There’s something so comforting about the sweet and savory glaze on tender chicken in this Easy Mongolian Chicken Recipe. It’s one of those dishes that manages to be both uncomplicated and impressive, perfect for weeknight dinners or casual get-togethers.
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Why You'll Love This Recipe
I’ve made this Easy Mongolian Chicken Recipe countless times, and each time it feels like a little celebration in my kitchen. It’s straightforward, fast, and nails that perfect balance of sweet, tangy, and a hint of heat that keeps everyone asking for seconds.
- Super Simple Preparation: Just a quick toss of chicken in cornstarch and a whisked-together sauce – no complicated steps here.
- Flavor Explosion: The combination of soy sauce, maple syrup, and fresh ginger creates a sauce that’s rich yet fresh, with depth in every bite.
- Quick Cooking Time: It comes together in around 30 minutes, which means you can enjoy a homemade Asian-inspired meal without the wait.
- Versatility: Perfect over rice, noodles, or even wrapped in lettuce for a lighter option.
Ingredients & Why They Work
The magic in this Easy Mongolian Chicken Recipe comes down to a few simple but well-chosen ingredients. Each one plays a role in achieving that signature glossy sauce and tender yet crispy chicken. When shopping, fresh ginger and good quality soy sauce are your best friends here.
- Boneless skinless chicken breasts: They hold up well during cooking and stay juicy when coated and fried this way.
- Garlic powder: Adds an easy punch of flavor that blends seamlessly with the sauce.
- Cornstarch: This is the secret to that coveted crispy coating on the chicken pieces.
- Avocado oil: Great for high-heat cooking and has a neutral flavor so the sauce shines.
- Sliced green onions: Adds that fresh, oniony bite that lifts the whole dish.
- Low sodium soy sauce: Gives you control over saltiness and balances sweetness perfectly.
- Rice vinegar: Brings brightness and a little tang to the sauce.
- Maple syrup or brown sugar: Provides the caramel-like sweetness essential to Mongolian sauce.
- Toasted sesame oil: Just a hint adds a lovely, nutty aroma.
- Sriracha: Adds a subtle kick that’s customizable by how much you use.
- Water: Helps thin the sauce and distributes flavors evenly.
- Fresh garlic and ginger: Essential for authentic depth and freshness in the sauce.
- Sesame seeds: Optional, but they add a wonderful final crunch and visual appeal.
Make It Your Way
One of my favorite things about this Easy Mongolian Chicken Recipe is how easily it adapts to what you have on hand or your flavor preferences. I’ve personalized it in a few ways depending on the mood and company.
- Variation: I once swapped chicken for thinly sliced beef, and it made a quick Mongolian beef version that my family adored.
- Spice it up: If you like heat, add extra sriracha or toss in some red pepper flakes when cooking the sauce.
- Veggie boost: Toss in some bell peppers or snap peas for color and texture. Just give them a quick sauté before adding the sauce.
- Sweetener swap: Use honey or coconut sugar instead of maple syrup for a slightly different but equally delicious twist.
Step-by-Step: How I Make Easy Mongolian Chicken Recipe
Step 1: Coat the chicken for crispiness
Start by tossing your chicken pieces with garlic powder and cornstarch in a large bowl until each chunk is fully coated. This step is crucial for getting that delightful crispy exterior once cooked. Make sure you really cover each piece evenly – it makes all the difference.
Step 2: Whisk together the savory sauce
In a separate measuring cup or bowl, whisk the soy sauce, rice vinegar, maple syrup, toasted sesame oil, sriracha, water, minced garlic, grated ginger, and cornstarch until smooth. No lumps! This sauce will thicken beautifully when it hits the hot pan.
Step 3: Sear the chicken to perfection
Heat the avocado oil over medium-high heat in a large skillet. Once shimmering, add the chicken pieces in a single layer without crowding the pan. This is key to getting that tasty crust. Let them cook undisturbed for 3-4 minutes before flipping. Cook through, then transfer chicken to a plate and set aside.
Step 4: Bring the sauce and scallions to life
In the same skillet, toss in the sliced green onions and cook for about 30 seconds – just enough to release their fresh flavor. Pour in your prepared sauce and stir to combine. It’ll start to bubble and thicken quickly.
Step 5: Combine and coat
Return the chicken to the skillet, stirring so every piece is luxuriously coated in the thick sauce. Once the sauce clings nicely and looks glossy, it’s time to take the pan off the heat. Sprinkle toasted sesame seeds and extra sliced scallions on top for that restaurant-style finish.
Top Tip
I’ve learned a few things after making this Easy Mongolian Chicken Recipe multiple times — these tips help you nail the texture and flavor every single time.
