Mongolian Chicken

First, the tender chicken is coated, and then it is fried until it reaches the appropriate level of juicy perfection. This process continues until the chicken reaches the desired level of perfection. Following that, it is combined with a Mongolian sauce that is both sweet and salty. The sauce is quite fragrant because to the inclusion of garlic, ginger, red chili peppers, and green onions, all of which are included in the sauce. Following this, it will be served. Following the completion of this phase, the sauce is included into the mixture and integrated with the other components.

Mongolian Chicken
Mongolian Chicken

At this very now, the chicken is ready to be consumed and is currently in the process of being prepped for serving. Earlier, it was prepared for consumption for consumption. After that, the chicken will start to gradually become covered in the sauce as it continues to cook during the duration of the cooking process. This will occur as the chicken keeps cooking. In comparison to the information that was initially provided regarding the length of time that was required to produce the dish, this recipe for Mongolian chicken is a straightforward dish that can be prepared in a period of time that is around twenty minutes shorter than the time that was initially provided. The reason that it is situated in this particular area is because it has been made available to you out of consideration for your convenience.

At this point in time, it is now possible for you to create this well-known Chinese cuisine that is typically obtained from takeout restaurants so that you can enjoy it in the comfort of your own home. This is a significant advancement in the culinary world. It is a huge improvement in your ability to appreciate Chinese cuisine that you have achieved this. Significant progress has been made in the field of culinary arts as a result of this. The vast majority of customers will choose to purchase this meal from restaurants that provide takeout service. This is because these restaurants are more convenient for them. Despite the fact that it is overflowing with a smell that is both luxurious and aromatic, this dish is not unduly complicated to create. In fact, it is rather simple. Moreover, in spite of the fact that it is replete with a scent, it is not only easy to comprehend but also straightforward to carry out.

What is Mongolian chicken?

Mongolian chicken is a popular Chinese-American dish available at many Chinese restaurants. Despite its name, Mongolian chicken is not a typical Mongolian meal; rather, it originated in Chinese-American restaurants.

Mongolian Chicken
Mongolian Chicken


This famous Chinese takeout dish combines juicy chicken thighs that are breaded and pan-fried for a crispy exterior and tender interior. The chicken is mixed in a sweet, salty, and somewhat spicy sauce before being served with steaming rice or noodles. This popular Chinese dish is typically served with beef, but some people like chicken instead, so here we are.


All of these Mongolian chicken ingredients can be found at your local Asian grocery store. I’ve linked everything that I used for you below.


  • Boneless Skinless Chicken Thighs: chicken thighs are ideal because they are harder to accidentally overcook. The chicken thighs can be sliced or cubed.
  • Shaoxing Wine: Shaoxing wine lightly seasons and marinates the chicken.
  • Cornstarch: the cornstarch creates a thin, crispy coating on the chicken.
  • Vegetable Oil: vegetable oil or any neutral oil with a high smoke point such as canola oil, peanut oil, or avocado oil will work to fry the Mongolian chicken.
  • Ginger and garlic: minced ginger and garlic are the main aromatics.
  • Dried Chilis: dried chilis add a touch of heat to the stir fry.
  • Green onion: green onion to finish for another aromatic layer.


Mongolian Chicken
Mongolian Chicken
  • Soy Sauce: soy sauce is the base of the sauce. It adds a salty, savory, and umami flavor to the Mongolian chicken recipe.
  • Dark Soy Sauce: dark soy sauce is a sweeter soy sauce that is thicker, less salty, and sweeter than regular soy sauce. It adds a gentle sweetness to the Mongolian sauce.
  • Brown Sugar: brown sugar sweetens the sauce and balances out the salty flavors.
  • Sesame Oil: toasted sesame oil adds a hint of umami nuttiness to the sauce.
  • Cornstarch: cornstarch thickens the sauce for glossy, thick coverage.
  • Water: water dilutes the soy sauce making it less salty and more palatable.

Substitutions and Additions

This recipe for Mongolian chicken can be easily customized based on your preferences. I have listed some suggestions for you below.

