This Easy Mongolian Chicken is a simple to follow recipe that has amazing results. Crispy chicken simmered in a flavorful sauce with vegetables makes for a truly scrumptious dish.
If you like this Mongolian chicken, you should try our tasty Mongolian beef or our teriyaki chicken.
BEST Mongolian chicken recipe
This easy Mongolian chicken is so perfectly flavored, you’ll adore it. The textures of the sauteed vegetables mixed with crispy chicken thigh is really delicious, and this dish is also easy to make. You can do some of the steps beforehand to save time on a busy night and it uses simple ingredients that are usually on hand. The sauce is layered with flavor and the chicken is perfectly juicy. Once you try this dish, you’ll swear it’s the best Mongolian chicken recipe you’ve ever had!
What is Mongolian chicken made of?
Mongolian chicken has two components- the chicken and the sauce. This is what you’ll need for each:
- For the chicken- Boneless, skinless chicken thighs, Corn oil, Cornstarch, Yellow onion, Garlic clove, and Green onions.
- For the sauce- LS Soy sauce, Brown sugar, Corn oil, Minced garlic, Minced ginger, Sesame oil, and Water.
How to make quick and easy Mongolian chicken
- Make the sauce. In a small saucepan, heat 2 tablespoons of the oil and then add the garlic and ginger. Stir for about 10 seconds. Now, add the brown sugar, soy sauce, water, and sesame oil and bring to a boil. Set aside.
- Prepare the chicken. Cut the chicken thighs into strips and place them in a large bowl with the cornstarch.
- Cook the chicken. Heat the rest of the oil in a large wok over high heat. Cook the chicken in batches, being careful not to overcrowd the wok, so each piece is crispy. Transfer the cooked chicken to another bowl.
- Cook the vegetables. Slice up the yellow onion and mince the leftover garlic, stirring it into the same wok (add oil as needed).
- Add everything together. Once the onion is cooked, add the chicken back in, then the sauce. Bring it to a simmer.
- Add the green onion. Slice the green onion and stir it into the Mongolian chicken for a few minutes. Serve.
Tips to make this recipe even faster and better
- Make the Mongolian sauce ahead of time- You can prepare the sauce in advance and keep it in a container with a lid until you’re ready to warm it up and make the rest of the dish.
- Cut up the meat and veggies in advance- You can save time by prepping the vegetables and chicken, then putting everything together before dinner.
- Cook the chicken in batches- Chicken cooks fastest when it’s not touching other things, so separate the chicken into batches so each piece cooks quickly and crisply.
What goes well with Mongolian chicken?
This Mongolian chicken recipe goes really well with a starch, like Wild Brown Rice or rice noodles. You could also pair this dish with Pork Fried Rice Recipe, Fried Spring Rolls (VIDEO), or an Asian Chicken Salad.
How to store it and how long will it keep?
To store your Mongolian chicken, place it in an airtight container in the refrigerator, where it will keep for 3-4 days. If you want to freeze it, it will last for a couple of months. When you are ready to serve it, just allow it to defrost and then heat it in the microwave or in the wok.
Full Recipe Instructions
Easy Mongolian Chicken
Ingredients
For the sauce
- 2 tbsp corn oil
- 1 clove garlic minced
- 1 tbsp ginger minced
- 4 tbsp brown sugar
- 1 cup low sodium soy sauce
- 1/4 tsp sesame oil
- 1/2 cup water
For the chicken
- 2 lb. boneless skinless chicken thighs
- 1/3 cup cornstarch
- 1 large yellow onion
- 1/3 cup corn oil
- 1 cloves garlic minced
- 2 bunches green onion
Instructions
Make the sauce
- Heat 2 Tablespoons of corn oil in a small saucepan over medium-high heat. Add 1 minced garlic cloves along with 1 tablespoon of minced ginger. Stir for about 10 seconds.
- Then add 4 tablespoons of brown sugar, One cup of low sodium soy sauce, 1/4 teaspoon of sesame oil, and 1/2 cup water. Bring to a boil then set the sauce aside. 
- Now thinly slice 2 lb of boneless skinless chicken thighs into strips. Place the sliced chicken in a large bowl and 1/3 cup cornstarch.
Cook the chicken
- Heat 1/3 cup corn oil in a large wok over high heat. Cook the chicken in batches to ensure a crispy texture on the exterior. You don’t want to overcrowd the pan.
- Once all of your chicken is cooked, transfer it to a separate bowl.
Cook onion and garlic
- Then slice up one large yellow onion and mince 1 garlic clove and stir it in the same wok. Add oil as needed.
Add chicken, sauce, and green onion
- After the onion is cooked through add the chicken back in. 
- Then add the sauce and bring the chicken to a simmer. 
- Slice two bunches of green onion and stir it into the Mongolian chicken for a few minutes. 
Notes
- Make the Mongolian sauce ahead of time- You can prepare the sauce in advance and keep it in a container with a lid until you're ready to warm it up and make the rest of the dish.
- Cut up the meat and veggies in advance- You can save time by prepping the vegetables and chicken, then putting everything together before dinner.
- Cook the chicken in batches- Chicken cooks fastest when it's not touching other things, so separate the chicken into batches so each piece cooks quickly and crisply.
Nutrition
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Vishhal B Anand says
Lovely simple recipe. Wonderful
Dina says
Thank you so much! I appreciate the kind feedback!
SB says
Simple and quick. I actually didn’t have thighs and made it with cut up tenders. It was good! I imagine thighs (as per recipe) would def be better, but still works quite well with tenders. And I did add some sliced bell peppers at the end for a bit more veggie freshness. 🙂
All in all…adding this my repeat list. Thank you!
Dina says
Yay! So happy to hear you loved this Mongolian chicken recipe so much! Exciting to hear this will be a repeat recipe in your home! Thank you so much for your awesome feedback and support! I hope you find more recipes to enjoy on my food blog! 🙂
Kassey Montanez says
I liked this but mine came out a little salty. Ideas of how to decrease the flavor of salt. Also in the ingredients it says four teaspoons of brown sugar and in the instructions it said four tablespoons. I didn’t know how much to put so I guessed and put in four teaspoons.
Dina says
Hi Kassey, I think you might have read the ingredient list incorrectly. It says 4 tbsp which stands for Tablespoons. tsp would be teaspoons. I hope that helps 🙂 Also, did you use low sodium soy sauce as listed in the recipe? If not, that might be why it may have turned out too salty.