Mongolian Chicken

Mongolian Chicken is a quick and flavorful stir-fry featuring crispy chicken tossed in a glossy sweet-savory sauce made with soy sauce, brown sugar, garlic, and ginger. It’s better than takeout and comes together in just 30 minutes.

Why You’ll Love This Recipe

• Crispy and flavorful chicken
• Sweet and savory sticky sauce
• Quick and easy—perfect for weeknights
• Minimal ingredients, all pantry-friendly
• Ready in about 30 minutes
• Family-friendly and kid-approved
• Easily customizable for spice or veggies
• Pairs perfectly with rice or noodles
• Great for meal prep
• Simple cleanup with one pan

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

– 1 lb chicken breast or thighs, thinly sliced
– ¼ cup cornstarch
– 2 tablespoons oil for frying
– 3 garlic cloves, minced
– 1 teaspoon ginger, minced
– 3 tablespoons soy sauce
– 2 tablespoons brown sugar
– ½ cup chicken broth or water
– 1 teaspoon sesame oil
– 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
– 2–3 green onions, chopped
– Optional: red pepper flakes or dried chilies

directions

1. Toss chicken with cornstarch until well coated.
2. Heat oil in a pan over medium-high heat. Cook chicken in batches until golden and crispy. Remove and set aside.
3. In the same pan, add garlic and ginger. Sauté for 30 seconds.
4. Add soy sauce, brown sugar, broth, and sesame oil. Stir and bring to a simmer.
5. Add cornstarch slurry and cook until the sauce thickens.
6. Return chicken to the pan and toss to coat in sauce.
7. Stir in green onions and serve immediately.

Servings and timing

• Servings: 4
• Prep time: 10–15 minutes
• Cook time: 10–15 minutes
• Total time: ~25–30 minutes

Variations

• Use chicken thighs for a juicier version
• Add broccoli, bell peppers, or snap peas
• Make it spicy with chili flakes or fresh chilies
• Swap chicken for beef, shrimp, or tofu
• Use honey instead of brown sugar for a twist
• Add a dash of hoisin or oyster sauce for depth
• Make it gluten-free with tamari instead of soy sauce
• Serve over noodles or cauliflower rice
• Air-fry chicken for a healthier option
• Top with sesame seeds or extra scallions

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave with a splash of water or broth to loosen the sauce.
Freeze for up to 3 months and thaw overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and just as delicious.

What makes the sauce thick and sticky?

The cornstarch slurry combined with simmering thickens the sauce.

Can I make this gluten-free?

Yes, use tamari or gluten-free soy sauce and make sure your broth is gluten-free.

How do I keep the chicken crispy?

Fry in batches and don’t overcrowd the pan. Add sauce just before serving.

Can I add vegetables?

Absolutely! Broccoli, bell peppers, and snow peas work great.

Is this dish spicy?

Not by default, but you can add chili flakes or dried chilies for heat.

What side dishes go well with Mongolian Chicken?

Steamed rice, fried rice, noodles, or stir-fried veggies.

Can I meal prep this?

Yes, it stores and reheats well for 3–4 days.

Can I use pre-cooked or rotisserie chicken?

It works, but won’t be as crispy—skip the cornstarch step.

Can I double the sauce?

Yes, just scale up the ingredients and adjust the slurry to match.

Conclusion

Mongolian Chicken is a fast, flavorful, and satisfying dish that’s perfect for busy weeknights or when you’re craving something better than takeout. With its sweet, savory sauce and crispy chicken, it’s sure to become a staple in your home cooking rotation. Customize it to your taste, and enjoy a homemade favorite that’s always a hit.

Print