If you are craving a dish that perfectly balances sweet, savory, and a hint of spice, look no further than this incredible Mongolian Chicken Recipe. This dish combines crispy, tender chicken coated in a luscious, glossy sauce infused with garlic, ginger, and soy, making each bite irresistibly flavorful. With simple ingredients and straightforward steps, this recipe transforms an everyday dinner into a special experience, whether you’re feeding family or impressing friends. Get ready to fall in love with a dish that’s packed with bold tastes and textures but comes together so quickly.
Ingredients You’ll Need
The secret to this Mongolian Chicken Recipe’s deliciousness lies in its intentionally simple yet vibrant ingredients. Each one plays an essential role, whether imparting aroma, achieving the perfect texture, or deepening the rich color of the sauce.
- Chicken thighs: Thinly sliced for quick cooking and tender juiciness.
- Oil: Used twice, both for frying the chicken to a crispy finish and for stir-frying the aromatics to unlock their flavors.
- Chinese cooking wine (Shao-xing wine): A small splash enhances depth and authenticity in the marinade.
- Baking soda: Tenderizes the chicken, giving it that melt-in-your-mouth texture.
- Cornstarch: Coats the chicken for that signature crispness and thickens the sauce to perfection.
- Scallions: Both white and green parts add freshness, crunch, and a burst of color.
- Garlic and ginger: The dynamic duo of aromatics that create the backbone of the dish’s flavor.
- Dried Chinese chilies: Optional, but they add a nice subtle kick if you love a bit of heat.
- Sesame oil: A finishing touch to give the sauce a deeply nutty aroma.
- Chicken stock: Forms the savory base for the sauce and adds richness.
- Brown sugar: Balances the saltiness with natural sweetness for that classic Mongolian flair.
- Soy sauce and dark soy sauce: Two types of soy provide layers of savory umami and color complexity.
How to Make Mongolian Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the thinly sliced chicken thighs with Chinese cooking wine and baking soda. This marinade is a game-changer for tenderness and subtle depth. Let it sit for 10-15 minutes while you prepare other ingredients—this little wait makes the chicken soft and juicy once cooked. Then, coat the chicken evenly with cornstarch. This step ensures each bite gets irresistibly crispy when fried.
Step 2: Fry the Chicken
Heat 2 tablespoons of oil over high heat in a wok or frying pan until shimmering hot. Lay the coated chicken in a single layer for maximum crispiness. Fry each side for about 3-4 minutes until golden brown and crunchy. Once perfectly fried, transfer to paper towels to drain excess oil. This crispy texture contrasts beautifully with the glossy sauce waiting ahead.
Step 3: Prepare the Aromatics
In the same pan, add a tablespoon of oil and reduce the heat to medium-high. Toss in minced garlic, fresh ginger, dried chilies if using, and the white parts of the scallions. Stir-fry these for 1-2 minutes until fragrant—this step builds the exciting flavor foundation for your sauce, filling your kitchen with mouthwatering aromas that get everyone ready to eat.
Step 4: Make the Sauce
Next, pour in chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir well and allow the mixture to simmer and meld for 2-3 minutes. Then, add your cornstarch slurry to gently thicken the sauce until it coats the back of your spoon and gleams invitingly. This perfectly balanced sauce is what makes this Mongolian Chicken Recipe an unforgettable feast.
Step 5: Combine and Finish
Return the fried chicken to the pan and toss it into the sauce so each piece is generously coated. Add the green parts of the scallions for freshness and color; stir-fry for just another minute to meld everything together. Now your Mongolian Chicken is ready to be served piping hot.
How to Serve Mongolian Chicken Recipe
Garnishes
To add extra flair, sprinkle some toasted sesame seeds or additional sliced green onions on top just before serving. These simple garnishes add crunch and a pop of vibrant color, turning a humble meal into a showstopper that looks as good as it tastes.
Side Dishes
This Mongolian Chicken Recipe pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up every bit of that luscious sauce. For a twist, try it alongside stir-fried vegetables or noodles, which add texture and round out the meal perfectly.
