Best Mongolian Chicken is the perfect weeknight dinner when you’re craving something bold, saucy, and satisfying. Crispy chicken is tossed in a sticky, sweet-and-savory soy-based sauce with garlic, ginger, and a touch of brown sugar. It’s a restaurant favorite that’s easy to recreate at home with just a few pantry staples. Serve it over rice or noodles for a cozy and delicious homemade meal that rivals your favorite takeout spot.

What Makes This Dish Special?

What sets Mongolian Chicken apart is the beautiful contrast of textures and flavors: crispy chicken pieces coated in a glossy sauce that’s perfectly balanced between sweet, salty, and umami. This dish is quicker than delivery and customizable to your spice and sweetness preferences. Plus, it’s great for meal prep and reheats like a dream.

Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
⅓ cup cornstarch
3 tbsp vegetable oil (for frying)
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ cup low-sodium soy sauce
½ cup water
⅓ cup brown sugar
1 tbsp hoisin sauce (optional for depth)
½ tsp red pepper flakes (optional for heat)
2 green onions, sliced (for garnish)
Cooked rice or noodles, for serving

Instructions

1. Coat the Chicken

Toss chicken pieces in cornstarch until evenly coated. Shake off any excess.

2. Sear the Chicken

Heat oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and crispy, about 3–4 minutes per side. Remove and set aside.

3. Make the Sauce

In the same pan, remove excess oil leaving about 1 tablespoon. Sauté garlic and ginger for 30 seconds. Add soy sauce, water, brown sugar, hoisin sauce (if using), and red pepper flakes. Bring to a simmer.

4. Combine Chicken & Sauce

Return cooked chicken to the pan and toss in the sauce. Simmer for 2–3 minutes until the sauce thickens and coats the chicken.

5. Garnish & Serve

Remove from heat. Garnish with sliced green onions and serve hot over rice or noodles.

Variations

Extra Veggies: Add bell peppers, broccoli, or snap peas for color and crunch.
Spicy Mongolian Chicken: Increase red pepper flakes or add sriracha.
Gluten-Free: Use tamari instead of soy sauce and gluten-free cornstarch.
Low Sugar: Cut brown sugar to ¼ cup or replace with honey or a sugar substitute.

Equipment You’ll Need

Large skillet or wok
Mixing bowls
Tongs or spatula
Cutting board and knife

Nutritional Information (Approx. Per Serving, without rice)

Calories: 370
Protein: 28g
Carbohydrates: 22g
Fat: 20g
Fiber: 0g
Sugar: 14g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium heat or microwave in short bursts.
Freezing: Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat gently before serving.

My Cooking Experience

I’ve made Mongolian Chicken countless times, and it never fails to satisfy. The crispy chicken with that luscious sticky sauce is addictive, and the whole dish comes together so quickly. It’s a lifesaver for busy nights, and my go-to when I want to impress guests without spending hours in the kitchen.

Conclusion

Best Mongolian Chicken is the ideal fusion of ease, flavor, and texture. Whether you’re looking for a new weeknight favorite or an alternative to takeout, this dish delivers every time with its sticky, saucy goodness and irresistible crispy chicken.

Admin