Mongolian Chicken

If you love easy takeout-style dinners, this Mongolian Chicken is one to keep in your back pocket. Tender pieces of chicken are coated in cornstarch and stir-fried until beautifully crisp, then tossed with sweet onions, green onions, and a rich, savory sauce made with soy sauce, brown sugar, garlic, ginger, and sesame oil.

The best part? This flavorful chicken comes together in about 25 minutes, making it perfect for a busy weeknight when you want something homemade without spending hours in the kitchen. Serve it over steamed rice, and don’t be surprised when everyone asks for seconds!

Why You’ll Love This Recipe

• Quick and easy: From prep to table in about 25 minutes.
• Takeout-inspired flavor: Sweet, savory, garlicky, and slightly spicy.
• Crispy chicken: Cornstarch gives the chicken a delicious golden coating.
• Simple ingredients: Everything comes together with easy-to-find pantry staples.
• Family-friendly: Leave out the red pepper flakes for a milder version.

Ingredients

For the Mongolian Chicken

• 1¼ lbs boneless skinless chicken breasts: Cut into thin bite-size pieces so they cook quickly and evenly.
• ⅓ cup cornstarch: Coats the chicken and helps create that crisp, golden exterior.
• 2–3 tablespoons vegetable oil: Used for stir-frying the chicken and onions.
• 1 medium yellow onion: Cut into wedges for sweet, tender pieces throughout the dish.

For the Sauce

• 1½ teaspoons sesame oil: Adds a warm, nutty flavor.
• 1 tablespoon fresh grated ginger: Brings a bright, slightly spicy freshness.
• 3 cloves garlic: Adds savory depth to the sauce.
• 1 tablespoon rice vinegar: Provides a touch of acidity to balance the sweetness.
• ½ cup low-sodium soy sauce: Creates the savory base of the sauce.
• ½ cup brown sugar: Gives the sauce its signature sweetness and glossy finish.
• 1 tablespoon cornstarch: Helps thicken the sauce.
• ¼ cup chicken broth or water: Loosens the sauce and helps the cornstarch dissolve smoothly.
• 1–2 pinches red pepper flakes: Optional, for a little heat.
• 4 green onions: Cut into ¾-inch pieces for a fresh onion flavor and colorful finish.

How to Make Mongolian Chicken

Prepare and Cook the Chicken

Place the chicken pieces and cornstarch in a large zipper bag. Seal the bag and shake well until every piece of chicken is evenly coated.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Arrange the chicken in a single layer and cook until golden brown on both sides.

If your skillet is too crowded, cook the chicken in batches. Add a little more oil between batches if needed. Transfer the cooked chicken to a plate.

Cook the Onion

Using the same skillet, add another tablespoon of oil and keep the heat at medium-high.

Add the yellow onion wedges and cook for about 2 minutes, stirring several times. You want the onions to soften slightly while still retaining some texture.

Transfer the onions to the plate with the chicken.

Make the Mongolian Sauce

Reduce the heat to medium-low and add the sesame oil to the skillet.

Add the fresh ginger and minced garlic and cook for about 1 minute, stirring constantly. Be careful not to let the garlic burn.

Add the rice vinegar, soy sauce, and brown sugar. Stir everything together until the sugar begins to dissolve and the sauce is well combined.

Thicken and Finish

In a small bowl, whisk together the chicken broth or water and 1 tablespoon of cornstarch until smooth.

Pour this mixture into the skillet and whisk it into the sauce. Continue cooking until the sauce thickens slightly. If you enjoy a little heat, stir in the red pepper flakes.

Return the cooked chicken and onions to the skillet. Toss everything together so the chicken is coated in the glossy sauce.

Add the green onions, then serve promptly while the chicken is hot.

Tips for Success

• Don’t overcrowd the skillet. Cooking the chicken in batches gives it room to brown instead of steam.
• Cut the chicken evenly. Thin, bite-size pieces cook quickly and more evenly.
• Keep an eye on the garlic. Since it cooks over medium-low heat, it only needs about a minute before the liquid ingredients go in.
• Whisk the cornstarch separately. Mixing it with the broth or water first helps prevent lumps in the sauce.
• Adjust the spice level. Red pepper flakes are optional, so you can leave them out for a mild family-friendly dinner.
• Serve right away. The chicken is at its crispiest and most flavorful when freshly coated in the sauce.

Equipment Needed

• Large skillet
• Large zipper bag
• Small mixing bowl
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons

Recipe Variations

Add Vegetables

For a more substantial meal, toss in sliced bell peppers, broccoli, snap peas, or carrots. Cook them until crisp-tender before combining them with the chicken.

Make It Spicier

Add extra red pepper flakes, or include a little sriracha in the sauce for more heat.

Use Chicken Thighs

Boneless, skinless chicken thighs can be used instead of chicken breasts. They will give the dish a slightly richer flavor and tender texture.

Add Extra Fresh Garnishes

Finish the chicken with additional sliced green onions, sesame seeds, or a sprinkle of fresh cilantro for extra color and flavor.

Serving Suggestions

Mongolian Chicken is especially delicious served over steamed white rice, which soaks up all that sweet and savory sauce.

You can also serve it with:

• Brown rice
• Jasmine rice
• Fried rice
• Chow mein or other noodles
• Steamed broccoli
• Stir-fried vegetables
• Asian cucumber salad

For a complete takeout-style dinner at home, pair the chicken with steamed vegetables and rice.

Storage and Reheating

Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days.

To reheat, warm it gently in a skillet over low heat until heated through. You can also microwave it at reduced power, stirring occasionally for more even heating.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well in this recipe and provide a particularly tender result.

Why is cornstarch used on the chicken?

Cornstarch helps create a lightly crisp coating when the chicken is cooked in the skillet. It also gives the sauce something delicious to cling to once everything is combined.

Can I make Mongolian Chicken less sweet?

The brown sugar provides the characteristic sweetness of the sauce. If you prefer a less-sweet dish, you can reduce the amount, keeping in mind that this will change the overall flavor balance.

Is Mongolian Chicken spicy?

Not necessarily. The red pepper flakes are optional, so you can leave them out for a mild version. Add more if you prefer extra heat.

Can I add vegetables?

Absolutely. Broccoli, bell peppers, carrots, and snap peas are all good additions. Cook them until crisp-tender before combining them with the chicken and sauce.

What should I serve with Mongolian Chicken?

Steamed rice is a simple and delicious choice because it absorbs the flavorful sauce. Noodles or stir-fried vegetables also make great sides.

Nutrition

Per serving:

• Calories: 443 kcal
• Carbohydrates: 49g
• Protein: 34g
• Fat: 12g
• Saturated Fat: 2g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 3g
• Trans Fat: 0.1g
• Cholesterol: 91mg
• Sodium: 1385mg
• Potassium: 825mg
• Fiber: 1g
• Sugar: 31g
• Vitamin A: 171 IU
• Vitamin C: 9mg
• Calcium: 70mg
• Iron: 2mg

Final Thoughts

This Mongolian Chicken recipe is proof that you don’t need complicated ingredients or a long cooking process to make a dinner everyone will enjoy. The crisp chicken, sweet onions, fresh green onions, and glossy ginger-garlic sauce create that irresistible takeout-style combination right at home.

Serve it with a bowl of warm rice and enjoy a quick, satisfying meal that is sure to become a regular on your weeknight dinner rotation.

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