If you have a craving for a dish that combines crispy chicken with a rich, savory sauce that bursts with flavor, the Mongolian Chicken Recipe will quickly become your go-to favorite. This delightful recipe brings together tender chicken thighs coated to perfection, cooked until golden and then smothered in a luscious sauce made from hoisin, soy, garlic, and just the right hint of sweetness and spice. It’s a wonderful blend of textures and flavors that feels indulgent but is surprisingly simple to make. Whether you’re cooking for family, friends, or just craving comfort food that excites your palate, this Mongolian Chicken Recipe is an absolute win every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, accessible ingredients that each play a crucial role in creating the iconic taste, texture, and vibrant color of Mongolian Chicken. From the tender chicken thighs to the zing of fresh ginger and garlic, every element adds something special to the dish.
- Chicken thighs: Skinless and boneless for tender, juicy meat that absorbs the sauce wonderfully.
- Cornstarch: Essential for coating the chicken, giving it a satisfying crispiness when cooked.
- Vegetable oil: A neutral oil perfect for frying the chicken to golden perfection without overpowering flavors.
- Garlic: Minced to release a fragrant aroma that enhances the savory depth of the sauce.
- Red chili peppers (optional): For a touch of heat that wakes up your taste buds but can be adjusted to your spice tolerance.
- Ginger slices: Adds a gentle peppery warmth and freshness to the sauce.
- Hoisin sauce: A sweet and salty base that gives the sauce its signature richness.
- Soy sauce: Brings umami and saltiness to balance the sweetness perfectly.
- Brown sugar: Just enough to add a caramel-like sweetness without being overpowering.
- Sesame oil: A drizzle imparts a toasty, nutty aroma that rounds out the sauce beautifully.
- Cornstarch slurry: Created by mixing cornstarch and water to thicken the sauce to a glossy perfection.
- Green onions: Finely chopped as a fresh, crisp garnish that adds a splash of vibrant green.
How to Make Mongolian Chicken Recipe
Step 1: Make the cornstarch slurry
Start by mixing 2 tablespoons of cornstarch with 1 cup of water in a small bowl. Stir until smooth and set this aside; it’s the secret ingredient that will thicken your sauce into a luscious glaze later on.
Step 2: Prepare the chicken
Dice your chicken thighs into pieces about 1.5 inches each. Keeping a little moisture on them is key because it helps the cornstarch stick better, which leads to that perfect crispy coating we all love.
Step 3: Coat the chicken
In a large bowl, toss the diced chicken with half a cup of cornstarch. Make sure every piece is well coated—add a bit more cornstarch if needed—to create that wonderful, crispy exterior once cooked.
Step 4: Cook the chicken
Heat the vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches so they don’t overcrowd the pan, cooking them for 6 to 8 minutes until each piece is crisp and golden brown. Drain the chicken on paper towels or a wire rack to remove excess oil. Alternatively, for a healthier twist, you can air fry the chicken at 400°F for 10 to 14 minutes, shaking halfway through for even crispness.
Step 5: Make the sauce
Reduce the heat to medium in the same pan. Add the ginger slices, minced garlic, and red chili peppers if you like a bit of heat. Sauté for about 10 seconds until the air fills with the wonderful aroma of these aromatic ingredients.
Step 6: Combine the sauce ingredients
Add hoisin sauce, soy sauce, brown sugar, and sesame oil into the pan. Stir thoroughly to meld the flavors. Give the cornstarch slurry a quick stir to break up any lumps and pour it in. Keep stirring until the sauce thickens into a shiny, smooth coating ready to dress your chicken.
Step 7: Combine chicken and sauce
Add your crispy chicken back into the pan and toss everything together. Every bite will be coated in that irresistible, glossy sauce that defines this Mongolian Chicken Recipe. Once combined, remove the pan from heat.
Step 8: Serve
Transfer your saucy, fragrant Mongolian chicken to a serving dish. Garnish with finely chopped green onions and extra chili slices if you want to amp up the color and spice. Serve immediately over steamed rice or your favorite noodles to soak up every drop of the delicious sauce.
How to Serve Mongolian Chicken Recipe
Garnishes
Green onions are a classic, providing a fresh crunch and beautiful pop of color that contrast beautifully with the dark, rich sauce. Adding thinly sliced red chili peppers is optional but highly recommended if you enjoy a little spicy kick that brightens the dish.
Side Dishes
This dish shines when paired with fluffy steamed white or jasmine rice to balance the intensity of the sauce. For a heartier meal, try it with garlic noodles or stir-fried vegetables like bok choy or snap peas for added texture and nutrition.
