Mongolian chicken is one of those dishes that tastes like it came from your favorite Chinese restaurant but is actually incredibly easy to make at home. Crispy chicken pieces coated in a glossy, sweet-savory sauce with plenty of green onions—it’s the kind of dish that makes you wonder why you ever ordered takeout in the first place.
I started making this years ago when I was craving Chinese food but didn’t want to wait for delivery. The sauce is simple—just soy sauce, brown sugar, garlic, and ginger—but the combination is absolutely addictive. The chicken gets crispy from a light coating of cornstarch, then gets tossed in the sauce until every piece is coated and glossy. It’s restaurant-quality food that comes together in about 30 minutes.
Why This Recipe Works
What makes Mongolian chicken special is the contrast of textures and the balance of flavors. The chicken is crispy on the outside but tender inside. The sauce is sweet from the brown sugar but balanced with salty soy sauce and aromatic garlic and ginger. And the green onions add freshness and a slight bite that cuts through the richness.
The key is getting the chicken crispy before adding the sauce. The cornstarch coating creates this light, crispy crust that holds up even after being tossed in the sauce. And cooking the sauce separately allows it to thicken and become glossy before you add the chicken.
The Complete Recipe
What You’ll Need
For the Chicken:
1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
½ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
Vegetable oil for frying
For the Mongolian Sauce:
½ cup soy sauce (or low-sodium soy sauce)
½ cup water
½ cup brown sugar, packed
1 tablespoon hoisin sauce (optional, adds depth)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Serving:
4-5 green onions, cut into 2-inch pieces
Sesame seeds for garnish
Cooked white rice or fried rice
Red pepper flakes (optional, for heat)
Step-by-Step Instructions
Step 1: Prep the Chicken
Cut the chicken into bite-sized pieces, about 1-inch cubes.
In a large bowl or zip-top bag, combine the cornstarch, salt, and pepper. Add the chicken pieces and toss until evenly coated. Shake off any excess cornstarch.
Step 2: Fry the Chicken
Heat about ½ inch of vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot but not smoking (about 350°F).
Working in batches to avoid crowding, add the chicken pieces and fry for 3-4 minutes per side until golden brown and crispy. Don’t move them too much—let them develop a crust.
Transfer the cooked chicken to a paper towel-lined plate. Repeat with remaining chicken.
Step 3: Make the Sauce
Pour out most of the oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium.
Add the minced garlic and ginger. Cook for 30 seconds until fragrant, stirring constantly so they don’t burn.
Add the soy sauce, water, brown sugar, and hoisin sauce (if using). Stir until the sugar dissolves and the mixture comes to a simmer.
Add the cornstarch slurry (cornstarch mixed with water) and stir. The sauce will thicken in about 1-2 minutes. It should be glossy and coat the back of a spoon.
Stir in the sesame oil.
Step 4: Combine and Serve
Add the crispy chicken pieces back to the skillet with the sauce. Toss to coat every piece with the glossy sauce.
Add the green onion pieces and toss for another 30 seconds until they’re slightly softened but still bright green.
Remove from heat immediately—you don’t want to overcook the green onions.
Step 5: Plate and Garnish
Serve the Mongolian chicken over white rice or fried rice. Garnish with sesame seeds and red pepper flakes if you like heat.
Serve immediately while the chicken is still crispy and the sauce is hot.
Tips I’ve Learned Along the Way
Don’t Skip the Cornstarch: The cornstarch coating is what makes the chicken crispy. Don’t substitute with flour—it won’t give you the same texture.
Hot Oil is Key: The oil needs to be hot enough that the chicken sizzles when it hits the pan. Too cool and the chicken will absorb oil and be greasy.
Don’t Crowd the Pan: Fry the chicken in batches. Crowding lowers the oil temperature and the chicken will steam instead of crisp.
Watch the Garlic: Garlic burns quickly. Add it to medium heat (not high) and cook for just 30 seconds.
Sauce Consistency: The sauce should be thick enough to coat the chicken but not gloppy. If it’s too thick, add a splash of water. If too thin, simmer a bit longer.
