fast dinner that your whole family will love.

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Why My Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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📖 Recipe

I first tried this Chinese-American restaurant-style dish at a tiny mall food court. The sweet, sticky sauce was so addictive that I ran home to recreate my own recipe for Mongolian chicken. My first kitchen tests turned out too salty and soggy. I fixed this by using cornstarch for a crisp crunch and finding a perfect 2:1:1 ratio of hoisin sauce to soy sauce and brown sugar.

Why My Recipe Works

Cornstarch creates crunch. A light dust of cornstarch makes the chicken extra crispy without using a heavy batter.
Thighs stay juicy. After kitchen-testing both cuts, I recommend boneless chicken thighs as they stay incredibly juicy and don't dry out.
Batch frying prevents sogginess. Cooking the meat in small groups keeps the oil hot so the chicken stays crisp in the sauce.

Ingredients & Substitutes

The exact ingredient measurements are listed in the recipe card at the bottom of this page.

Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
Cornstarch (for coating protein): Coats chicken for a crisp texture. Sub: Potato starch. Avoid tapioca or arrowroot starch.
Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
Red Chili Pepper: Adds spice and color to the sauce and used for garnishing.
Ginger: Adds sharp flavor and cuts any gamey meat taste. Sub: ¼ teaspoon ground ginger.
Hoisin Sauce: Adds a sweet molasses flavor. Do not sub with oyster sauce!
Regular Soy Sauce: Adds salt and umami to the sauce. I prefer Lee Kum Kee, Pearl River Bridge, or Kikkoman. Subs: Low-sodium or light soy sauce.
Brown Sugar: To balance salinity and add a molasses flavor. I prefer using light brown sugar but dark brown sugar works too.
Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
Cold Water: A neutral liquid base for the sauce.
Green Onion: For garnishing, aroma, and color.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make Mongolian chicken:

Whisking cornstarch with cold water in a small bowl to make a slurry.

Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved. Set aside.

Cutting chicken thighs into evenly sized cubes on a cutting board.

Cube the chicken: Cut chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.

Tossing diced chicken with cornstarch in a large bowl until coated.

Coat in cornstarch: Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.

Frying coated chicken pieces in a pan until golden and crispy, then draining on a rack.

Fry in batches: Heat vegetable oil in a large pan over medium-high heat. Working in batches, fry the chicken in a single layer until crispy, cooked through, and golden, about 5-7 minutes. Transfer to a wire rack to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.

Stir-frying ginger, garlic, and half of the red chilies, then adding sauces and thickening with the cornstarch slurry.

Build the sauce: Reduce heat to medium. Stir-fry ginger, garlic, and half of the red chilies for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce thickens.

Tossing crispy chicken in the thickened sauce and garnishing with red chili and green onions before serving.

Sauce and serve: Once the sauce has thickened, add the chicken and toss to coat evenly. Remove from heat, garnish with remaining red chilies and green onions, and serve immediately.

Expert Tips

Cut uniform chicken cubes. Make every piece the same size. This keeps small bits from drying out while larger pieces finish cooking.
Press starch into the meat. Use your hands to push the chicken into the cornstarch. This forms rugged edges that hold the heavy sauce.
Drop coated meat in quickly. Cook the chicken within two minutes of dusting. Waiting lets juices soak through the starch and make paste.
Use a heavy-bottomed pan and heat your oil to a steady 350°F. Heavy pans stop temperature drops when cold meat hits the hot oil.
Give each piece breathing room. Never crowd the pan. Frying in small groups lets steam escape so the chicken crisps instead of steams.

Variations

Mild: Swap the red chili with two tablespoons of finely diced red bell pepper.
Gluten-free: Use tamari or coconut aminos instead of soy sauce. Make sure your hoisin sauce label says gluten-free.
Vegetarian version: Swap the chicken for cubed extra-firm tofu. Press the tofu dry with a towel before coating it

Pairing Suggestions

This crispy Mongolian chicken stir-fry pairs well with:

Starters: Crispy Crab Rangoon or a comforting bowl of Egg Drop Soup.
Grains: Fluffy white jasmine rice or brown rice to soak up the extra sauce.
Veggies: Garlic Green Beans or steamed broccoli for a fresh, vibrant crunch.

Storage & Reheating

Fridge: Keep in an airtight container up to 3 days.
Freezer: Keep in a freezer bag up to 2 months. Thaw overnight.
Best Practice: Store chicken and sauce separately to prevent sogginess.
If Stored Together: Air fry at 350°F for 8 minutes, or bake at 400°F for 12 minutes.
If Stored Separately: Air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm sauce in a skillet over low heat with a splash of water, then toss.

FAQ

Can I cook Mongolian chicken in advance?

Yes, you can cook this dish ahead of time. Please follow our specific storage and reheating instructions listed in the section above.

Can I make air fryer Mongolian chicken?

Yes! Generously spray your air fryer basket with oil and arrange the cornstarch-coated chicken in a single layer with space between each piece. Spritz the top of the chicken heavily with oil, ensuring no dry, white flour spots remain. Air fry at 400°F for 10-14 minutes until golden and crispy. While it cooks, simmer your sauce on the stove, then toss the crispy chicken into the thickened glaze.

Can I add vegetables?

Yes! Broccoli florets, snap peas, bell peppers, and carrots pair beautifully with this dish. To keep your chicken perfectly crispy, stir-fry the vegetables separately first until tender-crisp, remove them from the pan, and then toss them back into the sauce at the very end with the cooked chicken.

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