How to Make Mongolian Chicken: A Sweet, Savory, and Deliciously Crispy Recipe

Mongolian chicken is a dish that combines sweet, savory, and spicy flavors with a deliciously crispy texture. It’s a fan favorite for those who love Chinese-American cuisine, often found at many Asian restaurants. But did you know that you can easily recreate this flavorful dish at home with just a few ingredients? Whether you’re craving a quick dinner or looking to impress your guests, this Mongolian chicken recipe will not disappoint. In this blog, we’ll guide you through each step of making Mongolian chicken, from crispy chicken bites to the sweet soy-based sauce that ties everything together.

What is Mongolian Chicken?

Mongolian chicken is a popular Chinese-American dish featuring crispy pieces of chicken tossed in a sweet and savory sauce made from soy sauce, brown sugar, garlic, ginger, and green onions. Despite the name, the dish doesn’t originate from Mongolia but is a staple in Chinese-American restaurants. The dish offers a satisfying balance of flavors—sweet from the sugar, savory from the soy sauce, and aromatic from the ginger and garlic. Paired with crispy chicken, it’s a meal that’s irresistible to many.

Why You Should Try This Mongolian Chicken Recipe

1. Flavors That Hit the Spot: The combination of salty, sweet, and slightly spicy flavors makes Mongolian chicken a true crowd-pleaser.
2. Crispy, Crunchy Texture: The chicken is fried to golden perfection, providing the right amount of crunch in every bite.
3. Quick and Easy to Make: With just a few simple ingredients, this recipe comes together in under 30 minutes—perfect for busy weeknights.
4. Customizable Heat Level: You can easily adjust the spiciness of the dish by adding or reducing chili flakes or peppers.

Ingredients for Mongolian Chicken

For the Chicken:

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 1 egg, beaten
• Vegetable oil for frying

For the Sauce:

• 1/4 cup soy sauce (preferably low-sodium)
• 1/4 cup brown sugar (packed)
• 2 tablespoons hoisin sauce
• 2 teaspoons rice vinegar
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 teaspoon red pepper flakes (optional for extra spice)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry to thicken sauce)

For Garnish:

• 3-4 green onions, chopped
• Sesame seeds (optional)

How to Make Mongolian Chicken

1. Prepare the Chicken:
   • In a mixing bowl, combine the cornstarch, flour, baking powder, salt, and pepper. Stir to mix evenly.
   • Dip each piece of chicken into the beaten egg, then dredge in the flour mixture, ensuring each piece is coated well.
   • Heat vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches, frying until golden brown and crispy (about 4-5 minutes per batch). Remove the chicken and drain on paper towels.
2. Make the Mongolian Sauce:
   • In a separate saucepan, combine the soy sauce, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
   • Once the sauce is simmering, stir in the cornstarch slurry and continue to cook until the sauce thickens, about 2-3 minutes. If the sauce becomes too thick, add a splash of water to reach your desired consistency.
3. Toss the Chicken in the Sauce:
   • Add the fried chicken pieces into the sauce and toss gently until every piece is evenly coated in the flavorful sauce. Let the chicken sit in the sauce for a minute to absorb the flavors.
4. Garnish and Serve:
   • Transfer the Mongolian chicken to a serving plate, then garnish with chopped green onions and sesame seeds (if using). Serve immediately with steamed rice or stir-fried vegetables for a complete meal.