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Mongolian chicken features crispy bite-sized chicken coated in a sweet, savory hoisin-based sauce infused with ginger, garlic, and red chili.
It's a popular Chinese-restaurant-style dish with bold and complex flavors, thanks to the rich sauce and aromatics. This dish is best served over plain white rice with vegetables.
Despite the name, it doesn't originate from Mongolia - it's a Chinese-American takeout dish. The name comes from a Taiwanese stir-fry method, called "Mongolian barbecue".
I love making this at home for my husband, who can't deny a plate of saucy fried chicken. It's a great restaurant-quality recipe that will save you about $20 on takeout!
Why This Recipe
- The chicken is lightly coated in cornstarch and shallow-fried in a small amount of oil, creating a crispy texture without the need for a messy wet batter or excess oil.
- I tested this recipe with different cuts and recommend chicken thighs over chicken breasts, as they stay juicier and are less likely to dry out.
- Many recipes turn out soggy; frying the chicken in small batches until golden helps it stay crispy even after the sauce is added.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy and for the cornstarch slurry. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch to coat the chicken, as the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Garlic: To add aroma and flavor. Substitution: Jarred minced garlic.
- Red Chili: To add spice. Use any large red chili.
- Ginger: To add a sharp flavor.
- Hoisin Sauce: A sweet, fermented soybean glaze. Do not substitute with oyster sauce (hoisin is sweeter and seafood-free).
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Brown Sugar: To balance the salty flavors. I recommend light brown sugar. Substitution: Dark brown sugar.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Cold Water: For the cornstarch slurry.
- Green Onion & Red Chili: For garnishing and color.
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Instructions
Below are step-by-step instructions on how to make Mongolian chicken:
- Make cornstarch 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 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Coat the chicken: Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- Fry the chicken: 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 or paper towel-lined plate to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Cook aromatics and sauce: Reduce heat to medium. Stir-fry ginger, garlic, and red chili 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.
- Toss chicken in sauce: Once the sauce has thickened, add the chicken and toss to coat evenly. Remove from heat, garnish with red chili and green onions, and serve immediately.
Expert Tips
- Use fresh chicken and aromatics as they are the star ingredients. The aromatics are key for great flavor!
- Do not pat the chicken dry - some moisture is needed for the cornstarch to stick.
- Dice evenly - cut the chicken into uniform pieces so it cooks consistently.
- Use a heavy-bottomed pan - this helps maintain steady oil temperature.
- Heat the oil to 325-350°F - use a digital instant-read thermometer, or test with a wooden chopstick; rapid bubbles mean the oil is ready.
- Fry in small batches - overcrowding the pan can lead to soggy, undercooked chicken.
- Let the chicken fry undisturbed - do not move it until ready to flip to develop a golden, crispy crust.
- Drain on a wire rack or paper towels - this removes excess oil and prevents soggy chicken.
Variations
- Mild version: Swap the red chili with 2 tablespoon finely diced red bell pepper.
- Pork or beef version: Swap the chicken with diced pork shoulder or diced flank steak.
- Gluten-free version: Substitute the soy sauce with tamari sauce, coconut aminos, or a gluten-free soy sauce. Use gluten-free hoisin.
- Vegetarian version: Swap the chicken with diced extra-firm tofu.
Pairing Suggestions
Mongolian chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Yu Choy, or Garlic Green Beans.
- Protein Dishes: Beef Onion Stir-Fry, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover Mongolian chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Mongolian chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Can I make Mongolian chicken in advance?
Mongolian chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Can I add vegetables?
You can add vegetables, such as diced bell peppers, broccoli florets, cauliflower, carrots, snap peas, or snow peas before stir-frying the aromatics.
Can I air fry Mongolian chicken?
Mongolian chicken can be made in the air fryer. First evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket in a single layer, giving each piece enough space. Evenly spray oil over the chicken. Air fry at 400ºF for 10-14 minutes until cooked, golden, and crispy without flipping. Then simmer the sauce until thickened and toss in the fried chicken to coat evenly.
📖 Recipe
Quick & Easy Mongolian Chicken
Crispy fried chicken tossed in a sticky, sweet, and savory sauce. This quick and easy Mongolian chicken recipe uses simple ingredients and is ready in 25 minutes! A delicious main dish that's family-friendly, better-than-takeout, and great for busy weeknights.
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
- 1 red chili pepper sliced (optional)
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil
Cornstarch Slurry
- 1 tablespoon cornstarch or potato starch
- ½ cup water cold
Optional Garnishes
- 1 green onion finely chopped
- 1 red chili pepper sliced
Instructions
- In a small bowl, whisk together 1 tablespoon cornstarch and ½ cup (125 ml) cold water until fully dissolved. Set aside.
