This Mongolian chicken recipe brings you the perfect blend of crispy chicken, stir-fried in a sweet and savory sauce. A dish that's a hit in restaurants but tastes even more amazing when you make it at home!
If you're a fan of Mongolian beef, then this crispy Mongolian chicken recipe will be a game-changer for you. The chicken, crispy around the edges, coupled with a sauce that strikes a perfect balance of flavors, will make this dish an instant favorite in your household.
If you're wondering what the difference is between my Mongolian beef recipe and this Mongolian chicken recipe, it's the batter! This recipe uses the batter from my sweet and sour chicken recipe which is lighter and has a bit less aromatics so it doesn't over power the chicken.
Love the unique blend of flavors? If you're in the mood for something tangy and sweet, try my Crispy Chinese Lemon Chicken. Or, if you're craving something sweeter, I also have a delicious Sesame Chicken recipe!
Why You’ll Love This Recipe
- Crispy and Crunchy! (Not Soggy!): This Mongolian chicken's batter is very crispy and crunchy because it uses starch instead of flour. The crunchy batter keeps it's amazing texture, even after it is tossed in the sauce!
- Incredibly Flavorful Batter: Not only is the sauce incredibly flavorful, but so is the batter thanks to the fresh garlic, ginger and onion marinade that are mixed right in with the batter!
- Flavor-Packed: Every bite of this Mongolian chicken is bursting with flavor, thanks to the easy sweet and savory sauce that taste.
- Classic Takeout Flavors: This Mongolian chicken recipe is incredibly easy to prepare, and the combination of soy sauce, ginger, garlic, and sesame oil gives this dish a classic Asian flavor profile that's hard to resist.
Mongolian Chicken Ingredients
- Boneless Skinless Chicken Thighs: For this recipe, I like to use boneless dark meat because it's easiest to use and it always makes juicy tender pieces of chicken. You can keep the skin on for more flavor if you like, and if you want it leaner, you can also use chicken breast but it may turn out a bit drier.
- White Onion and Red Bell Pepper: These are the veggies for this dish. You can use any type of onion but I find white onion has the best flavor. You can also use any color bell pepper as well.
- Garlic, Ginger, Onion (or Shallots): This trio is a must and gives the batter its amazing flavor.
- Soy Sauce, Shaoxing Wine and Sesame Oil: These are the base for our marinade and sauce, providing a deep, rich, umami flavor. If you can't find Shaoxing wine, you can sub it for dry sherry or omit it.
- Honey and Hoisin sauce: These add a sweet and spiced flavor to the Mongolian chicken sauce, balancing out the saltiness of the soy sauce.
- Oyster Sauce and Chinese Five Spice: These add depth and complexity to the sauce, making it truly irresistible.
- Cornstarch: This is used as the batter for the chicken. I use cornstarch because it's easy to find and work with, but potato starch also works well, producing a more flavorful, crunchy crust. The only downside to potato starch is that while you are deep frying, you need to make sure you add the chicken pieces in the oil one at a time to form an initial crust, or else all the pieces will stick together.
How to Make Mongolian Chicken
Making this incredible Mongolian chicken recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Prepare the Veggies: Peel and cut ½ a white onion into 1-inch cubes and ½ a red bell pepper into 1 inch cubes, setting them aside for later.
Pre-mix the Sauce: To make sure that cornstarch dissolves evenly, mix cornstarch with soy sauce first. Then add dark soy sauce (or regular soy sauce), honey, hoisin sauce, oyster sauce, Chinese five spice, sesame oil, Shaoxing wine, and cold water. Mix well and set it aside.
Prepare the Green Onions: Cut 1-2 stalks of green onions into two-inch pieces, slicing the white parts lengthwise again for easier cooking.
Make the Mongolian Chicken Marinade
Prepare the Marinade: Slice the ginger, peel the garlic, and roughly chop the small onion. Add them into the food processor and blitz it with the soy sauce and cooking wine to form a marinade. Alternatively, if you don't have a food processor, you can grate it as well. Add it into a bowl.
Marinate chicken: Cut the chicken into 1 inch cubes and mix it with the marinade. Let it marinate for at least 30 minutes. The longer it marinates, the better the flavor will be.
