Mongolian Chicken Recipe hits that perfect balance of sweet, savory, garlicky, and a little spicy, with crispy edges and a glossy sauce that clings to every bite. It works for busy weeknights, meal prep fans, and anyone who wants takeout-style flavor in about 30 minutes start to finish. I first tested this version after a long shift in a restaurant kitchen, and it still feels like my “treat myself” dinner at home.
Why Make This Mongolian Chicken Recipe at Home
You control the sweetness, the heat, and the quality of the chicken, so the dish tastes cleaner and fresher than most takeout versions. The sauce thickens nicely, the chicken stays juicy, and you skip the mystery ingredients that sometimes sneak into restaurant sauces.
You also save money and time, since this Mongolian Chicken Recipe uses pantry staples like soy sauce, brown sugar, and cornstarch. Once you cook it once, you can practically make it from muscle memory while your rice finishes in the rice cooker.
“This Mongolian Chicken Recipe tastes better than my local takeout, with crispy chicken, glossy sauce, and huge flavor in every bite. ★★★★★”
Ingredients You Need
Chicken
-
1 ½ pounds boneless skinless chicken thighs, cut into thin strips
- Use thighs for juicier results and more forgiveness if you cook a minute too long.
- You can use chicken breast if you prefer; slice it thin so it cooks quickly.
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3 tablespoons cornstarch
- This gives the chicken a light, crispy coating and helps the sauce cling.
- Potato starch or tapioca starch also work if you avoid cornstarch.
-
½ teaspoon kosher salt
-
¼ teaspoon black pepper
Sauce
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½ cup low sodium soy sauce
- Use low sodium so the sauce does not taste too salty after it reduces.
- Coconut aminos works as a gluten free, lower sodium swap, but reduce the sugar slightly.
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½ cup water or unsalted chicken broth
- Broth adds extra savory flavor if you have it in the pantry.
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½ cup packed light brown sugar
- Dark brown sugar works if you want a deeper molasses note.
- For a lower sugar version, use ¼ cup brown sugar plus 1 to 2 tablespoons honey or a sugar substitute that tolerates heat.
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4 cloves garlic, minced
-
1 tablespoon fresh ginger, minced or grated
- Tube ginger from the refrigerated section works in a pinch and saves chopping time.
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1 to 2 teaspoons chili garlic sauce or sriracha
- Adjust to your heat preference; start low if you cook for kids.
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1 tablespoon rice vinegar
- This brightens the sauce and keeps it from tasting flat.
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1 teaspoon toasted sesame oil
- A little goes a long way, so measure it; it brings that classic takeout aroma.
For Cooking
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3 tablespoons neutral oil (canola, avocado, or peanut oil)
- Use an oil with a high smoke point so it handles the hot pan.
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4 to 5 green onions, sliced (whites and greens separated)
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1 to 2 teaspoons cornstarch mixed with 1 tablespoon water (slurry, optional, if you want a thicker sauce)
Garnishes & Serving
- Extra sliced green onions
- Toasted sesame seeds
- Steamed white rice, brown rice, or jasmine rice
- Steamed broccoli, snap peas, or mixed stir fry vegetables
Equipment List
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Small mixing bowl for sauce
- Medium bowl for tossing chicken with cornstarch
- Measuring cups and spoons
- Spatula or tongs
Tips & Mistakes
- Slice the chicken thin and evenly so it cooks quickly and stays tender.
- Pat the chicken dry before you coat it in cornstarch so the coating sticks and crisps.
- Do not crowd the pan; cook the chicken in batches so it browns instead of steaming.
- Heat the pan until the oil shimmers before you add chicken to get that nice sear.
- Stir the sauce ingredients well so the sugar dissolves and the flavors blend.
- Keep the garlic and ginger moving in the pan so they do not burn and turn bitter.
- Taste the sauce before you thicken it and adjust sweetness, salt, and heat to your liking.
- Add the cornstarch slurry slowly; stop when the sauce coats the back of a spoon so it does not turn gluey.
- Serve the Mongolian Chicken Recipe right after you toss it in the sauce so the coating stays crisp.
- Store leftovers quickly once they cool to room temperature so the chicken keeps a good texture.
How to Make Mongolian Chicken Recipe
Step 1: Prep the Chicken
Slice the chicken thighs into thin strips, about ½ inch wide, against the grain. Pat the pieces dry with paper towels so excess moisture does not water down the coating. Toss the chicken in a bowl with cornstarch, salt, and pepper until every piece looks lightly coated.
Step 2: Mix the Sauce
In a small bowl, combine soy sauce, water or broth, brown sugar, garlic, ginger, chili garlic sauce, rice vinegar, and sesame oil. Stir until the sugar dissolves and the mixture looks smooth and glossy. Taste a tiny bit and adjust the heat or sweetness to match your preference.