Green Onions Last: Add the green onions at the very end. They should be slightly softened but still bright green and fresh.
Serve Immediately: This dish is best served right away while the chicken is still crispy. The longer it sits, the softer the coating becomes.
Variations I Love:
Spicy Mongolian Chicken: Add 1-2 teaspoons chili garlic sauce or sriracha to the sauce
Mongolian Beef: Use thinly sliced flank steak instead of chicken
Extra Vegetables: Add sliced bell peppers or snap peas with the green onions
Honey Mongolian: Replace half the brown sugar with honey
Orange Mongolian: Add 1 tablespoon orange zest and 2 tablespoons orange juice
Why This Dish is a Winner
Mongolian chicken is everything I want in a weeknight dinner. It’s quick—ready in 30 minutes. It’s flavorful—that sweet-savory sauce is absolutely addictive. And it’s satisfying—crispy chicken in a glossy sauce over rice is the ultimate comfort food.
What I love most is how it tastes like restaurant takeout but is actually healthier and fresher because you control the ingredients. No MSG, no mystery ingredients, just real food that tastes amazing.
It’s also a great recipe for meal prep. Make a big batch and enjoy it all week. The chicken reheats well, though it won’t be quite as crispy as when it’s fresh.
Serving Suggestions
Mongolian chicken pairs perfectly with:
White rice or fried rice (essential for soaking up the sauce)
Steamed broccoli or green beans
Egg rolls or spring rolls
Asian cucumber salad
Stir-fried vegetables
Wonton soup as a starter
The Bottom Line
If you’re looking for a Chinese takeout recipe that’s easy, delicious, and better than what you’d get from a restaurant, Mongolian chicken is it. The crispy chicken, glossy sweet-savory sauce, and fresh green onions create this perfect combination that’s absolutely irresistible.
I make this all the time because it’s reliable, quick, and always a hit. It’s one of those recipes that makes you feel like a great cook because it looks and tastes so impressive, but it’s actually quite simple.
Give it a try, and I think you’ll find yourself making it on repeat. It’s one of those dishes that becomes part of your regular rotation because it’s just that good.
What’s your favorite Chinese takeout dish to make at home? Have you tried Mongolian chicken before? Let me know in the comments!
Recipe Card
Mongolian Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Ingredients:
Chicken:
1½ pounds chicken breasts or thighs, cut into bite-sized pieces
½ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
Vegetable oil for frying
Mongolian Sauce:
½ cup soy sauce
½ cup water
½ cup brown sugar, packed
1 tablespoon hoisin sauce (optional)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon sesame oil
1 tablespoon cornstarch + 2 tablespoons water (slurry)
For Serving:
4-5 green onions, cut into 2-inch pieces
Sesame seeds
Cooked white rice
Red pepper flakes (optional)
Instructions:
Cut chicken into 1-inch pieces
Toss chicken with cornstarch, salt, pepper until coated
Heat ½ inch oil in skillet over medium-high (350°F)
Fry chicken in batches 3-4 minutes per side until golden and crispy
Transfer to paper towels
Pour out most oil, leave 1 tablespoon, reduce to medium heat
Add garlic and ginger, cook 30 seconds
Add soy sauce, water, brown sugar, hoisin; stir until sugar dissolves
Add cornstarch slurry, stir until sauce thickens (1-2 minutes)
Stir in sesame oil
Add crispy chicken, toss to coat
Add green onions, toss 30 seconds
Serve over rice, garnish with sesame seeds
Tips for Success:
Don’t skip cornstarch coating (makes chicken crispy)
Hot oil is essential (chicken should sizzle)
Don’t crowd pan (fry in batches)
Watch garlic (burns quickly)
Add green onions last (keep bright green)
Serve immediately for crispiest chicken
Storage:
Refrigerate leftovers up to 3 days
Reheat in skillet or microwave
Chicken won’t be as crispy when reheated
Nutrition (per serving):
Calories: ~420
Fat: 12g
Protein: 38g
Carbohydrates: 42g
Sugar: 28g
