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You are here: Crunchy Creamy Sweet / Recipes / Asian

Easy Mongolian Chicken

Published: Feb 14, 2021 by Anna 14 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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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!

Chicken in sauce in pan.

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
Ingredients for Mongolian chicken on a board.

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.
Chicken pieces in cornstarch and fried.
  • Saute ginger and garlic in oil, in a skillet.
  • Add peppers and saute until softened.
Ginger and garlic in pan with peppers.
  • 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.
Sauce in cup and in the pan.

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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
Mongolian chicken in a bowl.

More Asian dinner recipes:

  • Black Pepper Chicken
  • Vegetable Stir Fry
  • Kung Pao Chicken
  • Honey Garlic Shrimp

For more recipes like this one, feel free to browse our Asian category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Chicken in sauce in pan.

Easy Mongolian Chicken

Author: Anna
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!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Asian
Servings 4 servings
Calories 430 kcal
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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.

Nutrition

Calories: 430kcal | Carbohydrates: 25g | Protein: 25g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 959mg | Potassium: 490mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Leave a comment with rating below!

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Comments

    4.86 from 7 votes (1 rating without comment)

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    Recipe Rating




  1. Lori B. says

    June 03, 2025 at 12:38 pm

    5 stars
    This Mongolian Chicken recipe turned out fantastic, It's easy to make, full of vibrant flavors, and definitely a new favorite. Absolutely delicious.

    Reply
  2. Jola says

    October 09, 2024 at 7:52 am

    5 stars
    The perfect combination with rice. I also tried the addition of pasta once and it was also delicious

    Reply
  3. Christopher says

    April 17, 2024 at 12:27 pm

    5 stars
    A recipe that will certainly be repeated here often.

    Reply
  4. Przyprawione sercem says

    April 03, 2024 at 11:31 am

    5 stars
    Everyone should try your recipe for this chicken. It's better than in a restaurant!!!

    Reply
  5. Phyllis says

    March 07, 2021 at 1:29 pm

    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.

    Reply
    • Anna says

      March 07, 2021 at 11:25 pm

      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!

      Reply
  6. Erin says

    February 15, 2021 at 1:15 pm

    5 stars
    I just made this and was surprised by how easy it was! SO much flavor and really moist! Will definitely make again soon.

    Reply
    • Anna says

      February 17, 2021 at 3:49 pm

      Awesome! Thank you, Erin!

      Reply
  7. Katie says

    February 15, 2021 at 11:59 am

    This looks amazing. Can't wait to try this one for a meal this week.

    Reply
    • Anna says

      February 17, 2021 at 4:49 pm

      I hope you love it, Katie!

      Reply
  8. Colleen Jayne says

    February 15, 2021 at 11:57 am

    5 stars
    This has always been a favorite of mine and I love this recipe so much!

    Reply
    • Anna says

      February 17, 2021 at 4:49 pm

      I am so glad! Thank you, Colleen!

      Reply
  9. Kevin Johnson says

    February 14, 2021 at 6:54 pm

    Will definitely give this a try. Is it possible to fry the chicken in an air fryer?

    Reply
    • Anna says

      February 17, 2021 at 5:19 pm

      Hi Kevin! I think 3 to 4 minutes in the air fryer should do it!

      Reply
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Hi! I'm Anna!

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