Best Mongolian Chicken Recipe

If you’ve ever found yourself craving that perfect mix of sweet and savory, with tender, juicy chicken coated in a rich, flavorful sauce, this Best Mongolian Chicken Recipe is exactly what you’re after. You’re about to learn how to make this restaurant favorite right at home, with straightforward steps and ingredients that you can count on.

When I first cooked this dish, I was amazed at how simple it was compared to the burst of flavors it delivered. After a few tries tweaking the sauce and timing, I settled on this recipe to share with you. It’s a quick dish to pull together on busy nights but tastes like you spent hours on it.

I’ll guide you through every step, from the kitchen essentials to the sauce secrets, so you can dish up your own crowd-pleaser that outshines takeout. Let’s get started! No heading needs to be written for the introduction.

Best Mongolian Chicken Recipe Ingredients

For this recipe, clarity is key – you’ll want to gather everything in the exact amounts and prep styles listed here to get the best flavor and texture:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (this cut stays juicy and tender)
• 2 tablespoons cornstarch (for coating the chicken – helps create that perfect crispy exterior)
• 2 tablespoons vegetable oil (neutral oil that browns the chicken well)
• 4 cloves garlic, minced (freshly chopped, not pre-minced for stronger flavor)
• 1 tablespoon fresh ginger, grated
• 1/2 cup low sodium soy sauce (balances salty and savory – choose a good one)
• 1/2 cup water
• 1 cup packed brown sugar (light or dark both work, brown sugar gives the signature caramelized sweetness)
• 1/2 teaspoon crushed red pepper flakes (optional, add for a little heat)
• 3 green onions, sliced thinly on a bias (for garnish and freshness)

Measure carefully, especially the brown sugar and soy sauce – they set the whole tone for the sauce. Don’t skip the fresh ginger and garlic; they’re what really bring the depth of flavor that makes this dish a standout.

Best Mongolian Chicken Recipe with 3 Secrets for Rich Flavor

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Best Mongolian Chicken Recipe revealing 3 secrets to rich flavor that will make your meals unforgettable and full of bold taste

• Author: emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Chinese

Ingredients

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1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons cornstarch

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 cup low sodium soy sauce

1/2 cup water

1 cup packed brown sugar

1/2 teaspoon crushed red pepper flakes (optional)

3 green onions, sliced thinly on a bias

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Instructions

Toss your chicken pieces with cornstarch in a large bowl until each piece is lightly coated.

Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the chicken pieces in a single layer. Cook for about 3-4 minutes per side until golden and crispy. Remove chicken and set aside.

In the same pan, lower heat slightly. Add the minced garlic and grated ginger. Stir quickly and cook for about 30 seconds until fragrant.

Pour in the soy sauce, water, and add the brown sugar. Stir continuously to dissolve the sugar and combine everything well.

Let the sauce simmer gently for 3-5 minutes, or until it thickens slightly and looks glossy.

Return the chicken to the skillet, tossing well to coat each piece in the sticky sauce. Cook together for 2 minutes so the flavors meld.

Sprinkle the crushed red pepper flakes if desired. Toss in the sliced green onions right before serving.

Notes

A quick and easy recipe for Mongolian Chicken featuring juicy chicken thighs coated in a rich, flavorful sweet and savory sauce. Perfect for weeknight dinners and tastes like a restaurant favorite.

How to Prepare the Best Mongolian Chicken Recipe

This recipe is all about timing and getting your steps in order to maximize flavor and texture. Here’s how to make it work perfectly every time.

• Prepare the chicken: Toss your chicken pieces with cornstarch in a large bowl until each piece is lightly coated. This step helps the chicken develop a crispy exterior when seared.
• Brown the chicken: Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the chicken pieces in a single layer—you might need to do this in batches so they brown evenly without steaming. Cook for about 3-4 minutes per side until golden and crispy. Remove chicken and set aside.
• Make the sauce: In the same pan, lower heat slightly. Add the minced garlic and grated ginger. Stir quickly and cook for about 30 seconds until fragrant—you don’t want them to burn. Then, pour in the soy sauce, water, and add the brown sugar. Stir continuously to dissolve the sugar and combine everything well.
• Simmer the sauce: Let the sauce simmer gently for 3-5 minutes, or until it thickens slightly and looks glossy. Keep an eye on it—too thick, and it can clump; too thin, and it won’t cling to your chicken.
• Combine chicken and sauce: Return the chicken to the skillet, tossing well to coat each piece in that sticky sauce. Cook together for 2 minutes so the flavors meld and the sauce thickens further around the chicken.
• Final touches: Sprinkle the crushed red pepper flakes if you want a bit of kick. Toss in the sliced green onions right before serving for a fresh contrast to the rich sauce.

It’s important to keep the heat high enough when browning the chicken for that crisp texture but moderate it when simmering the sauce to prevent burning the sugar. Trust me, those few extra steps make all the difference.

Why You’ll Love the Best Mongolian Chicken Recipe

• Easy to make with simple ingredients you likely already keep in your kitchen
• Fast cooking time perfect for weeknight dinners
• Juicy chicken with a perfectly caramelized sweet and savory sauce
• Flexible recipe—add a sprinkle of heat or extra green onions for your taste
• Great to serve over rice or noodles for a complete meal

This recipe is one of those dishes that feels like a special treat but comes together faster than you think. The sauce clings beautifully to the chicken, offering this blend of sweet soy and aromatic garlic-ginger richness that anyone can’t resist.

Tips for Success: Best Mongolian Chicken Recipe

• Make sure your chicken pieces are relatively uniform in size so they cook evenly.
• Don’t overcrowd the pan when browning the chicken or you’ll steam it instead of crisping.
• Use fresh garlic and ginger for a punch of flavor; bottled minced garlic just doesn’t cut it here.
• If the sauce thickens too much, add a splash of water to loosen it up without diluting flavor.
• Allow the sauce to fully coat the chicken in the final step — toss gently but thoroughly.
• Use a non-stick or well-seasoned pan to reduce sticking during cooking.

Trust me, these little touches will keep your Mongolian chicken tasting just right every time. I learned the hard way that rushing or skipping details compromises taste.

Best Mongolian Chicken Recipe FAQ

Can I use chicken breast instead of thighs in this recipe?

Yes, you can swap chicken breast, but it cooks faster and can dry out more easily. Cut it into similar-sized pieces and watch cooking time carefully—usually 2-3 minutes per side is enough. Thighs stay juicier if you want a more forgiving cut.

What can I serve with Best Mongolian Chicken?

This dish goes perfectly with steamed white rice or fried rice. You can also serve it with noodles or lightly sautéed vegetables like broccoli or snap peas for a quick, balanced meal.

How do I store and reheat leftovers properly?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken tender and the sauce glossy. You can add a splash of water if the sauce is too thick after refrigeration.

Is the Best Mongolian Chicken Recipe spicy?

The recipe is mildly sweet and savory by default. If you like heat, add crushed red pepper flakes to taste during the final simmer or garnish. You’re in control of the spice level here.

Can I prepare the sauce in advance?

Yes, you can make the sauce ahead and store it in the fridge for up to 2 days. Reheat it gently before tossing in freshly cooked chicken to maintain the sauce’s best texture and shine.

Nutrition Disclaimer for Best Mongolian Chicken Recipe

Nutrition information varies widely depending on ingredient brands, portion sizes, and cooking methods used. This recipe does not provide precise nutritional data, so please use your own calculations or nutrition tools if you require specific dietary information.