If you love bold, savory flavors with just the right amount of sweetness and a touch of spice, this Mongolian Chicken Recipe is about to become your new favorite weeknight superstar. It beautifully balances crispy, tender chicken with a glossy, caramelized sauce that clings to every piece. The combination of garlic, ginger, and the zing of Shao-xing wine elevates this dish beyond ordinary stir-fry, making each bite a mouthwatering experience that’s both comforting and exciting. Whether you’re cooking for family or friends, this Mongolian Chicken Recipe delivers on taste and ease, turning simple ingredients into something unforgettable.
Ingredients You’ll Need
Every ingredient here is purposeful, working together to build layers of flavor, texture, and that irresistible color Mongolian Chicken is famous for. From the tender chicken thighs to the toasted sesame oil, each element plays a critical role in creating a home-cooked dish that tastes restaurant-quality.
- 1 lb chicken thighs (thinly sliced): Dark meat keeps the chicken juicy and full of flavor throughout cooking.
- 2 tablespoons oil (for frying): Use a neutral oil with a high smoke point to get a crispy, golden crust.
- 1 tablespoon Chinese cooking wine (Shao-xing wine): Adds depth and a subtle touch of sweetness to the marinade.
- 1/2 teaspoon baking soda: Tenderizes the chicken, helping it stay juicy and soft.
- 2 tablespoons cornstarch (for coating): Creates that amazing crispy exterior on the chicken pieces.
- 4 scallions (white and green parts, sliced): Brings fresh, aromatic brightness to the dish.
- 3 cloves garlic (minced): Essential savory punch that perfumes the sauce.
- 1 tablespoon fresh ginger (minced): Adds warmth and a bit of zing.
- 2-3 dried Chinese chilies (optional, adjust to taste): Give the dish a subtle, smoky heat if you like it spicy.
- 1 teaspoon sesame oil: Infuses the sauce with a fragrant, nutty finish.
- 1 tablespoon oil (for frying): Added for stir-frying aromatics and sauce base.
- 1/2 cup chicken stock: Forms the savory, slightly sweet sauce that coats the chicken.
- 3 tablespoons brown sugar: Provides the perfect balance of sweetness and caramelization.
- 2 tablespoons soy sauce: Brings saltiness and umami depth.
- 1 tablespoon dark soy sauce: Enhances color and adds richer flavor complexity.
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry): Thickens the sauce to a luscious glaze.
How to Make Mongolian Chicken Recipe
Step 1: Marinate and Coat the Chicken
The first step unlocks tenderness and flavor by marinating the thinly sliced chicken thighs with Chinese cooking wine and baking soda. This little secret helps soften the meat and infuses it with a subtle sweetness before you toss in the cornstarch to create a thin, crispy coating. It’s a simple process, but it makes all the difference in texture.
Step 2: Fry the Chicken Until Golden and Crispy
Get your pan or wok smoking hot, and fry the coated chicken in a single layer with plenty of oil to crisp up the exterior beautifully. Aim for a golden crust that locks in juices, frying each side for about 3 to 4 minutes. Patting the chicken dry afterward on paper towels helps keep the finished dish from becoming oily.
Step 3: Stir-Fry the Aromatics
Using the same pan means all those chicken bits contribute to flavor. Add a little more oil, then toss in minced garlic, ginger, dried chilies if using, and the white parts of the scallions. Stir-fry quickly—about 1 to 2 minutes—until everything is gloriously fragrant and the kitchen smells like you’re about to enjoy something truly special.
Step 4: Create the Sauce Base
Now for the magic. Pour in chicken stock, brown sugar, soy sauce, and dark soy sauce, stirring well to combine. Let the mixture simmer gently for 2 to 3 minutes while the flavors marry. The brown sugar works its sweet caramel notes while the soy sauces deepen the savory backbone of the sauce.
Step 5: Thicken and Glaze
Stir in the cornstarch slurry and cook it for 1 to 2 minutes until the sauce is shiny and thick enough to coat the back of a spoon. Returning the fried chicken to the pan ensures each piece is lovingly drenched in this luscious sauce. Add the green parts of the scallions last for a fresh burst of color and mild onion flavor.
Step 6: Final Touch and Serve
A quick toss to mix everything up, then transfer to a serving plate to garnish with additional sliced scallions or a sprinkle of toasted sesame seeds. Serve immediately to enjoy the full contrast of textures and warm, complex flavors.
How to Serve Mongolian Chicken Recipe
Garnishes
The right garnishes elevate this Mongolian Chicken Recipe from delicious to dazzling. Freshly sliced green onions add crunch and vibrant color, while toasted sesame seeds bring an extra layer of nuttiness. For a hint of fresh brightness, a squeeze of lime or a sprinkle of chopped cilantro can be delightful. Simple additions make the presentation pop and offer fresh contrasts against the rich sauce.
