Have you ever ordered Mongolian chicken at your favorite Chinese restaurant and wondered, “What exactly is in this amazing dish?” Well, I’ve been there too! As a food blogger who’s obsessed with Asian cuisine, I’ve spent countless hours perfecting my own Mongolian chicken recipe, and today I’m gonna break down everything that goes into this mouthwatering meal.
Despite its name Mongolian chicken isn’t actually from Mongolia (surprise!). It’s a Chinese-American creation that’s become super popular in restaurants across the US. Let’s dive into what makes this dish so irresistible!
The Main Components of Mongolian Chicken
Mongolian chicken consists of a few key elements that create its signature taste:
- Crispy chicken pieces – typically thinly sliced and coated in cornstarch
- A sweet and savory sauce – the star of the show!
- Aromatics – giving it that distinctive Asian flavor
- Simple garnishes – that add color and freshness
Let me break down each component in more detail so you can understand what makes this dish so special
The Protein: Chicken Breast or Thigh?
The foundation of any good Mongolian chicken is, well, the chicken! You’ve got two main options here:
- Boneless skinless chicken breast: Leaner option that’s widely available
- Boneless skinless chicken thigh: More flavorful and harder to overcook
Personally, I always recommend using chicken thighs for this dish. They’re more forgiving if you cook them a little too long, and they have a richer flavor that stands up well to the bold sauce However, if you prefer white meat, chicken breast works great too!
The key is cutting the chicken into thin, uniform slices or small cubes (about ¼-inch thick). This allows the meat to cook quickly and evenly while absorbing maximum flavor from the sauce.
The Secret to Crispy Chicken: Cornstarch
One of the defining characteristics of Mongolian chicken is the slightly crispy exterior on the chicken pieces. This is achieved through a light coating of cornstarch before frying.
Here’s how it works:
- Pat the chicken dry with paper towels
- Toss the chicken with a tablespoon of oil
- Dredge the pieces in cornstarch (just enough for a light coating)
- Shake off any excess
When fried, this cornstarch coating creates a delicate crispiness that adds wonderful texture to the dish. Plus, any cornstarch that comes off in the sauce helps thicken it – win-win!
The Heart of the Dish: That Amazing Sauce
The sauce is what makes Mongolian chicken truly special. It’s got this perfect balance of sweet, savory, and sometimes a little heat. Here are the key ingredients:
Base Ingredients
- Soy sauce: Provides the salty, umami foundation (2-3 tablespoons)
- Brown sugar: Adds that signature sweetness (2 tablespoons)
- Chicken stock or water: Creates volume and thins the sauce (¼ cup)
Aromatics
- Fresh garlic: Minced or chopped (2-3 cloves)
- Fresh ginger: Julienned or minced (1 teaspoon)
- Scallions/Green onions: Sliced on a diagonal (3 stalks)
- Dried red chili peppers: Optional, for heat (5-6 peppers)
Thickening Agent
- Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water
The beauty of this sauce is that it’s incredibly flavorful without being complicated. Some variations also include hoisin sauce for additional depth, but the classic version keeps it simple.
The Cooking Method: Quick and Hot!
Mongolian chicken is cooked using a quick stir-fry method that keeps the chicken tender and gives the dish its distinctive flavor profile:
- Shallow fry the chicken: Using about ⅓ cup of oil in a wok or large pan, fry the cornstarch-coated chicken until golden and crispy (about 1-1.5 minutes per side)
- Remove and drain the chicken on paper towels
- Sauté the aromatics: In a tablespoon of the remaining oil, quickly fry the ginger, garlic, and white parts of scallions
- Make the sauce: Add soy sauce, brown sugar, and chicken stock/water, simmer until sugar dissolves
- Thicken: Add the cornstarch slurry until the sauce coats the back of a spoon
- Combine: Add the crispy chicken back in along with the green parts of scallions and toss to coat
The entire cooking process takes less than 15 minutes once you’ve prepped your ingredients!
