Mongolian Chicken – Sweet, Sticky, and Better Than Takeout!
This saucy and savory Mongolian Chicken is a crowd-pleasing dish that brings bold flavors to your table with minimal effort. Coated in a rich, garlicky soy-based sauce with a touch of sweetness, it’s perfect over rice or noodles for a hearty dinner any night of the week.
I still remember the first time I had Mongolian Chicken at a small family-run restaurant tucked away on a quiet street. The glossy sauce, the slightly crisp chicken, the hit of garlic and ginger—it was unforgettable. After lots of trial and error, this homemade version hits all the same notes with simple pantry ingredients!
Ingredients:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/2 cup water
- 1 teaspoon sesame oil
- Green onions and sesame seeds (for garnish)
Instructions:
- Toss the chicken pieces with cornstarch until fully coated.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and crispy, about 5–6 minutes. Remove and set aside.
- In the same pan, add garlic and ginger, sauté for 30 seconds.
- Stir in soy sauce, brown sugar, water, and sesame oil. Let simmer for 2–3 minutes.
- Return chicken to the pan and toss in the sauce. Simmer for another 5 minutes until sauce thickens.
- Garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles.
Nutrition Facts (Per Serving – Approximate)
| Calories | 390 kcal |
| Fat | 15 g |
| Carbohydrates | 35 g |
| Protein | 30 g |
| Sugar | 18 g |
| Sodium | 820 mg |
Printable Recipe Summary
| Mongolian Chicken | |
|---|---|
| Ingredients | Chicken, cornstarch, soy sauce, brown sugar, garlic, ginger |
| Instructions | Coat and fry chicken, make sauce, simmer together until thick and flavorful |
FAQs
Q: Can I use chicken breast instead of thighs?
Yes! Chicken breast works just as well—just don’t overcook it to keep it tender.
Q: Is this dish spicy?
Not as written, but you can add red pepper flakes or sriracha if you like heat.
Q: Can I make this ahead of time?
Yes, the flavors deepen when reheated, making leftovers just as tasty.
Q: What can I serve this with?
Steamed jasmine rice, brown rice, or stir-fried noodles are all perfect options.