Side Dishes
This dish pairs wonderfully with steamed white or jasmine rice, which absorbs the beautiful sauce and balances the sweetness with a neutral base. For a heartier option, try it with noodles or even cauliflower rice if you want a lighter touch. Steamed or stir-fried vegetables like broccoli, snap peas, or bok choy also complement the dish by adding freshness and crunch.
Creative Ways to Present
For a fun twist, serve the Mongolian Chicken Recipe in lettuce wraps for a refreshing, handheld meal perfect for casual dinners or entertaining guests. You can also plate it over a bed of fried rice or inside crispy wonton shells as an appetizer. Presenting the chicken in individual bowls layered with rice and drizzled with extra sauce turns it into an inviting, personalized feast.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Chicken keeps well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so it’s best to reheat gently with a splash of water or stock to loosen it back to the perfect consistency.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor. Coating chicken tends to lose some crispness after freezing, but the sauce stays delicious.
Reheating
Reheat Mongolian Chicken gently in a skillet over medium-low heat, stirring occasionally until heated through. Adding a small amount of water or broth helps revive the sauce’s silky texture and keeps the chicken moist. Avoid microwaving if possible to prevent drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work, but they tend to be leaner and can dry out faster. Marinate them well and watch cooking times carefully to keep the chicken tender.
What if I don’t have Shao-xing wine?
If Shao-xing wine isn’t available, dry sherry or a mild white wine is a reasonable substitute. You can also skip it, but the wine adds a unique flavor depth that’s worth including if you can.
Is this recipe very spicy?
The heat level is quite mild unless you add more dried chilies. Adjust the number of chilies to your personal taste or omit them entirely for a completely mild dish.
Can I make this recipe gluten-free?
Yes, just use gluten-free soy sauce and verify your chicken stock is gluten-free. Cornstarch is naturally gluten-free, so the rest stays the same.
What’s the best way to get the chicken crispy?
Coating the chicken evenly with cornstarch and frying in very hot oil without overcrowding the pan ensures a crisp, golden crust. Make sure the oil temperature stays high, and drain the cooked chicken on paper towels.
Final Thoughts
This Mongolian Chicken Recipe is a true crowd-pleaser that combines simplicity with spectacular flavor. It’s quick enough for busy nights but impressive enough to serve to company. Once you try it, you’ll appreciate how easy it is to bring a bit of that irresistible Chinese takeout magic into your own kitchen. So grab your ingredients and get ready to create a dish that everyone will ask for again and again!
Print
Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Mongolian Chicken recipe features tender, crispy chicken thighs coated in a savory-sweet sauce rich with ginger, garlic, scallions, and soy. The chicken is marinated to enhance tenderness, fried to golden perfection, and tossed in a glossy, flavorful sauce that’s quick to prepare, making it an ideal weeknight meal with Asian-inspired flavors.
Ingredients
Chicken and Marinade
- 1 lb chicken thighs, thinly sliced
- 1 tablespoon Chinese cooking wine (Shao-xing wine)
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch (for coating)
For Frying
- 2 tablespoons oil (for frying chicken)
- 1 tablespoon oil (for stir-frying aromatics)
Aromatics and Flavorings
- 4 scallions, white and green parts separated and sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2–3 dried Chinese chilies (optional, adjust to taste)
- 1 teaspoon sesame oil
Sauce
- 1/2 cup chicken stock
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken thighs with the Chinese cooking wine and baking soda. Mix well to coat the chicken. Let it marinate for 10-15 minutes to tenderize. Once marinated, evenly coat the chicken pieces with cornstarch.
- Fry the Chicken: Heat 2 tablespoons of oil in a pan or wok over high heat until hot. Place the coated chicken in a single layer in the pan and fry for about 3-4 minutes on each side until golden brown and crispy. Remove the fried chicken and place it on paper towels to drain excess oil.
- Stir-fry Aromatics: In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Add the minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry for 1-2 minutes until the mixture becomes fragrant.
- Prepare the Sauce: Pour in chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir to combine and let the sauce simmer gently for 2-3 minutes. Then stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and develops a glossy texture.
- Combine Chicken and Sauce: Return the fried chicken pieces to the pan. Toss thoroughly to coat each piece in the thickened sauce. Add the green parts of the scallions and stir-fry for an additional minute to blend flavors.
- Serve: Optionally garnish with extra sliced green onions or sesame seeds. Serve the Mongolian Chicken hot with steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of dried Chinese chilies according to your spice preference or omit them for a milder dish.
- Marinating the chicken with baking soda helps tenderize and achieve a more velvety texture.
- Use dark soy sauce for added depth and color, but it can be substituted with regular soy sauce if unavailable.
- Serve immediately to enjoy the chicken crispy coated with the glossy sauce; leftovers may lose crispiness but still taste great.
