Mongolian Chicken

This Mongolian Chicken comes together fast, but tastes like the kind of dinner you’d expect from your favorite Chinese takeout spot. Tender chicken gets lightly crisped in a hot wok, then tossed in that glossy, sweet-savory sauce loaded with garlic, ginger, and scallions. Somehow the pan always looks very full at the beginning… and completely wiped out by the end of dinner.

I’ve always loved ordering Mongolian Chicken at Chinese restaurants, but once I started making it at home, there was no going back. Not only is it quicker than waiting for takeout, but you control everything… the amount of garlic, the sweetness, the spice level, even how saucy you want it. And honestly? Fresh off the wok with sizzling aromatics flying around the kitchen, this version hits hard.

If you’ve already made GypsyPlate’s Mongolian Beef, you know exactly the kind of bold sweet-savory flavor situation we’re getting into here. This chicken version is just a little lighter, and a little more economical, but every bit as addictive.

And unlike some stir fries that need a million vegetables and sauces lined up like chemistry class, this one stays beautifully simple. Chicken. Sauce. Heat. Done. Dinner in under 30 minutes with maximum reward.

What Is Mongolian Chicken

Despite the name, Mongolian Chicken is not actually a traditional Mongolian dish. It’s a Chinese-American restaurant creation, similar to Mongolian Beef, built around bold sweet-savory flavors and quick wok cooking.

The sauce is the real signature here. Soy sauce gives it that deep savory backbone, brown sugar brings sweetness and caramelization, while garlic and ginger punch through with tons of aroma. Cornstarch helps create that shiny takeout-style glaze that coats the chicken perfectly.

Most versions are served over steamed rice, though noodles work great too. And while Mongolian Beef may be the more famous cousin, chicken has become just as popular because it stays juicy, cooks quickly, and soaks up that sauce beautifully.

Ingredients Needed

• Chicken – You can use either boneless skinless chicken thighs or chicken breast for Mongolian Chicken. Thighs stay extra juicy and tender, while chicken breast gives you a leaner option that still works beautifully in this sauce. If using chicken breast, slice it thinly against the grain before marinating. That helps keep the chicken more tender and gives you that better stir fry texture instead of chewy strips.
• Salt and pepper – Just a small amount seasons the chicken itself before everything gets coated in sauce later.
• Cornstarch – This is one of the keys to takeout-style chicken. It creates that light coating that helps the chicken brown while also giving it a softer velvety texture. It also thickens the sauce into that shiny glaze everybody loves.
• Soy sauce – The backbone of Mongolian sauce. Regular soy sauce works great, though low sodium is fine too.
• Chicken stock or water – Chicken stock adds a little more depth, but water works perfectly well because the sauce itself already carries plenty of flavor.
• Chinese cooking wine – Shaoxing wine gives the sauce that subtle restaurant flavor that makes homemade stir fry taste more authentic. Dry sherry can work as a substitute if needed.
• Brown sugar – This gives Mongolian Chicken its signature sweet sticky flavor. It balances the soy sauce and helps the sauce caramelize slightly around the chicken.
• Garlic – Mongolian Chicken loves garlic. Once it hits hot oil, the entire kitchen starts smelling incredible.
• Fresh ginger – Ginger adds warmth and brightness that keeps the sauce from tasting too heavy.
• Dried red chilis -These add little heat and a little smoky flavor. You can absolutely add more if you like spicy stir fries. If you don’t have dried red chilis, you can use 1 teaspoon of crushed red pepper.
• Green onions – I separate the whites and greens. The whites cook with the aromatics while the green tops get stirred in at the end for freshness and color.

How To Make Mongolian Chicken

Prep chicken: Start by coating the chicken pieces with salt, pepper, and cornstarch. It helps make that lightly crisp exterior while also keeping the chicken tender inside.

Make sauce: While the chicken marinates briefly, whisk together the sauce ingredients until smooth. Make sure the cornstarch is fully dissolved so you don’t end up with lumps once the sauce hits the wok.

Sear chicken: Now get your wok or skillet smoking hot. This dish cooks fast, and high heat is what gives stir fries that signature restaurant flavor. Add in oil and when its smoking, add the chicken and immediately start stir frying and tossing so it cooks evenly and quickly. Within just a few minutes, the chicken develops great color while staying juicy inside. Once the chicken is cooked through, remove it to a plate.

Add aromatics: Garlic, ginger, dried red chilis, and scallion whites go into the hot oil and become incredibly fragrant almost instantly.

Add sauce and chicken: Give the sauce one more quick whisk before pouring it into the wok. Within a minute or two, it thickens into that rich silky sauce that coats the back of a spoon beautifully. Return the chicken to the wok and toss everything together until every piece gets fully coated.