- Don’t Crowd the Pan: If your pan is too full, chicken steams instead of crisps. Cook in batches if needed for best results.
- Measure Cornstarch Carefully: Too much makes the sauce gummy; too little means it won’t thicken properly. Stick to the recipe amounts.
- Use Fresh Ginger and Garlic: While garlic powder is great for the chicken coating, fresh ginger and garlic in the sauce add unbeatable freshness.
- Finish with Sesame Seeds and Green Onions: They add that extra crunch and pop of color that makes your dish look and taste like you put in extra effort.
How to Serve Easy Mongolian Chicken Recipe
Garnishes
I love topping my Easy Mongolian Chicken with a generous sprinkle of toasted sesame seeds for that nutty crunch. A handful of extra sliced green onions brightens up the dish visually and flavor-wise, too – don’t skip the garnish, it really elevates the experience.
Side Dishes
Serving it over steamed jasmine rice or simple noodles makes it a complete meal. Sometimes I like to add a side of stir-fried broccoli or snap peas to bring some green freshness and texture balance.
Creative Ways to Present
For a fun dinner party twist, I’ve served the chicken in lettuce cups for a fresh, handheld version. It’s a hit with friends and feels light without sacrificing all those bold flavors.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the refrigerator, where they stay great for up to 3 days. The sauce keeps the chicken moist, but I find the texture is best if reheated gently.
Freezing
Freezing this dish is totally doable, but because of the fresh green onions and the crispy chicken, I prefer to freeze the chicken and sauce separately. When reheating, add fresh scallions after warming for maximum freshness.
Reheating
Reheat leftovers gently in a skillet over medium-low heat to avoid drying out the chicken. Adding a splash of water or broth helps loosen the sauce and keeps everything nice and saucy.
Frequently Asked Questions:
Absolutely! Chicken thighs will work wonderfully and often stay more tender and juicy. Just cut into similar-sized pieces and follow the same cooking steps. They might take a minute or two longer to cook through due to higher fat content.
The recipe includes a little sriracha for mild heat, but it’s easily adjustable. You can reduce or omit it if you prefer mild flavors, or add more (or even chili flakes) if you like a kick.
Yes! Simply use a gluten-free soy sauce or tamari instead of traditional soy sauce. Make sure any other ingredients you use, like sriracha or vinegar, are also gluten-free to keep the dish safe.
It pairs beautifully with steamed rice or noodles. Adding a side of simple stir-fried or steamed vegetables like broccoli or snap peas complements the richness of the sauce and adds a nice crunch.
Final Thoughts
This Easy Mongolian Chicken Recipe feels like a reliable friend in my meal rotation – always delivering big flavors with minimal effort. I hope you enjoy making it as much as I do, knowing it’ll bring warmth and satisfaction to your table in just half an hour. Give it a try and watch it become a favorite fast!
Print
Easy Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
Description
A delicious, crispy Mongolian Chicken recipe featuring tender chicken chunks coated in a savory, slightly sweet sauce with garlic, ginger, and a hint of spice. Perfectly served over rice or noodles for a quick and satisfying meal.
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breasts cut into 1 inch chunks
- ½ teaspoon garlic powder
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
- ½ cup sliced green onions plus extra for garnish
Sauce
- ⅓ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- ¼ cup maple syrup or brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- ¼ cup water
- 1 teaspoon grated or minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
For Serving
- Sesame seeds for garnish
- Rice or noodles for serving
Instructions
- Prepare Chicken: In a large bowl, toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
- Make Sauce: Add all of the ingredients for the sauce into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
- Cook Chicken: Add the avocado oil to a large skillet and heat it over medium-high heat. Once the oil is hot, dump in the chicken and spread it into a single layer. Be careful not to crowd the chicken or it won't get crispy.
- Brown Chicken: Cook the chicken without touching it for 4 minutes, then flip it over and cook until it's cooked all the way through, about another 4 minutes. Remove the chicken from the skillet onto a plate.
- Cook Scallions and Sauce: Add the sliced green onions to the skillet and cook for 30 seconds. Pour in the sauce and stir everything together.
- Combine and Finish: Return the chicken to the skillet. Stir until the sauce thickens and coats the chicken, about 2-3 minutes. Remove the skillet from heat and top with sesame seeds and more sliced scallions.
- Serve: Serve the Mongolian chicken hot over cooked rice or noodles for a complete meal.
Notes
- Use low sodium soy sauce to control salt levels.
- For a spicier dish, increase sriracha to 1 ½ teaspoons.
- Substitute maple syrup with brown sugar if preferred.
- Make sure not to overcrowd the pan to ensure crispy chicken pieces.
- Leftover Mongolian chicken can be refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
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