Name: Easy Mongolian Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 1/4 cup cornstarch; 2 tablespoons vegetable oil; 3 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1/2 cup low-sodium soy sauce; 1/4 cup brown sugar, packed; 1/4 cup water; 1 teaspoon rice vinegar; 1/2 teaspoon red pepper flakes (optional); 3 green onions, sliced; Sesame seeds for garnish

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If you’ve ever craved the sweet, savory magic of your favorite takeout but wanted something quicker, healthier, and even more satisfying, Easy Mongolian Chicken is about to become your new weeknight hero. This dish is all about juicy, golden-crisp chicken bathed in a glossy, garlicky soy sauce that’s perfectly balanced with a touch of brown sugar and zingy ginger. With just a handful of pantry staples and a single skillet, Easy Mongolian Chicken delivers restaurant flavor in less than thirty minutes—ideal for busy nights or whenever you need a little comfort in a bowl.

Easy Mongolian Chicken Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Easy Mongolian Chicken is how it transforms simple, everyday ingredients into something truly special. Every component in this list pulls its weight, building layers of flavor and texture that make each bite unforgettable.

Chicken thighs: Juicy, tender, and perfect for soaking up all that delicious sauce—chicken thighs are the star here, but you can swap in chicken breast for a leaner option.
Cornstarch: This little powerhouse ensures the chicken gets that addictive, crispy coating and helps thicken the sauce to perfection.
Vegetable oil: A neutral oil with a high smoke point, perfect for searing the chicken to golden-brown deliciousness.
Garlic: Freshly minced garlic infuses the sauce with an aromatic kick that’s absolutely essential.
Fresh ginger: Grated ginger brings a bright, zesty note that cuts through the sweetness and adds depth.
Low-sodium soy sauce: The foundation of that signature sweet-salty flavor—go for low-sodium to keep things balanced.
Brown sugar: Adds a touch of caramel-like sweetness that’s classic in Mongolian-style sauces.
Water: Helps loosen the sauce so it perfectly coats every piece of chicken.
Rice vinegar: Just a splash lifts the sauce with a subtle tang, making every bite pop.
Red pepper flakes (optional): For a little heat! Add as much or as little as you like, or skip for a milder dish.
Green onions: Sliced green onions add color, crunch, and a gentle onion flavor right at the finish.
Sesame seeds: These tiny seeds bring a nutty crunch and make the dish look extra inviting.

How to Make Easy Mongolian Chicken

Step 1: Coat the Chicken

Start by tossing your bite-sized chicken thigh pieces with cornstarch in a large bowl. This quick step is the secret to achieving that irresistible crispy crust once the chicken hits the hot pan. Make sure each piece is coated evenly for the best texture in the final dish.

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add the chicken pieces and let them cook undisturbed until golden and crispy, about 4–5 minutes per side. Don’t overcrowd the pan; giving each piece space ensures maximum crispiness. Once done, transfer the chicken to a plate and set aside.

Step 3: Sauté Garlic and Ginger

In the same skillet (don’t wipe it out—you want all those tasty brown bits!), add the minced garlic and grated ginger. Sauté for just a minute until fragrant. This step builds the aromatic foundation for the rich, flavorful sauce.

Step 4: Make the Sauce

Pour in the soy sauce, brown sugar, water, rice vinegar, and red pepper flakes if you’re using them. Stir everything together and bring it to a gentle simmer. Let it bubble for 2–3 minutes until slightly thickened; the sauce should become glossy and coat the back of a spoon.

Step 5: Finish the Chicken

Return the crispy chicken pieces to the skillet, tossing to coat them thoroughly in the sauce. Cook for another 2–3 minutes until the chicken is heated through and every bite is shiny and flavorful. Right before serving, scatter sliced green onions and sesame seeds over the top for a beautiful, restaurant-worthy finish.

