If you re craving something savory, sweet, and just a little bit spicy, this Mongolian Chicken Recipe is going to become your new weeknight hero. I absolutely love how this dish balances tender, crispy chicken with a rich, glossy sauce that clings perfectly to every bite. Whether you re cooking for family or friends, this recipe comes together quickly and packs enough flavor to impress without hours in the kitchen.
When I first tried this Mongolian Chicken Recipe, I was surprised how easy it was yet felt like a restaurant-quality meal. It s perfect for those busy nights when you want something more exciting than plain grilled chicken but don t want to spend all evening cooking. Plus, you can customize the spice level and even cook it in an air fryer, which I ll share all about so your version turns out just right.
Why You’ll Love This Recipe
- Quick & Easy: This Mongolian Chicken Recipe cooks fast, perfect for busy weeknights.
- Flavor-Packed: Sweet, savory, and just the right hint of spice make every bite delicious.
- Versatile Cooking Methods: Use your stovetop or air fryer with great results either way.
- Family-Friendly: It s a crowd-pleaser that even picky eaters tend to love.
Ingredients You’ll Need
The magic of this Mongolian Chicken Recipe happens because all these ingredients work in harmony-the cornstarch gives the chicken its irresistible crispiness while the hoisin and soy sauce contribute deep umami flavor. When shopping, try to find fresh ginger and garlic-they make a big difference!
- Chicken Thighs: I prefer thighs because they’re juicy and stay tender after frying.
- Cornstarch: This helps create that crispy crust; potato starch works if you want a gluten-free option.
- Vegetable Oil: A neutral oil is best for frying without overpowering flavors.
- Garlic: Freshly minced for that punch of flavor that you can smell as soon as it hits the pan.
- Red Chili Peppers: Sliced thinly; optional but adds a lovely kick when you want some spice.
- Ginger: Thin slices bring brightness and warmth to the sauce.
- Hoisin Sauce: Sweet and savory, it s the heart of the flavor profile here.
- Soy Sauce: Adds saltiness and depth; regular soy sauce works great.
- Brown Sugar: Softens the sauce and balances salty and spicy notes.
- Sesame Oil: Just a few teaspoons give that nutty finishing touch.
- Cornstarch Slurry: This thickens the sauce to a perfect glaze, making every bite sticky and delicious.
- Optional Garnishes: Green onions and extra sliced red chilies add color and fresh flavor.
Variations
I really like to tweak the Mongolian Chicken Recipe depending on what’s in my fridge or my mood. Feel free to customize it-this recipe is forgiving and lovely to experiment with!
- Protein Swap: I ve tried this with chicken breasts when my thighs were out and was happy with the result; just watch cooking time to avoid drying out.
- Vegan Version: Substitute chicken with firm tofu or seitan and use tamari instead of soy for gluten-free.
- Heat Level: Adjust the amount of red chili peppers or add a splash of chili oil if you want it spicier.
- Extra Veggies: I sometimes toss in sliced bell peppers or snap peas at the end for crunch and color.
How to Make Mongolian Chicken Recipe
Step 1: Prepare and Coat the Chicken
Start by dicing your chicken thighs into bite-sized pieces-about 1.5 inches is ideal to ensure quick cooking and a good crispy edge. Don t bother patting them dry; the moisture on the chicken helps the cornstarch stick beautifully. Toss the pieces in the cornstarch until they re coated evenly. It might feel a bit tacky-that’s exactly what you want for that crispy finish.
Step 2: Crisp the Chicken
If you re cooking on the stovetop, heat up the vegetable oil over medium-high heat and fry the chicken in batches so they don t crowd the pan. You want each piece nice and golden, around 6 to 8 minutes total. Using a wire rack to drain helps keep the chicken crispy instead of soggy. If you prefer the air fryer, lightly spray the basket and chicken with oil and air fry at 400°F for about 10-14 minutes, shaking halfway to brown evenly-you ll get a delightfully crispy finish with less oil.
Step 3: Make the Sauce
Turn the heat down to medium and use the same pan (this adds flavor from the chicken bits). Add the ginger, garlic, and optional chili slices and sauté for about 10 seconds until fragrant. Then pour in the hoisin sauce, soy sauce, brown sugar, and sesame oil. Give the cornstarch slurry a quick stir before adding, and mix it into the pan. You ll see it thicken quickly-this glaze is what makes the Mongolian Chicken Recipe shine.
Step 4: Combine and Serve
Add your crispy chicken back into the pan with the sauce and toss everything together to coat every piece evenly. Once it looks glossy and perfectly sauced, remove it from the heat and transfer it to your favorite serving dish. Garnish with green onions and extra chili slices if you like a bit more spice or color. Trust me, this Mongolian Chicken Recipe looks as good as it tastes!
Pro Tips for Making Mongolian Chicken Recipe
- Don t Overcrowd the Pan: Frying in smaller batches ensures the chicken gets crispy, not steamed.
- Use Thighs for Juiciness: Chicken thighs hold up better to frying and stay tender inside.
- Cornstarch Slurry Magic: Stir the slurry before adding each time to avoid lumps and get a smooth sauce.
- Adjust Spice Gradually: Add chili peppers little by little so you can control the heat easily.
How to Serve Mongolian Chicken Recipe
Garnishes
I always garnish with a handful of chopped green onions and a few extra red chili slices for a pop of color and fresh brightness. Sometimes, I toss toasted sesame seeds on top if I have them handy-tiny details like these make serving feel extra special.
Side Dishes
This Mongolian Chicken pairs beautifully with steamed jasmine rice or even simple lo mein noodles. When I want to add some veggies, I stir-fry some broccoli or snap peas for a crunchy contrast that balances the rich sauce.
