20-Minute Mongolian Chicken

Why You’ll Love This Recipe

• Quick and easy: This recipe comes together in just 30 minutes.

• Better than takeout: Crispy, juicy chicken in a homemade sauce with no need for delivery.

• Family-friendly: Sweet and savory flavors that kids and adults both enjoy.

• Customizable: Easily adjust the sauce’s sweetness or spice level.

• Minimal prep: Simple ingredients and straightforward instructions.

• Perfect texture: Crispy edges with juicy chicken on the inside.

• Great for leftovers: Reheats well for lunch the next day.

• Gluten-free option: Swap soy sauce for a gluten-free variety.

• Versatile: Serve with rice, noodles, or steamed vegetables.

• No fancy tools required: Just a skillet or wok and basic pantry staples.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken thighs (or breasts)

• Corn starch

• Salt and pepper

• Vegetable oil

• Fresh ginger

• Garlic

• Green onion

• Dark brown sugar

• Low sodium soy sauce

• Toasted sesame oil

• Water

Directions

1. Prepare a corn starch slurry by mixing 2 teaspoons of corn starch with ⅓ cup of water. Set aside.

2. Cut chicken into thin strips and place in a zip-lock bag with ¼ cup of corn starch, salt, and pepper. Shake to coat evenly.

3. Heat oil in a wok or large skillet over medium heat.

4. Fry the chicken strips in batches until golden brown and cooked through, about 2–3 minutes per side. Do not overcrowd the pan.

5. Transfer cooked chicken to a plate lined with a paper towel.

6. In the same pan, sauté minced garlic, ginger, and half of the green onions. Add a little oil if needed.

7. Add sesame oil, soy sauce, and dark brown sugar. Stir to combine.

8. Stir the corn starch slurry and add it to the pan. Cook for 30 seconds, stirring constantly, until the sauce thickens.

9. Add the fried chicken and remaining green onions. Toss everything to coat evenly in the sauce.

10. Remove from heat and serve immediately over steamed rice.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Spicy Mongolian Chicken: Add red chili flakes or a splash of sriracha.

• Vegetarian Version: Substitute tofu for chicken and cook the same way.

• Add Vegetables: Toss in bell peppers, broccoli, or snap peas for a complete stir-fry.

• Extra Crunch: Garnish with toasted sesame seeds or chopped peanuts.

• Low-Sugar Option: Reduce the brown sugar to ¼ cup or use a sugar substitute.

• Noodle Bowl: Serve the chicken over cooked rice noodles instead of rice.

• Pineapple Twist: Add pineapple chunks for a sweet and tangy twist.

• Orange Flavor: Mix in a splash of orange juice or zest for citrusy notes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth if the sauce has thickened too much.

• Freezing: Not ideal for freezing due to the cornstarch coating, which can get soggy upon thawing.

FAQs

What is Mongolian chicken made of?

Mongolian chicken is made of sliced chicken (usually thighs or breasts) that is lightly coated in corn starch, fried until golden, and tossed in a sauce made from soy sauce, brown sugar, garlic, and ginger.

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but thighs are preferred for their juiciness and flavor.

Is Mongolian chicken spicy?

Traditional Mongolian chicken is not spicy, but you can add heat with chili flakes or hot sauce if desired.

Can I make this gluten-free?

Yes, use a gluten-free soy sauce and ensure all other ingredients are certified gluten-free.

How do I keep the chicken crispy?

Fry the chicken in small batches to avoid crowding and toss it in the sauce right before serving to maintain its crisp texture.

What can I serve with Mongolian chicken?

Steamed white rice, jasmine rice, noodles, or stir-fried vegetables pair perfectly with this dish.

Can I double the recipe?

Yes, simply double the ingredients, but fry the chicken in multiple batches to avoid overcrowding.

What if my sauce is too thick?

Add a splash of water or chicken stock to loosen the sauce if it becomes too thick.

Can I bake the chicken instead of frying?

You can bake the chicken at 425°F until crispy, but the texture may not be as crisp as pan-fried.

How long does Mongolian chicken last in the fridge?

It will last up to 3 days in an airtight container in the refrigerator.

Conclusion

This 20-minute Mongolian Chicken recipe is the perfect solution for a quick, satisfying dinner packed with flavor. With its crispy chicken, rich sauce, and fast prep time, it’s bound to become a favorite in your weekly rotation. Whether you’re cooking for the family or meal prepping for the week, this dish delivers every time.

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20-Minute Mongolian Chicken

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Mongolian Chicken is a quick and flavorful Asian-inspired dish made with crispy chicken strips tossed in a sweet-savory sauce of soy sauce, brown sugar, garlic, and ginger. Perfect for busy weeknights, it’s ready in just 30 minutes and pairs wonderfully with steamed rice.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Asian
• Diet: Halal

Ingredients

1 lb boneless chicken thighs or breasts, cut into thin strips

¼ cup corn starch (plus 2 tsp for slurry)

Salt and black pepper, to taste

3 tbsp vegetable oil

1 tbsp fresh ginger, minced

3 cloves garlic, minced

4 green onions, sliced (divided)

⅓ cup dark brown sugar

½ cup low sodium soy sauce

1 tsp toasted sesame oil

⅓ cup water

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Instructions

1. Prepare a slurry by mixing 2 teaspoons of corn starch with ⅓ cup of water. Set aside.
2. Place chicken strips in a zip-lock bag with ¼ cup corn starch, salt, and pepper. Shake to coat evenly.
3. Heat vegetable oil in a wok or large skillet over medium heat.
4. Fry the chicken strips in batches for 2–3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
5. Transfer cooked chicken to a plate lined with a paper towel.
6. In the same pan, sauté minced garlic, ginger, and half of the green onions. Add a little more oil if needed.
7. Add sesame oil, soy sauce, and dark brown sugar. Stir to combine.
8. Stir the cornstarch slurry and add it to the pan. Cook for 30 seconds, stirring constantly, until the sauce thickens.
9. Add the fried chicken and remaining green onions. Toss to coat evenly.
10. Remove from heat and serve immediately over steamed rice.

Notes

• For a spicier version, add chili flakes or sriracha.
• Use chicken thighs for the best flavor and juiciness, though breasts also work.
• To keep the chicken crispy, add it to the sauce just before serving.
• Make it gluten-free by using tamari or gluten-free soy sauce.
• Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 16g
• Sodium: 820mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 95mg