Step 3: Brown the Chicken
Heat 2 tablespoons of oil in a large skillet or wok over medium high heat until it shimmers. Add half the chicken in a single layer and let it cook undisturbed for 2 to 3 minutes so it browns, then stir and cook another 2 to 3 minutes until the pieces turn golden and cooked through. Transfer the cooked chicken to a plate, add the remaining oil, and repeat with the second batch.
Step 4: Sauté Aromatics
Turn the heat down to medium. Add the white parts of the green onions to the skillet and sauté for 30 seconds. Stir often so they soften without burning and pick up the browned bits from the pan.
Step 5: Simmer the Sauce
Pour the sauce mixture into the skillet with the green onion whites. Stir and bring it to a gentle simmer. Let it bubble for 2 to 3 minutes so it thickens slightly and the flavors deepen.
Step 6: Thicken if Needed
If you want a thicker Mongolian Chicken Recipe sauce, stir the cornstarch slurry, then drizzle it into the simmering sauce while you stir. Watch the sauce closely; it thickens fast in 30 to 60 seconds. Stop adding slurry as soon as the sauce coats the back of a spoon.
Step 7: Combine Chicken and Sauce
Return the browned chicken and any juices from the plate to the skillet. Toss the chicken in the sauce until every piece looks coated and glossy. Add the green onion tops and cook 1 more minute so they soften slightly but stay bright.
Step 8: Finish and Serve
Turn off the heat and taste one last time, then tweak with a splash of soy sauce, a pinch of sugar, or a bit more chili sauce if you want. Sprinkle with sesame seeds and extra green onions. Serve the Mongolian Chicken Recipe over hot rice with your favorite vegetables on the side.
Variations I've Tried
I swap chicken for thinly sliced flank steak when I crave a Mongolian beef vibe with the same sauce. I also make a lighter version with chicken breast and extra vegetables like bell peppers, broccoli, and snap peas for a stir fry style dinner. For a gluten free Mongolian Chicken Recipe, I use tamari or coconut aminos and a gluten free chili sauce.
I sometimes cut the sugar in half and add a splash of orange juice for a citrus twist. I also tried an air fryer version where I coat the chicken lightly in oil and cornstarch, air fry until crisp, then toss it in the hot sauce on the stove. That version gives a slightly lighter texture but still tastes rich and satisfying.
How to Serve Mongolian Chicken Recipe
Serve Mongolian Chicken Recipe over fluffy white rice, brown rice, or jasmine rice so the grains soak up the extra sauce. Add a side of steamed broccoli, green beans, or mixed stir fry vegetables to balance the richness. You can spoon it into lettuce cups with shredded carrots and cucumber for a lighter, crunchy option.
If you cook for kids, keep the heat mild and serve chili sauce on the side so everyone customizes their spice level. Finish each bowl with extra green onions and sesame seeds for color and a little nutty crunch.
How to store
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Freeze portions in freezer safe containers or bags for up to 2 months for best flavor.
- Reheat on the stovetop over medium heat with a splash of water or broth and stir until hot and saucy again.
- Use the microwave in short bursts, stirring between each round, and add a tiny splash of water if the sauce looks too thick.
Mongolian Chicken Recipe
Ingredients
Instructions
- Slice the chicken thighs into thin strips about 1/2 inch wide, pat dry with paper towels, then toss with cornstarch, salt, and black pepper until evenly coated.
- In a small bowl, whisk together the soy sauce, water or broth, brown sugar, garlic, ginger, chili garlic sauce or sriracha, rice vinegar, and toasted sesame oil until the sugar dissolves.
- Heat 2 tablespoons of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add half of the chicken in a single layer and cook undisturbed for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until golden and cooked through. Transfer to a plate and repeat with the remaining oil and chicken.
- Reduce the heat to medium. Add the white parts of the green onions to the skillet and sauté for about 30 seconds, stirring often to soften and pick up browned bits from the pan.
- Pour the sauce mixture into the skillet with the green onion whites. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until slightly thickened and fragrant.
- If you prefer a thicker sauce, slowly drizzle in the cornstarch slurry while stirring, letting the sauce simmer 30 to 60 seconds until it coats the back of a spoon.
- Return the browned chicken and any accumulated juices to the skillet. Toss in the sauce until all pieces are coated and glossy, then add the green onion tops and cook for 1 more minute.
- Taste and adjust with a splash of soy sauce, a pinch of sugar, or extra chili sauce if desired. Sprinkle with sesame seeds and extra green onions, and serve hot over rice with steamed vegetables.
Notes
Approximate per serving (1/4 of recipe, without rice or vegetables): 420 calories; fat 20 g; saturated fat 4 g; carbohydrates 30 g; fiber 1 g; sugars 20 g; protein 30 g; sodium 1450 mg. Values will vary based on brands, specific ingredients, and portion size.
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