Mongolian Chicken Recipe

I absolutely love this Mongolian Chicken Recipe because it captures that perfect balance of sweet, savory, and just a hint of spice that keeps you coming back for more. Whether you’re craving a quick weeknight dinner or want to impress friends with something a little different, this dish never disappoints. The crispy chicken thighs coated in a glossy sauce make every bite irresistible.

When I first tried this recipe, I struggled to get the chicken crispy enough without it drying out, but once I nailed the technique, it’s become a staple in my kitchen. You’ll find that it’s pretty straightforward and surprisingly quick to make, which means you get restaurant-quality flavors right at home without a lot of fuss. Trust me, it’s definitely worth trying!

Ingredients You’ll Need

All the ingredients in this Mongolian Chicken Recipe blend together beautifully to create that signature rich yet fresh flavor. I always try to use fresh garlic and ginger because they elevate the sauce, and having good-quality soy and hoisin sauce really makes a difference.

• Skinless, boneless chicken thighs: They stay juicy and tender even when fried or air-fried.
• Cornstarch: This helps create a crisp coating; potato starch works well, too, if you prefer.
• Vegetable oil: Use a neutral oil for frying to keep flavors clean and crisp.
• Garlic: Minced fresh garlic adds sharpness and depth.
• Red chili peppers: Optional but great for a spicy kick; adjust to taste.
• Ginger slices: Fresh ginger brings warmth and a touch of zest.
• Hoisin sauce: A sweet and tangy element that’s crucial for authentic flavor.
• Soy sauce: Adds saltiness and umami complexity.
• Brown sugar: Balances the savory notes with sweetness.
• Sesame oil: Just a few drops add that classic toasted aroma.
• Cornstarch slurry: Thickens the sauce to a luscious consistency.
• Green onions: For garnish and a pop of freshness.

Variations

I love tweaking this Mongolian Chicken Recipe depending on what mood I’m in or the ingredients on hand. Feel free to swap things up to make it your own—you might be surprised at how versatile it can be!

• Use chicken breasts instead of thighs: I’ve done this when I was out of thighs; just be careful not to overcook as breasts dry out faster.
• More spice: Adding extra sliced red chilies or even a pinch of chili flakes amped up the heat for those who like it fiery.
• Vegetarian version: Try firm tofu coated and cooked the same way—I’ve made this switch when entertaining a vegetarian friend.
• Different starch for coating: Potato starch gives an even crispier texture, so I sometimes alternate based on what I have.

How to Make Mongolian Chicken Recipe

Step 1: Prepare the Chicken Coating

Start by dicing your chicken thighs into bite-sized pieces, about 1.5 inches each. Don’t pat them dry because a little moisture actually helps the cornstarch stick better. Toss the pieces with cornstarch in a large bowl—make sure each piece is evenly coated. If needed, sprinkle in a little more cornstarch until you have a nice, light coating on all the chicken.

Step 2: Cook the Chicken Until Crispy

I usually fry my chicken in batches over medium-high heat using vegetable oil, making sure not to overcrowd the pan. This takes about 6-8 minutes per batch until golden and crispy on all sides. If you’re using an air fryer, lightly spray the basket and chicken pieces with oil and air fry at 400°F for 10-14 minutes, shaking halfway through for an even crisp. Drain the cooked chicken on a wire rack or paper towel to keep that perfect texture.

Step 3: Whip Up the Delicious Sauce

Reduce the stove to medium heat and sauté fresh ginger slices, minced garlic, and optional sliced chili peppers for just about 10 seconds until fragrant—this step never takes more than a moment but is key for that fresh flavor punch. Add your hoisin sauce, soy sauce, brown sugar, and sesame oil, stirring to combine. Give your cornstarch slurry a quick stir (it tends to settle) before streaming it into the pan. Keep stirring until the sauce thickens to a silky glaze—that’s the magic in this Mongolian Chicken Recipe.

Step 4: Combine Chicken and Sauce

Toss the crispy chicken in the warm sauce until every piece is coated in that shiny, flavorful glaze. Remove from heat to avoid overcooking and losing that moisture in the chicken. This is when everything comes together beautifully.

Step 5: Garnish and Serve

Transfer your Mongolian Chicken to a serving dish and sprinkle with chopped green onions and extra chili slices if you want more heat. I love how the fresh green onion brightens the dish, giving it both color and crunch.

How to Serve Mongolian Chicken Recipe

Garnishes

I always top this Mongolian Chicken with finely chopped green onions—they add freshness and a mild bite that cuts through the richness perfectly. For a bit of color and extra zing, sliced red chilies are my go-to garnish, especially if I’ve kept the heat low in the sauce.

Side Dishes

My favorite way to serve this is over steamed jasmine rice to soak up all that saucy goodness. Sometimes, I swap rice for garlic noodles or quick stir-fried veggies like bok choy and snap peas, which keep the meal light and balanced.

Creative Ways to Present

For special occasions, I like serving this Mongolian Chicken in individual shallow bowls with a sprinkle of toasted sesame seeds for a restaurant-style touch. You can also pile it atop fresh lettuce leaves for a fun, hands-on eating experience that kids love too!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where they keep well for up to 3 days. The chicken might soften a little as it sits, but the flavor only deepens, making it great for next-day lunches.

Freezing

This Mongolian Chicken freezes nicely if you want to prep ahead. Just cool it completely, pack it tightly in freezer-safe containers, and it should last 2-3 months. When thawed and reheated, the texture is still pretty good, especially if you crisp up the chicken a bit in a pan or air fryer before serving.

Reheating

To warm leftovers, I prefer reheating the chicken separately in a hot pan or air fryer to restore crispness, then tossing it back in the sauce on the stove. This keeps your dish tasting fresh and avoids sogginess.

FAQs

Final Thoughts

This Mongolian Chicken Recipe is one of those dishes that feels special but is super approachable to make. I love how it brings quick, comforting flavors to the table with minimal effort. If you’re looking to add a tasty, crowd-pleasing meal to your rotation, give this one a shot—you might find it becomes your new favorite too!

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