The beauty of this Mongolian Chicken lies in its balance of sweet and savory, with crispy pan-seared chicken coated in a glossy garlic-ginger soy glaze. It’s the kind of dish that hits all the right notes — umami-rich, slightly spicy, and totally satisfying.
Perfect for weeknight cooking or impressing guests, this meal comes together in under 30 minutes and is far healthier than your usual takeout option. Pair it with a warm bowl of steamed rice and a sprinkle of green onions for that irresistible, restaurant-style experience right at home.
Full Recipe
Ingredients:
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1 1/4 lbs boneless skinless chicken breast, thinly sliced
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1/4 cup cornstarch
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2 tablespoons vegetable oil
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2 teaspoons sesame oil
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3 cloves garlic, minced
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1/2 teaspoon fresh ginger, minced
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1/2 cup low sodium soy sauce
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1/3 cup water
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1/4 cup brown sugar
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1/2 teaspoon red pepper flakes (optional)
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4 green onions, cut into 1-inch pieces
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Cooked white rice, for serving
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Sesame seeds for garnish (optional)
Directions:
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Place the sliced chicken in a bowl and toss with cornstarch until evenly coated. Shake off any excess.
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Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in batches and cook for 3–4 minutes per side or until golden brown and cooked through. Remove and set aside.
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In the same skillet, add the sesame oil, garlic, and ginger. Cook for 30 seconds until fragrant.
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Stir in soy sauce, water, brown sugar, and red pepper flakes. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
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Return the cooked chicken to the skillet and toss to coat in the sauce. Simmer for another 2 minutes until heated through.
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Stir in the green onions and cook for 1 more minute.
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Serve over steamed rice and garnish with sesame seeds if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 360 kcal | Servings: 4 servings
Introduction to Mongolian Chicken
Mongolian Chicken is a beloved Asian-inspired dish that brings together the rich, savory flavors of soy sauce, garlic, and ginger with a touch of sweetness from brown sugar. This fusion of taste is balanced beautifully by the texture of thinly sliced, lightly fried chicken, often served over a bed of steamed white rice. Though its name suggests origins in Mongolia, the dish is more closely associated with American-Chinese cuisine. It’s a takeout classic that has been adapted and simplified for home cooking without sacrificing the intense flavors or satisfying texture.
Origins and Cultural Influence
Despite the name, Mongolian Chicken—like its cousin Mongolian Beef—isn’t traditional Mongolian food. Rather, it originates from the American Chinese restaurant scene. These dishes were created to suit Western palates by borrowing elements from various Asian cuisines, including soy-based sauces, stir-frying techniques, and bold seasoning. The name “Mongolian” is more of a stylistic label than a geographical reference. That said, the use of garlic, green onions, and the sizzling wok cooking technique gives it a pan-Asian identity that resonates with many.
Why This Dish is So Popular
What makes Mongolian Chicken such a crowd-pleaser is its incredible flavor and ease of preparation. The dish combines the umami of soy sauce with the warmth of ginger and garlic, the heat of optional chili flakes, and the sweetness of brown sugar to create a sauce that’s deeply flavorful and wonderfully addictive. The chicken itself is coated in a light cornstarch crust, which not only adds a pleasant crunch but also helps the sauce cling to every bite.
Home cooks especially appreciate this dish because it mimics the restaurant-quality experience with simple, accessible ingredients and minimal effort. In just around 25 minutes, you can create a dish that feels indulgent and special without the need for exotic spices or hours of marinating.
Nutritional Insights and Adaptations
Mongolian Chicken, when made at home, offers the flexibility to control sodium, sugar, and fat content—something you can’t often say about takeout. Using low-sodium soy sauce, lean chicken breast, and a modest amount of oil, you can keep this dish relatively healthy without losing flavor.
For those following specific diets, there are easy substitutions:
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Gluten-free: Use tamari or a gluten-free soy sauce.
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Low-carb or keto: Serve with cauliflower rice and reduce the brown sugar or substitute with a low-carb sweetener.
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Vegetarian: Replace the chicken with crispy tofu or seitan for a plant-based variation.
These variations allow the dish to remain inclusive, making it a staple for diverse dietary needs.
Cooking Techniques That Elevate Flavor
One of the most important techniques in making Mongolian Chicken is how the chicken is prepared and cooked. The light cornstarch coating creates a crisp surface that not only adds texture but also helps thicken the sauce when everything comes together in the pan. It’s crucial to sear the chicken in hot oil, preferably in batches, to ensure it stays crispy and doesn’t steam.
The sauce is another key element. Sautéing fresh garlic and ginger in sesame oil before adding the soy sauce, sugar, and water base builds depth of flavor. Letting it simmer briefly concentrates the sauce, and adding the chicken back into the pan helps coat each piece evenly.
Finally, the green onions are added toward the end of cooking to maintain their color, crunch, and slightly sweet bite. A sprinkle of sesame seeds as a garnish adds another layer of subtle nutty flavor and visual appeal.
How to Serve Mongolian Chicken
The most common way to serve Mongolian Chicken is over a generous portion of steamed white rice, which soaks up the flavorful sauce and provides a neutral base. However, there are several creative serving options:
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Brown rice or quinoa: For a whole-grain twist.
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Cauliflower rice or zoodles: For a low-carb meal.
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Lettuce wraps: For a light, appetizer-style presentation.
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Noodles or stir-fried vegetables: For a complete one-pan meal.
You can also top the dish with fresh herbs like cilantro, chopped peanuts, or a drizzle of chili oil for added complexity.
When to Make Mongolian Chicken
Because it comes together quickly and requires only pantry staples and fresh chicken, Mongolian Chicken is perfect for busy weeknights. But it’s also elegant enough to serve to guests for a weekend dinner or casual party. Its vibrant glaze and rich aroma make it feel festive without requiring complicated preparation.
This dish is also excellent for meal prep. You can cook a large batch and portion it into containers with rice for a grab-and-go lunch throughout the week. The sauce keeps the chicken moist and flavorful even after reheating.
Storage and Reheating Tips
Mongolian Chicken stores well in the refrigerator for up to 4 days in an airtight container. The sauce continues to marinate the chicken, intensifying the flavor over time. When reheating, it’s best to use the stovetop or microwave, adding a splash of water or broth if needed to loosen the sauce.
You can also freeze the cooked chicken and sauce for up to 2 months. To reheat, let it thaw overnight in the fridge and then warm it on the stovetop for best texture.
Conclusion
Mongolian Chicken is the ultimate example of how simple ingredients can create complex, crave-worthy flavors. It checks all the boxes: quick, satisfying, flexible, and family-friendly. Whether you’re trying to recreate a restaurant favorite at home or simply want a new go-to chicken dish, Mongolian Chicken delivers on every front.
Its adaptability makes it a long-term kitchen favorite. You can adjust the spice, the sweetness, and even the protein to fit your taste. With its glossy sauce, savory aroma, and crowd-pleasing appeal, this dish will become a trusted part of your weekly dinner rotation. If you’ve never made it before, now is the perfect time to start—and once you do, it might just replace your favorite takeout order for good.