Common Variations and Add-ins
While the classic Mongolian chicken is fairly simple, there are several common variations and additions:
Vegetables
- Bell peppers
- Onions
- Broccoli
- Mushrooms
Additional Flavorings
- Toasted sesame oil (a drizzle at the end)
- White pepper
- Chili-garlic sauce
- Hoisin sauce
Garnishes
- Sesame seeds
- Extra sliced green onions
I personally love adding some thinly sliced bell peppers to my Mongolian chicken. They add a nice pop of color and a bit of crunch that complements the tender chicken.
Frequently Asked Questions About Mongolian Chicken
Is Mongolian chicken spicy?
Traditional Mongolian chicken has a mild heat that comes from dried chili peppers. However, you can easily adjust the spice level by adding more or fewer peppers, or omitting them entirely for a non-spicy version.
What’s the difference between Mongolian chicken and other Chinese chicken dishes?
Mongolian chicken differs from other popular Chinese-American dishes in its sauce composition:
- Mongolian Chicken: Sweet, savory sauce with ginger, garlic, and sometimes mild heat
- General Tso’s Chicken: Sweeter, thicker sauce with more heat and often includes broccoli
- Orange Chicken: Citrus-based sweet and tangy sauce
- Sesame Chicken: Sweeter sauce with prominent sesame flavor
Can I make Mongolian chicken gluten-free?
Yes! Simply use gluten-free soy sauce or tamari and double-check that your chicken stock is gluten-free.
How do I store leftover Mongolian chicken?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken won’t stay crispy upon reheating, but it’ll still taste delicious!
My Favorite Mongolian Chicken Recipe
Here’s my go-to recipe that always gets rave reviews when I make it for friends and family:
Ingredients:
- 12 ounces boneless skinless chicken thighs, thinly sliced
- 1 tablespoon vegetable oil (plus ⅓ cup for frying)
- ¼ cup cornstarch
- 1 teaspoon julienned ginger
- 5 dried red chili peppers (optional)
- 2 cloves garlic, chopped
- 3 scallions, cut into 1-2 inch pieces (whites and greens separated)
- 2½ tablespoons soy sauce
- 2 tablespoons brown sugar
- ¼ cup chicken stock (or water)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Instructions:
- Mix sliced chicken with 1 tablespoon oil, then dredge in cornstarch, shaking off excess
- Heat ⅓ cup oil in a wok over high heat until just before smoking
- Spread chicken evenly in wok and fry for 1 minute until browned and crispy
- Turn chicken and fry another 30 seconds until crispy all over
- Transfer to paper towels to drain
- Drain oil from wok, leaving 1 tablespoon
- Add ginger and stir-fry for 20 seconds
- Add dried chilies (if using), garlic, and white parts of scallions, stir-fry for 15 seconds
- Add soy sauce, brown sugar, and chicken stock, bring to simmer
- Stir until sugar dissolves, then simmer 2 minutes
- Slowly stir in cornstarch slurry until sauce coats back of spoon
- Add chicken and green parts of scallions, toss for 10 seconds
- Sauce should cling to chicken with almost no liquid pooling
Serve immediately with steamed rice for the perfect meal!
What to Serve with Mongolian Chicken
Mongolian chicken pairs perfectly with:
- Steamed white rice
- Fried rice
- Noodles (lo mein or chow mein)
- Steamed vegetables
- Spring rolls or egg rolls
My personal fave is simple steamed jasmine rice, which soaks up that incredible sauce perfectly.
Is Mongolian Chicken Healthy?
While traditional Mongolian chicken isn’t the healthiest dish due to the shallow frying and sugar content, there are ways to make it healthier:
- Use chicken breast instead of thighs for leaner protein
- Reduce the amount of oil for frying
- Cut back on the brown sugar or substitute with honey
- Add more vegetables to increase the nutritional value
- Serve with brown rice instead of white rice
You can also skip the frying altogether and simply sauté the chicken, though you’ll lose some of the signature texture.
Final Thoughts
Mongolian chicken is one of those dishes that’s impressively flavorful despite its relatively simple ingredient list. The combination of tender chicken, crispy coating, and that sweet-savory sauce creates something truly magical.
What I love most about making Mongolian chicken at home is that you can customize it to your preferences. Want it spicier? Add more chilies! Prefer more veggies? Throw in some bell peppers or broccoli! The basic template is versatile enough to make it your own.
