If you’re someone who loves a perfect balance of sweet, savory, and just the right hint of spice, then this Mongolian Chicken Recipe is going to be an instant favorite. Crispy on the outside yet tender on the inside, each bite is coated with a glossy, flavorful sauce that clings lovingly to the chicken—making it absolutely irresistible. Whether you’re cooking for a family dinner or craving something special on a weeknight, this dish hits all the right notes and comes together quicker than you might expect. Let me take you through all the delicious details of this crowd-pleasing classic!
Ingredients You’ll Need
Good cooking starts with good ingredients, and this Mongolian Chicken Recipe is no exception. The beauty here is in the simplicity—each ingredient plays a crucial role, from giving the chicken a perfect crisp to building that rich, caramelized sauce.
- 1 lb chicken thighs (thinly sliced): Dark meat keeps the chicken juicy and tender throughout frying and saucing.
- 2 tablespoons oil (for frying): A neutral oil that can handle high heat is best to get that golden crisp.
- 1 tablespoon Chinese cooking wine (Shao-xing wine): Adds a subtle depth of flavor and tenderizes the meat.
- 1/2 teaspoon baking soda: This little trick helps keep the chicken extra tender by breaking down proteins.
- 2 tablespoons cornstarch (for coating): Essential for achieving that light, crispy outer layer on the chicken.
- 4 scallions (white and green parts, sliced): Adds fresh bite and vibrant color to the finished dish.
- 3 cloves garlic (minced): Garlic’s pungent aroma builds the base flavor for the sauce.
- 1 tablespoon fresh ginger (minced): Brings zesty warmth and complexity to balance the sweetness.
- 2-3 dried Chinese chilies (optional, adjust to taste): Adds just a touch of heat to the sauce, but you can skip if you prefer it milder.
- 1 teaspoon sesame oil: A small amount for that unmistakable nutty aroma that finishes the dish.
- 1 tablespoon oil (for frying): Used again for the sauce base to stir fry the aromatics.
- 1/2 cup chicken stock: Builds a rich, flavorful liquid for the sauce to simmer in.
- 3 tablespoons brown sugar: The key for that luscious sweetness that defines Mongolian sauce.
- 2 tablespoons soy sauce: Provides salty, umami balance.
- 1 tablespoon dark soy sauce: Adds depth of color and a slightly richer soy flavor.
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry): Thickens the sauce to a glossy, clingy consistency.
How to Make Mongolian Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the thinly sliced chicken thighs with Chinese cooking wine and baking soda in a bowl. Give it a good mix to coat all the pieces, then let it rest for 10 to 15 minutes. This resting time is crucial—it tenderizes the chicken, making every bite melt-in-your-mouth delightful. Once marinated, coat the chicken evenly with cornstarch, which will help create that perfect crispy exterior when fried.
Step 2: Fry the Chicken
Heat 2 tablespoons of oil in a wok or large pan over high heat until sizzling hot. Carefully add the coated chicken in a single layer to ensure it fries evenly and crisps up nicely. Let each side cook for about 3 to 4 minutes until golden brown. Remove the chicken and place it on paper towels to drain excess oil. Trust me, this crispy texture is the star of the show when it all comes together with the sauce.
Step 3: Prepare the Stir Fry Base
In the same pan, add 1 tablespoon of oil and reduce the heat slightly to medium-high. Toss in the minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry these aromatics for 1 to 2 minutes, allowing their fragrances to build up and fill your kitchen with an incredible scent. This base layer brings that perfect punch of flavor to your Mongolian Chicken Recipe.
Step 4: Make the Sauce
Pour in the chicken stock, then stir in brown sugar, soy sauce, and dark soy sauce. Give everything a good mix and let the sauce simmer gently for 2 to 3 minutes. Once it’s bubbling and sweetly fragrant, stir in the cornstarch slurry. Keep cooking for another 1 to 2 minutes until the sauce thickens to a luscious, shiny consistency that will cling beautifully to your chicken.
Step 5: Combine Everything
Return the crispy fried chicken pieces to the pan and toss them gently to coat with the glossy sauce. Scatter in the green parts of the scallions and give the mixture one last quick stir-fry for about a minute to marry all those flavors perfectly. This is the moment when your Mongolian Chicken Recipe really comes alive.
Step 6: Serve
Dish up your Mongolian Chicken hot and fresh, over a bed of steamed rice or alongside some noodles. The sweet and savory sauce soaking into the rice is absolute comfort food brilliance.
How to Serve Mongolian Chicken Recipe
Garnishes
A simple sprinkle of extra sliced green onions or toasted sesame seeds adds a lovely fresh crunch and nutty aroma that takes this dish up a notch. These little details can really brighten the presentation and deepen flavor contrast.
