This easy Mongolian Chicken is an easy version of the popular restaurant takeout. It's rich in color and flavor and bound to become your favorite!
One of my current favorite meals is Mongolian Chicken. It's made with chicken, cut into bite-size pieces and fried until crispy and coated with sweet and spicy sauce with chili peppers, garlic and ginger. It's quick, easy and perfect made ahead of time. You can make this simple version or add more vegetables, like mushrooms, baby corn, water chestnuts, etc.
Ingredients:
- chicken (boneless skinless chucken breasts or chicken thighs)
- cornstarch
- vegetable oil
- low-sodium soy sauce
- dark brown sugar
- sesame oil
- ginger
- garlic
- dried chili peppers
- green onions
How to make Mongolian Chicken from scratch?
- Start by cutting the chicken into bite-size pieces.
- Coat it well with cornstarch.
- Heat up ½ cup of oil in a saucepan, until it reaches 350 degrees F.
- Fry chicken in batches. Remove onto a plate.
- Saute ginger and garlic in oil, in a skillet.
- Add peppers and saute until softened.
- Mix sauce ingredients in a measuring cup.
- Pour into the skillet and simmer until thickens.
- Add chicken, stir well to coat and simmer.
- Serve with fresh green onions.
- Season with salt and pepper if needed.
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What is the Mongolian sauce made of?
It combines the 5 flavors you will find in Asian cooking: sweet, savory, spicy, salty and bitter. You will need soy sauce, sugar (I prefer dark brown sugar for deep rich flavor), sesame oil, ginger, garlic and chili peppers. To thicken it, I use cornstarch.
How to serve Mongolian Chicken?
As with any stir fry dish, I like to serve this one with rice. You can make the best fluffy rice by following my Instant Pot Rice recipe.
Can I make it ahead of time?
Yes! This dish can be prepared in advance and stored in the fridge for up to 4 days. The chicken won't be as crispy since it will soak more of the sauce, so please keep that in mind.
Variations:
- vegan: use tofu in place of chicken
- gluten-free: use coconut aminos instead of soy sauce; cornstarch is already gluten-free
- low-carb: use monk fruit or other sweetener in place of brown sugar
More Asian dinner recipes:
For more recipes like this one, feel free to browse our Asian category.
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Easy Mongolian Chicken
Ingredients
for the chicken
- 2 medium chicken breasts
- ¼ cup cornstarch
- ½ teaspoon salt
- ⅓ cup vegetable oil
for the sauce
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 inch fresh ginger sliced thinly
- 5 to 6 dried chili peppers chopped
- ¼ cup low-sodium soy sauce
- 2 tablespoons water
- ¼ cup dark brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
garnish
- green onions chopped
Instructions
- Cut the chicken into bite-size pieces. Season with salt.2 medium chicken breasts, ½ teaspoon salt
- Sprinkle cornstarch over chicken and stir to coat it well.¼ cup cornstarch
- In a saucepan, heat up ⅓ cup of oil, until it reaches 350° F.⅓ cup vegetable oil
- Fry chicken in batches. Remove onto a plate.
- In a skillet, heat up oil.1 tablespoon olive oil
- Add ginger and garlic and saute ginger until fragrant, about 2 minutes.1 inch fresh ginger, 2 teaspoons minced garlic
- Add peppers and saute until softened.5 to 6 dried chili peppers
- Mix soy sauce, water, brown sugar, sesame oil and cornstarch in a measuring cup. Whisk it well so no clumps appear.¼ cup low-sodium soy sauce, 2 tablespoons water, ¼ cup dark brown sugar, 1 teaspoon sesame oil, 1 tablespoon cornstarch
- Pour the sauce into the skillet and simmer until thickens.
- Add chicken, stir well to coat and simmer for 2 minutes.
- Serve with rice and fresh green onions.green onions
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- You can use 4 boneless skinless chicken thighs in place of breasts.
- This dish can be prepared in advance and stored in the fridge for up to 4 days. The chicken won’t be as crispy since it will soak more of the sauce, so please keep that in mind.
Jola says
The perfect combination with rice. I also tried the addition of pasta once and it was also delicious
Christopher says
A recipe that will certainly be repeated here often.
Przyprawione sercem says
Everyone should try your recipe for this chicken. It's better than in a restaurant!!!
Phyllis says
How spicy is this recipe...I know this is relative... but I have a hard time w/real spicy foods, but my husband would love this.
Anna says
Hi Phyllis! You can cut down on the chili peppers and it won't be spicy. Your husband can add Gochujang sauce just before serving. I hope this helps!
Erin says
I just made this and was surprised by how easy it was! SO much flavor and really moist! Will definitely make again soon.
Anna says
Awesome! Thank you, Erin!
Katie says
This looks amazing. Can't wait to try this one for a meal this week.
Anna says
I hope you love it, Katie!
Colleen Jayne says
This has always been a favorite of mine and I love this recipe so much!
Anna says
I am so glad! Thank you, Colleen!
Kevin Johnson says
Will definitely give this a try. Is it possible to fry the chicken in an air fryer?
Anna says
Hi Kevin! I think 3 to 4 minutes in the air fryer should do it!