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This Mongolian chicken recipe is Chinese-American stir-fry and it’s so easy to make! The chicken is coated in cornstarch and pan-fried until crispy, then coated in a savory, sweet, and sticky sauce. You still get all the delicious, classic takeout-style flavor while keeping it lighter by skipping the deep frying.
I love my Mongolian ground beef recipe, so of course I had to make a chicken version. This lightened up version is family-friendly and uses many ingredients you may already have in your pantry!
Chicken – We’re using lean boneless skinless chicken breasts for this recipe. If you prefer dark meat, swap it with boneless skinless chicken thighs.
Garlic Powder – There’s fresh garlic in the sauce, but I like to add a little garlic powder to the chicken for extra flavor.
Cornstarch – This is what will give the chicken that crispy coating and thicken the sauce. Arrowroot powder can also be used, but I don’t recommend using all purpose flour.
Avocado Oil – Avocado oil is a great neutral oil with a high smoke point, which works great for any kind of pan frying or sauteing at a high heat. Canola oil or vegetable oil can also be used.
Green Onions – Also, called scallions. They get tender super fast and have a mild onion flavor.
Mongolian Sauce Ingredients
Mongolian sauce is a sweet and savory mix of soy sauce, rice vinegar, maple syrup or brown sugar, toasted sesame oil, sriracha, garlic, and ginger. Cornstarch is used to thicken the sauce and give it that sticky consistency.
Soy Sauce – Use low sodium and if you need the recipe to be gluten-free you’ll want to use tamari.
Rice Vinegar – Sometimes labeled as rice wine vinegar. Be sure not to buy seasoned rice vinegar.
Maple Syrup – The sweetener for the sauce. Most Mongolian chicken recipes call for brown sugar and if needed you can use that instead.
Sriracha – For a little kick of spice I like to add in sriracha. Omit or reduce the amount if you don’t want it to be spicy.
Toasted Sesame Oil – Not to be confused with regular sesame oil. It gives the sauce a wonderful toasted, nutty, sesame flavor.
Ginger and Garlic – The flavor packed aromatics for the sauce. My favorite tool for grating garlic and ginger is a microplane zester.
How to Make Mongolian Chicken
Step 1: Make the Mongolian sauce then coat the chicken in cornstarch.
Step 2: Cook until crisp in a large skillet. Do this in batches if needed so the chicken isn’t crowded.
Step 3: Remove the chicken from the skillet and then cook the aromatics and sauce.
Step 4: Return the chicken to the skillet and cook until the sauce has thickened and coats the chicken.
Tips for Making Mongolian Chicken
- Have everything prepped and ready to go before you start cooking. This is a quick cooking recipe and there won’t be time to pause once you start.
- Cut the chicken into equal sized pieces so it cooks evenly. Partially freezing the chicken will give you cleaner cuts.
- If the cornstarch soaks into the chicken before adding it to the skillet, re-dredge it lightly with additional cornstarch.
- Make sure your skillet is HOT before adding the chicken to it. This is what will give the chicken that extra crisp exterior.
- Don’t “stir fry” the chicken. You want to let it cook untouched for 3-4 minutes before flipping it over. This will ensure you get a golden brown crust.
- If the sauce is too thin cook it a little longer. You can also mix an extra teaspoon of cornstarch with a teaspoon of water and quickly stir it into the sauce to help it thicken.
- If the sauce is too thick, add a splash of water or broth to thin it out.
- When the sauce is ready, it should cling to the chicken rather than leaving standing liquid in the pan.
Substitutions and Variations
- Classically this recipe doesn’t include vegetables, but feel free to add them if you’d like. I recommend using broccoli, snow peas, carrots, or red bell pepper. Add the vegetables after you remove the chicken from the skillet and cook them for 3-4 minutes before adding in the scallions and sauce. The vegetables should be crisp tender.
- I highly recommend using fresh garlic and ginger for the sauce to give it the best flavor. However, you can substitute with a 1/2 teaspoon of garlic powder and a 1/4 teaspoon of ground ginger.
- Another spicy alternative to sriracha is chili paste or chili garlic sauce. You could also use red pepper flakes.
Serving Suggestions
Rice – Steamed white rice or brown rice is usually what I serve with Mongolian chicken. I especially love jasmine rice.
Noodles – Rice noodles, ramen noodles, or udon noodles are a great base for the chicken. I love the brand Lotus Foods.
Quinoa – Quinoa is a nice option if you’re looking to boost the protein in the meal.
Cauliflower Rice – Cauliflower rice is a great option if you’re looking for something low carb.
Storage
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Leftovers won’t be as crispy as the first day, but will still be delicious!
Reheat the leftover chicken in the microwave or in a skillet over medium heat until it’s warmed through.
You can freeze Mongolian chicken, however it won’t be as crispy once it’s defrosted. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
More Easy Chicken Dinners
Chicken dinners are a weeknight staple for me. I keep them simple and make recipes that will keep for a few days so I can have leftovers for lunch or dinner the next night. Below are some of my go-to’s.
Mongolian Chicken Recipe
Equipment
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1/2 teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
- 1/2 cup sliced green onions plus extra for garnish
Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 cup water
- 1 teaspoon grated or minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
For Serving
- Sesame seeds for garnish
- Rice or noodles for serving
Instructions
- In a large bowl toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Add all of the ingredients for the sauce into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
- Add the avocado oil to a large skillet and heat it over medium-high heat. Once the oil is hot, dump in the chicken and spread it into a single layer. Be careful not to crowd the chicken or it won't get crispy.
- Cook the chicken without touching it for 3-4 minutes, then flip it over and cook until it's cooked all the way through. Remove the chicken from the skillet onto a plate.
- Add the scallions to the skillet and cook for 30 seconds. Pour in the sauce and stir everything together.
- Return the chicken to the skillet. Stir until the sauce thickens and coats the chicken. Remove the skillet from the heat and top with sesame seeds and more sliced scallions. Serve over rice or noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Mongolian chicken, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
This was so good! I have made similar recipes from other bloggers where the sauce doesn’t thicken, but this one thickened right up and was so flavorful. I added green beans to mine. Would definitely make again!
So easy and so good!!!!!
So glad you liked it! Thanks for leaving a review.
Made it and loved it. I was surprised how tasty this was. Used all ingredients as directed and toasted up some sesame seeds to sprinkle on at the end. Paired with Jasmine rice.
Fantastic! I’m so glad you enjoyed it Adam.