Creative Ways to Present
For a dinner party, consider serving the Mongolian Chicken Recipe atop a bed of crispy fried rice cakes or wrapped in lettuce cups for a fun, interactive way to enjoy the flavors. You could even sprinkle some toasted sesame seeds on top for texture and an eye-catching finish.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian chicken should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a convenient and flavorful lunch or dinner option.
Freezing
You can freeze cooked Mongolian chicken, but for best results, store the chicken and sauce separately if possible. Freeze in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
Reheat leftovers in a non-stick pan over medium heat to maintain crispiness and restore the sauce’s silky texture. Avoid microwaving if possible, as it may make the chicken soggy. Add a splash of water if the sauce has thickened too much during storage.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs tend to be juicier and more forgiving during cooking, chicken breast works fine. Just be careful not to overcook it to keep the meat tender.
Is there a vegetarian version of this Mongolian Chicken Recipe?
Yes, replace chicken with firm tofu or seitan, and use vegetable oil for frying. The sauce remains the same, offering that irresistible Mongolian flavor without meat.
How spicy is this dish?
The recipe is moderately spicy when using the optional red chili peppers. You can easily adjust the heat level by adding more, fewer, or skipping them altogether depending on your preference.
What is the purpose of the cornstarch slurry?
The slurry thickens the sauce to create a glossy, clingy coating that beautifully dresses the chicken, giving you that irresistible texture Mongolian dishes are known for.
Can I prepare this dish ahead of time?
You can prep the sauce and chicken separately in advance and combine them when ready to serve. This helps maintain the chicken’s crispiness and saves time on busy days.
Final Thoughts
There’s something truly magical about the Mongolian Chicken Recipe that invites you back to the table for seconds and thirds. It’s a dish full of bold flavors, satisfying textures, and comforting warmth that feels like a big culinary hug. I can’t wait for you to try it and share it with the people you love—once you do, you’ll understand why this recipe is such a beloved classic in my kitchen and beyond.
Print
Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This flavorful Mongolian Chicken recipe features crispy chicken thighs coated in a light cornstarch batter, stir-fried to golden perfection, and smothered in a rich, glossy sauce made from hoisin, soy, and sesame oil. It’s a quick and satisfying dish perfect for an easy weeknight dinner that can be served over steamed rice or noodles for a complete meal.
Ingredients
Chicken and Coating
- 2 lb skinless, boneless chicken thighs
- 1/2 cup cornstarch (or as needed, or substitute with potato starch)
- 2/3 cup vegetable oil (or any neutral oil, for frying)
Sauce
- 4 cloves garlic, minced
- 2 red chili peppers, sliced (optional)
- 10 slices ginger
- 8 tablespoons hoisin sauce
- 4 tablespoons regular soy sauce
- 4 tablespoons brown sugar
- 4 teaspoons sesame oil
- 2 tablespoons cornstarch (or substitute with potato starch)
- 1 cup water
Garnish
- 2 green onions, finely chopped
- 2 red chili peppers, sliced (optional)
Instructions
- Make the cornstarch slurry: In a small bowl, whisk together 2 tablespoons cornstarch with 1 cup water until smooth. Set aside to thicken the sauce later.
- Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces, around 4 to 6 pieces per thigh. Keep the chicken moist to help the cornstarch adhere properly.
- Coat the chicken: Toss the diced chicken in a large bowl with ½ cup cornstarch, ensuring each piece is thoroughly coated. Add more cornstarch if needed for an even coating.
- Cook the chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken in batches for 6 to 8 minutes until golden brown and cooked through. Drain excess oil on a wire rack or paper towels. Alternatively, for air frying, lightly spray the basket with oil, arrange chicken pieces without overlapping, spray chicken lightly, and air fry at 400°F for 10 to 14 minutes, shaking midway.
- Make the sauce base: Reduce heat to medium in the same pan used for frying. Add ginger slices, minced garlic, and sliced red chili peppers if using. Sauté for about 10 seconds until fragrant.
- Combine sauce ingredients: Stir in hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix well.
- Thicken the sauce: Stir the cornstarch slurry again, then slowly pour it into the pan while stirring continuously. Cook until the sauce thickens and turns glossy.
- Combine chicken with sauce: Add the cooked chicken back into the pan and toss thoroughly to coat each piece evenly with the sauce. Remove from heat.
- Serve: Transfer the sauced chicken to a serving plate. Garnish with chopped green onions and additional sliced red chili peppers if desired. Serve hot over steamed rice or noodles and enjoy!
Notes
- Do not pat the chicken dry before coating, as moisture helps cornstarch stick better.
- Adjust the amount of red chili peppers based on your heat preference or omit for a milder dish.
- Use potato starch as a gluten-free alternative to cornstarch for coating and slurry.
- If air frying, avoid overcrowding the basket to ensure even cooking and crispiness.
- Serve with steamed rice or stir-fried noodles to soak up the delicious sauce.
