Easy Mongolian Chicken Recipe – Better Than Takeout!

Mongolian Chicken is a popular Chinese-American takeout-style dish featuring tender pieces of chicken coated in a glossy, sweet, and savory garlic sauce. Made with soy sauce, brown sugar, fresh ginger, and garlic, it delivers plenty of flavor without requiring complicated ingredients or special cooking equipment.

This easy Mongolian Chicken recipe comes together in about 30 minutes, making it a great choice for busy weeknights when you want something that tastes like your favorite takeout. Serve it over steamed white rice or noodles, and finish with sliced green onions and sesame seeds for a simple homemade dinner.

Recipe Overview

Why You’ll Love This Recipe

• Quick weeknight dinner: Everything comes together in approximately 30 minutes.

• Sweet and savory sauce: Brown sugar balances the salty soy sauce, while garlic and ginger add depth.

• Tender chicken: A light cornstarch coating creates a lightly crisp exterior that holds onto the sauce.

• Simple ingredients: You can find everything at a regular grocery store.

• Easy to customize: Adjust the sweetness, add vegetables, or include red pepper flakes for extra heat.

Ingredients

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• ⅓ cup cornstarch, for coating

• 3 tablespoons vegetable oil, divided

• ⅓ cup low-sodium soy sauce

• ½ cup water

• ⅓ cup packed light brown sugar

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 tablespoon hoisin sauce (optional)

• 1 tablespoon cornstarch

• 2 tablespoons cold water, for the slurry

• 3 green onions, sliced

• ½ teaspoon sesame seeds, for garnish

• ¼ teaspoon black pepper

Ingredient Notes

Chicken: Boneless, skinless chicken thighs are a great choice because they remain juicy during high-heat cooking. Chicken breasts also work if you prefer leaner meat.

Soy sauce: Use low-sodium soy sauce to keep the sauce from becoming overly salty. Regular soy sauce can be used, but the finished dish may taste saltier.

Brown sugar: Light brown sugar provides sweetness and helps create the characteristic glossy sauce.

Fresh ginger and garlic: Fresh ingredients give the sauce a more noticeable aromatic flavor than powdered alternatives.

Hoisin sauce: This is optional but adds extra savory sweetness and depth.

How to Make Mongolian Chicken

1. Prepare the chicken.

Cut the chicken into evenly sized bite-sized pieces. Pat them dry with paper towels, then season lightly with black pepper. Add the chicken to a bowl with ⅓ cup cornstarch and toss until each piece has a thin, even coating. Shake off any excess.

2. Mix the sauce.

In a small bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, and hoisin sauce if using. Stir until the sugar begins to dissolve. In another small bowl, combine 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry.

3. Cook the chicken.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Arrange the chicken in a single layer, working in batches if necessary. Cook for approximately 3–4 minutes per side, depending on the size of the pieces, until golden brown and cooked through. The internal temperature should reach 165°F. Transfer the cooked chicken to a plate.

4. Prepare the Mongolian sauce.

Reduce the heat to medium. Add the remaining 1 tablespoon of oil if the skillet looks dry. Pour in the prepared sauce mixture and bring it to a gentle simmer. Stir for about 1–2 minutes so the garlic and ginger become fragrant.

5. Thicken the sauce.

Give the cornstarch slurry another stir and gradually pour it into the simmering sauce while stirring. Cook for another 1–2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.

6. Combine and serve.

Return the cooked chicken to the skillet. Toss gently until every piece is coated with the sauce. Cook for another minute to warm everything through. Remove from the heat and garnish with sliced green onions and sesame seeds. Serve immediately.

Expert Tips

• Dry the chicken first: Removing excess moisture helps the cornstarch coating stick and encourages browning.

• Avoid overcrowding: Cook the chicken in batches to prevent steaming.

• Use medium-high heat: This helps develop a golden exterior without overcooking the chicken.

• Add the slurry gradually: You may not need every drop if the sauce reaches your preferred consistency early.

• Prepare everything beforehand: The chicken cooks quickly, so have the sauce and garnishes ready before turning on the stove.

