Mongolian Chicken Recipe

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 6 reviews

Mongolian Chicken is crispy chicken coated in a flavorful brown sugar sauce! This Chinese-inspired dish is quick and simple to make, but with restaurant-quality taste!

If you are looking for a stir fry recipe, try our recipe for Hunan Beef. Or, do you need an Asian-inspired sauce to go with your dish? Try our recipe for Peanut Sauce! Or, if you are looking into making a steak, then, try our Asian Steak Marinade recipe! We’ve got you covered for anything Asian!

Image of mongolian chicken over white rice.

Easy Mongolian Chicken Recipe

Mongolian Chicken is another Asian-inspired recipe that we have, taking inspiration from the Chinese takeout dishes that we have all loved growing up. Made with crispy chicken strips, this dish will surely capture your heart!

Aside from the crispy meat, the sauce is divine! It is sweet but savory; salty but sour at the same time. The play of all these flavors is something unforgettable about it and makes it quite interesting.

This is not an authentic Chinese recipe, by the way. But this has long served to be an American favorite dish for the very reason that we love sweet sauces. With this recipe, you will no longer have to line up at P.F. Chang’s!

What is Mongolian Chicken?

It makes use of white meat fried to crispy perfection and drowned in a thick sauce mainly comprised of soy sauce and dark brown sugar.

It takes after the Mongolian Beef dish which is usually made from strips of flank steak. But if you are trying to avoid beef, then, this recipe may be ideal for you. It is a delicious way to use some chicken meat.

Why is it called Mongolian Chicken?

This recipe is nowhere near the original and traditional Mongolian cuisine. But, when it was first introduced in Taiwan, the people likened this dish to the Mongolian barbecue which was also served there.

Guess what, Mongolian barbecue is also not a traditional dish. It was invented in the 1950s and is a dish where meat and vegetables are stir-fried – pretty much the same with our Mongolian Chicken here.

Mongolian chicken in a skillet photo.

How do you make Mongolian Chicken:

  1. Prepare the meat: Slice the breasts into one- to two-inch strips and place the slices in a bowl. Then, add cornstarch to coat each piece.
  2. Fry: Heat up a cup of vegetable oil in a pan. Once hot, brown the meat. This will take about one to two minutes. Stir until everything is golden, and then, transfer into a plate lined with paper towels. This is to absorb any excess oil.
  3. Make the sauce: Over low to medium heat, heat up oil, and sauté the aromatics. After about 30 seconds, add in the rest of the ingredients. Continue to cook until it becomes thick around the 5- to 10-minute mark.
  4. Add sauce: Remove the excess oil from the pan, then, put the meat back in. Stir in the sauce and wait until it thickens. This will take about two to three minutes. Then, add in the green onions.
  5. Serve: Garnish with some sesame seeds if you like, then, serve with white or brown rice.

What is Mongolian Sauce made of:

This flavorful concoction is made of the following ingredients:

  • soy sauce
  • dark brown sugar
  • rice vinegar
  • water
  • garlic
  • ginger
  • red pepper flakes
  • vegetable oil

Image of Mongolian chicken with sesame seeds.

How do you make crispy fried chicken?

Let the following guide you on this:

  • Use oil that can withstand high temperatures.
  • The oil temperature must be within the 300 to 350 degrees range to ensure crispiness.
  • Do not overcrowd the pan so as not to decrease the temperature abruptly.
  • The cornstarch is the key ingredient. You can add in a little bit of flour though.

Is Mongolian Chicken bad for you?

Basically, anything fried and has high sugar and fat can be bad for you. But this recipe is also a good source of protein. So, it is best to eat this in moderation.

Also, if there is anything that you need to deal with this, it is the balance in your meal. Pair it with veggies and rice or if you prefer, you can eat it with the healthier quinoa for more protein.

Picture of homemade mongolian chicken over white rice.

How to serve Mongolian Chicken?

The best way to serve this dish is over cooked rich, such as white rice, coconut rice, brown rice, or dirty rice

You can also serve with with noodles, or vegetables, such as steamed broccoli, or roasted bok choy

How to Store it:

  • Refrigerate: You can do so by placing the pieces in an airtight container. This will keep for 3 days.
  • Freeze: You can also put the pieces in freezer bags and reheat sometime within 2 to 3 months.
  • To reheat: Simply reheat it in the microwave when it has just been refrigerated. Or, thaw it overnight in the fridge, then, bake it in the oven at 350 degrees to heat through. Or, simply reheat it in a skillet.

More delicious Asian dishes:

Recipe Tips:

  • You can easily make this dish in the Instant Pot
  • Test the oil by flicking water on it. If the water sizzles as it touches the oil’s surface, then, the oil is hot enough for the frying.
  • Also, you can bake, or oven-fry the poultry for a healthier alternative. Just bake it at 475 degrees F for about 5 minutes per side, on the top rack. 
  • You can make the sauce ahead of time, and then, refrigerate. Then, fry the meat on the day that you need it then, simply combine with the sauce right before serving.
  • Aside from breasts, you can also use thigh fillets for this. Or, aside from slices, you can also use the same recipe for whole bone-in and skin-on cuts.
  • In addition, feel free to add more vegetables to it if you prefer. Some great additions would be adding chopped zucchini, water chestnuts, sliced carrots, mushrooms, bell pepper. 
Save Recipe
5 from 6 reviews

Mongolian Chicken

Author: Catalina Castravet Serves: 4 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

Ingredients

Sauce:

Optional:

Instructions

Nutrition information

Calories: 752 Carbohydrates: 39 Protein: 45 Fat: 45 Saturated Fat: 16 Cholesterol: 170 Sodium: 1792 Potassium: 543 Fiber: 0 Sugar: 27 Vitamin A: 415 Vitamin C: 4.8 Calcium: 63 Iron: 3.1
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Comments

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Chrissie Baker

One of my absolute favorites to order when we’re out for dinner. Can’t wait to make it at home!

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Beth Pierce

Love ordering this recipe from our favorite Chinese restaurant! Looking forward to now being able to make this from home, instead! Yum!

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Taylor

SO much flavor! Love the brown sugar sauce!

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Michelle Goth

I absolutely love Mongolian Chicken but have never tried making it at home! I will give this recipe a try!

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Erin | Dinners,Dishes and Dessert

Yum!!! This is such a great dinner idea. Love it.

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Sandra | A Dash of Sanity

Looks like we have a new favorite for weeknights!

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Rebecca

This was SO good! Better than takeout!

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M

Recipe is good and easy to make. Please instruct to cook the chicken first before the sauce. Got confused with instructions thought I needed to put chicken after the sauce was cooking, not that I needed to cook the chicken first (sigh). Other than that, mine would have tasted better if I understood to cook the chicken first.

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