Do Share Recipe

Best Mongolian Chicken Recipe | Savory Asian Favorite

I just made this Mongolian Chicken recipe and couldn’t wait to share how delicious it turned out. I’ve always loved the beef version, but this chicken version is lighter, faster, and every bit as flavorful. The sauce has the perfect mix of sweet, savory, and a little spicy, coating each tender piece of chicken beautifully.

It’s one of those dishes that makes you feel like you’ve ordered takeout — only better and fresher. If you love easy weeknight dinners that taste restaurant-worthy, this one’s for you. You can also enjoy dishes like the Bourbon Chicken Copycat Recipe for another flavorful, saucy chicken meal at home.

Ingredients

Here are the ingredients you’ll need, along with some personal tips to get the best results:

1 pound chicken breast tenderloins, cut into thin strips – Using tenderloins or thin-sliced breast keeps the chicken juicy and helps it cook quickly.
¼ cup cornstarch – This gives the chicken a light, crisp coating and helps the sauce cling beautifully.
2 tablespoons vegetable oil – Choose a neutral oil with a high smoke point for even frying.
1 teaspoon minced garlic – Fresh garlic adds sharpness and aroma; avoid pre-minced versions for better flavor.
1 teaspoon ginger puree – Brings warmth and a slightly spicy note; if using fresh ginger, grate it finely.
1 teaspoon Sriracha sauce – Adds mild heat and depth; adjust according to your spice preference.
1 tablespoon sesame oil – For that signature nutty aroma you find in Asian-style dishes.
1 tablespoon rice vinegar – Balances the sauce with a gentle tang.
¼ cup brown sugar – Gives the sauce its caramel sweetness; dark brown sugar adds more richness.
½ cup soy sauce – The salty umami base of the sauce; low-sodium soy sauce works great too.
4 green onions (scallions), chopped – Adds color and a fresh, mild oniony finish.

Note: Serves several.

Variations

If you like customizing recipes, Mongolian Chicken offers lots of room to play around.

Dairy-free: This recipe is naturally dairy-free, so no changes needed.
Sugar-reduced: Swap brown sugar for coconut sugar or your favorite sugar substitute.
Add veggies: Toss in sliced red bell peppers, carrots, or snap peas for extra crunch and color.
Extra spicy: Add chili flakes or increase Sriracha to double the heat.
Gluten-free: Use tamari or a gluten-free soy sauce alternative.
Vegetarian twist: Replace chicken with crispy tofu or seitan and follow the same steps.

Cooking Time

A perfect quick meal — here’s how long it takes:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

You don’t need much to make this dish, just a few basics:

Large resealable plastic bag – For coating chicken with cornstarch easily and evenly.
Large skillet or wok – To fry the chicken and cook the sauce.
Paper towels – For draining the fried chicken briefly and keeping it crisp.
Whisk – To combine the sauce ingredients smoothly.
Tongs or spatula – For flipping and tossing the chicken in the sauce.

How to Make the Best Mongolian Chicken Recipe?

Preparing the chicken

Start by slicing the chicken into thin strips. Place them in a large resealable bag with cornstarch, seal, and shake until every piece is coated. This creates a light, crisp layer that holds up well when sauced.

Frying the chicken

Heat the vegetable oil in a skillet over medium-high heat. Add the coated chicken pieces and cook until golden brown and cooked through, about 4–5 minutes per side. Transfer to paper towels to drain excess oil.

Making the sauce

In the same skillet, whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Bring to a gentle boil, then reduce the heat and simmer for 2–3 minutes until it thickens slightly.

Combining and finishing

Return the fried chicken to the skillet, add chopped green onions, and toss everything together until the sauce coats each piece. Cook for another 2 minutes so the flavors blend perfectly.

Additional Tips for Making this Recipe Better

From my own kitchen experience, these little tricks make a big difference:

I let the coated chicken sit for a few minutes before frying; it helps the cornstarch adhere better.
I always use fresh garlic and ginger — they bring out a much more vibrant flavor.
I taste the sauce before adding the chicken back in and adjust with a bit of rice vinegar or sugar if needed.
I prefer low-sodium soy sauce so the dish isn’t overly salty.
I serve it immediately while the chicken is still slightly crisp — it’s at its best that way.

How to Serve the Best Mongolian Chicken Recipe?

Mongolian Chicken pairs perfectly with steamed white rice, brown rice, or even fried rice. For a lighter option, try serving it over cauliflower rice or noodles. To make it look restaurant-worthy, I sprinkle extra green onions and a few sesame seeds on top.

You can also try something fresh and hearty like the Southwest Chicken Wrap Recipe if you’re in the mood for a handheld chicken meal packed with flavor. Add a side of stir-fried vegetables for a complete, balanced meal.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 327 kcal
Protein: 26 g
Carbohydrates: 26 g
Fat: 13 g

This balance makes it a satisfying meal that’s not too heavy yet still rich in flavor.

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it even better the next time.

Freezing

You can freeze the cooked chicken and sauce for up to 2 months. Be sure to cool it completely before sealing to preserve freshness.

Reheating

When ready to reheat, warm it in a skillet over medium heat or microwave it gently. Add a splash of water or chicken broth to loosen the sauce if it’s too thick.

Why You’ll Love This Recipe?

Here’s why this Mongolian Chicken is a keeper:

Quick and easy: Takes only about 30 minutes from start to finish — perfect for busy nights.
Simple ingredients: You probably already have most of them in your pantry.
Customizable flavor: You can easily tweak the sweetness, spice, or salt level to your liking.
Better than takeout: It’s fresher, lighter, and every bit as satisfying.
Crowd-pleaser: Works for family dinners or casual get-togethers — everyone loves that sweet-savory sauce.

I can honestly say this Mongolian Chicken recipe has become one of my go-to meals when I want something quick, flavorful, and impressive. Once you try it, you’ll understand why it’s such a favorite — juicy chicken, sticky sauce, and pure comfort in every bite.

Ben Carraoli