The Ultimate Easy Mongolian Chicken Recipe

If you’re looking for a quick, delicious meal packed with bold Asian flavors, this Mongolian Chicken recipe is exactly what you need. It’s a fantastic homemade version of that classic takeout favorite—crispy, tender chicken coated in a sweet, savory sauce with just the right hint of spice. The best part? It’s ready in under 30 minutes, using simple ingredients you probably already have in your kitchen. You’ll love how easy this is to whip up, making it perfect for busy weeknights or meal prep that stays flavorful even days later.

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

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Cornstarch (for coating the chicken)
• Garlic powder and minced garlic
• Fresh ginger, grated (optional but highly recommended!)
• Soy sauce (low-sodium works great)
• Brown sugar
• Vegetable oil or sesame oil for frying
• Salt and black pepper to taste
• Green onions, sliced
• Optional heat: red pepper flakes or sriracha
• Optional garnish: sesame seeds and extra green onions

Why This Mongolian Chicken Recipe Rocks

This recipe nails the perfect balance of sweet and savory with a slight kick, but it’s completely customizable if you like things hotter or milder. Using cornstarch to coat the chicken gives it that irresistible crispiness without deep frying, and the sauce thickens up beautifully to coat every piece in a glossy, flavorful glaze. Using chicken thighs instead of breasts adds juiciness, but both work well. Plus, this dish is fantastic for meal prep—just reheat and enjoy all week!

How to Make the Best Mongolian Chicken

Preparing the Chicken
Start by tossing your bite-sized chicken pieces in cornstarch mixed with garlic powder, salt, and black pepper. This dry coating is the secret to getting that crispy outer layer when you cook. Shake off any excess cornstarch to avoid clumping.

Heat your oil in a large skillet or wok over medium-high heat. When the oil is shimmering hot, add the chicken in batches so it doesn’t overcrowd the pan. Cook each piece until golden brown and crispy, about 4-5 minutes per side. Don’t rush this part—crispy chicken is a game changer. Once cooked, set the chicken aside on a paper towel-lined plate to drain any excess oil.

Crafting the Sauce
Using the same skillet (less washing, more flavor!), add a little more oil if needed and sauté minced garlic and grated ginger for 1-2 minutes until fragrant. This step infuses the oil with rich aromatics that make the sauce stand out.

Next, pour in the soy sauce, water, and brown sugar, stirring well to dissolve the sugar. Add a splash of sesame oil for a nutty depth and, if you like, a teaspoon of rice vinegar for a subtle tang that brightens the whole dish.

Bring this mixture to a gentle simmer, then stir in a cornstarch slurry (cornstarch mixed with cold water) to thicken the sauce. Cook for another minute or two until it’s glossy and coats the back of a spoon.

Bringing It All Together
Return your crispy chicken to the skillet and toss it well in the sauce, ensuring every piece is fully coated. Let it cook together for a couple more minutes so the chicken absorbs all those wonderful flavors.

Finally, stir in plenty of sliced green onions and sprinkle some toasted sesame seeds on top for crunch and extra flavor. If you’re craving some heat, add a pinch of red pepper flakes or a drizzle of sriracha.

Save

Tips and Tricks for Perfect Mongolian Chicken

• For extra crispiness, don’t skip the cornstarch coating and avoid overcrowding your pan. Fry the chicken in batches for even cooking.
• If you prefer baked chicken, coat the pieces and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
• Fresh ginger adds an authentic, bright flavor—don’t skip it if you can help it!
• Want to amp up the veggies? Toss in bell peppers, broccoli, or snap peas in the last few minutes of cooking for a colorful, nutritious boost.
• Make it gluten-free by swapping regular soy sauce with tamari and ensuring your cornstarch is gluten-free.
• Leftovers taste amazing reheated in a skillet rather than the microwave to keep the chicken crispy.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently in a skillet over medium heat to keep the chicken crispy and the sauce silky. This recipe also freezes beautifully—just thaw overnight in the fridge and reheat before serving.

Serving Suggestions

This Mongolian Chicken pairs beautifully with steamed jasmine rice, fried rice, or your favorite noodles. For a lighter option, serve it alongside a simple cucumber salad or steamed greens. The sauce is so flavorful you might even want to double it and drizzle it over roasted vegetables or grain bowls.

Variations to Try

• Spicy Kick: Add extra red pepper flakes or sriracha for a fiery twist.
• Honey Twist: Swap half the brown sugar for honey for a richer sweetness.
• Vegetarian Version: Use crispy tofu instead of chicken and follow the same steps for a delicious plant-based meal.
• Low-Sodium: Use low-sodium soy sauce and reduce added salt to keep it heart-friendly.

Final Thoughts

This Mongolian Chicken recipe will quickly become a favorite in your home-cooked dinner rotation. It’s the perfect combination of crispy, tender chicken and a luscious, flavorful sauce that tastes like it belongs in a restaurant. Plus, it’s quick, customizable, and easy to make with pantry staples. Whether you’re cooking for your family or meal prepping for the week, this dish has got you covered with its crowd-pleasing flavors and simple preparation. Give it a try—you won’t be disappointed!