- Cut chicken thighs into 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 or paper towel-lined plate to drain. Reserve 2 teaspoon of oil in the pan and discard the rest.
- Reduce heat to medium. Stir-fry ginger, garlic, and red chili 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 red chili and green onions, and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 224kcal | Carbohydrates: 35g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1060mg | Potassium: 295mg | Fiber: 2g | Sugar: 16g | Vitamin A: 376IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 1mg
Alisa
Such a delicious recipe!! I highly recommend! I used a little Gochujang Korean chili sauce with the garlic since I didn’t have sliced chili peppers. Easy to make.
Christie Lai
Thanks so much for making my recipe and for the kind review, Alisa! I'm so glad you enjoyed it with the substitutes 🙂
Chaya
Loved this recipe! So easy to make. Instead of frying the chicken pieces I baked in oven for 15 minutes then added to sauce was absolutely delicious. Thanks for sharing!
Christie Lai
Thanks for making my recipe and for sharing your positive experience on how you were able to bake the chicken pieces in the oven with us 🙂
Ralph
My wife loved it, even though I had to slightly alter the quantities and used red pepper flakes for the heat. This is not the first recipe of yours that I have followed; all have been well-received.
Christie Lai
Thanks so much for making my recipe, Ralph! So glad you and your wife enjoy my recipes 🙂 I appreciate the support!
Sam
I thought this recipe turned out great. I made one little tweak and that was to pour most of the excess oil off after cooking the chicken. I think it would have been too oily if I had not done this.
Christie Lai
Thanks for making my recipe, Sam and for sharing that note with me!
Lisa
If using an air fryer , do you sauce the chicken before or after?
Christie Lai
You would sauce the chicken after you've air fried the chicken.
Rox Berry
Wow! Yum! Fabulous recipe with beautiful flavour. A real hit in our home.
Christie Lai
Fantastic! So happy to read this and glad it become it a hit with your family :). Thank you for making it and for the raving review!
Peter Bonfield
Great taste, easy recipe to follow. My wife and I thoroughly enjoyed our dinner. We will be looking out for your recipes.
Christie Lai
Thank you so much for making my recipe, Peter! Glad that you and your wife enjoyed it! I appreciate the support!
Dally
Came out so great!!!!! Found on pintrest then looked for her on insta.
Christie Lai
Thanks so much for making this, Dally! I appreciate your support!
Rouba
Love your Mongolian chicken!
Christie Lai
Thank you so much for making and sharing this positive review, Rouba! I'm so glad you enjoyed it 🙂
Todd Kaiser
I made the Mongolian chicken recipe for us (including a very picky 13 year old). It was delicious. I will pay more attention to your detailed instructions and cook the chicken in batches 😂. It came out great but took a little bit more work on my part because I failed to read through the recipe. I will make this again and look forward to trying more of your delicious creations.
Christie Lai
Thank you so much for making my recipe, Todd! So glad you and your teenager enjoyed it! I hope you have even better success with it next time 🙂
Loxy
I have made this several times now, everyone loves it, and it is super easy and quick to cook.
Christie Lai
I am so happy to read this! Thank you so much for sharing your positive experience, Loxy!
Ing
Delicious! I had to use another half a cup of corn starch on the chicken, but I followed the recipe exactly as written.
Christie Lai
Thanks so much for making my recipe and glad it worked out for you with the addition of cornstarch, Ing!
Van
I really like these educative recipes. I would like to be receiving the recipes instructions daily
Ingrid
Just delicious!! Made it tonight and just so easy .. it will now be on the favourite recipe list❤️
Christie Lai
Thank you so much for making and leaving such a positive review, Ingrid! So happy that you enjoyed it 🙂
Texasgirl
Very good! A trick I learned in a Chinese cooking class was after frying the chicken in two batches; reheat your oil and place all pcs back in to refry a few minutes. Keeps the chicken very crispy throughout the entire meal even after the sauce is added. Thanks for this recipe!!
christieathome
Thanks for making my recipe and for sharing your quick tip with us all! Glad you enjoyed it 🙂
Ade
Made this last night for my family. It was absolutely delicious and so easy to make. The wife was the first one to tuck in followed by my two daughters. As I usually eat last, I kept looking in the pan after each of them had taken their dinner and I was just hoping that there would be enough left for me. To my delight there was plenty left and it was really really tasty. All the family thought it was absolutely delicious and asked me to make it again tomorrow. This recipe is truly awesome. Thank you so much for sharing it.
christieathome
Thank you so much for sharing this kind comment with me, Ade! I am really happy to know that you and your whole family enjoyed my recipe! I appreciate you for making it and I hope you enjoy this recipe again and again. Have a lovely day!
Rex the Dog
It was so delightful and exactly what I was craving. TYSM FOR THIS RECIPE <3333
christieathome
So happy to read this! Thank YOU for making it and glad you enjoyed it 🙂