If you’re craving bold, savory flavors with just the right whisper of sweetness, Mongolian Chicken is the perfect dish to add to your dinner rotation. Tender chicken bites are coated in a glossy, garlicky sauce and finished with vibrant green onions and a sprinkle of sesame seeds. This takeout classic is faster than delivery and a million times more satisfying when you make it fresh at home. I’m excited to walk you through every step so that your Mongolian Chicken turns out restaurant-perfect, every single time!
Ingredients You’ll Need
Ingredients You’ll Need
What makes Mongolian Chicken so special is the dance of just a few humble ingredients coming together to create kitchen magic. Every component has a role to play, whether it’s adding crunch, depth, or a pop of fresh color on top.
- Chicken Thighs: Juicy, flavorful thighs stay tender during quick frying and soak up all the delicious sauce.
- Cornstarch: Gives the chicken that irresistibly crispy exterior while thickening the sauce naturally.
- Vegetable Oil: Neutral-flavored oil is best for frying, giving the chicken a beautiful golden crust.
- Garlic: Fresh minced garlic infuses the sauce with bold, aromatic flavor.
- Ginger: Just a bit of minced ginger brightens the whole dish and brings balance.
- Soy Sauce: Low-sodium soy sauce deepens the umami, keeping things perfectly seasoned but not too salty.
- Water: Loosens the sauce and helps everything come together smoothly.
- Brown Sugar: Adds that signature gentle sweetness and creates a glossy finish.
- Hoisin Sauce (optional): Brings extra richness and a hint of smokiness if you want to layer the flavors.
- Rice Vinegar: A splash adds tang, waking up all the other ingredients.
- Crushed Red Pepper Flakes (optional): For those who love a little heat, these flakes offer a gentle kick.
- Green Onions: Sliced and sprinkled at the end, they add freshness and color in every bite.
- Sesame Seeds: Just a pinch for crunch, nuttiness, and that classic takeout look.
How to Make Mongolian Chicken
Step 1: Coat the Chicken for Crispiness
Start by tossing your bite-sized chicken thigh pieces with cornstarch in a large bowl, making sure every piece gets a good, even coating. Let the chicken rest for about 10 to 15 minutes; this helps the cornstarch cling and ensures maximum crunch once it hits the pan.
Step 2: Fry the Chicken Until Golden
Heat your vegetable oil in a wok or large skillet over medium-high heat. Working in batches, fry the chicken pieces for 2 to 3 minutes on each side until they’re gloriously golden and crispy. Don’t overcrowd the pan—this helps every piece stay crisp rather than steamy. Set aside on a plate lined with a paper towel once cooked.
Step 3: Sauté Garlic and Ginger
With the oil still shimmering in the pan, add the minced garlic and ginger. Sauté for just 30 seconds, stirring constantly, until wonderfully fragrant. This quick step sets the flavor foundation for your signature Mongolian Chicken sauce.
Step 4: Simmer the Signature Sauce
Pour in the soy sauce, water, brown sugar, hoisin sauce (if you’re using it), and rice vinegar. Stir well and let the sauce simmer for 2 to 3 minutes, just until it thickens up slightly and starts to look glossy. If you enjoy some heat, sprinkle in the red pepper flakes now.
Step 5: Combine and Finish
Return the crispy chicken to the pan, tossing it through the bubbling sauce to coat every piece. Cook together for another 2 to 3 minutes, allowing the flavors to meld and the chicken to soak up that irresistible glaze.
How to Serve Mongolian Chicken
Garnishes
Garnishing Mongolian Chicken makes a huge difference! Scatter plenty of sliced green onions and a sprinkle of sesame seeds on top. Not only do they make the dish pop with color, but they also add that fresh crunch and toasty finish every bite deserves.
Side Dishes
This dish is just begging to be piled over steamy white rice or super-fluffy jasmine rice, which will soak up all that sumptuous sauce. For a lighter touch, try serving alongside steamed broccoli or sautéed bok choy—the flavors are a match made in heaven.
Creative Ways to Present
Want to shake things up? Try serving Mongolian Chicken in lettuce cups for a fun, handheld dinner or as part of a vibrant Asian-inspired bowl with rice, sautéed veggies, and a drizzle of extra sauce. You can even skewer the chicken pieces for party-perfect finger food!
Make Ahead and Storage
Storing Leftovers
Mongolian Chicken keeps well in an airtight container in the refrigerator for up to 3 days. The key is to let it cool completely before sealing so you maintain the best texture and flavor.
Freezing
If you want to freeze, transfer cooled Mongolian Chicken into freezer-safe bags or containers. It’ll stay tasty for up to 2 months. Try to press out as much air as possible to prevent freezer burn—future you will thank you!
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally until heated through. If the sauce is too thick, add a splash of water to wake it up to its original glossy splendor. The microwave works in a pinch, but a skillet keeps the chicken closer to its original crispiness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well, though they may not be quite as juicy as thighs. Just be careful not to overcook, as breast meat can dry out faster.
What’s the secret to really crispy Mongolian Chicken?
Tossing the chicken in cornstarch and letting it sit before frying is the magic trick. Also, make sure your oil is hot enough and don’t overcrowd the pan—batch frying is worth the extra few minutes!
Is Mongolian Chicken spicy?
It’s naturally mild, but you can turn up the heat by adding more red pepper flakes or even a dash of chili oil. Or, leave them out for a completely kid-friendly version.
Can I make Mongolian Chicken gluten-free?
Yes! Just swap out the soy sauce for a gluten-free alternative, like tamari, and make sure your hoisin sauce (if using) is gluten-free as well. Cornstarch is already gluten-free, so you’re good to go.
Why is Mongolian Chicken so glossy and flavorful?
The magic comes from the combination of brown sugar, soy sauce, and cornstarch, which together create a glossy, sticky, deeply savory-sweet glaze that clings beautifully to every bite of chicken.
Final Thoughts
If you’ve been searching for a dish that’s easy, packed with flavor, and guaranteed to impress, Mongolian Chicken is your answer. It’s got crunch, shine, and a sauce that dreams are made of, making it the perfect recipe to whip up for friends, family, or just a little weeknight treat to yourself. Give it a try—the only regret you’ll have is not making a double batch!
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