Name: Mongolian Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: Chicken:; 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces; ⅓ cup cornstarch; ¼ cup vegetable or canola oil, divided; 1 large onion, cut into chunks; 4 garlic cloves, minced; Sauce:; ½ cup soy sauce; ½ teaspoon ground ginger; 1 tablespoon rice vinegar; ½ cup brown sugar; 1 tablespoon cornstarch; ½ cup water; ½ teaspoon red pepper flakes; 4–5 green onions, sliced

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Mongolian Chicken is a quick and flavorful stir-fry that delivers the perfect balance of sweet, savory, and spicy notes. Made with tender chicken thighs, caramelized onions, and a rich soy-based sauce, this dish comes together in just 30 minutes. Served over rice, it’s a go-to recipe for busy weeknights that doesn’t skimp on taste.

Why You’ll Love This Recipe

This Mongolian Chicken recipe is the definition of weeknight ease—simple prep, quick cook time, and minimal cleanup. The cornstarch coating creates crispy edges on the chicken, while the sauce thickens into a glossy glaze that clings to every bite. It’s packed with bold flavors, incredibly versatile, and easily made with pantry staples. Plus, it tastes even better than takeout. Mongolian Chicken

Ingredients

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

1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
⅓ cup cornstarch
¼ cup vegetable or canola oil, divided
1 large onion, cut into chunks
4 garlic cloves, minced

For the Sauce:

½ cup soy sauce
½ teaspoon ground ginger
1 tablespoon rice vinegar
½ cup brown sugar
1 tablespoon cornstarch
½ cup water
½ teaspoon red pepper flakes
4–5 green onions, sliced

Directions

In a large bowl, toss the chicken pieces with cornstarch until fully coated.
Heat a 12-inch skillet or wok over high heat and add 3 tablespoons of oil.
Cook half of the chicken until golden brown, about 4–5 minutes, flipping halfway through. Remove to a plate and repeat with the remaining chicken.
Add the onion chunks to the skillet and cook for 2–3 minutes until slightly softened. Transfer to the plate with the chicken.
Add the remaining 1 tablespoon of oil to the skillet and sauté garlic for 30 seconds, until fragrant.
In a small bowl, whisk together the soy sauce, ground ginger, vinegar, brown sugar, and red pepper flakes. In another bowl, stir the cornstarch with water until dissolved, then add to the sauce.
Pour the sauce into the skillet and bring to a simmer. Cook, stirring frequently, for 2–3 minutes or until slightly thickened.
Return the chicken and onions to the skillet along with the sliced green onions. Stir well to coat in the sauce and heat through.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot over steamed white rice.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 336 kcal

Variations

Swap the protein: Use shrimp, tofu, or thinly sliced beef instead of chicken.
Add vegetables: Broccoli, bell peppers, or snap peas add extra crunch and color.
Make it gluten-free: Use tamari or gluten-free soy sauce in place of regular soy sauce.
Adjust the heat: Add more red pepper flakes or fresh chili if you like it spicy, or omit them for a milder dish.
Use chicken breast: While thighs offer more flavor, chicken breast works just as well if you prefer leaner meat.

Storage/Reheating

Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 4 days.

To reheat, warm it in a skillet over medium heat until hot, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions for 1–2 minutes, stirring halfway through.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well too. Just be sure not to overcook it to keep it tender.

Is Mongolian Chicken spicy?

It has a mild kick from the red pepper flakes, but it’s not overly spicy. You can adjust the heat to your preference.

What can I serve this with besides rice?

It’s also great with noodles, quinoa, or steamed vegetables like broccoli or bok choy.

Can I double the sauce?

Yes, if you like extra sauce for drizzling over rice, doubling the sauce ingredients works perfectly.

How do I make it crispier?

Ensure your pan is hot and avoid overcrowding. Cook the chicken in batches for the best crispy texture.

Can I make this dish ahead of time?

You can prep the sauce and chop the chicken and onions ahead. For the best texture, cook it just before serving.

Can I freeze Mongolian Chicken?

Yes, freeze cooled leftovers in an airtight container for up to 2 months. Thaw and reheat gently in a skillet.

Is this recipe kid-friendly?

Yes, the sweet-savory sauce is usually a hit with kids. You can reduce or omit the red pepper flakes for a milder version.

What’s the best soy sauce to use?

Regular soy sauce works well, but for less salt, you can use low-sodium soy sauce.

Why use cornstarch on the chicken?

Coating the chicken in cornstarch helps it brown and creates a nice texture, while also thickening the sauce.

Conclusion

Mongolian Chicken is a fast, flavorful dish that brings all the bold taste of your favorite takeout right to your home kitchen. With tender chicken, crisp onions, and a luscious soy-based sauce, it’s a crowd-pleaser that fits perfectly into your weekly meal rotation. Quick to make and easy to adapt, this recipe is sure to become a go-to favorite.