There’s something magical about the sizzle of chicken hitting a hot pan—the way the aroma fills the kitchen, promising a meal that’s both comforting and exciting. That’s exactly how I felt the first time I made Mongolian Chicken at home. I had just returned from a long day, craving takeout, but decided to give homemade a try instead. One bite, and I was hooked. Tender chicken, glossy sauce with just the right balance of sweet and savory, and that irresistible hint of garlic and ginger—it was better than any restaurant version. Now, it’s a staple in our house, and today, I’m sharing my foolproof recipe with you.

Ingredients You’ll Need

Gathering the right ingredients is the first step to making this dish sing. Here’s what you’ll need:

1 lb boneless, skinless chicken thighs – Thighs stay juicier than breasts, but you can use either!

2 tbsp cornstarch – The secret to that perfect, crispy exterior.
3 cloves garlic, minced – Fresh is best here for that punchy flavor.
1 tbsp grated ginger – A little goes a long way in adding warmth.

1/3 cup soy sauce – I prefer low-sodium to control the saltiness.
1/4 cup brown sugar – For that caramelized sweetness.
2 tbsp hoisin sauce – Adds depth and a touch of umami.

1 tbsp rice vinegar – A splash of acidity to balance the flavors.
2 tbsp vegetable oil – For frying the chicken to golden perfection.
Sliced green onions and sesame seeds – For that pretty, fresh finish.

Step-by-Step Instructions

Let’s turn these simple ingredients into something extraordinary. Here’s how:

Prep the chicken: Cut the chicken into bite-sized pieces and toss them with cornstarch until evenly coated. This little step ensures a crispy texture once cooked.
Make the sauce: In a bowl, whisk together soy sauce, brown sugar, hoisin, rice vinegar, garlic, and ginger. Taste and adjust sweetness or saltiness if needed—trust your palate!

Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden and crispy, about 4–5 minutes per side.
Bring it all together: Pour the sauce over the cooked chicken and stir gently until the chicken is glossy and coated. Let it simmer for 1–2 minutes so the flavors meld.

Tip: If the sauce thickens too much, add a splash of water or chicken broth to loosen it up. And don’t skip the green onions and sesame seeds—they add freshness and crunch!

Pro Tips, Variations, and Substitutions

Making Mongolian Chicken at home is wonderfully flexible—here are some ways to make it your own:

Spice it up: Add a teaspoon of chili flakes or a drizzle of sriracha for extra heat.

Vegetable boost: Toss in bell peppers, snap peas, or broccoli for added crunch and nutrition.
Protein swap: Try this recipe with thinly sliced beef, shrimp, or tofu for a different twist.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce.

What to Serve with Mongolian Chicken

This dish pairs beautifully with so many sides! Here are a few favorites:

Steamed jasmine or brown rice for soaking up the delicious sauce
Fluffy quinoa or cauliflower rice for a lighter option

Stir-fried vegetables like bok choy or carrots for extra freshness
Crispy egg rolls or potstickers for a restaurant-style feast

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your Mongolian Chicken tasting great:

Store in an airtight container in the fridge for up to 3 days.
For longer storage, freeze for up to 2 months (thaw overnight in the fridge before reheating).
Reheat gently in a skillet over medium heat with a splash of water to revive the sauce.

Microwave in 30-second intervals, stirring between each, for quick reheating.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! The sauce can be prepared 2-3 days in advance and stored in the fridge. Just cook the chicken fresh when ready to serve for the best texture.

Is Mongolian Chicken spicy?

The classic version has a mild sweetness with just a hint of warmth. If you prefer more heat, feel free to add extra ginger, garlic, or chili flakes to taste.

Can I use chicken thighs instead of breasts?

Yes! Thighs will give you even juicier results—just increase the cooking time by 1-2 minutes since they’re slightly thicker.

What’s the secret to getting that restaurant-quality glaze?

The key is letting the sauce reduce properly—don’t rush it! Simmer until it coats the back of a spoon, and resist the urge to add more liquid.

A Warm Final Thought

There’s something so comforting about recreating takeout favorites at home—the aromas filling your kitchen, the satisfaction of that first bite, and knowing exactly what went into your meal. This Mongolian Chicken recipe is one of those dishes that feels like a warm hug after a long day, yet impressive enough for weekend entertaining. Whether you’re cooking for one or feeding a crowd, I hope this recipe brings as much joy to your table as it does to mine. Happy cooking, friends!

Best Mongolian Chicken Recipe

Author: Trusted Blog

Print Recipe

Description

A savory and slightly sweet Mongolian chicken dish with tender pieces of chicken coated in a rich, flavorful sauce.

Instructions

1. Prepare the Crust:

Toss chicken slices with cornstarch until evenly coated.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
In the same skillet, add garlic and ginger. Cook for 30 seconds until fragrant.

Stir in soy sauce, water, brown sugar, and red pepper flakes. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Return chicken to the skillet and toss to coat in the sauce. Cook for another 2 minutes.
Garnish with sliced green onions before serving.

Notes

You can customize the seasonings to taste.

Best Mongolian Chicken – Easy Homemade Recipe