Mongolian Chicken
Mongolian Chicken is a flavorful chicken dinner featuring golden chicken pieces coated in a rich, glossy sauce. The combination of brown sugar, soy sauce, garlic, and fresh ginger creates a delicious balance of sweetness and savory flavor. A light cornstarch coating helps the chicken brown in the skillet, while green onions add freshness to the finished dish. This easy stovetop recipe is a convenient option for busy weeknight dinners and pairs particularly well with steamed rice.
Why You’ll Love This Recipe
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Sweet and savory flavor: Brown sugar and soy sauce create a balanced, rich sauce with garlic and ginger.
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Tender chicken: Small chicken pieces cook quickly and absorb the flavorful sauce.
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Easy preparation: Everything comes together in one skillet without complicated cooking techniques.
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Versatile dinner: Serve it with rice, noodles, or steamed vegetables for a satisfying meal.
What Is Mongolian Chicken
Mongolian Chicken is an Asian-inspired, takeout-style dish made with bite-sized chicken coated in a sweet and savory soy-based sauce. It commonly features garlic, ginger, brown sugar, and green onions, with cornstarch helping create a lightly crisp exterior and thick sauce.
Despite its name, this popular restaurant-style preparation is generally described as an Americanized Asian dish rather than a traditional Mongolian chicken preparation.
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Health Benefits
Chicken breast provides lean protein, which helps support muscle maintenance and normal body functions. Garlic, ginger, and green onions contribute small amounts of beneficial plant compounds and micronutrients. However, the sauce contains soy sauce and brown sugar, so sodium and added sugar should be considered when planning a balanced meal.
How to Serve on Mongolian Chicken
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Steamed white rice: A simple base that absorbs the sweet and savory sauce.
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Brown rice: A whole-grain alternative with a slightly nutty flavor.
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Stir-fried vegetables: Broccoli, carrots, or snap peas complement the chicken.
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Noodles: Serve over plain cooked noodles for a filling dinner.
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Extra green onions: Add a little of the reserved green onion for freshness.
Ingredients
- 1¼ pounds (565 g) boneless, skinless chicken breasts, thinly sliced
- ⅓ cup (about 40 g) cornstarch, for coating
- 3 tablespoons vegetable oil, for pan-frying
- …For the Mongolian Sauce…
- ⅓ cup (80 ml) low-sodium soy sauce
- ½ cup (120 ml) water
- ⅓ cup (about 70 g) packed light brown sugar
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon cold water, for the cornstarch slurry
- 4 green onions, cut into 1-inch pieces
Execution
Prepare the Chicken: Slice the chicken breasts into thin, evenly sized pieces and pat them dry with paper towels.
Mix the Sauce: Combine the soy sauce, water, brown sugar, garlic, ginger, and sesame oil in a bowl until the sugar begins to dissolve.
Coat the Chicken: Toss the chicken pieces in cornstarch, making sure each piece has a light, even coating. Shake off the excess.
Pan-Fry Until Golden: Cook the chicken in batches in a hot skillet until the outside is golden and the inside is fully cooked.
Thicken the Sauce: Simmer the prepared sauce, then stir in the cornstarch slurry until it becomes glossy and thick.
Finish the Dish: Return the chicken to the skillet, add the green onions, and toss until every piece is evenly coated.
Additional tips
- Dry the chicken first: Removing excess moisture helps the cornstarch coating brown properly.
- Avoid overcrowding: Cook in batches to prevent the chicken from steaming instead of browning.
- Adjust the sweetness: Reduce the brown sugar slightly for a less sweet sauce.
- Watch the sauce: Once the cornstarch slurry is added, stir continuously to prevent lumps or excessive thickening.
- Store leftovers safely: Refrigerate in an airtight container within 2 hours. Keep refrigerated at 40°F or below and consume within 3–4 days. Reheat leftovers to 165°F.
Directions
1. Prepare the sauce: In a medium bowl, whisk together the low-sodium soy sauce, water, brown sugar, minced garlic, grated ginger, and sesame oil. Set aside.
2. Slice the chicken: Cut the chicken breasts into thin, evenly sized strips. Pat them dry with paper towels.
3. Coat the chicken: Place the chicken in a large bowl and toss with ⅓ cup cornstarch until lightly coated. Shake off any excess.
4. Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches. Cook for approximately 2–3 minutes per side, or until golden and cooked through. Check the thickest pieces with a food thermometer; chicken must reach 165°F (74°C). Transfer to a clean plate.
5. Prepare the sauce: Carefully drain the excess frying oil, leaving approximately 1 tablespoon in the skillet. Pour in the prepared sauce and bring it to a gentle simmer, stirring until the brown sugar dissolves.
6. Thicken the sauce: In a small bowl, mix 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the simmering sauce and cook for approximately 30–60 seconds until glossy and thick enough to coat a spoon.
7. Combine and serve: Return the cooked chicken to the skillet. Add the green onions and toss everything together for about 1 minute until evenly coated and heated through. Serve immediately.
Nutrition Facts
Mongolian Chicken
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Nutritional Information |
Amount Per Serving |
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Serving Size |
¼ of the recipe |
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Calories |
380 kcal |
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Total Fat |
12 g |
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Saturated Fat |
2 g |
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Cholesterol |
105 mg |
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Sodium |
750 mg |
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Total Carbohydrates |
32 g |
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Dietary Fiber |
1 g |
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Total Sugars |
19 g |
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Added Sugars |
18 g |
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Protein |
34 g |
Nutrition information is estimated per serving. Actual values may vary depending on ingredient brands, portion sizes, and cooking methods.
How to Store Mongolian Chicken
Refrigerator: Allow the chicken to cool slightly, then transfer it to an airtight container. Refrigerate within 2 hours and store at 40°F or below for up to 3–4 days.
Freezer: For longer storage, place the cooled chicken in a freezer-safe airtight container. Freeze for up to 3–4 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the chicken in a skillet over medium-low heat until thoroughly hot. Add 1–2 tablespoons of water if the sauce has become too thick. You can also use a microwave, stirring halfway through heating. Reheat leftovers to an internal temperature of 165°F.
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Common Mistakes to Avoid
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Overcrowding the pan: Cooking too much chicken at once can cause it to steam instead of becoming golden brown. Cook in small batches for better results.
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Skipping the drying step: Wet chicken can prevent the cornstarch coating from browning properly. Pat the chicken dry before coating.
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Using too much cornstarch: An overly thick coating can create a heavy, pasty texture. Shake off excess cornstarch before frying.
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Overcooking the chicken: Thin chicken strips cook quickly and can become dry. Use a food thermometer to check that the thickest pieces reach 165°F.
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Overcooking the sauce: Boiling the sauce for too long after adding the cornstarch slurry can make it excessively thick. Simmer just until glossy and able to coat the chicken.
Common FAQ on Mongolian Chicken
1. What does Mongolian Chicken taste like?
Mongolian Chicken has a delicious balance of sweet and savory flavors. The soy sauce provides a salty, rich base, while brown sugar adds sweetness. Fresh garlic and ginger give the sauce extra flavor.
2. Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. Cut them into thin, evenly sized pieces and cook until they reach an internal temperature of 165°F.
3. Is Mongolian Chicken spicy?
No, this recipe is not naturally spicy. It has a sweet and savory garlic-ginger sauce. You can add red pepper flakes if you prefer a little heat.
4. Can I make Mongolian Chicken ahead of time?
Yes. You can prepare the sauce ahead and refrigerate it in a covered container. For the best chicken texture, cook the chicken shortly before serving and combine it with the sauce while hot.
5. Why is my Mongolian Chicken sauce not thickening?
The sauce may need more simmering time, or the cornstarch slurry may not have been mixed properly. Make sure the cornstarch is fully dissolved in cold water before adding it to the simmering sauce. Stir until the sauce becomes glossy and thick.
Conclusion
This Mongolian Chicken recipe is a delicious way to enjoy tender chicken coated in a rich, sweet, and savory garlic soy sauce. With simple ingredients, easy stovetop preparation, and plenty of flavor, it makes a satisfying dinner for busy weeknights. Serve it with steamed rice, noodles, or your favorite vegetables for a complete meal. Save this recipe and enjoy homemade Mongolian chicken whenever you’re craving takeout-style flavor at home!
