best mongolian chicken

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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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: dinner

Calories: 370

Ingredients Method Notes

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

Method

Toss chicken pieces in cornstarch until evenly coated. Shake off any excess.
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.
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.
Return cooked chicken to the pan and toss in the sauce. Simmer for 2–3 minutes until the sauce thickens and coats the chicken.
Remove from heat. Garnish with sliced green onions and serve hot over rice or noodles.

Notes

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.