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Best Mongolian Chicken Recipe
Ben Carraoli

Best Mongolian Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.