  • Chicken: instead of chicken thighs, you can alternatively use chicken breast chicken tenders.
  • Protein: instead of chicken you can easily use beef or tofu instead!
  • Fresh chili peppers: instead of dried chili peppers, you can use freshly sliced chili peppers for more of a spicy kick.
  • Tamari or coconut aminos: instead of soy sauce, you can use tamari or coconut aminos as an alternative.
  • Hoisin sauce: instead of dark soy sauce, you can use hoisin sauce for a sweeter sauce.
  • Low sodium chicken stock: for a richer more savory and comforting flavor, you can substitute the water with chicken stock instead.
  • Vegetables: you can add more vegetables such as broccoli, bell peppers, carrots, snap peas mushrooms, zucchini, etc.
  • Toasted sesame seeds: sprinkle some toasted sesame seeds for additional garnish.

How to Make Mongolian Chicken

Here are the step-by-step instructions for how to make this Mongolian chicken recipe.

Mix the sauce. In a small mixing bowl, mix the cornstarch and water until the cornstarch is fully mixed in. Then add the soy sauce, brown sugar, dark soy sauce, and sesame oil. Mix until combined. Set aside.

Prepare the chicken. In another mixing bowl, coat the sliced chicken with Shaoxing wine. Then toss the chicken with the cornstarch until evenly coated. Shake off the excess and set aside.

Fry the chicken. In a wok or large skillet over medium-high heat, heat the vegetable oil until hot. Working in batches, gently lower the chicken, making sure that you don’t crowd the pan. Fry until crispy and golden brown on both sides, about 6-8 minutes. Remove the chicken from the pan and place it on a paper towel-lined plate.

Cook the sauce. In the same pan over medium-high heat, heat 1 tablespoon of vegetable oil. Then add the minced ginger, minced garlic, and dried red chili peppers. Saute for about 30 seconds until fragrant. Then add in the sauce and bring to a simmer.

Add chicken and green onion. Then add the chicken and green onion and toss together until the chicken is evenly coated. Serve with rice and enjoy!

Mongolian Chicken FAQ

1. What is Mongolian Chicken?

  • Mongolian Chicken is a Chinese-American dish made with chicken cooked in a savory and slightly sweet sauce typically made from soy sauce, hoisin sauce, brown sugar, and garlic. It often includes green onions and is served with rice or noodles.

2. What ingredients are typically used in Mongolian Chicken?

  • Chicken: Boneless, skinless chicken breasts or thighs, thinly sliced.
  • Marinade: Soy sauce, cornstarch.
  • Sauce: Soy sauce, hoisin sauce, brown sugar, garlic, ginger, and water or chicken broth.
  • Vegetables: Green onions and sometimes other vegetables like bell peppers or broccoli.
  • Garnish: Sesame seeds, additional green onions.

3. How do you prepare Mongolian Chicken?

  • Marinate the Chicken: Coat the chicken slices with soy sauce and cornstarch.
  • Prepare the Sauce: Mix together soy sauce, hoisin sauce, brown sugar, garlic, ginger, and water or chicken broth.
  • Cook the Chicken: Stir-fry the marinated chicken until cooked through.
  • Combine: Add the sauce to the pan with the chicken and cook until the sauce thickens. Add green onions at the end.

4. Can I make Mongolian Chicken ahead of time?

  • Yes, you can prepare the sauce and marinate the chicken ahead of time. The marinated chicken can be stored in the refrigerator for up to 24 hours before cooking. Cooked Mongolian Chicken can be stored in the refrigerator for 3-4 days and reheated before serving.

5. What can I serve with Mongolian Chicken?

  • Mongolian Chicken is often served with steamed white rice or brown rice. It can also be served with noodles or as part of a larger meal with other Chinese dishes like fried rice, egg rolls, or stir-fried vegetables.

6. Is Mongolian Chicken spicy?

  • Traditional Mongolian Chicken is not very spicy. However, you can add red pepper flakes or sliced chili peppers to the dish if you prefer more heat.

7. Can I make Mongolian Chicken gluten-free?

  • Yes, to make this dish gluten-free, use gluten-free soy sauce or tamari and ensure that the hoisin sauce and any other sauces used are also gluten-free.

8. What is the best cut of chicken to use for Mongolian Chicken?

  • Boneless, skinless chicken breasts are commonly used, but boneless, skinless chicken thighs can also be used for a more tender and juicy result.

9. Can I cook Mongolian Chicken in a slow cooker?

  • Yes, you can adapt this recipe for a slow cooker. Brown the chicken first, then add it along with the sauce ingredients to the slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.

10. What if I don’t have hoisin sauce?

  • If you don’t have hoisin sauce, you can substitute it with a mixture of soy sauce, peanut butter, honey, and a little vinegar.




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