If you’re craving something quick, delicious, and ridiculously satisfying, this Easy Mongolian Chicken Recipe is a total game-changer. I absolutely love how tender the chicken turns out, coated in this glossy, sweet-savory sauce that clings just perfectly. Whether it’s weeknight dinner or your go-to meal when you want something comforting, this recipe ticks all the boxes — and I promise, once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- Super Quick: Ready in under 30 minutes, perfect for busy nights.
- Simple Ingredients: Uses pantry staples you probably already have on hand.
- Flavor-Packed: Balances sweet, salty, and umami notes beautifully.
- Family Favorite: My entire family goes crazy for this one every time I make it.
Ingredients You’ll Need
The beauty of this Easy Mongolian Chicken Recipe is in how these ingredients work together to create such a lush sauce and juicy chicken. When shopping, I like to pick dark soy sauce for extra depth, but all-purpose soy sauce works just fine too.
- Avocado Oil: I love this oil because it has a high smoke point and a neutral flavor that’s perfect for frying the chicken.
- Cornflour (Cornstarch): Key for giving the chicken that wonderful crispy coating and thickening the sauce.
- Salt and Black Pepper: Simple seasoning to enhance the chicken’s natural flavor.
- Skinless Boneless Chicken Breasts: Thinly sliced so they cook evenly and quickly.
- Sesame Oil: Adds that subtle nutty aroma that really makes the dish special.
- Minced Ginger: Fresh ginger brings that vibrant, warm zing.
- Garlic: Minced to infuse every bite with aromatic goodness.
- Reduced Sodium Soy Sauce: Using reduced sodium helps keep the saltiness balanced, and dark soy sauce gives a richer color.
- Black Pepper: Just a touch for subtle heat.
- Light Brown Muscovado Sugar: This adds deep caramel notes that make the sauce irresistible.
- Water: To help make the sauce silky.
- Spring Onions (Scallions): Sliced into pieces for a fresh, crunchy pop.
- Boiled Rice or Egg Fried Rice: The perfect canvas for soaking up all that sauce.
Variations
One of the things I love about this Easy Mongolian Chicken Recipe is how forgiving it is. It’s a great base to tweak according to what you like or what you have on hand.
- Vegetable Boost: I often toss in some sliced bell peppers or snap peas for extra crunch and color – my family loves the added freshness.
- Spice It Up: If you like heat, a pinch of chili flakes or a dash of Sriracha stirred into the sauce takes it up a notch.
- Protein Swap: Tried it with thin-sliced beef strips for a different take, and it was just as delicious!
- Gluten-Free: Use tamari instead of soy sauce, and make sure your cornflour is pure for a gluten-free version.
How to Make Easy Mongolian Chicken Recipe
Step 1: Prep and Toss the Chicken
Start by tossing your thinly sliced chicken strips in cornflour seasoned with salt and black pepper. This step is key — the cornflour creates that slightly crispy, golden exterior that I personally love. Make sure each piece is evenly coated for the best texture.
Step 2: Fry Until Golden and Juicy
Heat your avocado oil in a large wok or frying pan until it’s really hot—this helps the chicken seal in its juices fast. Cook the chicken strips in the oil, turning occasionally, until they’re cooked through and have a gorgeous golden hue. You can do this in batches if your pan isn’t massive, but I usually cram them all in my wok at once and it works fine. Use a slotted spoon to transfer the chicken to a bowl and set aside.
Step 3: Build the Sauce
Pour out all but a tablespoon of oil from the pan and lower the heat to medium-low. Add your sesame oil, minced ginger, and garlic. Stir constantly for about 30 seconds—trust me, burning the garlic here will ruin the sauce, so keep it moving!
Step 4: Create the Perfect Sauce Consistency
Mix the cornflour with water to make a smooth slurry, then pour it into the pan along with soy sauce, black pepper, and that lovely brown muscovado sugar. Turn the heat up a bit and bring it to a gentle boil. The sauce will start to thicken and bubble—this is exactly what you want. Let it simmer for 2-3 minutes to fully develop those amazing flavors.
Step 5: Toss Chicken Back In and Finish with Scallions
Return the chicken to the pan and give everything a good stir so every strip is bathed in that glossy, sticky sauce. Let it cook together for another couple of minutes. Finally, stir in the sliced spring onions and cook for one more minute—they add such a fresh, bright note just before serving.
Turn off the heat and spoon the Mongolian chicken straight onto bowls of steaming boiled rice or your favorite egg fried rice. It’s comfort food at its finest.
Pro Tips for Making Easy Mongolian Chicken Recipe
- Slice Chicken Thinly: I’ve learned the chicken cooks so much faster and stays tender when the strips are thin and even.
- Don’t Skip Seasoning the Cornflour: Adding salt and pepper to the cornflour really seasons the chicken from the get-go, boosting flavor.
- Watch the Garlic Closely: Garlic burns fast and will turn bitter; keep the heat moderate and stir constantly during the sauce step.
- Simmer Sauce Properly: Giving the sauce a few minutes to thicken and bubble lets the sugar dissolve fully, yielding that signature sticky Mongolian glaze.
How to Serve Easy Mongolian Chicken Recipe
Garnishes
I like to garnish with extra chopped spring onions for freshness and a sprinkle of toasted sesame seeds to add a bit of crunch and nuttiness. Sometimes I add a few thinly sliced red chilies on top for a pop of color and heat — it looks pretty and tastes amazing!
Side Dishes
This pairs beautifully with plain boiled jasmine rice or my go-to egg fried rice for extra indulgence. For veggies, simple steamed broccoli or bok choy work perfectly—they soak up the sauce and add that fresh green balance.
