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.
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:
- Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved. Set aside.
- 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.
- Coat in cornstarch: Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- 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.
- 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.
- 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
Yes, you can cook this dish ahead of time. Please follow our specific storage and reheating instructions listed in the section above.
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.
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.
📖 Recipe
Easy 25-min. Mongolian Chicken (Shallow Fried)
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch or potato starch, add more if needed
- ⅓ cup vegetable oil or any neutral oil
- 2 garlic cloves minced
- 2 red chili pepper sliced, divided
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil toasted kind
- 1 green onion finely chopped (optional garnish)
Cornstarch Slurry
- 1 tablespoon cornstarch or potato starch
- ½ cup water cold
Instructions
- In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved to make your cornstarch slurry. Set aside.
- Cut chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- 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 (10 ml) of oil in the pan and discard the rest.
- 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.
- Add the chicken and toss to coat evenly. Remove from heat, garnish with the remaining red chilies and green onions, and serve immediately.
Amanda
Made this tonight and it was a hit! For those struggling to get their chicken crispy, make sure you pat the raw chicken dry before coating in corn starch. I did jasmine rice in the Instant Pot and roasted broccoli in the oven – delicious, nutritious, and dinner done in less than 40 minutes!
christieathome
Thank you so much for making my recipe Amanda! I'm so glad you enjoyed it and thanks for sharing the tip with everyone 🙂
Marie
How many teaspoons or table spoons are 5 slices of ginger? I have minced what I thought would be 5 slices worth off of my root, going by the video. I'm going ahead with what I have, but I would appreciate knowing what you would use, in spoons. Thank you.
christieathome
I would say about 1 1/2 tsp since it's minced. Since it's minced, the surface area is greater and will offer a much more powerful taste than sliced.
Tiara
hi Christie, just wondering if I could use chicken breast instead of thigh? would it make a big difference?
christieathome
Hi Tiara! You can definitely use chicken breast. I would just suggest to monitor the cooking time and perhaps reduce it to 5-6 minutes since breast tends to dry out faster than thigh due to the lack of fat content. Hope this helps!
Muskaan
Hi, this looks delicious and I'm planning on making this in the next couple of days and I had a quick question.
Do you use a normal red chili or a Thai red chili?
Thanks
christieathome
Hi there! Thank you very much! Just a normal red chili. If you'd like it spicier, you can definitely add Thai red chili. I hope you enjoy my recipe 🙂
Jessica
This was amazing! So simple, flavorful and authentic. Can't wait to try more of your recipes!
christieathome
Thank you so much for making my recipe Jessica! I am very happy to read this kind comment 🙂 Have a lovely day!
Cheryl
I love this dish! I love the flavour so much that I am actually going to try replacing the chicken with cauliflower for a vegetarian friend - wish me luck!
christieathome
I am so happy to read this Cheryl! Thank you very much for making my recipe and good luck with the cauliflower substitution! I would love to hear how that goes. Have a great day!
Elias
Fantastic! Thanks for sharing. My fickle Missus loves it.
christieathome
I'm so happy to read this! Thank you for making my recipe and glad you both enjoyed it, Elias!
Allison Elligson
I didn't have chicken to cube on hand, so I swapped the chicken for a cubed venison roast. Let me tell you - it tastes incredible. I followed the recipe exactly as it is printed and it turned out amazing.
christieathome
I am so happy to read that this worked out well with venison! Thank you so much for making my recipe Allison! Glad you enjoyed it 🙂
Naomi
I just made this for my family and it was a big hit! Thanks for sharing your recipes with us! It’s the first one of yours that I’ve tried, and I can hardly wait to try more!
christieathome
This is music to my ears! I am so very happy to hear that you enjoyed my recipe with your family 🙂 Thank you for taking the time to make it and I hope you enjoy my other recipes!
Chris F
Do you leave the ginger in the mix and eat it with the skin?
christieathome
Yes, I leave the skin on but feel free to remove it to your liking.
Kathy Haupers
Was very flavorful and so easy to prepare. Prep time was longer than stated in recipe but we’ll worth it. I had some asparagus in the frig so I quickly stir fried it before the chicken. Definitely on my rotation.
christieathome
So glad you enjoyed my recipe! Thank you for making it 🙂
Maddi
Just made this recipe for lunch! Super fast and super delicious! 10/10 recommend!
christieathome
I am so glad to hear that you enjoyed this! Thank you so much for making my recipe ☺️
Cori
This recipe was shared with me and I’m so glad I tried it. Seriously delicious and so easy to make. I skipped the red chili (none in stock when I was at the grocery store) and chopped the ginger as I did with the garlic. Super easy, packed with flavour, will definitely be making this many times again!
christieathome
Thank you so much Cori for making my recipe! This makes me so happy to read and I am really glad you enjoyed it!!
Have a lovely day! - Christie
Sarah
This was delicious! My chicken was barely crispy, some pieces not at all. But it hit temp so I pulled it because I didn’t want to overcook. Where did I go wrong? More cornstarch? Higher temp?
christieathome
Thanks Sarah! Glad it was delicious. Sorry to hear you had some difficulty getting it crispy. I find it really depends on each stovetop's temperature setting as they can vary from brand to brand. For future, I would definitely coat the chicken in more cornstarch until each piece is all white and then increase the temperature to a higher heat setting until you start to see the crispy golden texture. Since chicken thigh is used in this recipe (unlike chicken breast), it's a very forgiving cut of meat. So even if you overcook it just a bit, it will still remain tender and juicy. Hope this helps!
Elizabeth
Tried this tonight. I "marinated" the chicken in soy sauce (cut back on the amount) and cornstarch. I added chili oil to the sesame oil, and broccoli and fresh red peppers, and was liberal with the ginger and garlic (we like spicy). Served with basmati rice. Great recipe that adapts well to personal taste and has depth of flavors. Thanks for sharing!
christieathome
Thanks for making my recipe Elizabeth! Glad you enjoyed it.
Sharon
Mine didn’t come out as dark- maybe because I used light brown sugar? My family still loved it!
christieathome
Thanks for making my recipe Sharon! I am so happy to hear this! It could be depending on how long you fried the chicken for, if it's longer the chicken will come out more darker. Hope this helps!