When you have this 20-minute recipe for the BEST Mongolian chicken, there’s no need to call for takeout! The juicy, tender chicken pieces are drenched in a sweet-and-sour sauce that will make this a family FAVORITE meal! This easy, one-skillet Asian-inspired recipe is healthier, faster, and cheaper than calling for takeout, which makes my heart sing!
Over the last 15 years, I’ve shared a lot of recipes that are better than takeout, and fans always love them. The ingredients are usually simple and easy to find. The recipes are usually very quick to make (less than 30 minutes) and only need one skillet.
Similar to my other Asian-inspired chicken skillet recipes, this one is ready in just 20 minutes, and the sauce that coats every bite of chicken has a wonderful sweet and tangy flavor. Along with a hefty amount of honey for sweetness, there’s soy sauce, chicken broth, garlic, ginger, and sesame oil to really drive home that Asian flavor profile.
I appreciate that cooking at home is usually healthier than eating out because I’m in control of all the ingredients and there’s very little oil in this recipe because the chicken just sears lightly and isn’t fried!
Mongolian chicken is a popular Chinese-American dish that combines tender chicken pieces with a sweet, savory sauce. With its crispy exterior and flavorful interior, it’s no wonder this dish is a favorite in many households and restaurants. But what exactly goes into making authentic Mongolian chicken? Let’s take a closer look at the ingredients and techniques that produce this mouthwatering meal.
A Brief History
Despite its name, Mongolian chicken did not originate from Mongolia. The dish was likely created by Chinese immigrants in America as a twist on Mongolian beef. By swapping beef for chicken, they developed a lighter version that allowed the signature flavors to shine. The mix of salty, sweet, savory, and spicy notes quickly became a big hit. These days, you’ll find Mongolian chicken on menus at Chinese restaurants across the country. It’s also simple enough to make at home with the right combination of ingredients.
The Protein: Chicken Breast or Thigh
Boneless skinless chicken breast or thigh meat is typically used for Mongolian chicken. Chicken thighs tend to be more flavorful and less prone to overcooking. For either option the chicken is cut into small, thin strips or cubes to allow the sauce to coat it completely. Dark or white meat both work equally well. Just make sure the chicken is patted dry so it browns up nicely.
The Coating: Cornstarch
A light dredge in cornstarch is key for creating the signature crispy coating on Mongolian chicken. The chicken pieces are tossed in cornstarch, shaken to remove any excess, then fried briefly to seal in the crunch factor. The cornstarch turns golden brown in the hot oil while also thickening the sauce later on. Be sure to dust the chicken right before frying so the coating adheres properly.
The Frying Oil: Vegetable, Peanut, or Canola
The Aromatics: Ginger, Garlic, Scallions
The Sauce: Soy Sauce, Brown Sugar, Chicken Stock
The Thickener: Cornstarch Slurry
The Spice: White Pepper, Chili Powder, Chili-Garlic Sauce
The Veggie Add-Ins: Bell Peppers, Onions, Broccoli
The Final Touches: Toasted Sesame Oil, Green Onions
Tips for Making Perfect Mongolian Chicken
A Sweet, Savory, and Satisfying Dish
Mongolian chicken has a lot of delicious flavors that make it a good choice for a weeknight dinner or takeout. The sweet, savory, and slightly spicy brown sauce goes well with the crispy fried chicken. Aromatic herbs and spices like garlic, ginger, and scallions add layers of flavor to everything. Vegetables add crunch and visual appeal. The best part is that it’s easy to make and only takes a pan or wok. It’s easy to make and tastes great, which is why Mongolian chicken is still so popular in American Chinese food.
Ingredients in Mongolian Chicken
For this homemade rendition of a popular dish in Chinese-American restaurants, you’ll need the following common ingredients:
- Boneless skinless chicken breasts
- Cornstarch
- Olive oil, canola oil, vegetable oil, peanut oil, or any neutral oil with a high smoke point, like avocado oil.
- Garlic
- Ginger: You can use fresh or dried (ground) ginger. For more information, see the frequently asked questions (FAQs) section below.
- Low-sodium soy sauce
- Honey
- Chicken broth – I use low sodium
- Toasted sesame oil
- Water
- Salt and pepper
- Green onions and/or sesames seeds for garnishing, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mongolian Chicken
- Dredge the chicken pieces in half the cornstarch.
- Add the chicken and olive oil to a large skillet (or wok, but you don’t have to use one if you don’t have one). Cook over medium-high heat for about 5 minutes. Take the chicken off the heat and place it on a plate when it’s done.
- Put the ginger and garlic in the pan and cook for one minute.
- Mix the honey, soy sauce, broth, and sesame oil with a whisk.
- Add the water and the rest of the cornstarch to a small bowl. Mix the ingredients together to make a cornstarch slurry.
- Mix the slurry into the sauce in the pan with a whisk, then cook for two to three minutes, or until the Mongolian savory sauce starts to get thicker.
- Put the chicken back in the pan, add the sauce, and toss it around. Season with salt and pepper, and if you want, garnish it with parsley. Serve right away!
Sweet & Savoury MONGOLIAN CHICKEN Stir Fry
FAQ
What does Mongolian chicken have in it?
What is Mongolian Chicken made of? Mongolian chicken is chicken coated in cornstarch and then fried in oil. Then once fried it is then mixed in with a delicious gingery, spicy, garlicky and sweet hoisin-based sauce. The red chili, ginger, and garlic give it a wonderful aroma and taste.
What’s in Mongolian sauce?
Mongolian sauce typically contains a combination of soy sauce, brown sugar, and hoisin sauce, along with aromatics like garlic and ginger, and sometimes a touch of red pepper flakes for heat. It’s often thickened with a cornstarch slurry.
What is the difference between Szechuan chicken and Mongolian chicken?
Mongolian chicken and Szechuan chicken, while both popular Chinese-American dishes, have distinct flavor profiles.
What is in chicken with garlic sauce?
Chicken with garlic sauce typically includes chicken (breast or thighs), garlic, and a sauce made with soy sauce, sugar, and sometimes chili flakes or chili oil for a kick. Other common ingredients include cornstarch for thickening, and vegetables like bell peppers and green onions.