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Mongolian Chicken Recipe

    Mongolian Chicken Recipe

    Avoid the hassle of ordering takeout and make this delicious crispy chicken with a sweet and savory sauce at home instead. It only takes 30 minutes to prepare this quick Mongolian Chicken recipe from start to finish. The preparation is uncomplicated, it is quick, and each bite is bursting with an abundance of flavor.

    In spite of the fact that it is referred to as “Mongolian Chicken,” neither the ingredients nor the manner of preparation are actually traditional to Mongolia. The term “Mongolian” is used to indicate that this is an unusual meal. Despite this, the meal is so delicious that you won’t be let down if you decide to give it a shot.

    The traditional ingredient is beef, but I really wanted to create this dish using chicken, so I substituted chicken for the meat. Additionally, I used boneless, skinless chicken breasts, but chicken thighs are an acceptable alternative. This recipe requires very little time and work, but it guarantees that you will end up with an exceptionally comforting and flavorful chicken dish that is topped with a sauce that is just mouthwatering.


    In order to prepare Mongolian Chicken

    Chicken –

    This chicken recipe has been made with both boneless, skinless chicken breasts and boneless, skinless chicken thighs by me. It’s delicious either way; it just depends on whether or not you prefer the white or black meat.


    During the frying process, the chicken will end up with a better texture thanks to this.

    Dried Red Chili Peppers –

    These are quite spicy, but not nearly as much as you may expect them to be.

    Both Ginger and Garlic –

    This is where a significant amount of the taste originates.

    The Green Onion –

    to provide a touch of vigor and excitement.

    Vegetable Oil –

    for frying.

    In order to prepare the Mongolian Chicken Sauce

    Saucisson de soja –

    Because even soy sauce with reduced sodium content is rather salty, there is no need to add any more salt to this dish. I usually buy the low sodium variety.

    Cane Sugar Brown –

    This is the component that contributes to the dish’s overall sweetness. You can’t leave out the brown sugar if you want the flavors to be harmonious.

    Cornstarch –

    This is added to the sauce in order to thicken it.

    Broth made from Chicken –

    Again, my preference is to choose a chicken broth with a reduced sodium content or one that does not contain any added sodium.

    How to prepare chicken in the Mongolian style

    Fry the chicken, then make the sauce, and finally combine everything in a bowl before serving. These are the three primary steps involved in preparing this dish. It’s not that difficult, and it goes rather quickly.

    Make sauce:

    In a medium bowl, combine all of the components of the sauce by whisking them together. Set aside.

    Make ready the chicken by:

    Toss the chicken with the cornstarch, making sure that each individual piece of chicken is coated in the flour.

    Cook the chicken in a fryer:

    In a skillet or wok, bring the vegetable oil to a high temperature. Fry the chicken pieces in batches until they are cooked through fully, have developed a light brown color, and have become somewhat crunchy.

    Complete the dish by:

    If it’s required, drain the oil from the wok but leave 1 tablespoon of it in there. In the wok, sauté the garlic, ginger, and red chili peppers for a quarter of a minute.

    Add in the sauce that has been created, bring to a simmer while stirring often, and continue doing so until the brown sugar has completely dissolved.

    After adding the chicken and green onions, toss the mixture for about 15 seconds to combine everything.


    The leftovers can be kept in the refrigerator for up to three days if they are sealed in an airtight container. Before serving, I will typically quickly reheat the food in the microwave for a couple of minutes.


    As soon as it has reached its final temperature, you may put it in freezer bags or an airtight container and then put it in the freezer. Put it in the freezer, and you may keep it there for up to two months. It is best to remove it from the freezer the night before and put it in the refrigerator so that it may thaw.

    When you are ready to serve it the following day, you can either reheat it in the microwave or put it to a skillet or wok and stir-fry it until it is completely heated through.