Mongolian chicken is a takeout-style dish of crisp-edged chicken coated in a glossy, sweet-savory sauce with soy, garlic, and ginger. It is associated with American Chinese cooking rather than being a traditional dish from Mongolia, and this version comes together in a skillet for an easy dinner served over rice.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs (680 g), cut into strips about ½ inch thick
- ⅓ cup cornstarch (40 g), for coating the chicken
- 3 tablespoons neutral cooking oil, such as canola or vegetable oil (45 ml), divided as needed
- ½ cup low-sodium soy sauce (120 ml)
- ⅓ cup water (80 ml)
- ⅓ cup packed light brown sugar (67 g)
- 2 tablespoons hoisin sauce (30 g)
- 1 tablespoon unseasoned rice vinegar (15 ml)
- 1 teaspoon toasted sesame oil (5 ml)
- 3 garlic cloves, finely minced (about 1 tablespoon or 9 g)
- 1 tablespoon finely grated fresh ginger (about 6 g)
- 1 teaspoon cornstarch (3 g), for the sauce
- 1 tablespoon cold water (15 ml), for the sauce slurry
- ¼ teaspoon red pepper flakes (about 0.5 g), optional
- 3 scallions, thinly sliced (about 30 g), for garnish
- 1 teaspoon sesame seeds (3 g), for garnish, optional
- 4 cups cooked rice (about 720 g), for serving
Instructions
- Mix the sauce. In a small bowl, whisk together the soy sauce, ⅓ cup water, brown sugar, hoisin, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using. In a separate small cup, stir the 1 teaspoon cornstarch with 1 tablespoon cold water until smooth; keep this slurry separate for now. Mixing the sauce before cooking makes it easier to add everything quickly once the chicken is browned.
- Cut and coat the chicken. Pat the chicken dry with paper towels and cut it into evenly sized strips about ½ inch thick. Put the chicken and ⅓ cup cornstarch in a large bowl and toss until the pieces have a thin, even coating. Shake off loose excess cornstarch so it does not collect in the pan or make the sauce pasty. Wash your hands and any surfaces that touched raw chicken.
- Heat the skillet. Set a large, heavy skillet over medium-high heat and add about 1 tablespoon of the oil. Heat until the oil shimmers. A roomy pan helps the chicken brown; if your skillet is smaller than 12 inches, plan to cook more batches rather than crowding the pieces.
- Brown the chicken in batches. Arrange a single layer of chicken in the hot skillet, leaving a little space between pieces. Cook for about 4–5 minutes, turning the strips so they brown on more than one side. Transfer them to a clean plate and repeat with the remaining chicken, adding another tablespoon of oil for each batch as needed. With a standard skillet, this amount usually takes about three batches. The outside should be lightly golden, but color alone does not confirm doneness.
- Check the chicken for doneness. Check the thickest piece in each batch with an instant-read food thermometer. Chicken must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. If a piece has not reached that temperature, return it to the skillet and cook for another minute or two, checking again.
- Simmer the sauce. Once the chicken is cooked, set it aside on its clean plate. If the pan is dry, add a small splash of oil. Pour in the prepared soy mixture and bring it to a gentle boil, scraping up browned bits from the bottom of the skillet. Stir the cornstarch slurry again, then whisk it into the bubbling sauce. Simmer for 1–2 minutes, stirring, until the sauce looks glossy and lightly thickened.
- Toss and finish. Return the chicken and any juices on the plate to the skillet. Toss for about 1 minute, just until every piece is coated and hot. Take the skillet off the heat, scatter over the sliced scallions and sesame seeds, and serve right away over cooked rice.
Tips
- Keep the chicken dry and the batches small. Moisture and crowding make chicken steam instead of brown. Patting it dry and giving each piece room in the pan creates better edges. If the skillet starts to fill with liquid, remove the chicken and continue in a fresh, hot batch.
- Adjust the salt carefully. Soy sauce and hoisin both bring saltiness, so low-sodium soy sauce gives you more control. If you only have regular soy sauce, use ⅓ cup (80 ml) soy sauce and add 2 tablespoons (30 ml) water in its place; taste the finished sauce before adding any extra seasoning.
- Use fresh ginger if possible. Fresh ginger gives the sauce a brighter, more fragrant flavor. If you do not have it, use ½ teaspoon ground ginger (about 1 g); the sauce will taste warmer and less fresh, but it will still work. For a gluten-free adaptation, use certified gluten-free tamari and check that the hoisin is also labeled gluten-free.
- Do not over-thicken the sauce. Cornstarch thickens as the sauce simmers, and it can become gluey if boiled for a long time. Add the slurry only after the sauce is hot, stir continuously, and stop simmering once it coats a spoon. If it gets too thick, loosen it with water a tablespoon (15 ml) at a time.
