Better-Than-Takeout Mongolian Chicken — No need to call for takeout when you’ve got this recipe for the BEST Mongolian chicken that’s ready in just 20 minutes! Juicy and tender bites of chicken are drenched in plenty of sweet-and-tangy sauce for a guaranteed family FAVORITE meal! This one-skillet, no-fuss Asian-inspired recipe is healthier, faster, and less expensive than calling for takeout which is music to my ears!.
I have a ton of better-than-takeout recipes that I’ve shared over the last 15 years and they’re always a favorite with readers. They tend to be very easy, ready in less than 30 minutes, made in one skillet, and use common and easy-to-find ingredients.
Similar to my other Asian-inspired chicken skillet recipes, this one is ready in just 20 minutes, and the sauce that coats every bite of chicken has a wonderful sweet and tangy flavor. Along with a lot of honey to make it sweet, it has soy sauce, chicken broth, garlic, ginger, and sesame oil to really make it taste Asian.
I like that cooking at home is usually better for me than going out to eat because I can control what goes into my food. Plus, this recipe uses very little oil because the chicken isn’t fried but just lightly seared.
Mongolian chicken is a popular Chinese-American dish that combines tender chicken pieces with a sweet, savory sauce. With its crispy exterior and flavorful interior, it’s no wonder this dish is a favorite in many households and restaurants. But what exactly goes into making authentic Mongolian chicken? Let’s take a closer look at the ingredients and techniques that produce this mouthwatering meal.
A Brief History
Despite its name, Mongolian chicken did not originate from Mongolia. The dish was likely created by Chinese immigrants in America as a twist on Mongolian beef. By swapping beef for chicken, they developed a lighter version that allowed the signature flavors to shine. The mix of salty, sweet, savory, and spicy notes quickly became a big hit. These days, you’ll find Mongolian chicken on menus at Chinese restaurants across the country. It’s also simple enough to make at home with the right combination of ingredients.
The Protein: Chicken Breast or Thigh
Most of the time, boneless, skinless chicken breast or thigh meat is used for Mongolian chicken. It’s less likely that chicken thighs will get too done and have less flavor. In either case, the chicken is cut into thin strips or cubes so that the sauce can cover the whole thing. Dark or white meat both work equally well. Just make sure to pat the chicken dry before cooking it.
The Coating: Cornstarch
Putting Mongolian chicken in a light coating of cornstarch is the key to making the famously crispy outside. After dredging the chicken in cornstarch and shaking off any extra, it is quickly fried to keep its crunch. In the hot oil, the cornstarch turns golden brown and later thickens the sauce. Make sure to dust the chicken with flour right before you fry it so the coating sticks well.
The Frying Oil: Vegetable, Peanut, or Canola
The Aromatics: Ginger, Garlic, Scallions
The Sauce: Soy Sauce, Brown Sugar, Chicken Stock
The Thickener: Cornstarch Slurry
The Spice: White Pepper, Chili Powder, Chili-Garlic Sauce
The Veggie Add-Ins: Bell Peppers, Onions, Broccoli
The Final Touches: Toasted Sesame Oil, Green Onions
Tips for Making Perfect Mongolian Chicken
A Sweet, Savory, and Satisfying Dish
Mongolian chicken has a lot of delicious flavors that make it a good choice for a weeknight dinner or takeout. The sweet, savory, and slightly spicy brown sauce goes well with the crispy fried chicken. Aromatic herbs and spices like garlic, ginger, and scallions add layers of flavor to everything. Vegetables add crunch and visual appeal. The best part is that it’s easy to make and only takes a pan or wok. It’s easy to make and tastes great, which is why Mongolian chicken is still so popular in American Chinese food.
Ingredients in Mongolian Chicken
For this homemade rendition of a popular dish in Chinese-American restaurants, you’ll need the following common ingredients:
- Boneless skinless chicken breasts
- Cornstarch
- Olive oil, canola oil, vegetable oil, peanut oil, or any neutral oil with a high smoke point, like avocado oil.
- Garlic
- Ginger: You can use fresh or dried (ground) ginger. For more information, see the frequently asked questions (FAQs) section below.
- Low-sodium soy sauce
- Honey
- Chicken broth – I use low sodium
- Toasted sesame oil
- Water
- Salt and pepper
- Green onions and/or sesames seeds for garnishing, optional
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mongolian Chicken
- Dredge the chicken pieces in half the cornstarch.
- Add the chicken and olive oil to a large skillet (or wok, but you don’t have to use one if you don’t have one). Cook over medium-high heat for about 5 minutes. Take the chicken off the heat and place it on a plate when it’s done.
- Put the ginger and garlic in the pan and cook for one minute.
- Mix the honey, soy sauce, broth, and sesame oil with a whisk.
- Add the water and the rest of the cornstarch to a small bowl. Mix the ingredients together to make a cornstarch slurry.
- Mix the slurry into the sauce in the pan with a whisk, then cook for two to three minutes, or until the Mongolian savory sauce starts to get thicker.
- Put the chicken back in the pan, add the sauce, and toss it around. Season with salt and pepper, and if you want, garnish it with parsley. Serve right away!
Sweet & Savoury MONGOLIAN CHICKEN Stir Fry
FAQ
What does Mongolian chicken have in it?
What is Mongolian Chicken made of? Mongolian chicken is chicken coated in cornstarch and then fried in oil. Then once fried it is then mixed in with a delicious gingery, spicy, garlicky and sweet hoisin-based sauce. The red chili, ginger, and garlic give it a wonderful aroma and taste.
What’s in Mongolian sauce?
Some of the things that are usually in Mongolian sauce are soy sauce, brown sugar, hoisin sauce, garlic, ginger, and sometimes a little red pepper flakes for heat. It’s often thickened with a cornstarch slurry.
What is the difference between Szechuan chicken and Mongolian chicken?
Mongolian chicken and Szechuan chicken, while both popular Chinese-American dishes, have distinct flavor profiles.
What is in chicken with garlic sauce?
Chicken with garlic sauce typically includes chicken (breast or thighs), garlic, and a sauce made with soy sauce, sugar, and sometimes chili flakes or chili oil for a kick. Other common ingredients include cornstarch for thickening, and vegetables like bell peppers and green onions.