Best Mongolian Chicken – Easy Homemade Recipe

There’s something magical about the sizzle of chicken hitting a hot pan, the sweet and savory aroma of garlic and ginger filling the kitchen, and the promise of a dish that’s both comforting and exciting. That’s exactly what this Mongolian Chicken brings to the table—a restaurant-worthy meal made effortlessly at home. I first fell in love with this dish during a cozy dinner date years ago, and after countless attempts to recreate that perfect balance of flavors, I’m thrilled to share my foolproof version with you.

Why You’ll Love This Recipe

This Mongolian Chicken is:

• Quick & easy—ready in under 30 minutes!
• Packed with flavor—sweet, savory, and slightly spicy.
• Versatile—serve it over rice, noodles, or even in lettuce wraps.

Ingredients You’ll Need

Here’s what you’ll need to make this irresistible dish (plus a few notes on key ingredients):

• 1 lb boneless, skinless chicken thighs (or breasts, if you prefer)
• 2 tbsp cornstarch (for that perfect crispy coating)
• 3 cloves garlic, minced (fresh is best!)
• 1 tsp ginger, grated (a little goes a long way)
• 1/3 cup soy sauce (low-sodium works great too)
• 1/4 cup brown sugar (for that caramelized sweetness)
• 2 tbsp hoisin sauce (the secret umami booster)
• 1 tbsp rice vinegar (balances the sweetness)
• 1/2 tsp red pepper flakes (adjust to your spice preference)
• 2 green onions, sliced (for a fresh finish)
• 2 tbsp vegetable oil (for frying)

How to Make Mongolian Chicken

Ready to cook? Follow these simple steps for the best Mongolian Chicken you’ve ever tasted:

Step 1: Prep the Chicken

Cut the chicken into bite-sized pieces and toss them with cornstarch until evenly coated. This little trick ensures a crispy exterior once cooked—just like your favorite takeout!

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, hoisin sauce, rice vinegar, and red pepper flakes. Taste and adjust the sweetness or spice level to your liking.

Step 3: Cook the Chicken

Heat oil in a large pan or wok over medium-high heat. Add the chicken in a single layer (don’t overcrowd the pan!) and cook for 4–5 minutes until golden and crispy. Remove and set aside.

Step 4: Sauté the Aromatics

In the same pan, add a splash more oil if needed, then toss in the garlic and ginger. Stir for just 30 seconds—until fragrant but not burned—to infuse the oil with flavor.