How to Serve Easy Mongolian Chicken

Garnishes

A generous sprinkle of sliced green onions and sesame seeds is the classic finishing touch for Easy Mongolian Chicken. If you’re feeling fancy, add a few extra red pepper flakes or even a handful of chopped cilantro for a burst of color and freshness.

Side Dishes

This saucy, savory chicken is made for soaking up all that goodness, so serve it over fluffy steamed rice or slippery noodles. For extra crunch and nutrition, pair it with quick stir-fried broccoli, bell peppers, or snap peas. It also goes beautifully alongside a crisp Asian slaw or even simple sautéed greens.

Creative Ways to Present

For a fun twist, pile Easy Mongolian Chicken into lettuce cups for a light, hand-held meal, or spoon it over a bed of cauliflower rice for a lower-carb option. It even works as a hearty sandwich filling—just tuck it into a toasted bun with pickled veggies for a fusion treat!

Make Ahead and Storage

Storing Leftovers

Leftover Easy Mongolian Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen as it sits, making next-day lunches even more craveable.

Freezing

If you want to meal-prep or save a batch for later, let the chicken cool completely, then freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply warm the chicken gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions, covering to prevent splatter and keep the chicken moist.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works just as well in this recipe if you prefer a leaner cut. Just keep a close eye while cooking so it stays juicy and doesn’t dry out.

Is Easy Mongolian Chicken spicy?

By default, Easy Mongolian Chicken is mild and kid-friendly, but you can dial up the heat with extra red pepper flakes or a dash of sriracha in the sauce if you love things spicy.

Can I add vegetables to the dish?

Definitely! Stir-fried veggies like broccoli, bell peppers, or snap peas are delicious additions. Add them after searing the chicken and before making the sauce for a balanced, colorful meal.

What’s the best way to make this gluten-free?

To make Easy Mongolian Chicken gluten-free, simply swap the soy sauce for a gluten-free alternative such as tamari or coconut aminos. Double-check your other ingredients to ensure they’re gluten-free as well.

How do I keep the chicken crispy in the sauce?

For the crispiest chicken, serve immediately after tossing in the sauce. If you need to make it ahead, keep the chicken and sauce separate and combine just before serving for the best texture.

Final Thoughts

This Easy Mongolian Chicken truly brings takeout joy to your own kitchen—faster, fresher, and made with love. Give it a try and you’ll see just how simple and rewarding homemade Asian-inspired dishes can be. I can’t wait for you to taste that first sweet-savory bite!

Easy Mongolian Chicken Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Easy Mongolian Chicken recipe features tender, crispy chicken thighs coated in a savory and slightly sweet soy-based sauce. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that tastes like takeout but is homemade with simple ingredients.

Ingredients

Scale

Chicken

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1/4 cup cornstarch
2 tablespoons vegetable oil

Sauce

3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 cup low-sodium soy sauce
1/4 cup brown sugar, packed
1/4 cup water
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes (optional)

Garnish

3 green onions, sliced
Sesame seeds for garnish

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Instructions

Coat the Chicken: Toss the bite-sized chicken thighs with cornstarch until each piece is evenly coated. This helps create a crispy exterior when cooked.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in batches to avoid overcrowding and cook until golden brown and crispy on the outside, about 4 to 5 minutes per side. Remove cooked chicken and set aside.
Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant, being careful not to burn them.
Prepare the Sauce: Pour in the low-sodium soy sauce, brown sugar, water, rice vinegar, and red pepper flakes if using. Bring the mixture to a simmer and let it cook for 2 to 3 minutes until slightly thickened.
Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir well to coat all pieces with the glossy sauce. Cook for another 2 to 3 minutes until heated through and the sauce adheres well to the chicken.
Garnish and Serve: Top the finished dish with sliced green onions and a sprinkle of sesame seeds before serving. Best enjoyed over steamed rice or noodles.

Notes

Serve over steamed rice or noodles for a complete meal.
For a healthier option, use chicken breast and reduce the brown sugar slightly.
Add stir-fried vegetables like broccoli or bell peppers for extra texture and nutrition.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian