I made a batch of Mongolian Chicken Sauce that coats crispy chicken in a sticky-sweet, garlicky kick so addictive you’ll be planning dinner around it.
I’m obsessed with this Mongolian chicken because it hits every spot my weeknight brain wants. The sticky Mongolian Chicken Sauce clings to crispy bits of boneless skinless chicken thighs and it’s straight-up addictive.
I love that garlic and ginger cut through the sugar without being coy. Green onions give that crunchy pop and make every bite feel deliberate.
Chinese Mongolian Chicken usually sounds fancy, but this one refuses to be boring. I grab rice, fold into the sauce, and shut up.
No frills, just flames, salt, sweetness, and serious, repeat-worthy flavor. I eat it way too often, no regrets, seriously.
Ingredients
- Chicken: juicy protein, tender bites you’ll chew happily.
- Cornstarch: gives that craveable crispy outer texture.
- Kosher salt: brings out chicken’s natural flavor, simple boost.
- Black pepper: little kick, keeps things from tasting flat.
- Vegetable oil: gets the crust perfectly golden and crisp.
- Soy sauce: salty backbone that flavors every bite.
- Brown sugar: sweet counterpoint, balances the salty sauce.
- Water: helps thicken sauce so it clings nicely.
- Garlic: pungent punch, makes everything smell irresistible.
- Ginger: bright, slightly spicy warmth under the sweetness.
- Green onions: fresh crunch and pop of color.
- Sesame oil: nutty finish, a little goes a long way.
- Red pepper flakes: adds heat if you like spice.
- Chili paste: deeper heat and little complexity.
- Rice vinegar: tiny tang that lifts the sauce.
- Mirin: adds sweet acidity, if you prefer milder tang.
- Sesame seeds: cute garnish and light nutty crunch.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
- 1 cup cornstarch, for coating the chicken (plus 2 tablespoons more for slurry)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup vegetable oil, for frying (can use canola)
- 1/2 cup low sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons water (for sauce slurry with cornstarch)
- 3 large garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, finely grated
- 4 to 5 green onions, sliced into 1 inch pieces (white and green parts separated if you want)
- 1 teaspoon toasted sesame oil, for finishing
- 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili paste, optional if you like a little heat
- 1 tablespoon rice vinegar or mirin, optional for a touch of brightness
- 1 to 2 teaspoons toasted sesame seeds, optional garnish
How to Make this
1. Pat chicken pieces dry, season with salt and pepper, then toss thoroughly in 1 cup cornstarch until each piece is evenly coated; shake off excess but keep a thin dusting on the chicken.
2. Heat 1/3 cup vegetable oil in a large skillet or wok over medium high heat until shimmering but not smoking; work in batches so the pan isn’t crowded and fry chicken until golden and crisp, about 3 to 4 minutes per side for small pieces. Transfer to a paper towel lined plate.
3. Pour off all but about 1 tablespoon of oil from the pan, leave the browned bits, then reduce heat to medium; add minced garlic and grated ginger and cook 20 to 30 seconds until fragrant but not burned.
4. Add 1/2 cup low sodium soy sauce, 1/4 cup packed light brown sugar, and 1 tablespoon rice vinegar or mirin if using; stir until sugar dissolves and sauce starts to simmer.
5. Make a slurry by mixing 2 tablespoons water with 2 tablespoons cornstarch until smooth; slowly whisk the slurry into the simmering sauce and cook until it thickens and becomes glossy, about 1 minute.
6. Stir in red pepper flakes or 1/2 teaspoon chili paste if you want heat, then add the cooked chicken back into the pan and toss to coat so the sauce caramelizes on the chicken, 1 to 2 minutes.
7. Add the white parts of the green onions and toss for 30 seconds to soften slightly, then turn off the heat and stir in 1 teaspoon toasted sesame oil and the green parts of the onions for freshness.
8. Taste and adjust with a pinch more salt, a little extra brown sugar, or a splash of rice vinegar if needed to brighten it up.
9. Transfer to a serving dish and sprinkle with 1 to 2 teaspoons toasted sesame seeds and extra sliced green onions if you like, serve immediately over steamed rice or noodles.
10. Leftovers keep well in the fridge up to 3 days; reheat gently in a skillet so the sauce doesn’t break apart and the chicken stays crisp as possible.
Equipment Needed
1. Large skillet or wok, for frying and finishing the sauce
2. Pair of tongs or a slotted spoon, to turn and remove the chicken
3. Mixing bowls (one for coating the chicken, one for the slurry)
4. Measuring cups and spoons, for cornstarch, oil, soy sauce, sugar, etc
5. Sharp chef knife and cutting board, to cut the chicken and slice green onions
6. Whisk or fork, to mix the cornstarch slurry and dissolve the sugar
7. Rubber spatula or wooden spoon, to scrape browned bits and toss the chicken
8. Paper towels and a plate, to drain the fried chicken before saucing
FAQ
Best Mongolian Chicken Recipe Substitutions and Variations
- Chicken (1 1/2 pounds) — firm tofu, tempeh, or shrimp (tofu works great if pressed well and fried crisp, shrimp cooks faster so reduce time)
- Cornstarch (for coating and slurry) — arrowroot powder, potato starch, or all purpose flour (arrowroot gives clear glossy sauce, flour will be a bit cloudier)
- Low sodium soy sauce (1/2 cup) — tamari, coconut aminos, or regular soy sauce (tamari is gluten free, coconut aminos is sweeter and less salty)
- Light brown sugar (1/4 cup) — honey, maple syrup, or coconut sugar (liquids like honey make the sauce a touch thinner so simmer a little longer)
Pro Tips
1. Let the coated chicken rest 5 minutes before frying so the cornstarch sticks better, otherwise it can shake off in the pan and you’ll end up with bare spots. A thin, even dusting fries crispier than a clumpy coat.