Creative Ways to Present
One of my favorite ways to serve this at dinner parties is in a big shallow bowl surrounded by mini steamed bao buns or lettuce cups for a fun, hand-held meal. It’s always a hit, and makes the dish feel a little fancy without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens overnight, which honestly makes the chicken taste even better the next day. Just make sure to reheat gently to avoid drying out the chicken.
Freezing
I’ve frozen this dish a couple of times and it freezes well—just pop it into a freezer-safe container and use within a month. Thaw overnight in the fridge before reheating. The texture stays pretty good, though it’s best reheated gently to keep it tender.
Reheating
To reheat, I prefer warming it in a skillet over low-medium heat with a splash of water or extra soy sauce to loosen the sauce. This helps keep it saucy and prevents dryness. Microwave works in a pinch, but the skillet method really brings the flavors back to life.
FAQs
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Can I use chicken thighs instead of breasts for this Easy Mongolian Chicken Recipe?
Absolutely! Chicken thighs are juicier and more forgiving if you accidentally overcook them. Just slice them thinly as you would breasts, and adjust cooking time as needed — they might need a little extra time to cook through.
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Is there a vegetarian version of this recipe?
Yes, you can swap chicken for firm tofu or tempeh, sliced into strips and tossed in cornflour before frying. The sauce works just as beautifully, and you’ll get that same sticky, sweet-savory taste.
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What type of soy sauce should I use?
I prefer dark soy sauce because it gives a richer color and more depth in flavor, but if you only have regular soy sauce, it’ll still taste great. Just make sure to use reduced sodium versions if you’re watching your salt intake.
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Can I make this recipe gluten-free?
Definitely! Swap regular soy sauce for tamari or a gluten-free soy alternative and ensure your cornflour is gluten-free. The recipe will taste just as delicious.
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How do I get the sauce nice and sticky?
The secret is the combination of cornflour and sugar simmered in soy sauce and water. Make sure to let the sauce boil and thicken properly for a few minutes before adding the chicken back in. This way, it becomes thick and glossy, clinging to the chicken perfectly.
Final Thoughts
I can’t recommend this Easy Mongolian Chicken Recipe enough – it’s one of those dishes that feels special, yet comes together without stress or fancy ingredients. Every time I make it, I get that great mix of sweet, salty, garlicky goodness that makes me want seconds (and thirds). So go ahead, give it a try tonight and see how this fan-freaking-tastic meal fits right into your busy life and makes dinner something to look forward to.
Print
Easy Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian, Chinese
Description
This Mongolian Chicken recipe features tender strips of chicken cooked to golden perfection and coated in a sticky, flavorful garlic-ginger soy sauce with spring onions. Quick and easy to prepare, it’s a deliciously balanced dish perfect served over steamed or egg fried rice for a satisfying weeknight dinner.
Ingredients
Chicken and Coating
- 3 tbsp oil (avocado oil recommended)
- 2 tbsp cornflour (cornstarch)
- Pinch of salt and black pepper
- 550 g (1.1 lb) skinless boneless chicken breasts (about 3 medium breasts, sliced into thin strips)
Sauce
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic (peeled and minced)
- 120 ml (1/2 cup) reduced sodium soy sauce (dark or all-purpose soy sauce)
- 1/4 tsp black pepper
- 6 packed tbsp light brown muscovado sugar
- 90 ml (1/3 cup) water
- 1 tsp cornflour (cornstarch)
Finishing
- 8 spring onions (scallions, sliced into 1 inch pieces)
- Boiled rice or egg fried rice, to serve
Instructions
- Heat the oil: Heat the avocado oil in a wok or large frying pan over high heat until very hot, preparing for frying the chicken.
- Coat the chicken: In a bowl, mix the 2 tablespoons of cornflour with a good pinch of salt and black pepper. Toss the thinly sliced chicken strips in this seasoned cornflour to coat evenly.
- Cook the chicken: Add the coated chicken strips to the hot oil in the pan. Fry, turning occasionally, until the chicken is cooked through and slightly golden. You can cook in two batches, but it can also be done in one batch. Use a slotted spoon to remove the chicken and set aside in a bowl.
- Prepare the sauce base: Pour out all but 1 tablespoon of the oil from the pan. Reduce heat to medium-low and let the oil cool briefly. Add 1 teaspoon sesame oil, minced ginger, and minced garlic to the pan. Cook, stirring constantly for about 30 seconds to avoid burning the garlic, releasing aromatic flavors.
- Make the sauce: In a small bowl, combine 90 ml water with 1 teaspoon cornflour until smooth. Pour this mixture into the pan along with the soy sauce, black pepper, and brown muscovado sugar. Stir everything well, increase the heat, and bring to a boil. Let it simmer gently for 2-3 minutes until it thickens slightly.
- Combine chicken and sauce: Return the cooked chicken strips to the pan with the sauce. Cook together for an additional 2 minutes, allowing the chicken to absorb the sauce’s flavors.
- Add spring onions: Stir in the sliced spring onions and cook for a final minute to soften slightly while retaining freshness.
- Serve: Turn off the heat and serve the Mongolian chicken hot over boiled rice or egg fried rice for a complete and delightful meal.
Notes
- This dish delivers tender Mongolian chicken in a sticky garlic-ginger soy sauce accented by fresh spring onions.
- Using dark soy sauce can deepen the flavor, but all-purpose soy sauce works well too.
- Serve simply over plain boiled rice or upgrade to egg fried rice for extra richness.
- The recipe is quick to make, perfect for a weeknight dinner with minimal fuss.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 2 g
- Sodium: 1331 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 88 mg