Common Mistakes to Avoid

• Adding too much cornstarch: A heavy coating can become gummy instead of lightly crisp.

• Using high heat for the sauce: Excessive heat can cause the sugar to burn. Keep the sauce at a gentle simmer.

• Overcooking the chicken: Cut evenly sized pieces and check the internal temperature.

• Adding dry cornstarch directly to the sauce: Always mix it with cold water first to prevent lumps.

• Leaving the chicken in the sauce too long: The coating gradually softens as it sits, so serve shortly after combining.

Easy Variations

• Spicy Mongolian Chicken: Add ½ teaspoon red pepper flakes or a little chili garlic sauce.

• Mongolian Chicken with Vegetables: Add broccoli florets, sliced bell peppers, or snap peas. Cook the vegetables until crisp-tender before combining with the sauce.

• Extra Garlic Version: Add one or two additional minced garlic cloves for a stronger garlic flavor.

• Mongolian Chicken Noodles: Toss the finished chicken and sauce with cooked lo mein or rice noodles.

Ingredient Substitutions

• Chicken thighs: Substitute boneless chicken breasts or chicken tenderloins.

• Brown sugar: Dark brown sugar works well and gives the sauce a slightly deeper molasses flavor.

• Vegetable oil: Canola oil or avocado oil can be used for cooking.

• Fresh ginger: Use approximately ½ teaspoon ground ginger if fresh ginger is unavailable. The flavor will be slightly different.

• Hoisin sauce: Leave it out if unavailable; the recipe will still work.

What to Serve With Mongolian Chicken

• Steamed white rice: Jasmine or long-grain rice absorbs the sweet and savory sauce.

• Fried rice: A flavorful option for a more filling takeout-style meal.

• Steamed broccoli: Adds freshness and a slightly crisp texture.

• Lo mein noodles: A satisfying alternative to rice.

• Stir-fried vegetables: Bell peppers, carrots, snap peas, and cabbage complement the sauce.

Storage & Reheating

Refrigerator: Allow leftovers to cool and transfer them to an airtight container. Refrigerate within 2 hours and use within 3–4 days.

Freezing: Mongolian Chicken can be frozen in an airtight, freezer-safe container for up to 2 months for best quality. The chicken coating may soften after thawing.

Reheating: Warm leftovers in a skillet over medium-low heat with a tablespoon or two of water. Stir gently until heated throughout. A microwave also works; heat in short intervals, stirring between each one.

For food safety, reheat leftovers to 165°F.

Frequently Asked Questions

1. What does Mongolian Chicken taste like?

Mongolian Chicken has a sweet, savory, and garlicky flavor. The soy sauce provides saltiness, brown sugar adds sweetness, and fresh ginger gives the sauce a warm aromatic note.

2. Is Mongolian Chicken spicy?

This recipe is not particularly spicy. It has a sweet and savory flavor profile, but you can add red pepper flakes or chili garlic sauce if you prefer some heat.

3. Can I make Mongolian Chicken without cornstarch?

Yes. You can use all-purpose flour to coat the chicken, although the exterior will have a different texture. For thickening the sauce, a small flour-and-water mixture can be used instead, but cornstarch generally creates a glossier finish.

4. Can I use frozen chicken?

Yes, but thaw it completely in the refrigerator before cooking. Pat it dry before adding the cornstarch coating to help it brown properly.

5. How do I make the sauce thicker?

Mix a little additional cornstarch with cold water and gradually stir it into the simmering sauce. Cook briefly until it reaches your desired consistency.

6. Is Mongolian Chicken the same as Mongolian Beef?

They are similar Chinese-American takeout-style dishes. Both typically feature thin or bite-sized pieces of protein coated in a sweet and savory soy-based sauce. The main difference is the protein used.

Final Thoughts

Mongolian Chicken is an easy way to bring Chinese-American takeout-style flavor into your kitchen without spending a lot of time on dinner. With tender chicken, a glossy garlic-ginger sauce, and simple ingredients, it’s a practical recipe to keep in your weeknight dinner rotation. Serve it over rice, add your favorite vegetables, and enjoy it while the chicken is freshly coated in sauce.