Batter the Chicken
Add Half the Starch Directly In the Bowl with the Chicken: Add the cornstarch into the chicken pieces, and marinade and mix everything well.
Coat Each Piece with Cornstarch: On a large plate, put the other half of the cornstarch on the plate, and take each pieces of chicken and dredge it in the cornstarch again.
Preparing the Chicken (Option 1 - Deep Frying)
Deep Fry the chicken: Set the stove to medium heat. In a tall pot, add at least 1 inch of oil and wait for it to get hot (We want to aim for 350F, 177C).Another way to test the oil temperature is by dipping a wooden chopstick or spoon into the hot oil - if it bubbles, it's ready.
Preparing the Chicken (Option 2 - Pan Frying)
Pan Fry the Chicken: Set the stove to medium-high heat. Once the large skillet or wok is hot, add enough oil to coat the bottom of the skillet. Add the chicken pieces one at a time into the skillet. Make sure not to overcrowd the pan. When the chicken is cooked and brown, remove it from the pan and set it aside.
Putting It Together
Mix the Sauce in the Bowl: Cornstarch settles to the bottom, so give the sauce a quick mix.
Thicken Sauce: Set your stove to medium-high heat and wait for your pan to get hot again. Once it's hot, add the sauce in and immediately stir it. Keep stirring it until the sauce bubbles and thickens. It will turn a darker color.
Add Peppers, and Onions: Add red peppers, and onions. Stir fry for about one to two minutes.
Add the Chicken and Green Onions: Add the deep fried chicken pieces, and green onions and coat everything well.
Stir fry and coat everything with the sauce for about 30 seconds.
Plate your dish, garnish with sesame seeds, and enjoy your homemade Mongolian chicken!
Joyce’s Tips For Making the Best Mongolian Chicken
- Don't Skip the Chinese Five Spice: It adds a significant flavor boost to the sauce. It's a small addition that makes a big difference, so don't leave it out.
- Deep Fry vs Pan Fry: For this Mongolian chicken recipe, you have the option to either deep fry or pan fry the chicken. Deep frying gives an incredible flavor and satisfying texture, but it can be messy and uses a lot of oil. Pan frying, on the other hand, uses less oil (you still need about ½ to 1 inch of oil) and is less messy, but the flavor and texture may not be as rich.
- Double Batter: For the first battering, we will add half the amount of cornstarch directly to the marinating chicken. This will absorb the marinade and form the flavorful batter. The second battering step, will create the crispy textured crust!
- Double Fry: After you have finished deep frying your chicken, add it back into the oil and double fry it again for another 30 seconds. This will make your chicken incredibly crispy.
- Marinate for Maximum Flavor: Let your chicken marinate for at least 30 minutes. The longer it marinates, the better it will absorb the flavors of the garlic, ginger, and onion, so marinating it overnight will taste the best.
- Mix Your Cornstarch with Soy Sauce First: Cornstarch doesn't dissolve well in thick sauces like hoisin and oyster sauce so to prevent clumps in your sauce, mix the cornstarch with the soy sauce first before adding the other ingredients. This guarantees an even, smooth sauce that will coat your chicken perfectly.
Serving Suggestions
- For a wholesome dinner, serve this Mongolian chicken recipe over a bed of steamed jasmine rice. The fluffy rice perfectly soaks up the savory sauce, providing a satisfying contrast to the crispy chicken pieces. That being said, I also like to serve it with a simple egg fried rice, garlic fried rice, chicken fried rice or yeung chow fried rice!
- Want a noodle twist? Try serving your Mongolian chicken over a bowl of hakka noodles, beef chow fun or Singapore noodles. The chewy texture of the noodles pairs well with the crispy texture of the chicken, making for a hearty meal.
- Mongolian chicken also makes a great filling for lettuce wraps. Just place a spoon of the chicken in a lettuce leaf, top with some sliced green onions and a drizzle of spicy mayo, garlic chili oil or sweet hoisin dipping sauce for a crunchy, spicy treat.
Recipe Variation Ideas
- Veggie-Packed: If you're looking to add more vegetables to your diet, this variation is perfect. Simply add a cup of diced carrots, zucchini, and broccoli to the stir-fry. These vegetables not only add a nutritious boost but also give the dish a vibrant color and crunchy texture.