Creative Ways to Present
For a casual weeknight, serve in a big family-style bowl straight from the pan. If you’re hosting, consider plating the chicken atop a bed of steamed bok choy or baby spinach leaves—this bursts with color and adds a fresh, green balance to the rich dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate. Mongolian Chicken stays delicious for up to 3 days and retains much of its crispy charm once reheated properly.
Freezing
You can freeze cooked Mongolian Chicken for up to 2 months. Just portion it out in freezer-safe containers or ziplock bags. Thaw overnight in the fridge when ready to enjoy again—convenience with no sacrifice on flavor.
Reheating
Reheat gently in a skillet over medium heat to revive that wonderful crispiness, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving if possible to keep the chicken from turning soggy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs offer juicier meat and better flavor retention, chicken breasts can work if thinly sliced. Just be careful not to overcook, as breast meat can dry out faster.
What if I don’t have Shaoxing wine?
If Shaoxing wine is unavailable, a dry sherry or even a splash of rice vinegar can substitute in a pinch, though the flavor won’t be perfectly authentic. The key is a little acidity and sweetness to tenderize the chicken.
How spicy is this recipe?
The dried Chinese chilies add a mild heat, but the recipe is quite flexible. You can omit them completely for a mild dish or add more if you crave a stronger kick. It’s all about tailoring it to your taste.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, so to make this dish gluten-free, use tamari or a gluten-free soy sauce alternative. Also, check the other sauces to ensure they’re safe for your dietary needs.
Can I make this recipe vegan?
While this Mongolian Chicken Recipe centers around chicken, you can swap in crispy tofu or seitan for a vegan version. Just adjust the cooking times and make sure your sauces are vegan-friendly.
Final Thoughts
There’s something truly special about the warm, rich flavors and irresistible textures of this Mongolian Chicken Recipe that makes it a favorite in my kitchen. Whether you’re new to cooking Asian-inspired dishes or looking to add a guaranteed crowd-pleaser to your rotation, this recipe delivers every time with ease and flavor. Give it a try, and I promise you’ll be coming back for seconds — and maybe even thirds!
Print
Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
Mongolian Chicken is a flavorful Chinese stir-fry dish featuring tender chicken thighs coated in a crispy cornstarch crust and tossed in a luscious, sweet-savory sauce made with soy sauces, brown sugar, and aromatics like garlic and ginger. This quick and easy recipe delivers restaurant-quality results in just 30 minutes and is perfect served over steamed rice or noodles for a satisfying meal.
Ingredients
Chicken and Marinade
- 1 lb chicken thighs (thinly sliced)
- 1 tablespoon Chinese cooking wine (Shao-xing wine)
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch (for coating)
Stir-fry and Sauce
- 2 tablespoons oil (for frying chicken)
- 1 tablespoon oil (for stir-frying)
- 4 scallions (white and green parts, sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2–3 dried Chinese chilies (optional, adjust to taste)
- 1 teaspoon sesame oil
- 1/2 cup chicken stock
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken thighs with Chinese cooking wine and baking soda. Mix well and let the chicken marinate for 10-15 minutes to tenderize. After marinating, evenly coat the chicken pieces with cornstarch.
- Fry the Chicken: Heat 2 tablespoons of oil in a pan or wok over high heat. Once hot, add the coated chicken in a single layer and fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove the chicken and set aside on a paper towel-lined plate to drain excess oil.
- Prepare the Stir Fry Aromatics: In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Add the minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry for 1-2 minutes until fragrant.
- Make the Sauce: Pour in the chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir well and let the sauce simmer for 2-3 minutes. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and turns glossy.
- Combine Chicken and Sauce: Return the fried chicken to the pan and toss to coat all pieces evenly with the sauce. Add the green parts of the scallions and stir-fry for an additional minute to combine flavors.
- Serve: Garnish with extra sliced green onions or sesame seeds if desired. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of dried chilies based on your preferred spice level or omit for a milder dish.
- Using chicken thighs keeps the meat juicy and tender, but you can substitute with boneless chicken breasts if preferred.
- Marinating with baking soda helps tenderize the chicken for a better texture.
- Be sure to fry the chicken in batches if your pan is small to avoid overcrowding and soggy results.
- The cornstarch slurry is key to achieving a glossy, thick sauce that clings well to the chicken.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free alternative.
