Best Mongolian Chicken – Easy Homemade Recipe

There’s something magical about the way the scent of garlic, ginger, and soy sauce fills the kitchen when I make Mongolian Chicken. It’s one of those dishes that feels like a warm hug—sweet, savory, and just a little bit spicy. I first fell in love with it at a tiny takeout spot years ago, and after countless attempts to recreate that perfect balance of flavors at home, I’m thrilled to share my foolproof version with you. Trust me, once you try this, you’ll never look at takeout the same way again!

Ingredients You’ll Need

Gathering the right ingredients is half the battle when it comes to nailing this dish. Here’s what you’ll need:

• Chicken thighs (1 lb, thinly sliced) – Thighs stay juicier than breasts, but you can use either!
• Soy sauce (¼ cup) – The backbone of our sauce. Low-sodium works great if you’re watching salt.
• Brown sugar (¼ cup) – Adds that signature caramelized sweetness.
• Hoisin sauce (2 tbsp) – A secret weapon for depth of flavor.
• Fresh garlic (4 cloves, minced) – Because everything’s better with garlic.
• Fresh ginger (1 tbsp, grated) – A little zing to brighten the dish.
• Cornstarch (1 tbsp) – Helps thicken the sauce beautifully.
• Green onions (for garnish) – A pop of color and freshness.
• Sesame oil (1 tsp) – Just a drizzle at the end for aroma.
• Red pepper flakes (½ tsp, optional) – For those who like a gentle kick.

Step-by-Step Instructions

Now, let’s bring this dish to life! Follow these simple steps, and you’ll have restaurant-quality Mongolian Chicken in no time.

1. Marinate the chicken: In a bowl, toss the sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let it sit for 10 minutes—this keeps the chicken tender.
2. Whisk the sauce: In another bowl, combine the remaining soy sauce, brown sugar, hoisin, garlic, ginger, and red pepper flakes. Give it a good stir until the sugar dissolves.
3. Cook the chicken: Heat a tablespoon of oil in a large pan over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden, about 3–4 minutes per side. Remove and set aside.
4. Simmer the sauce: In the same pan, pour in the sauce mixture and let it bubble for a minute. Stir in the remaining cornstarch mixed with 2 tbsp water to thicken.
5. Bring it all together: Return the chicken to the pan, tossing to coat in that glossy, irresistible sauce. Finish with a drizzle of sesame oil and a sprinkle of green onions.

And just like that, you’ve made something truly special. The aroma alone will have everyone gathering around the kitchen!

Pro Tips, Variations, and Substitutions

Making Mongolian Chicken at home is a breeze, but a few pro tips can take it from good to restaurant-quality amazing:

• Velvet the chicken: For ultra-tender bites, marinate your chicken in 1 tbsp cornstarch + 1 tbsp water for 15 minutes before cooking.
• High heat is key: Get your wok or skillet screaming hot before adding ingredients to achieve that signature wok hei (breath of the wok) flavor.
• Vegetable variations: Swap or add bell peppers, broccoli, or snap peas for extra crunch and nutrition.
• Protein alternatives: This sauce works beautifully with beef, shrimp, or tofu for a vegetarian version.
• Heat lovers: Add 1-2 tsp chili garlic sauce or red pepper flakes for a spicy kick.

What to Serve With Mongolian Chicken

This flavorful dish pairs perfectly with:

• Steamed jasmine rice (our top pick for soaking up the delicious sauce)
• Fried rice for a more indulgent meal
• Lo mein or chow mein noodles
• A simple side of stir-fried greens like bok choy or gai lan
• Crispy egg rolls or potstickers for a complete takeout-at-home experience

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your Mongolian Chicken tasting fresh:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months (though the texture may change slightly).
• Reheating: Warm in a skillet over medium heat with a splash of water to revive the sauce. Microwave works too, but may make the chicken slightly rubbery.
• Pro tip: Store sauce separately if possible for best texture when reheating.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can prep the sauce and chop vegetables up to 2 days in advance. For best results, cook the chicken fresh when ready to serve.

Is there a gluten-free version?

Yes! Simply substitute the soy sauce with tamari or coconut aminos, and ensure your brown sugar is gluten-free.

Why is my sauce too thin?

If your sauce isn’t thickening, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in while simmering. Let it cook for another minute or two.

Can I use chicken thighs instead of breasts?

Definitely! Thighs will give you even more tender, flavorful results. Just adjust cooking time slightly as they may take a minute or two longer to cook through.

Final Thoughts

There’s something truly special about recreating takeout favorites at home – the aromas filling your kitchen, the satisfaction of knowing exactly what’s in your food, and of course, that first delicious bite. This Mongolian Chicken recipe is our go-to when we’re craving bold flavors without the hassle. Whether it’s a busy weeknight dinner or a fun weekend cooking project, we hope this dish brings as much joy to your table as it does to ours. Don’t forget to drizzle extra sauce over your rice – that’s where all the magic lives!

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