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Oven Baked Mongolian Chicken is the perfect combo of sweet and savory. A very easy dish, made in one pan and baked instead of fried.

Oven Baked Mongolian Chicken

Oven Baked Mongolian Chicken is the perfect combo of sweet and savory. A very easy dish, made in one pan and baked instead of fried.
Course Main Course
Cuisine American
Keyword Oven Baked Mongolian Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 287kcal
Author Catalina Castravet


  • 6 boneless skinless chicken breasts
  • 2 red onions cleaned and cut in half


  • 1/2 cup brown sugar use less if you want
  • 1/2 cup lite soy sauce
  • 1/2 cup Water
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine
  • 8-10 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon onion powder


  • 1/4 cup green onions chopped
  • 1 teaspoon sesame seeds


  • In a medium bowl, combine all "Marinade" ingredients and stir until sugar is dissolved.
  • Add chicken to a large ziplock bag, or lay it on a very lightly oiled baking dish.
  • Top the chicken with the marinade.
  • If you are using a ziplock bag, close it and place it in the fridge. If you are using a baking dish, cover it with plastic wrap and transfer it to the fridge.
  • Marinate the chicken for 1-8 hours, make sure you flip it at least once during this time so it marinates evenly.
  • If you used a baking dish, remove it from fridge and let it stay at room temperature for one hour, before placing it into the hot oven. If you used a ziplock bag, 30-40 minutes at room temperature would be enough.
  • Preheat oven to 425 degrees F.
  • If you used a ziplock bag, add chicken to the baking dish and top it with the marinade.
  • Add the halved onions to the baking dish.
  • Baked uncovered in the hot oven for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer, the temperature in the thickest part of the breast, should be between 165-170 degrees F.
  • Using a baster or spoon, pour the sauce mixture over the chicken 1 or 2 times while baking.
  • For a crispy, brown top, turn the broiler on high for the final 5 minutes and broil the chicken until it is cooked through and extra browned on top. Watch it closely, so that it does not overcook and/or burn.
  • Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
  • Slice the chicken and top it with a few spoons of sauce from the pan. Then serve immediately with rice and steamed veggies.
  • Garnish with green onions and sesame seeds.
  • The chicken can be refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
  • Enjoy!


Serving: 0g | Calories: 287kcal | Carbohydrates: 25g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1226mg | Potassium: 582mg | Fiber: 1g | Sugar: 19g | Vitamin A: 175IU | Vitamin C: 6.4mg | Calcium: 51mg | Iron: 1.4mg