If you’re in the mood for a dish that’s both sweet and savory with a bit of heat, Mongolian Chicken is the perfect choice. This dish features crispy, tender chicken pieces stir-fried in a flavorful sauce made from soy sauce, brown sugar, garlic, and ginger. The sauce has that perfect balance of sweet and salty, with a slight kick from the garlic and ginger. It’s quick to prepare and pairs beautifully with rice or noodles, making it an ideal weeknight meal or takeout alternative.
While this dish has its name rooted in Mongolian cuisine, it’s actually more of a Chinese-American creation, popularized in restaurants across the U.S. like P.F. Chang’s. Think of it as a delicious twist on classic stir-fry dishes, with flavors that will satisfy any craving!
What is Mongolian Chicken made of?
Mongolian Chicken typically consists of thinly sliced chicken breasts or thighs, lightly coated in cornstarch and fried until crispy. The dish is then tossed in a savory sauce made from soy sauce, brown sugar, garlic, ginger, and sometimes red pepper flakes for a bit of heat. It’s often garnished with green onions and sesame seeds.
What is the difference between General Tso’s Chicken and Mongolian Chicken?
General Tso’s Chicken is known for its crispy, battered chicken coated in a spicy, tangy sauce with a sweet finish. The sauce is typically thicker and includes ingredients like hoisin sauce and vinegar, giving it a more complex, slightly sour flavor.
On the other hand, Mongolian Chicken has a thinner, sweeter sauce made from soy sauce and brown sugar, with a focus on garlic and ginger flavors, and is less spicy than General Tso’s.
What is the difference between Szechuan and Mongolian Chicken?
Szechuan Chicken comes from the Sichuan province of China and is known for its bold, spicy, and numbing flavors, often due to Szechuan peppercorns and chili peppers. The sauce for Szechuan Chicken is generally more complex, with a focus on heat and umami.
Mongolian Chicken, on the other hand, is milder, with a sweeter sauce that focuses on soy sauce, brown sugar, and garlic. Mongolian Chicken is typically less spicy and has a more straightforward flavor profile.
Why you’ll love this Mongolian Chicken recipe…
Mongolian Chicken
Ingredients
- 2 large chicken breasts ,boneless, skinless (thinly sliced)
- ¼ cup cornstarch (for coating the chicken)
- 2-3 tbsp vegetable oil (for frying)
- 4 cloves garlic ,minced
- 1 tbsp fresh ginger ,minced
- ½ cup soy sauce
- ¼ cup brown sugar (packed)
- ¼ cup water
- ½ tsp red pepper flakes (optional, for heat)
- 4 green onions (for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
Ingredients
Prepare the Chicken
- Thinly slice the chicken breasts into bite-sized pieces. Toss the chicken in cornstarch until evenly coated. This will give the chicken a crispy exterior once fried.
Fry the Chicken
- Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Fry the chicken for 3-4 minutes per side, until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
Make the Sauce
- In the same pan, reduce the heat to medium and add the minced garlic and ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Add the soy sauce, brown sugar, water, and red pepper flakes (if using). Stir the sauce and let it simmer for 2-3 minutes until slightly thickened.
Combine Chicken and Sauce
- Return the fried chicken to the pan, tossing it in the sauce until each piece is coated. Cook for an additional 2-3 minutes to allow the sauce to thicken and the chicken to absorb the flavors.
Garnish and Serve
- Remove from heat and sprinkle the dish with sliced green onions and sesame seeds for garnish.
- Serve hot over steamed rice or alongside stir-fried vegetables.
Nutrition
Serving Suggestions
Mongolian Chicken is typically served over white rice, which perfectly soaks up the sweet and savory sauce. You can also pair it with:
🧑🍳 Expert Tips for Success
Is there a substitute for cornstarch in the sauce?
Yes! You can use several alternatives to cornstarch to thicken the sauce. Some good substitutes include:
- Arrowroot powder: Works similarly to cornstarch and is a great gluten-free option.
- All-purpose flour: Use 2 tablespoons of flour for every 1 tablespoon of cornstarch. Cook it for a few minutes in the sauce to remove the raw flour taste.
- Potato starch: Another good alternative that thickens sauces like cornstarch.
- Tapioca starch: Works similarly to cornstarch and gives a smooth consistency.
These substitutes work well to thicken the sauce without altering the flavor much!
Storage and Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce as needed. You can also microwave the dish in short bursts, stirring occasionally.
- Freezing: Mongolian Chicken freezes well! Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Mongolian Chicken FAQs
Can I add vegetables to Mongolian Chicken?
Yes! Adding vegetables like bell peppers, broccoli, snap peas, or carrots will not only make the dish more colorful but also add extra crunch and nutrients. After removing the chicken, stir-fry the vegetables in the same pan, then add everything back to the sauce.
Can I make Mongolian Chicken gluten-free?
Absolutely. To make this dish gluten-free, substitute regular soy sauce with gluten-free tamari or a gluten-free soy sauce alternative. Be sure to check that your cornstarch is also gluten-free.
What can I substitute for chicken in Mongolian Chicken?
You can easily substitute the chicken with beef, shrimp, tofu, or even pork. For Mongolian Beef, thinly slice flank steak and follow the same instructions, or use shrimp and adjust the cooking time accordingly. Tofu is also a great vegetarian option—just be sure to press and drain the tofu before cooking for best results.
How do I make Mongolian Chicken spicier?
To add more heat, increase the amount of red pepper flakes or add fresh chili peppers when cooking the garlic and ginger. You can also drizzle in a bit of sriracha or your favorite hot sauce for an extra kick.
Can I make this dish ahead of time?
Yes! You can prepare the sauce and chicken ahead of time. Cook the chicken and store it separately from the sauce in the refrigerator for up to 2 days. When ready to serve, reheat the chicken and sauce in a skillet until warmed.
Mongolian Chicken is a delicious and easy dish that delivers bold flavors in a simple, weeknight-friendly recipe. With tender, crispy chicken coated in a sweet and savory garlic-ginger soy sauce, this meal will surely become a family favorite. Whether you enjoy it over rice, noodles, or alongside your favorite stir-fried vegetables, this recipe is versatile, customizable, and satisfying.
With quick cooking time and easy ingredients, this recipe is perfect for anyone craving takeout-quality food at home. Feel free to experiment with spice levels, add veggies, or even substitute different proteins to make it your own!
