Go Back
+ servings
Mongolian Chicken

Mongolian Chicken

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!
Course Main Course
Cuisine American, Chinese
Keyword Mongolian Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 752kcal
Author Catalina Castravet


  • 2 pounds chicken thinly sliced into 1-2 inch strips
  • 1/3 cup cornstarch
  • 1 cup vegetable oil
  • 2 green onions thinly sliced on diagonal into 1-inch pieces


  • 1/2 cup soy sauce
  • 1/2 cup dark brown sugar
  • 1/2 cup water
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon rice vinegar
  • 2 teaspoons vegetable oil


  • 1 teaspoon sesame seeds


  • In a medium saucepan over low/medium heat add two tablespoons of vegetable oil, followed by the garlic and ginger, cook and stir for 30 seconds and whisk in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water.
  • Cook until slightly thickened, about 5-10 minutes, set aside.
  • Add the sliced chicken to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
  • Heat 1 cup of vegetable oil in a large saucepan, once hot add the chicken and fry until browned and cooked through about 1-2 minutes. Stir the meat around a little so that it cooks evenly.
  • Transfer chicken to a paper towel-lined plate and discard the oil from the skillet.
  • Add chicken back to the skillet, add the soy sauce mixture and cook over medium heat until sauce thickens about 2-3 minutes.
  • Stir in green onions. Garnish with sesame seeds (optional).
  • Serve immediately over rice.


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