Next time you’re craving Chinese takeout, give this homemade version a try. I bet you’ll be surprised at how quickly it comes together and how delicious the results are!
Have you tried making Mongolian chicken at home? What’s your favorite way to prepare it? I’d love to hear your experiences in the comments below!
What does it taste like?
What makes Mongolian stir fries special are the big flavors from the garlic, ginger, scallions, and dried chilies. They infuse the oil, so the dish tastes aromatic without needing a lot of sauce.
The chicken (or beef, shrimp, tofu) should be juicy with a bit of crispy edge. It’s really about getting that balance—seasoning the meat well and frying the aromatics just enough to bring out their flavor.
Here’s everything you’ll need to make this Chinese mongolian chicken. I’ve also included a few easy substitutes to make it a little spicy or non-spicy!
- Chicken breast – Lean and tender, perfect for quick cooking.
- Coarse sea salt
- Garlic granules – Adds a subtle garlic flavor throughout the dish.
- Onion granules – Provides depth and sweetness to the seasoning.
- Ground white pepper – Gives a gentle heat without overpowering the dish.
- Substitute: Black pepper for a bolder, slightly spicier taste.
- Five-spice powder (optional) – Adds a hint of warmth and complexity.
- Tapioca starch – Creates a light, crispy coating for the chicken.
- Avocado oil – Perfect for high-heat cooking with a neutral flavor.
- Garlic cloves – Infuses the dish with bold, savory flavor.
- Shallot – Adds sweetness and depth to the aromatics.
- Ginger – Provides warmth and a fragrant kick.
- Scallions (white and green parts) – Adds a mild onion flavor and vibrant color.
- Dried Chinese red chilies (optional) – Adds a mild heat and a pop of color.
- Red Fresno or serrano chilies (optional) – Adds heat and bright color.
- Substitute: Red bell peppers for a non-spicy option.
- Coconut aminos – Adds savory umami and mild sweetness.
- Substitute: Soy sauce with 2 tsp sugar for a similar profile.
- Toasted sesame oil – Adds a nutty, toasty aroma to the sauce.
- Frank’s hot sauce – Adds a slight tang with mild heat.
- Substitute: Sriracha or another chili sauce for more spice.
- Rice vinegar – Balances the flavors with acidity.
- Peach or apricot jam – Adds a touch of fruity sweetness to round out the sauce.
How to make mongolian chicken
This Mongolian chicken dish is simple and straightforward, perfect for a quick weeknight meal. The chicken breasts turn out tender with crispy edges. It is one of my family’s all-time favorites!
- Slice and Season the Chicken: Thinly slice the chicken to ¼ to ⅛ inch (0.6-0.3 cm). Season with salt, garlic granules, onion granules, white pepper, and five-spice powder. Mix gently to coat evenly.
- Coat with Starch: Add tapioca starch 1 tbsp at a time, mixing well. It’s okay if some pieces stick together. Chill the chicken in the fridge while prepping the aromatics and sauce.
- Prepare Aromatics and Sauce: Slice the garlic, shallot, and ginger. Separate the scallion whites from the greens. Mix the sauce ingredients in a bowl.
- Heat the Pan and Fry the Chicken: Heat a wok or pan over medium heat until hot. Add 2 tbsp oil and fry the chicken in two batches. Cook 3 minutes on one side, flip, and fry 2 more minutes until crispy. Set aside and keep warm. Add 1 tbsp more oil if needed for the second batch.
- Stir-Fry Aromatics: In the same pan, heat 1 tbsp oil. Stir-fry the garlic, shallot, ginger, and scallion whites with two pinches of salt for 1 minute, stirring often to avoid burning.
- Combine Chicken and Sauce: Return the chicken to the pan, add scallion greens, and pour in the sauce. Toss everything over high heat for 30 seconds.
- Serve: Turn off the heat. Transfer to a serving plate and enjoy hot steamed rice.
Ever wondered how Chinese restaurants make chicken breast so tender and slice it paper-thin? Check out my Kitchen Basics article on velveting chicken to learn the secret!