Mongolian Chicken – Fast, Crispy & Better Than Takeout!
If you’re craving takeout but don’t feel like ordering it, this is the chicken recipe to make.
This Mongolian Chicken starts with thinly sliced chicken breast coated in cornstarch and cooked until golden and crispy. Then comes the good part: garlic, ginger, soy sauce, brown sugar, and sesame oil come together in the same pan to make a glossy, sweet-and-savory sauce that clings to every piece of chicken.
And the whole thing takes just 30 minutes.
That’s faster than waiting for delivery, and honestly, I think it tastes even better.
Why You’ll Love This Recipe
There are a few reasons this chicken has earned a spot in the weeknight dinner rotation.
First, that crispy chicken. The cornstarch gives the chicken a beautiful golden coating without requiring any deep-frying. You get those little crisp edges that are just begging to be covered in sauce.
Then there’s the sauce. It’s sweet, savory, garlicky, gingery, and just a little sticky. Basically, exactly what you want when you’re craving Chinese takeout.
And the best part? You don’t need a refrigerator full of unusual ingredients to make it happen. Most of what you need is probably already hanging around in your pantry.
Thirty minutes, one pan, and dinner is handled.
I like the sound of that.
For Mongolian Chicken
- Chicken – I use thinly sliced boneless, skinless chicken breast here. It cooks quickly and gives you plenty of golden, crispy edges.
- Cornstarch – this is what helps give the chicken that light, crispy coating when it hits the hot pan.
- Vegetable Oil – for cooking the chicken until golden brown.
- Garlic – adds that punchy, savory flavor that makes the sauce so good.
- Ginger – a little fresh ginger gives the sauce warmth and a lovely bit of zing.
- Green Onions – for freshness and a little oniony bite at the end.
- Salt and Pepper – just enough to season the chicken.
For Mongolian Chicken Sauce
- Low-Sodium Soy Sauce – this gives the sauce its deep, savory flavor. I like low-sodium soy sauce because the brown sugar brings plenty of sweetness, and you can control the salt yourself.
- Water – helps bring the sauce together without making it too salty.
- Dark Brown Sugar – this is where that delicious sweetness comes from. It also helps give the sauce its glossy, sticky finish.
- Toasted Sesame Oil – just a little adds a lovely nutty flavor to the sauce.
- Cornstarch – this is used to thicken the sauce so it coats the chicken instead of running straight off.
Step-by-Step Instructions
Coat the Chicken
First, get that chicken coated.
Place the thinly sliced chicken in a resealable plastic bag, add the cornstarch, seal it up, and give everything a good shake.
You want the chicken evenly coated. Nothing fancy here—just make sure every piece gets a nice little layer of cornstarch.
That coating is what helps give you that golden exterior later.
Cook the Chicken
Now heat the vegetable oil in a large pan over high heat.
Add the chicken in a single layer and season lightly with salt and pepper. Let it cook until the pieces are golden brown, then flip and cook the other side.
When the chicken is beautifully browned, transfer it to a plate lined with paper towels.
And try not to eat half of it right now.
I know. It’s difficult.
Make the Sauce
Now we get to the part that makes the kitchen smell really good.
Using the same pan, sauté the garlic and ginger for about 30 seconds. Then pour in the soy sauce, sesame oil, water, and brown sugar.
Bring everything to a simmer and let those flavors get acquainted.
The sauce should smell sweet, savory, and wonderfully garlicky.
Thicken the Sauce
Mix the remaining cornstarch with cold water in a small bowl.
Stir that mixture into the sauce and bring it to a boil. Cook briefly until the sauce thickens.
Watch it here—the sauce doesn’t need much time to transform from thin to beautifully glossy.
Bring It All Together
Return the chicken to the pan and toss it with the sauce.
Add the green onions and stir everything together until the chicken is coated.
And there you have it.
Crispy chicken. Sticky sauce. Green onions.
Dinner.
Expert Tips
Slice the chicken evenly. Thin, similarly sized pieces will cook more evenly and give you plenty of crispy edges.
Don’t crowd the pan. Give the chicken some room. If the pieces are packed together, they’ll have a harder time getting that lovely golden crust.
Keep the heat high for the chicken. You want the outside to brown quickly while the inside cooks through.
Watch the sauce once you add the cornstarch slurry. It thickens quickly, so stay nearby and give it a stir.
Add the chicken back at the end. The longer crispy chicken sits in sauce, the softer that coating becomes. Toss everything together right before serving for the best texture.
Taste as you go. The sauce is where all those little ingredients come together, so give it a taste before serving and make sure the balance is right for you.
Recipe Variations
Want to change things up a little? Go for it.
Make it spicy. Add a pinch of red pepper flakes or your favorite hot sauce to the sauce if you like a little heat.
Add some vegetables. Broccoli, bell peppers, snap peas, or steamed vegetables would all be happy alongside this chicken.
Use chicken thighs. If you’re a dark-meat person, boneless, skinless chicken thighs make a juicy alternative to chicken breast.
Make it noodle night. Skip the rice and serve the chicken over cooked noodles. That sticky sauce has no business going to waste.