Side Dishes
Mongolian Chicken pairs wonderfully with steamed jasmine rice or garlic noodles for a complete meal. You could also serve it alongside stir-fried vegetables like bok choy or snap peas to add a fresh, crisp texture and balance out the rich sauce.
Creative Ways to Present
For a fun twist, try serving the chicken in lettuce cups, piling the sauced chicken atop crunchy iceberg or butter lettuce leaves. This adds a refreshing element and makes for a hands-on, interactive eating experience that’s perfect for dinner parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
After your Mongolian Chicken Recipe has cooled to room temperature, place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making for an easy lunch or dinner the next day.
Freezing
You can freeze the cooked chicken along with the sauce in a freezer-safe container for up to 2 months. When you want to enjoy it again, thaw the portion overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or chicken stock if the sauce has thickened too much in the fridge. Avoid microwaving if you can, as reheating in the pan preserves the crispness better and keeps the sauce glossy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, but keep in mind it can be a bit less juicy and tender. Marinating well and not overcooking will help maintain good texture.
What can I substitute for Shao-xing wine?
If you don’t have Shao-xing wine, dry sherry or a splash of mirin works well as a substitute. This adds the slight sweetness and complexity similar to the original.
Can I make this recipe spicy?
Yes, definitely! Keep the dried Chinese chilies and maybe add some chili flakes or fresh chopped chilies to kick up the heat according to your preference.
Is the cornstarch coating necessary?
Yes, coating the chicken in cornstarch is what gives it that signature crispy texture. Without it, the chicken would be softer and not have the same delightful crunch.
How thick should the sauce be?
The sauce should be thick enough to coat the chicken evenly and have a glossy finish. If it’s too thin, it won’t cling well; if too thick, just add a bit more chicken stock to adjust.
Final Thoughts
This Mongolian Chicken Recipe is one of those dishes that quickly becomes a household favorite because it’s comforting, flavorful, and surprisingly easy to prepare. It’s perfect for anyone craving that special takeout taste at home without the hassle. I truly hope you enjoy making and sharing it as much as I do—it’s a guaranteed winner every time!
Print
Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
Mongolian Chicken is a flavorful stir-fried dish featuring tender crispy chicken thighs coated in a sweet and savory brown sugar-soy glaze, enhanced with garlic, ginger, and scallions. This quick and easy Chinese-inspired recipe delivers a perfect balance of textures and bold flavors, ideal for a satisfying weeknight dinner served over steamed rice or noodles.
Ingredients
Chicken and Marinade
- 1 lb chicken thighs, thinly sliced
- 1 tablespoon Chinese cooking wine (Shao-xing wine)
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch (for coating)
Stir Fry and Sauce
- 2 tablespoons oil (for frying chicken)
- 1 tablespoon oil (for stir-frying)
- 4 scallions, white and green parts separated and sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2–3 dried Chinese chilies (optional, adjust to taste)
- 1 teaspoon sesame oil
- 1/2 cup chicken stock
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken thighs with Chinese cooking wine and baking soda. Mix thoroughly to tenderize the chicken, then let it marinate for 10-15 minutes for best results.
- Coat the Chicken: After marinating, evenly coat the chicken pieces with cornstarch to prepare for frying.
- Fry the Chicken: Heat 2 tablespoons of oil in a pan or wok over high heat. Once hot, add the coated chicken in a single layer and fry each side for 3-4 minutes until both sides turn golden brown and crispy. Remove from the pan and drain on paper towels to remove excess oil.
- Prepare the Stir Fry Aromatics: Using the same pan, add 1 tablespoon of oil and heat over medium-high. Add minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry for 1-2 minutes until the mixture becomes fragrant.
- Make the Sauce: Pour in chicken stock, then add brown sugar, soy sauce, and dark soy sauce. Stir well and allow the sauce to simmer gently for 2-3 minutes. Next, incorporate the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens and acquires a glossy finish.
- Combine Chicken and Sauce: Return the fried chicken to the pan and toss thoroughly to coat all pieces with the thickened sauce. Add the green parts of the scallions and stir-fry everything together for another minute to infuse flavors.
- Serve: Optionally garnish with extra sliced green onions or sesame seeds. Serve the Mongolian Chicken hot over steamed rice or noodles for a complete meal.
Notes
- For extra heat, increase the number of dried chilies or add fresh chili flakes.
- Chicken thighs provide juiciness and tenderness; substituting with chicken breast may yield a drier texture.
- Ensure the oil is sufficiently hot before frying to achieve crispy chicken.
- This dish pairs well with steamed jasmine rice or chow mein noodles.
- You can prepare the sauce in advance and add fried chicken last to save time.
