Mongolian Chicken is made with crispy pieces of chicken thigh tossed in a sweet and savory sauce with hoisin, soy sauce, brown sugar, fresh ginger, garlic, and chili pepper. It comes together in about 30 minutes for an easy skillet dinner.
I make this when I’m craving a takeout-style dinner without ordering out. I especially like using chicken thighs because they stay tender while the cornstarch coating gets crispy, and that sweet and savory sauce coats every piece.
Why I Love Mongolian Chicken
About the Ingredients ⭐
- Chicken Thighs: Boneless, skinless thighs stay tender and juicy while cooking and work especially well for bite-sized pieces.
- Cornstarch: Coats the chicken to help it develop a crispy exterior. A little more is used later to thicken the sauce.
- Vegetable Oil: Used for frying the coated chicken until golden and crisp.
- Garlic: Fresh minced garlic adds savory flavor to the sauce.
- Red Chili Pepper: Adds fresh heat. Adjust the amount depending on how spicy you want the dish.
- Green Onions: Add mild onion flavor and can also be used as a fresh garnish.
- Fresh Ginger: Gives the sauce its warm, slightly spicy flavor.
- Hoisin Sauce: Adds sweetness, savory flavor, and richness to the sauce.
- Soy Sauce: Adds salty, savory flavor that balances the sweetness.
- Brown Sugar: Sweetens the sauce and helps create that sticky coating on the chicken.
- Sesame Oil: Adds a rich, nutty flavor. A little goes a long way.
- Cornstarch Slurry: Cornstarch mixed with water thickens the sauce so it coats the chicken.
Be sure to check out the full recipe and ingredient list below
Mongolian Chicken Recipe
- In a medium bowl, mix the sliced chicken thighs with the cornstarch ensuring that the chicken is fully coated with the cornstarch, set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Working in batches, fry the chicken pieces until golden brown and crispy on all sides, transfer the chicken to a paper towel-lined plate to soak up any excess oil.
- While the chicken is frying mix the 1 Tablespoon of cornstarch with the ½ cup of water in a small bowl and set aside.
- In the same wok or skillet over medium heat, add the garlic, sliced chili pepper, sliced green onions, and ginger. Cook for 30 seconds, stirring constantly.
- To the wok, add the hoisin sauce, soy sauce, brown sugar, and sesame oil and stir to combine. Stir in the cornstarch mixture and heat the sauce over medium heat until thickened.
- Stir in the crispy cooked chicken thighs to the sauce.
- Serve the Mongolian chicken right away over rice, garnish with sliced green onions and thinly sliced chili peppers. Enjoy!
Tips I Found Helpful 💙
- Cut the chicken evenly: Keep the pieces close to the same size so they cook at the same rate.
- Coat the chicken well: Toss the chicken thoroughly with the cornstarch so every piece gets a light coating for a crispier exterior.
- Don’t overcrowd the pan: Cook the chicken in batches if needed. Too much chicken at once can cause it to steam instead of crisp.
- Have the sauce ingredients ready: Once you start making the sauce, everything comes together quickly, so measure and prep the ingredients first.
- Add the slurry gradually: Stir the cornstarch and water together before adding it, then cook just until the sauce thickens enough to coat the chicken.
Frequently Asked Questions
More Chicken Recipes I Love 💙
Yield: 4
Mongolian Chicken
5.0 Stars (2 Reviews)
Mongolian Chicken is crispy chicken tossed in a sweet and savory sauce with garlic, ginger, hoisin, and soy sauce.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 Pound Boneless, Skinless Chicken Thighs, Cut Into Bite Size Pieces
- ¼ Cup Cornstarch
- ¼ Cup Vegetable Oil
- 2 Cloves Garlic, Minced
- 1 Red Chili Pepper, Sliced Thin
- 2 Green Onions, Sliced
- 2 Tablespoons Grated Fresh Ginger
- ¼ Cup Hoisin Sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Sesame Oil
For thickening the sauce:
- 1 Tablespoon Cornstarch
- ½ Cup Water
Garnishes (optional)
- Sliced Green Onions
- Red Chili Pepper, Sliced Thin
Instructions
- In a medium bowl, mix the sliced chicken thighs with the cornstarch ensuring that the chicken is fully coated with the cornstarch, set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Working in batches, fry the chicken pieces until golden brown and crispy on all sides, transfer the chicken to a paper towel-lined plate to soak up any excess oil.
- While the chicken is frying mix the 1 Tablespoon of cornstarch with the ½ cup of water in a small bowl and set aside.
- In the same wok or skillet over medium heat, add the garlic, sliced chili pepper, sliced green onions, and ginger. Cook for 30 seconds, stirring constantly.
- To the wok, add the hoisin sauce, soy sauce, brown sugar, and sesame oil and stir to combine. Stir in the cornstarch mixture and heat the sauce over medium heat until thickened.
- Stir in the crispy cooked chicken thighs to the sauce.
- Serve the mongolian chicken right away over rice, garnish with sliced green onions and thinly sliced chili peppers. Enjoy!
Notes
Cook the chicken in batches so it gets crispy instead of steaming. Have the sauce ingredients ready before you start, and add the cornstarch slurry gradually until the sauce is thick enough to coat the chicken
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Nutrition Information:
Yield:
4Serving Size:
1/4 of dinnerAmount Per Serving: Calories: 490Total Fat: 26gSaturated Fat: 4gUnsaturated Fat: 22gCholesterol: 139mgSodium: 839mgCarbohydrates: 34gFiber: 2gSugar: 12gProtein: 29g