Finish and serve: Finish with the green onions right at the end so they stay bright and fresh. Serve it immediately over hot rice while everything is still silky, sticky, and steaming.

Alpana’s Tips

• Get everything ready first: Mongolian Chicken cooks incredibly fast once the wok heats up. Have the sauce mixed, aromatics chopped, and chicken marinated before you even turn on the stove. This is not the kind of recipe where you stop halfway to mince garlic.
• Cut the chicken thin: Thin strips or small bite-sized pieces cook quickly and soak up more sauce in every bite. Especially with chicken breast, slicing against the grain helps keep things tender.
• High heat makes a huge difference: That signature restaurant-style flavor comes from fast cooking over very high heat. A properly hot wok gives the chicken better texture and helps the sauce cling beautifully.
• Don’t overcrowd the pan: If too much chicken goes into the wok at once, it starts steaming instead of stir frying. Cook in batches if needed so the chicken gets proper color.
• Dried chilis add more aroma than heat: They give the dish that classic Chinese restaurant smell and subtle warmth. Add extra if you want more spice, or leave them out for a milder version.
• Serve it immediately: Mongolian Chicken is at its absolute best fresh out of the wok. Hot rice underneath, glossy sauce everywhere, steam flying up… that’s the moment.

Storage & Leftovers

Leftover Mongolian Chicken keeps very well in the fridge for about 3-4 days in an airtight container. To reheat, I usually toss it back into a skillet for a few minutes with a tiny splash of water to loosen the sauce back up. The microwave works too for quick lunches, though the stovetop keeps the texture better.

And fair warning… this is one of those leftovers that people keep “checking on” every time they walk through the kitchen. One little forkful turns into another, and suddenly half the container is mysteriously gone before lunchtime.

Mongolian Chicken has a very small window between “ready to serve” and everybody quietly deciding they probably need a second helping. That sauce over hot rice just has a way of ruining all reasonable portion planning. Make it once, and let me know how many “just one more bite” moments happened at your table.

Mongolian Chicken, on our Gypsy Plate… enjoy!

More chicken stir fry recipes:
Kung Pao Chicken
Chicken Ramen Stir Fry
Moo Goo Gai Pan
General Tso’s Chicken
Thai Cashew Chicken
Chicken and Broccoli
Moo Shu Chicken
Empress Chicken

Mongolian Chicken

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Mongolian Chicken is loaded with bold sweet-savory flavor, tender chicken, garlic, ginger, and a glossy takeout-style sauce. An easy 30-minute dinner that tastes just like your favorite Chinese restaurant meal.

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Ingredients

Marinating Chicken

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• 1.5 pounds boneless skinless chicken thighs cut onto small pieces or thin strips (you can use chicken breast, see note)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup cornstarch

Mongolian Sauce

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• ¼ cup soy sauce
• ½ cup chicken stock or water
• ¼ cup Chinese wine (optional)
• ¼ cup brown sugar
• 1 tablespoon corn starch

Stir Fry

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• 5 green onions, cut into sticks
• 5 cloves garlic, finely chopped
• 1.5 tablespoons chopped ginger
• 4 dried red chilis
• 4 tablespoons oil, divided

Instructions

1. In a medium bowl, combine the chicken pieces with salt, pepper, and cornstarch. Toss well until all the chicken is evenly coated. Let it marinate for 15-20 minutes while you prep the rest of ingredients.
2. In another bowl, whisk together soy sauce, chicken stock (or water), Chinese wine, brown sugar, and cornstarch until smooth. Set aside.
3. Heat 3 tablespoons oil in a wok or large skillet over medium-high to high heat. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Depending on the size of your pan, you may need to cook in batches. Remove the chicken onto a plate.
4. Add the remaining oil to the wok, if needed. Stir in dried red chilis, garlic, and ginger. Cook for about 30 seconds, stirring constantly, until fragrant. Add the white parts of green onions and stir fry for 1-2 minutes, until slightly softened.
5. Give the sauce mixture another quick whisk, then pour it into the wok. Cook for 1-2 minutes, stirring frequently, until the sauce thickens and becomes glossy.
6. Return the cooked chicken to the wok and toss everything together until the chicken is well coated in the sauce. Stir in green parts of scallions and mix well. Serve immediately over steamed rice.

Notes

If using chicken breast, cut it into thin strips against the grain.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 388Total Fat 19gSaturated Fat 3gUnsaturated Fat 15gCholesterol 137mgSodium 889mgCarbohydrates 25gFiber 1gSugar 11gProtein 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

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