Mongolian Chicken features crispy chicken coated in an aromatic, savory, and sweet sauce. It’s perfect for both lunch and dinner as a tasty, satisfying meal.

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We’re back with another Chinese-American meal: Mongolian Chicken!

Lots of you have been loving all the chicken recipes so far, and honestly, I can’t blame you. They’re fairly simple and so incredibly great over rice. It’s also the perfect way to enjoy that classic taste of Chinese takeout at home!

Mongolian Chicken with red chilies and green onions

So far, this is the seventh recipe from our classic takeout series, and if you’re wanting to check out the rest, I’ve listed a couple below:

Anyways, back to the recipe. Mongolian Chicken is crazy addictive (wow, I haven’t heard that before…). But seriously, I can’t get enough of this stuff.

The sauce is savory, sweet, and slightly spicy from the chilies, which perfectly coat the crispy chicken pieces.

Serve this with rice or some steamed/stir-fried veggies and you’ll see what I mean.

Ingredients

Chicken: While the recipe states chicken thighs, you can use chicken breasts as well for a more leaner, high-protein option. I’m a bit biased towards darker meat as they contain more fat and are less likely to be overcooked; otherwise, both options are tasty.

Shaoxing wine: Also known as Chinese cooking wine, this adds a slight salty, savory, and umami taste in marinades and sauces.

If you’re unable to find this ingredient, yo can substitute with either standard cooking wine, dry sherry, or sake. You may also omit the wine without altering the flavor of the dish too much.

Baking soda: Baking soda helps to tenderize the chicken by raising its pH and preventing the proteins from bonding to each other. We only use a minimal amount in this recipe to avoid a bitter taste.

Cornstarch: Cornstarch is one of the staples in velveting -a Chinese cooking technique where meat is marinated in a cornstarch and baking soda mixture in order to keep the proteins tender and lock in its juices when stir frying.

Green onions, garlic, ginger: Try to use fresh versions of the garlic and ginger whenever possible. If powdered aromatics are all you have, you may add it directly into your sauce rather than sautéing them to avoid burning.

Dried chili peppers: Chinese dried chilies are one of the key ingredients to make Mongolian Chicken look like one of those Chinese-American dishes from the restaurants.

They don’t pack as much heat as you think, but they do lend some mild spice as they soften in the sauce. You can break a couple of them open if you’d like your sauce to be bit spicier.

Sesame oil: Sesame oil will provide the Mongolian Chicken with the needed toastiness and nuttiness that will help to bring all the flavors together.

Brown sugar: Sugar helps to balance out the savory and salty flavors of the sauce. Some may choose to leave it out, but I truly think some kind of sweetener (whatever you choose) is crucial to making sure all the flavors aren’t too bold.

If you’re cutting back on sugar, you may reduce the amount if you prefer.

Soy sauce, Dark soy sauce: A combination of these soy sauces provides a much richer and complex sauce to your chicken. The dark soy sauce in particular is a tad sweeter, and gives the final dish a dark, caramel color.

Chicken powder: By powder, I mean those instant chicken stock mixes that pack tons of umami and savory notes. You may also just use equal amounts of MSG!

Instructions for Mongolian Chicken

In a large bowl, combine the chicken pieces with Shaoxing wine, baking soda, and cornstarch. Mix until all the chicken pieces are well-coated.

Heat your frying oil in a large skillet or wok over medium heat. Shallow fry the coated chicken in batches for about 6-8 minutes, or until fully-cooked through. Set aside.

Drain your skillet or wok, reserving about 1 tbsp of the cooking oil. Add in the white parts of the scallions, garlic, ginger, and red chilies. Saute the aromatics for about 20-30 seconds or until fragrant.

Pour in the prepared sauce and let simmer for 1-2 minutes minutes until thickened.

Once thickened, add in the cooked chicken pieces, the green parts of the scallions, and sesame oil. Toss to combine until the chicken is fully coated in the sauce.

Serve with a bowl of rice or a side of veggies. Enjoy!

Tips

Have all your ingredients ready to go: Like with most stir-fry recipes, practicing mise en place is key to a good Mongolian Chicken. The cooking process goes fast, and if you’re scrambling to prepare the sauce while your aromatics are frying, you might risk burning them as a result.

Prepare the chicken first: Prior to preparing your aromatics and mixing your sauce, I’d recommend marinating your chicken first to give the proteins a chance to absorb some of the Shaoxing wine and baking soda.

FAQs (Frequently Asked Questions)

How do I store leftovers?

You can refrigerate leftovers in an airtight container for up to 4 days (perfect for meal prep!)

To freeze, you could also pack the chicken in freezer-friendly ziplock bags for up to 3 months.

If reheating, simply microwave or heat on stovetop until the sauce and chicken is fully warmed-through. If frozen, be sure to let the chicken defrost first prior to heating.

Can I use other types of protein for this dish?

Yes, if you want to go for a leaner option, use chicken breast rather than dark chicken thigh meat.

You can also substitute the chicken for beef (for a classic Mongolian Beef), or even firm tofu as a vegetarian option.

Can I air-fry the chicken?

Yes! To air-fry Mongolian Chicken, fry the chicken pieces at 400F for about 10-15 minutes, flipping or shaking them halfway for even cooking.

You can spray the chicken with a bit of oil to help with crisping. You might also need to fry these in batches if you find some pieces are overlapping with each other too much that could interfere with proper cooking.

Looking for more tasty meal ideas? Here’s a couple more: