I love my Mongolian ground beef recipe, so of course I had to make a chicken version. I think I might love this quick and easy Mongolian chicken even more! This chicken is perfectly crispy and coated in the most delicious sticky, sweet, and savory sauce.
Looking for more Asian inspired dinners? You have to try my sesame chicken and beef stir fry!
Why You’ll Love Mongolian Chicken
Lightened Up – My version of this Asian takeout inspired recipe doesn’t involve deep frying the chicken, yet you’ll still get those golden crispy edges. The sauce that coats the chicken is savory, sticky, and sweet, but isn’t loaded with tons of sugar.
Pantry Ingredients – Many of the ingredients used in this recipe you likely already have at home, which means less items to add to your shopping cart at the store.
Family Friendly – The flavors of this Mongolian chicken recipe are ones the whole family will love. Kids will love the sweetness of the sauce! I suggest cutting out the sriracha in the sauce if you or your kids are sensitive to spicy food.
Ingredient Notes
Chicken – We’re using lean boneless skinless chicken breasts for this recipe. If you prefer dark meat, swap it with boneless skinless chicken thighs.
Garlic Powder – There’s fresh garlic in the sauce, but I like to add a little garlic powder to the chicken for extra flavor.
Cornstarch – This is what will give the chicken that crispy coating and thicken the sauce. Arrowroot powder can also be used, but I don’t recommend using all purpose flour.
Avocado Oil – Avocado oil is a great neutral oil with a high smoke point, which works great for any kind of pan frying or sauteing at a high heat. Canola oil or vegetable oil can also be used.
Green Onions – Also, called scallions. They get tender super fast and have a mild onion flavor.
I am Sauce – Use low sodium and if you need the recipe to be gluten-free you’ll want to use tamari.
Rice Vinegar – Sometimes labeled as rice wine vinegar. Be sure not to buy seasoned rice vinegar.
Maple Syrup – The sweetener for the sauce. Most Mongolian chicken recipes call for brown sugar and if needed you can use that instead.
Sriracha – For a little kick of spice I like to add in sriracha. Omit or reduce the amount if you don’t want it to be spicy.
Toasted Sesame Oil – Not to be confused with regular sesame oil. It gives the sauce a wonderful toasted, nutty, sesame flavor.
Ginger and Garlic – The flavor packed aromatics for the sauce. My favorite tool for grating garlic and ginger is a microplane zester.
Tips for Making Mongolian Chicken
- Have everything prepped and ready to go before you start cooking. This is a quick cooking recipe and there won’t be time to pause once you start.
- Cut the chicken into equal sized pieces so it cooks evenly.
- Make sure your skillet is HOT before adding the chicken to it. This is what will give the chicken that extra crisp exterior.
- Don’t crowd the chicken or it will steam and not fry.
- Don’t “stir fry” the chicken. You want to let it cook untouched for 3-4 minutes before flipping it over. This will ensure you get a golden brown crust.
Substitutions and Variations
- Classically this recipe doesn’t include vegetables, but feel free to add them if you’d like. I recommend using broccoli, snow peas, carrots, or red bell pepper.
- I highly recommend using fresh garlic and ginger for the sauce to give it the best flavor. However, you can substitute with a 1/2 teaspoon of garlic powder and a 1/4 teaspoon of ground ginger.
- Another spicy alternative to sriracha is chili paste or chili garlic sauce. You could also use red pepper flakes.
Serving Suggestions
Rice – Steamed white rice or brown rice is usually what I serve with Mongolian chicken. I especially love jasmine rice.
Noodles – Rice noodles, ramen noodles, or udon noodles are a great base for the chicken. I love the brand Lotus Foods.
Quinoa – Quinoa is a nice option if you’re looking to boost the protein in the meal.
Cauliflower Rice – Cauliflower rice is a great option if you’re looking for something low carb.
Storage
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Leftovers won’t be as crispy as the first day, but will still be delicious!
Reheat the leftover chicken in the microwave or in a skillet over medium heat until it’s warmed through.
You can freeze Mongolian chicken, however it won’t be as crispy once it’s defrosted. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
More Easy Chicken Dinners
Chicken dinners are a weeknight staple for me. I keep them simple and make recipes that will keep for a few days so I can have leftovers for lunch or dinner the next night. Below are some of my go-to’s.
If you make this Mongolian chickenplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
In a large bowl toss together the chicken pieces, garlic powder, and cornstarch until the chicken is completely coated.
Add all of the ingredients for the sauce into a glass measuring cup or bowl. Whisk together until combined and there are no lumps of cornstarch.
Add the avocado oil to a large skillet and heat it over medium-high heat. Once the oil is hot, dump in the chicken and spread it into a single layer. Be careful not to crowd the chicken or it won’t get crispy.
Cook the chicken without touching it for 3-4 minutes, then flip it over and cook until it’s cooked all the way through. Remove the chicken from the skillet onto a plate.
Add the scallions to the skillet and cook for 30 seconds. Pour in the sauce and stir everything together.
Return the chicken to the skillet. Stir until the sauce thickens and coats the chicken. Remove the skillet from the heat and top with sesame seeds and more sliced scallions. Serve over rice or noodles.
Calories: 339kcalCarbohydrates: 24gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 91mgSodium: 962mgPotassium: 696mgFiber: 1gSugar: 13gVitamin A: 169IUVitamin C: 5mgCalcium: 47mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
