Mongolian Chicken Recipe

Posted on May 6, 2024

Plate of Mongolian Chicken garnished with green onions and sesame seeds.

Start with a hot, savory memory of takeout — caramelized sauce, tender bites of chicken, a little heat. This recipe captures that craveable comfort with easy steps and pantry-friendly ingredients, perfect for busy weeknights or meal prep for the week.

introduction

Mongolian Chicken Recipe delivers sweet-savory, garlicky flavor in a fast, family-friendly dinner that’s great for busy evenings and for sharing on Pinterest boards. If you love bold weeknight flavors and want a crispy exterior with a sticky glaze, this recipe hits the mark — and pairs well with light sides or rice bowls like the cozy twists found in grilled chicken sandwich variations.

Why You’ll Love This Mongolian Chicken Recipe

Deep, sticky hoisin-soy glaze with balanced sweetness and savory notes.
Quick to prepare — under an hour from start to finish.
Dual cooking options: pan-fry for classics or air-fry for a lighter crisp.
Great for meal prep — reheats well for lunches or family dinners.
Kid-friendly with optional red chili for those who like heat.

Ingredients Needed

Protein

2 lb skinless, boneless chicken thighs, cut into 1.5-inch pieces

Coating & Frying

½ cup cornstarch (or as needed, or substitute with potato starch)
⅔ cup vegetable oil (or any neutral oil) — for frying or light spray for air fryer

Aromatics & Heat

4 cloves garlic, minced
10 slices ginger
2 red chili peppers, sliced (optional)
2 red chili peppers, sliced (for garnish or extra heat)

Sauce

8 tablespoons hoisin sauce
4 tablespoons regular soy sauce
4 tablespoons brown sugar
4 teaspoons sesame oil

Thickener & Finish

2 tablespoons cornstarch (or substitute with potato starch)
1 cup water
2 green onions, finely chopped

Step-by-Step Instructions

In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
Dice the chicken thighs into 1.5-inch pieces (about 4-6 pieces per thigh). Do not pat the chicken dry, as the moisture helps the cornstarch stick.
In a large mixing bowl, toss the diced chicken with ½ cup cornstarch until evenly coated. If needed, add a little more cornstarch to ensure all pieces are coated well.
Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown on both sides. Remove and drain excess oil on a wire rack or paper towel-lined plate.
Lightly spray the air fryer basket with oil. Place the coated chicken pieces into the basket in a single layer, leaving space between pieces (do not overlap). Lightly spray the chicken with oil. Air fry at 400°F for 10-14 minutes until crispy and golden, shaking halfway through for even cooking.
Reduce the heat to medium. In the same pan, add the ginger, garlic, and red chili pepper (optional). Sauté for about 10 seconds until fragrant. Add the hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir well. Before adding the cornstarch slurry, give it a quick stir to recombine, then pour it into the pan. Mix until the sauce is smooth and begins to simmer and thicken. (If you like alternate saucy profiles, the method resembles the glaze techniques used in other chicken recipes like this creamy, saucy Peruvian chicken.)
Add the cooked chicken (fried or air-fried) to the sauce and toss everything together until the chicken is evenly coated. Remove from heat. Transfer to a serving dish and garnish with green onions and additional red chili slices if desired. Enjoy!

Serving Suggestions Mongolian Chicken

Serve over steamed jasmine rice or sticky rice to soak up the sauce.
Build a rice bowl with steamed broccoli, shredded carrot, and a drizzle of extra sesame oil.
Wrap in lettuce leaves for a lighter, hand-held option.
Pair with simple cucumber salad or quick pickled veggies to cut the richness.

Tips for Success Mongolian Chicken

Dry vs. wet: Don’t pat the chicken completely dry before coating — a little surface moisture helps the cornstarch adhere for a crisp crust.
Fry in batches: Crowding the pan drops oil temperature and gives soggy chicken — cook in batches for even crisping.
Air fryer hack: Lightly spray pieces and shake halfway for the best crisp without deep frying.
Sauce timing: Add the cornstarch slurry only once the sauce is simmering — it thickens fast and can become gummy if overcooked.
Flavor balance: Taste and adjust brown sugar or soy to get your preferred sweet-salty balance. For griddled or grill adaptations, try techniques from a savory favorite like griddled chicken recipes to get a smoky edge.
Make-ahead: Keep chicken and sauce separate in the fridge and combine when reheating to preserve crispness.

variation (if any)

Beef version: Swap chicken for thinly sliced flank steak, reduce frying time, and follow the same sauce method.
Vegetarian: Use extra-firm tofu pressed, cut into cubes, tossed in cornstarch, and air-fried for a crispy plant-based spin.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work but can dry out faster — cut into similar-sized pieces and watch the frying/air-fry time closely.

Q: How spicy is this recipe?
A: It’s mild by default. Add or omit the sliced red chili peppers to control heat. You can also stir in a pinch of red pepper flakes or a dash of sriracha if you want more kick.

Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce without adding the cornstarch slurry, cool, and refrigerate up to 3 days. Reheat gently and stir in the slurry to thicken before tossing with cooked chicken.

Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F oven or in an air fryer for a few minutes to revive crispiness, then toss with warmed sauce on the stove for a fresh finish.

Q: Can I freeze this dish?
A: You can freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat as directed.