- Noodle Twist: For a hearty meal, try adding cooked noodles to the Mongolian style chicken. Simply toss the cooked noodles into the wok with the chicken and sauce. This variation transforms the dish into a complete meal that's filling and satisfying. To keep it simple you can use spaghettini, but I personally like to add frozen udon noodles!
- Spicy: If you love a combination of sweet and spicy flavors, this variation is for you. Add a teaspoon of red chili flakes to the sauce, or a pinch of cayenne! I also like adding chili crisp or garlic chili oil as well!
Frequently Asked Questions
Yes, you can substitute chicken thighs for boneless skinless chicken breasts. Chicken thighs tend to be juicier and more flavorful than chicken breasts, but either will work well in this recipe.
Absolutely! This recipe is quite versatile. You can add other vegetables such as mushrooms, zucchini, broccoli, or carrots. Just make sure to sauté them properly in the wok or large skillet.
Yes, you can make this recipe without a wok. A large skillet will work just as well. The key is to cook on medium high heat to sauté the vegetables quickly which will keep them crisp.
Yes, you can add more heat to this dish by adding some red chili or sriracha to the savory sauce. Remember to adjust the flavor according to your preference.
Storing and Reheating
- Refrigerate: After enjoying your Mongolian chicken recipe, store leftovers in an airtight container in the fridge. They will keep well for up to 3 days.
- Reheat Instructions: When you're ready to enjoy your leftovers, reheat them in a pan over medium high heat, stirring occasionally until heated through. You can also reheat in the microwave, but be sure to stir halfway through to guarantee even heating.
- Freeze: Unfortunately, due to the crispy texture of the chicken pieces and the vegetables like bell peppers, zucchini, and broccoli in the savory sauce, this dish may not freeze well. The texture of the vegetables and chicken may become soggy upon thaw.
More Chinese Takeout Recipes You May Like
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Recipe Card
Mongolian Chicken
Joyce's Recipe Notes
- Double Fry: After you have finished deep frying your chicken, add it back into the oil and double fry it again for another 30 seconds. This will make your chicken incredibly crispy.
- Marinate for Maximum Flavor: Let your chicken marinate for at least 30 minutes. The longer it marinates, the better it will absorb the flavors of the garlic, ginger, and onion, so marinating it overnight will taste the best.
- Mix Your Cornstarch with Soy Sauce First: Cornstarch doesn't dissolve well in thick sauces like hoisin and oyster sauce so to prevent clumps in your sauce, mix the cornstarch with the soy sauce first before adding the other ingredients. This guarantees an even, smooth sauce that will coat your chicken perfectly.
- Dark Soy Sauce Substitute: I use dark soy sauce to give the sauce a bit more color, and it is an optional ingredient. If you don't have it, you can substitute it for regular soy sauce.
Ingredients
- 1 lb boneless chicken thighs (approximately 3-4 thighs)
- ½ white onion
- ½ red bell pepper (any color)
- 1 stalk green onion
Batter
- 1 cup cornstarch (divided into half)
Mongolian Chicken Marinade
- 2 cloves garlic (approx. ½ tablespoon)
- 1 slice ginger (approx. ½ tablespoon)
- ¼ small onion (or shallots, approx. 2 tablespoons)
- 2 tablespoons soy sauce (low sodium)
- ½ tablespoon Shaoxing cooking wine or dry sherry
Mongolian Chicken Sauce
- 2½ tablespoon soy sauce (low sodium)
- 1 teaspoon dark soy (optional, for color)
- 1 tablespoon cornstarch
- 3 tablespoons honey (or 2 tablespoons of sugar)
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon Chinese five spice
- ½ tablespoon sesame oil
- 1 tablespoon Shaoxing cooking wine (or dry sherry)
- ½ cup water
Instructions
Preparation
- Peel and cut ½ white onion into 1-inch cubes, and set it aside for later.
- Cut ½ red bell pepper into 1-inch cubes, set them aside for later.
- Cut 1 stalk green onion into 2-inch pieces, slicing the white parts lengthwise again for easier cooking.
Prepare the Sauce
- In a small bowl, mix 1 tablespoon cornstarch with 2½ tablespoon soy sauce and 1 teaspoon dark soy(optional) until it has fully dissolved.
- Next, add 3 tablespoons honey (or 2 tablespoons of sugar), 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, ¼ teaspoon Chinese five spice, 1 tablespoon Shaoxing cooking wine, and ½ tablespoon sesame oil and mix well.
- Then mix in ½ cup water and set the sauce a side for later.
Marinate the Chicken
- Slice 1 slice ginger , peel 2 cloves garlic, and dice ¼ small onion.
- In a food processor, add 1 slice ginger he ginger slice, garlic cloves and, and onion and blitz it with 2 tablespoons soy sauce and ½ tablespoon Shaoxing cooking wine to form a marinade. Add it into a bowl.Alternatively, if you don't have a food processor, you can grate it as well.
- Cut 1 lb boneless chicken thighs into 1 inch cubes.
- Mix it with the marinade. Let it marinate for at least 30 minutes. The longer it marinates, the better the flavor will be.
Batter the Chicken
- Add ½ cup of cornstarch over the chicken and gently toss it until each piece has been coated with cornstarch. Let it rest for 5 minutes until the corn has absorbed the marinade and moisture, and the batter looks gummy and moist.
- On a large plate, put the other ½ cup of cornstarch on the plate, and take each piece of chicken and dip it in the cornstarch again until each piece is well coated. Shake off any excess starch.
(Option 1) Deep Fry the Chicken
- Set the stove to medium heat. In a tall pot, add at least 1 inch of oil and wait for it to get hot (We want to aim for 350F, 177C). Another way to test the oil temperature is by dipping a wooden chopstick or spoon into the hot oil - if it bubbles, it's ready.
- Add a few pieces of chicken and deep fry for 3-5 minutes. Don't overcrowd the pot, you'll need to do this in batches. Once the chicken is golden and crispy, remove it from the oil and set it aside.
(Option 2) Pan Fry the Chicken
- Set the stove to medium-high heat. Once the large skillet or wok is hot, add enough oil to coat the bottom of the skillet.
- Add the chicken pieces one at a time into the skillet. Make sure not to overcrowd the pan and don't touch it until it forms a crust. Once it forms a crust, then flip it. You may need to add additional oil in-between batches.
- When the chicken is cooked all the way through and browned (approx. 6 minutes), remove it from the pan and set it aside.
Putting It Together
- Set your stove to medium-high heat and wait for your pan to get hot again.
- Once it's hot, stir the sauce in the bowl (cornstarch settles to the bottom) and then pour the sauce into the pan. Stir it immediately. Keep stirring it until the sauce bubbles and thickens. It will turn a darker color.
- Add red peppers, and onions. Stir fry for about 1 to 2 minutes.
- Add the deep fried chicken pieces, and green onions and coat everything well.
- Stir fry and coat everything with the sauce for about 30 seconds.
- Plate your dish, garnish with sesame seeds, and enjoy your homemade Mongolian chicken!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Anonymous says
Aprilv says
This recipe is perfection! It has the best flavor and texture, yum! The balance of flavors is amazing and it tastes authentic and fresh, much better than a restaurant! I’ve made Mongolian Chicken using different recipes and it always tastes soggy and too salty. My entire family absolutely loved this recipe. Next time I will prep everything the night before because I use 4x the ingredients so everyone can enjoy leftovers. I struggled to deep fry because I had mounds of chicken and it was getting late, so I ended up pan frying and it turned out great! I added crushed red pepper because we love extra spice but it tasted great without it.
Thank you so much for sharing this recipe, I will definitely check out your other recipes as well!
Joyce Lee says
Hi Aprilv!
I'm so happy everyone liked it!
When I'm short on time or feeling lazy, I also sometimes do a pan fry for this recipe as well! heehee! 🙂
I'm very happy to be able share this with you and your family and I hope you enjoy the other recipes as well!
K.S says
One of the best recipes ever, amazing smoky taste
Joyce Lee says
Hi K.S.!
I'm so happy you liked this! 🙂
Anonymous says
Anonymous says
Joyce Lee says