If you’ve ever craved the bold and comforting flavors of takeout but want to make it yourself easily at home, this Easy Mongolian Chicken Recipe is your new best friend. It’s a perfect blend of sweet and savory with tender chicken coated in a glossy, flavorful sauce that comes together in just 30 minutes. Whether you’re feeding the family or just treating yourself, this dish brings the excitement of restaurant-quality food with home-cooked ease and heartwarming taste.
Ingredients You’ll Need
The magic of this Easy Mongolian Chicken Recipe lies in its simple but essential ingredients, each chosen to build layers of flavor and texture that make every bite a delight. From the crispiness of the cornstarch coating to the vibrant punch of green onions, these ingredients come together effortlessly for a dish that’s anything but basic.
- Chicken breast, 1 1/4 pounds (thinly sliced): Using boneless skinless chicken ensures quick cooking and tender pieces that soak up the sauce beautifully.
- Cornstarch, 1/4 cup + 2 teaspoons (divided): Provides a crispy coating on the chicken and helps thicken the sauce perfectly.
- Vegetable oil, 3 tablespoons: Ideal for high-heat cooking, giving the chicken a golden crust without burning.
- Minced garlic, 1 1/2 teaspoons: Adds a fragrant, savory depth that’s essential to Mongolian flavors.
- Minced ginger, 1 teaspoon: Gives a warm, slightly spicy note crucial for balance.
- Toasted sesame oil, 1 teaspoon: Brings a nutty aroma and richness to the sauce.
- Low sodium soy sauce, 1/2 cup: Provides the salty umami backbone while keeping the saltiness manageable.
- Water, 1/3 cup: Dilutes and balances the sauce to just the right consistency.
- Dark brown sugar, 1/2 cup: Sweetens the sauce, creating that iconic sticky glaze.
- Green onions, 1/2 cup (cut into 1 inch pieces): Adds fresh color and a gentle sharpness that brightens the dish.
- Salt and pepper to taste: Used sparingly since the sauce carries plenty of flavor, but essential for seasoning the chicken before cooking.
How to Make Easy Mongolian Chicken Recipe
Step 1: Coat the Chicken
Begin by placing the thinly sliced chicken and 1/4 cup of cornstarch in a resealable plastic bag. Shake it well to ensure every piece gets coated evenly. This step is crucial for that signature crispy texture that melds so well with the sticky sauce. It’s fun and mess-free!
Step 2: Sear the Chicken
Heat 3 tablespoons of vegetable oil in a large pan over high heat. Once hot, lay the chicken pieces in a single layer, seasoning lightly with salt and pepper. Remember, you don’t need much salt here because the sauce is already packed with those savory flavors. Let the chicken cook for 3 to 4 minutes on each side until beautifully browned and just cooked through. If your pan is small, cook the chicken in batches to avoid overcrowding and to ensure that perfect golden crust.
Step 3: Set the Chicken Aside
Transfer the browned chicken to a plate lined with paper towels to drain any excess oil. This keeps the chicken crispy and ready to soak up the tangy sauce in the next steps.
Step 4: Prepare the Sauce
In the same pan, add the minced garlic and ginger, sautéing for 30 seconds until fragrant. Then stir in your low sodium soy sauce, toasted sesame oil, water, and dark brown sugar. Bring this vibrant mixture to a gentle simmer—it’s the sweet and salty foundation that makes this dish so crave-worthy.
Step 5: Thicken the Sauce
Mix 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a smooth slurry. Pour this into your simmering sauce and bring it to a boil for about 30 to 60 seconds until it thickens to a luscious, sticky glaze. This glossy finish coats every morsel of chicken in rich flavor.
Step 6: Combine and Toss
Return the chicken and green onions to the pan, tossing everything together until the chicken is thoroughly coated with the sauce and the onions have slightly softened but still retain their fresh bite. This step is where the magic happens—each piece turns shiny, sticky, and irresistibly delicious.
How to Serve Easy Mongolian Chicken Recipe
Garnishes
Topping your Easy Mongolian Chicken Recipe with a sprinkle of toasted sesame seeds or additional sliced green onions adds a pleasant crunch and a pop of color that elevates the presentation. Fresh cilantro leaves or thinly sliced red chili peppers can also offer a fresh or spicy twist, personalizing the dish to your taste.