Serving Suggestions
Serve the chicken immediately over steamed white rice, jasmine rice, or brown rice, spooning extra sauce over the grains. For a fuller dinner, add a simple vegetable on the side: steamed broccoli, sautéed snap peas, or quickly stir-fried bok choy all pair well with the sweet soy glaze. If you are cooking vegetables in the same skillet, cook them first, transfer them to a plate, and then brown the chicken in batches; return the vegetables to the pan when you toss the chicken with the sauce.
For a lighter-feeling plate, serve the chicken with cauliflower rice or a crunchy cabbage slaw. Keep any slaw dressing on the tart side, since the chicken sauce is sweet. A sprinkle of extra scallions or sesame seeds adds color and texture, while sliced fresh chili is an easy way to bring more heat to the table. Put the chicken and rice out separately if serving a group so everyone can choose how much sauce they want.
Variations
Make it spicier: Increase the red pepper flakes to ½ teaspoon (about 1 g), or serve the finished dish with chili crisp or sliced fresh chili. Add heat gradually; it is easy to add more at the table, but difficult to remove once stirred into the sauce.
Use chicken thighs: Boneless, skinless thighs are a little richer and stay tender if cooking runs a minute long. Cut them into similarly sized strips and check that they reach 165°F (74°C), just as you would with breast meat. Thigh pieces may take slightly longer depending on their thickness.
Add vegetables: Slice 1 small bell pepper (about 150 g) or 2 cups broccoli florets (about 180 g) into bite-size pieces. Stir-fry them in a little oil until just tender, then set them aside while you cook the chicken. Return them to the pan with the sauce. Cooking vegetables separately prevents them from crowding the chicken and diluting the browning.
Make it less sweet: Reduce the brown sugar to ¼ cup (50 g) and taste the sauce after it thickens. The result will be less like a familiar takeout glaze and more savory. Avoid replacing all the sugar with a liquid sweetener, which can change how quickly the sauce thickens and may make it runnier.
Storage and Reheating
Refrigerate leftover chicken within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. Store rice separately when possible, since it is easier to reheat evenly and stays less soggy that way. If the chicken has been left at room temperature for more than 2 hours, discard it rather than saving it for later.
For the stovetop, put the chicken in a skillet with 1–2 tablespoons (15–30 ml) water and cover it. Warm over medium-low heat, stirring occasionally, until the chicken is steaming hot throughout and reaches 165°F (74°C) when checked with a food thermometer. In a microwave, cover a portion loosely, stir partway through heating, and check the temperature in several places. Add a teaspoon of water if the sauce has tightened in the refrigerator. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is Mongolian chicken actually from Mongolia?
Mongolian chicken as commonly served in North American restaurants is an American Chinese takeout-style dish. It is not a traditional Mongolian chicken preparation. Its sweet, savory soy-based sauce is similar in style to sauces used for Mongolian beef, and restaurant versions can differ in sweetness and heat.
Can I make Mongolian chicken without cornstarch?
For the coating, potato starch can be used in the same amount, though the texture may be a little different. For thickening the sauce, use 1½ teaspoons (about 4 g) tapioca starch mixed with cold water instead of the cornstarch slurry. Flour is not a direct substitute for the coating if you want the same light, crisp surface.
Can I make the sauce ahead?
Yes. Whisk together the soy sauce, water, brown sugar, hoisin, vinegar, sesame oil, garlic, and ginger up to 2 days ahead and keep it covered in the refrigerator. Mix the cornstarch slurry just before using it, since starch settles and is best stirred fresh. Give the stored sauce a stir before pouring it into the hot pan.
Why did my chicken turn out soft instead of browned?
The pan may have been too cool, the chicken may have been wet, or too many pieces may have gone in at once. Dry the strips well, wait for the oil to shimmer, and cook in a single layer with gaps between pieces. If necessary, use an extra batch; a little more time is worthwhile for better browning.
Can I use frozen chicken?
Thaw it completely in the refrigerator before cutting and cooking. Pat thawed chicken thoroughly dry, since excess moisture can interfere with browning. Do not cook large frozen pieces directly in this skillet recipe: they will cook unevenly, and the coating and sauce will not turn out as intended.
How can I tell whether the sauce is thick enough?
After the slurry has simmered for 1–2 minutes, the sauce should cling to the back of a spoon and coat the chicken without forming a stiff layer. It will thicken a little more as it sits. If it is too thin, simmer briefly while stirring; if it is too thick, add water a tablespoon (15 ml) at a time.
Related
- Mongolian Steak Recipe with a Glossy Ginger-Garlic Sauce
- Mongolian Noodles Recipe with Quick Sweet-Savory Beef
- Mongolian Milk Tea Recipe: A Salty, Creamy Suutei Tsai
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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