Pile on the green onions. If you love that fresh onion bite, add a little extra when serving. There’s really no such thing as too many green onions here.
Storage & Reheating
Have leftovers? Lucky you.
Store the Mongolian Chicken in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat it in a skillet over medium heat until warmed through. The chicken may lose some of its original crispiness once it has been coated in sauce and refrigerated, but it will still be delicious.
You can also use the microwave when you need dinner in a hurry. No judgment here.
If the sauce has thickened quite a bit in the refrigerator, add a small splash of water while reheating and stir until it loosens up.
Serving Suggestions
This chicken practically begs to be served over a pile of hot, fluffy rice.
The rice soaks up that sweet and savory sauce, which is exactly what you want.
You could also serve it with steamed broccoli, stir-fried vegetables, fried rice, or noodles.
And if you want to make the plate look extra pretty, scatter a few more green onions over the top before serving.
That’s it.
No takeout containers. No delivery wait. Just a big plate of crispy, saucy chicken.
And maybe a little extra rice.
Because you’re definitely going to want something to catch all that sauce.
Mongolian Chicken
Ingredients
- 1 ¼ lbs boneless, skinless chicken breast, thinly sliced
- ¼ cup + 2 tsp cornstarch (divided)
- 3 tbsp vegetable oil
- 1 ½ tsp minced garlic
- 1 tsp minced ginger
- 1 tsp toasted sesame oil
- ½ cup low-sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- ½ cup green onions, cut into 1-inch pieces
- Salt and pepper to taste
Instructions
Coat the Chicken:
- Place the sliced chicken in a resealable plastic bag.
- Add ¼ cup of cornstarch, seal, and shake until evenly coated.
Cook the Chicken:
- Heat vegetable oil in a large pan over high heat.
- Add the chicken in a single layer, seasoning lightly with salt and pepper.
- Cook for 3–4 minutes per side until golden brown.
- Transfer to a plate lined with paper towels.
Prepare the Sauce:
- In the same pan, add garlic and ginger. Sauté for 30 seconds.
- Pour in soy sauce, sesame oil, water, and brown sugar. Bring to a simmer.
Thicken the Sauce:
- In a small bowl, mix 2 tsp cornstarch with 1 tbsp cold water.
- Stir into the sauce and bring to a boil. Cook for 30–60 seconds until thickened.
Combine & Serve:
- Return the chicken to the pan and toss with the sauce.
- Add green onions and stir to coat.
- Serve hot over rice, if desired.
Nutrition
Common Questions About Mongolian Chicken
How do I get the chicken really crispy?
The secret is the cornstarch—and giving the chicken enough room in the pan.
You want each piece lightly and evenly coated before it hits the hot oil. Then cook the chicken in a single layer so it has a chance to actually brown instead of sitting there steaming with all its neighbors.
If your pan is on the smaller side, cook the chicken in batches. I know, one extra batch feels like a nuisance, but crispy golden chicken is worth it.
And don’t toss it into the sauce too early. The longer crispy chicken sits in sauce, the softer that coating becomes. For maximum crispiness, sauce it up right before serving.
Can I use chicken thighs instead of chicken breast?
Yep! Boneless, skinless chicken thighs are a great option if you’re more of a dark-meat person.
They’re juicy, flavorful, and a little more forgiving if you accidentally cook them for an extra minute or two. Just slice them into similar-sized pieces so everything cooks evenly.
The recipe calls for chicken breast, but this is one of those swaps that works nicely without making the dish complicated.
Why isn’t my sauce thickening?
First, don’t panic. The sauce needs heat for the cornstarch to do its thing.
The recipe uses a little cornstarch mixed with cold water, which is stirred into the sauce before bringing it to a boil. Once it heats up, you should see the sauce thicken fairly quickly.
You’re looking for a sauce that’s glossy and thick enough to coat the chicken—not a sauce so thick you could stand a spoon in it!
If it still looks too thin, give it a little more time at a boil. And once it reaches that lovely sticky consistency, get the chicken in there.
Can I make Mongolian Chicken ahead of time?
You can, but I wouldn’t assemble the whole thing hours ahead if crispy chicken is what you’re after.
The chicken is at its best when it’s freshly cooked and just tossed with the warm sauce. Once it sits in that sauce, the crispy coating naturally starts to soften.
So if you’re trying to get ahead, you can have your ingredients prepped and ready to go. Then cook the chicken and sauce shortly before dinner.
That way, you get the best of both worlds: less last-minute chopping and that lovely crispy chicken when it actually matters.
What’s the best way to reheat leftover Mongolian Chicken?
A skillet is your best friend here.
Store the leftovers in an airtight container in the fridge, then reheat them gently over medium heat until warmed through. If the sauce has thickened up in the fridge—as sauces tend to do—add a small splash of water and stir until it loosens.
You can absolutely use the microwave if you’re in a hurry. I do. We all do.
Just know that the chicken won’t be quite as crispy as it was straight from the pan. That’s simply the price of leftover saucy chicken.
Still delicious, though.