2. Don’t crowd the pan. Fry in small batches and keep the oil hot but not smoking, about medium high. If the oil cools down the chicken absorbs oil and gets soggy, if it’s too hot it browns outside before cooking through.
3. Save a tablespoon or two of the browned oil and bits in the pan to start the sauce, they add tons of flavor. Deglaze with the soy mixture and only then add the slurry slowly so the sauce thickens glossy, not gluey.
4. Taste at the end and tweak with tiny hits of acid or sugar, not big dumps. A splash of rice vinegar or mirin brightens it up, a pinch more brown sugar rounds harsh soy notes, and finish with toasted sesame oil for aroma just before serving.
Best Mongolian Chicken Recipe
I made a batch of Mongolian Chicken Sauce that coats crispy chicken in a sticky-sweet, garlicky kick so addictive you'll be planning dinner around it.
6
servings
355
kcal
Equipment: 1. Large skillet or wok, for frying and finishing the sauce
2. Pair of tongs or a slotted spoon, to turn and remove the chicken
3. Mixing bowls (one for coating the chicken, one for the slurry)
4. Measuring cups and spoons, for cornstarch, oil, soy sauce, sugar, etc
5. Sharp chef knife and cutting board, to cut the chicken and slice green onions
6. Whisk or fork, to mix the cornstarch slurry and dissolve the sugar
7. Rubber spatula or wooden spoon, to scrape browned bits and toss the chicken
8. Paper towels and a plate, to drain the fried chicken before saucing
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
-
1 cup cornstarch, for coating the chicken (plus 2 tablespoons more for slurry)
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1/3 cup vegetable oil, for frying (can use canola)
-
1/2 cup low sodium soy sauce
-
1/4 cup packed light brown sugar
-
2 tablespoons water (for sauce slurry with cornstarch)
-
3 large garlic cloves, minced (about 1 tablespoon)
-
1 tablespoon fresh ginger, finely grated
-
4 to 5 green onions, sliced into 1 inch pieces (white and green parts separated if you want)
-
1 teaspoon toasted sesame oil, for finishing
-
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili paste, optional if you like a little heat
-
1 tablespoon rice vinegar or mirin, optional for a touch of brightness
-
1 to 2 teaspoons toasted sesame seeds, optional garnish
Directions
- Pat chicken pieces dry, season with salt and pepper, then toss thoroughly in 1 cup cornstarch until each piece is evenly coated; shake off excess but keep a thin dusting on the chicken.
- Heat 1/3 cup vegetable oil in a large skillet or wok over medium high heat until shimmering but not smoking; work in batches so the pan isn’t crowded and fry chicken until golden and crisp, about 3 to 4 minutes per side for small pieces. Transfer to a paper towel lined plate.
- Pour off all but about 1 tablespoon of oil from the pan, leave the browned bits, then reduce heat to medium; add minced garlic and grated ginger and cook 20 to 30 seconds until fragrant but not burned.
- Add 1/2 cup low sodium soy sauce, 1/4 cup packed light brown sugar, and 1 tablespoon rice vinegar or mirin if using; stir until sugar dissolves and sauce starts to simmer.
- Make a slurry by mixing 2 tablespoons water with 2 tablespoons cornstarch until smooth; slowly whisk the slurry into the simmering sauce and cook until it thickens and becomes glossy, about 1 minute.
- Stir in red pepper flakes or 1/2 teaspoon chili paste if you want heat, then add the cooked chicken back into the pan and toss to coat so the sauce caramelizes on the chicken, 1 to 2 minutes.
- Add the white parts of the green onions and toss for 30 seconds to soften slightly, then turn off the heat and stir in 1 teaspoon toasted sesame oil and the green parts of the onions for freshness.
- Taste and adjust with a pinch more salt, a little extra brown sugar, or a splash of rice vinegar if needed to brighten it up.
- Transfer to a serving dish and sprinkle with 1 to 2 teaspoons toasted sesame seeds and extra sliced green onions if you like, serve immediately over steamed rice or noodles.
- Leftovers keep well in the fridge up to 3 days; reheat gently in a skillet so the sauce doesn’t break apart and the chicken stays crisp as possible.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 154g
- Total number of serves: 6
- Calories: 355kcal
- Fat: 9.1g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 4.9g
- Cholesterol: 68mg
- Sodium: 1050mg
- Potassium: 365mg
- Carbohydrates: 29.8g
- Fiber: 1g
- Sugar: 9g
- Protein: 35.2g
- Vitamin A: 200IU
- Vitamin C: 0.7mg
- Calcium: 13mg
- Iron: 1.3mg
