Mongolian Chicken Recipe

I absolutely love this Mongolian Chicken Recipe because it’s a perfect balance of sweet, savory, and a little bit spicy. Whenever I make this dish, the rich hoisin and soy sauce glaze coating the crispy chicken thighs never fail to impress my family. It’s quick enough for a weeknight dinner but special enough to serve when friends come over.

When you try this Mongolian Chicken Recipe, you’ll find it’s incredibly versatile and forgiving. The crispy chicken contrasted with the glossy, flavorful sauce makes every bite something special. Plus, once you master this technique, you’ll want to make it again and again — trust me, it’s that good!

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Ingredients You’ll Need

These ingredients work so well together to create that iconic Mongolian Chicken taste. You’ll notice the blend of hoisin and soy sauce gives the sauce a deep, complex flavor, while fresh garlic and ginger add brightness. If you’re shopping, don’t skip on good-quality soy and hoisin sauces—they make a big difference!

• Chicken thighs: I prefer skinless, boneless thighs for juiciness and tenderness.
• Cornstarch: This helps the chicken get a beautiful crispy crust; potato starch works great too.
• Vegetable oil: Use a neutral oil for frying to let the sauce flavors shine.
• Garlic: Freshly minced garlic gives the dish its irresistible aroma.
• Red chili peppers: Optional, but I love the mild heat they add.
• Ginger: Thinly sliced for that fresh, zingy bite.
• Hoisin sauce: This is a key ingredient—sweet, savory, and slightly tangy.
• Soy sauce: Opt for regular soy sauce to get the salty depth you want.
• Brown sugar: Adds just the right amount of sweetness to balance the salt and spice.
• Sesame oil: Adds that unmistakable nutty aroma and flavor.
• Cornstarch slurry: This thickens the sauce beautifully without lumps.
• Green onions (optional): Freshly chopped for garnish and a pop of color.

Variations

I love how flexible this Mongolian Chicken Recipe is. Once you get the basics down, you can easily adjust the spice level or swap out ingredients to fit your mood or dietary needs.

• Protein swap: I often try chicken breasts when I want a leaner option, and it comes out juicy if you don’t overcook it.
• Spice it up: Adding more red chili or a dash of sriracha really amps up the heat for spice lovers.
• Vegetarian alternative: Use crispy tofu instead of chicken and follow the same sauce steps for a plant-based twist.
• Gluten-free: Just swap hoisin and soy sauce for gluten-free versions without changing the recipe much.

How to Make Mongolian Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by dicing your chicken thighs into bite-sized pieces—about 1.5 inches is perfect. Don’t dry the chicken before coating; the slight moisture actually helps the cornstarch stick better. Toss the pieces with cornstarch until they have a nice even coating. If some bits look dry, sprinkle a little extra cornstarch—they’ll crisp up wonderfully during cooking.

Step 2: Cook the Chicken

You have two great options here. I usually shallow-fry the chicken in vegetable oil until golden and crispy, which takes about 6-8 minutes per batch. Be sure to fry in batches so the oil stays hot and the chicken crisps up instead of steaming. Alternatively, air frying is fantastic if you want to skip the mess—just spray the basket and chicken lightly with oil and air fry at 400°F for 10-14 minutes, shaking halfway for even cooking.

Step 3: Make the Sauce

Lower the heat to medium and sauté the ginger, garlic, and red chili for around 10 seconds until the kitchen smells amazing. Then, add the hoisin sauce, soy sauce, brown sugar, and sesame oil — give everything a good stir. Before adding the cornstarch slurry, stir it gently to recombine, then pour it into the pan and stir until it simmers and thickens to a glossy finish.

Step 4: Toss and Serve

Mix the cooked chicken into the sauce and toss well so every piece gets coated. Take it off the heat immediately and transfer it to a serving dish. I love sprinkling chopped green onions and extra chili slices on top for a fresh, colorful touch.

How to Serve Mongolian Chicken Recipe

Garnishes

I always garnish with freshly chopped green onions—they add a lovely crunch and vibrant color. Sometimes I add thin slices of red chili pepper for a pop of heat and a great visual contrast. These simple toppings really elevate the dish.

Side Dishes

This Mongolian Chicken Recipe pairs beautifully with steamed white or jasmine rice. I also love serving it with stir-fried vegetables for some extra crunch and nutrition. For a change, try it over noodles or even cauliflower rice for a low-carb experience.

Creative Ways to Present

For special occasions, I like plating this chicken on a large platter garnished with lots of green onions and a handful of toasted sesame seeds. Another fun way is to serve it in lettuce wraps with some crisp shredded carrots and cucumber on the side for a fresh bite.

Make Ahead and Storage

Storing Leftovers

I store leftover Mongolian Chicken in an airtight container in the fridge for up to 3 days. I find that draining any excess liquid helps keep the chicken from getting soggy when storing. This recipe reheats nicely, too.

Freezing

You can freeze leftover chicken and sauce separately if possible, or together in a freezer-safe container. I usually freeze in portion sizes to make reheating quick and convenient—just thaw overnight in the fridge before reheating.

Reheating

The best way to reheat is in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. This helps maintain the crispy texture on the chicken better than microwaving, which can make it a bit soggy.

FAQs

Final Thoughts

This Mongolian Chicken Recipe has become one of my go-to meals—it’s a delicious blend of textures and flavors that never gets old. I hope you’ll find as much joy in making and sharing this dish as I do. When you serve it, your friends and family will definitely ask for seconds, and you’ll feel like a kitchen pro every time!

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