This Mongolian chicken recipe is a simple under-20-minute dish that makes for a quick and easy weeknight dinner for your busiest days. This popular Chinese takeout recipe yields mouthwateringly juicy, crispy chicken bites coated with a glossy, aromatic, and savory sauce.

Ingredients

All of these Mongolian chicken ingredients can be found at your local Asian grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.

Mongolian Chicken

• Boneless, Skinless Chicken Thighs: Chicken thighs are ideal because they are less likely to overcook accidentally. The chicken thighs can be sliced or cubed. I also use chicken thighs for air fryer soy sauce chicken, air fryer gochujang chicken, sweet and sour chicken and Taiwanese fried chicken.
• Shaoxing Wine: lightly seasons and marinates the chicken.
• Cornstarch: creates a thin, crispy coating on the chicken.
• Vegetable Oil: or any neutral oil with a high smoke point, such as canola oil, peanut oil, or avocado oil.
• Ginger and garlic: are the primary aromatics.
• Dried Chilis: add a touch of heat to the stir fry.
• Green onion: to finish for another aromatic layer.

Mongolian Sauce

• Soy Sauce: is the base of the sauce. It adds a salty, savory, and umami flavor.
• Dark Soy Sauce: is a sweeter soy sauce that is thicker, less salty, and sweeter than regular soy sauce.
• Brown Sugar: sweetens the sauce and balances out the salty flavors.
• Sesame Oil: adds a hint of umami nuttiness to the sauce.
• Cornstarch: thickens the sauce for glossy, thick coverage.
• Water: dilutes the soy sauce, making it less salty and more palatable.

Substitutions and Additions

Substitutions

• Chicken: chicken breast or chicken tenders.
• Protein: beef or tofu as alternatives
• Fresh chili peppers: freshly sliced chili peppers for more of a spicy kick.
• Soy Sauce alternatives: 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.

Additions

• Vegetables: 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.
• Spice: add a drizzle of Garlic Chili Oil for added spice and flavor.

Instructions

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

1. In a small mixing bowl, mix the cornstarch and water. Then mix in the soy sauce, brown sugar, dark soy sauce, and sesame oil.

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

3. In a wok or skillet over medium-high heat, heat the vegetable oil until hot. Working in batches, fry the chicken until crispy and golden brown, about 6-8 minutes. Remove and place the chicken on a paper towel-lined plate.

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

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

Storage Instructions

You can store this Mongolian chicken stir fry in an airtight container in the refrigerator for up to 4 days in the refrigerator.

Reheat: you can either cook on the stove until warm, air fry at 400°F until warm, or microwave covered until warm.

FAQ

What does Mongolian chicken taste like?

Imagine crispy, lightly fried coated tender, and juicy chicken covered in a brown, glossy, sweet, savory sauce with notes of ginger, garlic, and red chilis.

Is Mongolian Chicken spicy?

This Mongolian chicken recipe uses dried red chilis which add a touch of heat but not as much as a fresh chili would. You can also eliminate the use of chilis if you don’t want any spice.

What is the difference between Mongolian chicken v. Szechuan chicken?

Mongolian chicken and Szechuan chicken are similar in their cooking processes. However, they differ in their flavors. Szechuan chicken uses Szechuan peppercorns which is known for their hot and numbing quality whereas Mongolian chicken is less spicy and has a sweeter sauce.

Mongolian Chicken Recipe Card