Creative Ways to Present
For a dinner party, I like serving this chicken on a large platter surrounded by fresh cilantro sprigs and sliced cucumbers. Another fun idea is spooning the saucy chicken over a bed of soba noodles or even inside lettuce cups for a light, hand-held version.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken as it chills, so give it a quick stir before reheating to bring back that lovely glaze.
Freezing
Freezing Mongolian Chicken works well too-I portion it out and freeze in freezer-friendly containers. When you re ready, thaw overnight in the fridge and reheat gently on the stovetop to help keep the chicken moist.
Reheating
To reheat, I prefer warming it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works, but can sometimes dry out the chicken, so stirring halfway through helps maintain tenderness.
FAQs
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Can I use chicken breasts instead of thighs for this Mongolian Chicken Recipe?
Yes, you can! Chicken breasts are leaner but can dry out faster, so cut them into even pieces and watch your cooking time carefully to keep them juicy. Thighs, however, are more forgiving and deliver that tender, moist texture I love in this dish.
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How spicy is this Mongolian Chicken Recipe?
The spice level is moderate and customizable since the recipe uses fresh red chili peppers that you can add or omit based on your heat preference. If you want it milder, just skip or reduce the chili; if you love a kick, add more or toss in a dash of chili oil.
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What is the difference between using cornstarch and potato starch in this recipe?
Both cornstarch and potato starch help create a crispy coating on the chicken and thicken the sauce, but potato starch is a great gluten-free alternative and often yields a slightly lighter crispiness. I ve tried both and found either works beautifully here.
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Can I make this Mongolian Chicken Recipe in the air fryer?
Definitely! Air frying is an excellent way to get crispy chicken with less oil. Just make sure to spread the chicken pieces in a single layer and shake the basket halfway through cooking to ensure even crispiness, usually about 10-14 minutes at 400°F.
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What should I serve with Mongolian Chicken?
Steamed rice or noodles are classic pairings that soak up the sauce beautifully. You can also add a side of stir-fried or steamed vegetables like bok choy, broccoli, or snap peas to keep things balanced and colorful.
Final Thoughts
This Mongolian Chicken Recipe has become one of my go-to dishes because it hits that perfect comfort-food note without being complicated. I love sharing it with friends who are often surprised that something this flavorful and crispy is so simple to make at home. I hope you give it a try-you ll find it s a wonderful way to brighten up your dinner rotation with bold yet approachable flavors that everyone will enjoy!
Print
Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10-14 minutes
- Total Time: 25-29 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Mongolian Chicken recipe features tender, boneless chicken thighs coated in cornstarch and cooked to golden perfection either by frying or air frying. Tossed in a savory and slightly sweet sauce made from hoisin, soy sauce, garlic, ginger, and brown sugar with a hint of sesame oil, this dish offers a flavorful and easy-to-make Asian-inspired meal perfect to enjoy with rice or noodles.
Ingredients
Chicken and Coating
- 2 lb skinless, boneless chicken thighs
- 1/2 cup cornstarch (or as needed, or substitute with potato starch)
- 2/3 cup vegetable oil (or any neutral oil)
Sauce and Flavorings
- 4 cloves garlic, minced
- 2 red chili peppers, sliced (optional)
- 10 slices ginger
- 8 tablespoons hoisin sauce
- 4 tablespoons regular soy sauce
- 4 tablespoons brown sugar
- 4 teaspoons sesame oil
Cornstarch Slurry
- 2 tablespoons cornstarch (or substitute with potato starch)
- 1 cup water
Optional Garnishes
- 2 green onions, finely chopped
- 2 red chili peppers, sliced
Instructions
- Make the cornstarch slurry: In a small bowl, thoroughly mix 2 tablespoons of cornstarch with 1 cup of water until smooth. Set this mixture aside to be used later for thickening the sauce.
- Prepare the chicken: Dice the skinless, boneless chicken thighs into roughly 1.5-inch pieces, giving about 4-6 pieces per thigh. Do not pat dry as the moisture will help the cornstarch adhere properly.
- Coat the chicken: Place the diced chicken in a large mixing bowl and toss with ½ cup cornstarch until all pieces are evenly coated. Add more cornstarch if needed to ensure full coverage for a crispy texture during cooking.
- Cook the chicken: For stovetop cooking, heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown and cooked through. Drain on a wire rack or paper towels. For air frying, lightly spray the air fryer basket with oil, arrange the coated chicken pieces in a single layer without overlapping, lightly spray the chicken with oil, and air fry at 400°F for 10-14 minutes. Shake the basket halfway through for even cooking until crispy and golden.
- Make the sauce: Reduce the heat to medium and in the same pan used for frying, add sliced ginger, minced garlic, and optional red chili peppers. Sauté for about 10 seconds until aromatic and fragrant.
- Combine sauce ingredients: Stir in 8 tablespoons hoisin sauce, 4 tablespoons soy sauce, 4 tablespoons brown sugar, and 4 teaspoons sesame oil. Mix well. Stir the cornstarch slurry once more, then pour it into the pan. Stir continuously until the sauce thickens and becomes smooth.
- Combine chicken and sauce: Add the cooked chicken pieces back into the pan with the sauce and toss thoroughly until every piece is coated evenly. Remove from heat.
- Serve: Transfer to a serving dish and garnish with finely chopped green onions and additional sliced red chili peppers if desired. Serve hot with rice, noodles, or steamed vegetables.
Notes
- You can substitute boneless, skinless chicken breasts for thighs if preferred.
- Potato starch is a great alternative if you do not have cornstarch.
- Adjust the amount of red chili pepper to control the spice level according to your taste.
- This dish pairs well with rice, noodles, or your favorite stir-fried vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 533 kcal
- Sugar: 20 g
- Sodium: 1067 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 83 mg