Side Dishes
This dish pairs best with fluffy steamed jasmine rice, which soaks up every bit of that flavorful sauce. For added texture, try serving it alongside crisp stir-fried vegetables like broccoli, snap peas, or bell peppers. If you want a lighter option, cauliflower rice is an excellent low-carb alternative that still complements the rich sauce beautifully.
Creative Ways to Present
For a fun twist, serve this Easy Mongolian Chicken Recipe on top of crispy wonton chips or inside lettuce wraps to add crunch and freshness. You could also turn it into a noodle bowl by tossing the chicken and sauce with cooked soba or rice noodles. Presentation matters, and these options will impress friends and family alike!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Mongolian Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled before sealing the container to maintain the best texture and flavor.
Freezing
While this dish is best enjoyed fresh, you can freeze it if needed. Place cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Keep in mind that the texture of the green onions might soften upon thawing.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving if possible, as it may make the chicken rubbery. Add a splash of water to loosen the sauce if it thickens too much during reheating.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great alternative and offer more moisture and flavor. Just adjust cooking time slightly as they may take a bit longer to cook through.
Is this recipe spicy?
No, this Easy Mongolian Chicken Recipe is not naturally spicy, but you can add red pepper flakes or fresh chili peppers if you want to kick up the heat.
Can I make this recipe gluten-free?
Yes, simply substitute the soy sauce with a gluten-free tamari or coconut aminos, and ensure your other ingredients are gluten-free as well.
What can I use instead of brown sugar?
If you don’t have brown sugar, you can use white sugar with a splash of molasses or even honey for a slightly different but equally delicious sweetness.
Is it possible to make this recipe vegetarian?
To make it vegetarian, replace the chicken with tofu or seitan. Press firm tofu to remove excess water, coat it in cornstarch, and cook similarly for a crispy, tasty version.
Final Thoughts
This Easy Mongolian Chicken Recipe is a fantastic way to bring the irresistible flavors of your favorite takeout into your own kitchen with minimal fuss and maximum satisfaction. I encourage you to give it a try, and soon enough, it will become a staple that you’ll turn to anytime you want something quick, delicious, and absolutely cozy. Happy cooking!
Print
Easy Mongolian Chicken Recipe
This Easy Mongolian Chicken is a quick and flavorful stir-fry dish featuring tender chicken breast coated in a crispy cornstarch layer, cooked to a golden brown and tossed in a rich, sweet soy-based sauce with garlic, ginger, and green onions. Perfect for a weeknight dinner, it delivers restaurant-quality taste in just 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
Chicken & Coating
- 1 1/4 pounds boneless skinless chicken breast, thinly sliced
- 1/4 cup + 2 teaspoons cornstarch, divided use
Sauce & Seasoning
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions, cut into 1 inch pieces
- Salt and pepper to taste
Instructions
- Coat the Chicken: Place the thinly sliced chicken breast and 1/4 cup cornstarch in a resealable plastic bag. Seal the bag and shake well to coat the chicken pieces evenly with cornstarch.
- Heat the Oil: In a large pan or skillet, heat the vegetable oil over high heat until shimmering and hot enough for frying.
- Cook the Chicken: Add the coated chicken pieces to the pan in a single layer, seasoning lightly with salt and pepper. Avoid overcrowding by cooking in batches if necessary. Cook 3-4 minutes per side until the chicken is browned and cooked through.
- Drain the Chicken: Remove the chicken from the pan and place it on a plate lined with paper towels to absorb excess oil.
- Sauté Aromatics: Add the minced garlic and ginger to the same pan and cook for about 30 seconds until fragrant, being careful not to burn.
- Prepare the Sauce: Pour in the soy sauce, toasted sesame oil, water, and dark brown sugar. Stir to combine and bring the mixture to a gentle simmer over medium heat.
- Thicken the Sauce: In a small bowl, mix the remaining 2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly. Bring to a boil and cook 30-60 seconds until the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken and green onions to the pan. Toss everything to evenly coat the chicken with the glossy sauce. Serve immediately, ideally over steamed rice.
Notes
- For extra crispiness, make sure the oil is hot before adding the chicken.
- Cook chicken in batches to avoid steaming instead of frying.
- Adjust brown sugar to taste if you prefer a less sweet sauce.
- Serve with steamed jasmine or white rice to soak up the sauce.
- Green onions can be substituted or complemented with sliced bell peppers for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian, Chinese
