If you’ve been craving a mouthwatering dish that bursts with sweet and savory flavors but doesn’t demand a ton of effort, you’re in for a treat with this Easy Mongolian Chicken Recipe. It’s the perfect way to bring that classic takeout experience right into your own kitchen with simple ingredients, minimal prep, and big, comforting flavors. Tender chicken pieces coated in a light crispy shell get beautifully glazed with a sticky, caramelized sauce made from soy and brown sugar, accented by fresh garlic and ginger. Every bite is a delightful balance of tastes and textures that will have you reaching for seconds – or thirds – before you know it.
Ingredients You’ll Need
All you need for this dish are straightforward but key ingredients that come together to create a flavor-packed, satisfying meal. Each element plays an essential role, from the tender chicken to the fragrant garlic and ginger, and the rich, sweet-savory sauce that coats every piece perfectly.
- 1 lb boneless, skinless chicken thighs or breasts: These provide juicy, tender bites that soak up the sauce beautifully.
- 1/4 cup cornstarch: This helps to create a crispy coating on the chicken when fried, adding a wonderful texture contrast.
- 2 tablespoons vegetable oil: For a perfect sear and to keep the chicken moist during cooking.
- 3 cloves garlic, minced: Garlic adds a bold, aromatic punch that’s absolutely essential in this recipe.
- 1 teaspoon fresh ginger, grated: Ginger brings that fresh, zesty zing that lifts the whole dish.
- 1/2 cup low-sodium soy sauce: The salty umami base that defines the sauce’s deep, rich flavor.
- 1/2 cup brown sugar: For a luscious sweetness that caramelizes into the sauce.
- 1/4 cup water: Balances the sauce perfectly, ensuring it coats without overwhelming.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle heat for those who like a little kick.
- 2 green onions, sliced: A fresh, crisp garnish that adds color and a mild onion flavor.
- Sesame seeds (optional): For a toasty finish and extra visual appeal.
How to Make Easy Mongolian Chicken Recipe
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken pieces in the cornstarch until they’re evenly coated. This step is crucial for getting that irresistible light crispiness when you pan-fry the chicken. For even better results, you can let the coated chicken rest for about 10 minutes—the cornstarch will set, making the texture even more delightful.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken pieces in a single layer and cook them for 2 to 3 minutes on each side until they turn golden brown and are cooked through. This quick sear locks in the juices while creating a perfectly crispy exterior. Once cooked, remove the chicken from the pan and set it aside.
Step 3: Make the Sauce
Lower the heat to medium and add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds until fragrant—this step infuses the oil with those signature Asian-inspired flavors. Then, carefully pour in the low-sodium soy sauce, brown sugar, water, and red pepper flakes if you’re using them. Stir everything together and bring it to a simmer. Let the sauce cook for 2 to 3 minutes until it slightly thickens and turns glossy, ready to envelop your juicy chicken pieces.
Step 4: Combine and Finish
Return the cooked chicken to the skillet and toss it in the sauce, making sure every piece is beautifully coated. Let it cook for another 2 minutes to warm through and allow the flavors to meld. This final step makes sure your Easy Mongolian Chicken Recipe is bursting with that signature sticky, sweet-savory glaze everyone loves.
How to Serve Easy Mongolian Chicken Recipe
Garnishes
Finishing your dish with sliced green onions and a sprinkle of sesame seeds adds not just visual appeal, but also fresh, nutty flavor and a slight crunch. These simple garnishes make the dish feel special and restaurant-worthy without any extra effort.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or brown rice, which perfectly soak up the savory sauce. If you’re looking to add some nutrients and color, steamed broccoli, snap peas, or sautéed bok choy make excellent companions. The freshness and texture of these veggies balance out the rich sauce and crispy chicken.
Creative Ways to Present
For a fun twist, serve the Mongolian chicken over a bed of cauliflower rice or inside lettuce wraps for a lighter, low-carb option. You could even stack it on top of a warm noodle bowl with a sprinkle of toasted sesame seeds and a drizzle of sriracha for some added heat. Presentation is all about making the dish your own and sharing that excitement with your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Easy Mongolian Chicken Recipe (which isn’t always guaranteed), store them in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it perfect for quick lunches or dinners during the week.
Freezing
You can freeze cooked Mongolian chicken, but keep in mind that the texture might change slightly due to the sauce and cornstarch coating. Freeze in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
When reheating, do so gently in a skillet over medium heat to help maintain the crispy texture of the chicken while warming it through. Avoid microwaving if you want to keep the dish’s original deliciousness intact, as it can turn the chicken soggy.
FAQs
Can I use chicken breasts instead of thighs for this Easy Mongolian Chicken Recipe?
Absolutely! Both thighs and breasts work well. Thighs offer a bit more juiciness, but breasts are leaner and can be just as flavorful when cooked properly and coated well.
Is it possible to make this recipe spicy?
Yes, adding red pepper flakes is a great start, but you can increase the amount to suit your palate or add a dash of sriracha or chili garlic sauce for extra heat.
Can I substitute soy sauce for a gluten-free alternative?
Definitely. Use tamari or coconut aminos as gluten-free replacements; these will still provide the umami flavor essential to the dish.
How long does this recipe take from start to finish?
The total time is about 25 minutes: 10 minutes for prepping the chicken and ingredients, and 15 minutes for cooking. It’s a quick and impressive meal for any night.
Can I make Easy Mongolian Chicken Recipe vegetarian or vegan?
Yes! Tofu is a fantastic substitute for chicken. Press and coat cubed tofu in cornstarch, pan-fry until crispy, and follow the same sauce steps for that familiar deliciousness.
Final Thoughts
This Easy Mongolian Chicken Recipe is a wonderful example of how you don’t need complicated methods or hard-to-find ingredients to make a truly delicious, comforting meal. Whether you’re cooking for family or friends, it’s a joy to prepare and eat, with flavors that feel both familiar and special. So grab your skillet, a few simple ingredients, and get ready to savor one of the tastiest Asian-inspired dishes you can whip up on a weeknight!
Print
Easy Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
Easy Mongolian Chicken is a flavorful Asian-inspired stir-fry dish featuring tender chicken pieces coated in cornstarch and cooked to a golden crisp, then enveloped in a savory-sweet sauce made with garlic, ginger, soy sauce, and brown sugar. Perfect for a quick weeknight dinner served with rice or steamed vegetables.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
Sauce and Cooking
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Coat the Chicken: Toss the bite-sized chicken pieces in cornstarch until they are evenly coated. This creates a light crust that crisps up when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook them for 2–3 minutes on each side, or until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant but not burnt.
- Prepare the Sauce: Pour in the low-sodium soy sauce, brown sugar, water, and red pepper flakes if using. Stir the mixture and bring it to a simmer. Let it cook for 2–3 minutes until the sauce slightly thickens.
- Toss Chicken in Sauce: Return the cooked chicken to the skillet and toss it well to coat all pieces evenly with the sauce. Continue cooking for another 2 minutes to heat everything through.
- Garnish and Serve: Remove from heat and sprinkle the sliced green onions and optional sesame seeds on top. Serve hot alongside rice or steamed vegetables.
Notes
- For extra crispiness, allow the cornstarch-coated chicken to rest for 10 minutes before frying.
- This recipe can also be made with tofu or beef as alternatives to chicken.
