Mongolian Chicken Recipe (2024)

This is a easy and delicious Mongolian chicken recipe that’s both sweet and savory. A delicious alternative to the classic Mongolian beef preparation with ingredients that pack a punch! Cook time – about 20 minutes.

Mongolian Chicken Recipe (1)

What is Mongolian chicken?

The question should actually be what is Mongolian beef?, which is a popular dish served in Chinese-American restaurants.

Made with sliced steak (usually flank) and chopped scallions (other vegetables such as onions and bell peppers can also be included), this Chinese-American dish is cooked in a sauce consisting of soy sauce, sugar, hoisin sauce and chilies, or something similar to that flavor profile.

You have probably seen it on the menu at P.F. Changs, and likely ate it as a kid in your local Chinese restaurant. The sweet and savory combination was created to cater to the American palate as true authentic Chinese food is rarely sweet. As you can see here, I’ve used chicken breasts in place of beef.

However, it works well with tofu as well. So feel free to use the protein you prefer. It’s the irresistible Mongolian sauce that will keep you coming back for more!

Mongolian Chicken Recipe (2)

Why is it called Mongolian if it’s not from Mongolia?

From what I gather, it’s called Mongolian beef because of the way it’s made, not because of the way it tastes.

In 1951, the method of stir-frying meats and veggies on a large, open surface (similar to teppanyaki) first appeared in Taipei, Taiwan. This method reminded them of Mongolian barbecue and their traditions and thus, is loosely based on that.

Just like General Tso’s chicken, it looks like the term got lost in translation somewhere along the way – despite never having made an appearance in China!

The result is perfection: tender chicken pieces that are nutty, sweet, savory and the perfect companion to sliced green onions!

Mongolian chicken is another quick recipe I have recently added to my lazy/busy day menu because it’s so satisfying yet requires very little prep work in the kitchen. It’s not a messy recipe to make and the flavors are familiar enough to please most people’s palate.

Mongolian Chicken Recipe (3)

Ingredients for Mongolian Chicken

  • Chicken: I use boneless, skinless chicken breast for this recipe but feel free to use beef or extra firm tofu.
  • Cornstarch: Cornstarch makes the meat juicier and the sauce thicker. You can also use potato starch for the same result.
  • Oil: I recommend a neutral oil such vegetable oil or grapeseed oil. Peanut oil will also work for this recipe.
  • Fresh ginger: Chopped ginger adds a little spiciness and a refreshing element.
  • Garlic: Every stir fry needs a little garlic! It’s one of those aromatics that contribute to the overall flavor of the dish.
  • Soy sauce: You can use regular soy sauce or dark soy sauce (the Chinese type, not Thai since that’s too sweet). My go-to soy sauce is Yamasa.
  • Chicken stock: Use low-sodium chicken stock, or, if you only have regular chicken stock, mix half of it with water to make it less salty.
  • Sugar: You will need a little brown sugar or regular granulated sugar to balance the savory and saltiness of the sauce.
  • Sesame oil: Sesame oil is drizzled in the end to add nuttiness.
  • Scallions: Chopped scallions (or green onions) add sweetness and a nice crunch.

Recipe Variations

As with every recipe, I highly suggest trying the original recipe first. However, it’s always okay to get creative in the kitchen. Here are other ingredients that can be found in other mongolian chicken recipes if you’re looking to shake things up (and they can usually be found at any major grocery store):

  • Red pepper flakes
  • Sesame seeds
  • Chili peppers
  • Tamari sauce
  • Asian sweet chili sauce
  • Savory brown sauce
  • Sweet savory sauce
Mongolian Chicken Recipe (4)

How to Make Mongolian Chicken

Scroll all the way down to the recipe card for the full recipe.

  1. Gather all of your kitchen tools and ingredients.
  2. Place the sliced chicken in a large bowl and dust with cornstarch. Use a spoon or your fingers to toss the chicken and cornstarch until all the pieces are evenly coated.
  3. Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken and saute for 4 to 5 minutes, until the chicken is cooked through.
  4. Add the garlic and ginger and cook for 2 minutes.
  5. Add the soy sauce, chicken stock, and brown sugar, and cook for 2 to 3 minutes, until the sauce thickens.
  6. Turn the heat off, stir in the sesame oil and scallions. Transfer to a plate and serve.
Mongolian Chicken Recipe (5)

What makes Mongolian chicken so delicious is partly due to the way the chicken is prepared. Instead of cooking it bare in a frying pan, the chicken is tossed in cornstarch and left therefor a few minutes.

This helps to make the chicken juicy and velvety once it’s added to a pan. The cornstarch also thickens the sauce which helps stick to the meat better.

Mongolian Chicken Recipe (6)

What to serve with Mongolian Chicken

This easy Mongolian chicken recipe goes perfectly with plain white rice. Top it off with green onions and you’ll have a classic, delicious dish on your hands. You can also use brown rice, cauliflower rice, or any other type of rice. I would even suggest you try it with pasta! For tutorials on how to cook steamed rice effortlessly, check out these posts:

  • How to Cook Jasmine Rice
  • Japanese Rice 101: How to Cook on the Stove Top and in a Rice Cooker

Dishes to Pair with Mongolian Chicken

Here are some of my favorite Asian dishes that I like to pair with this chicken stir fry:

Dishes to pair with Mongolian chicken

Japanese Fried Rice – Yakimeshi

Bok Choy With Garlic and Oyster Sauce

Szechuan Potatoes with Vinegar and Chili

Chinese Eggplant with Garlic Sauce

Mongolian Chicken Recipe (11)

Did you like this Mongolian chicken recipe? Did you make changes you would like to share? Share your tips and recommendations in the comment section below!

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Mongolian Chicken Recipe (12)

Mongolian Chicken Recipe

★★★★★5 from 9 reviews

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Poultry
  • Method: Stir frying
  • Cuisine: Chinese
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Description

This is a quick and delicious Mongolian chicken recipe that’s both sweet and savory.

Ingredients

Units Scale

  • 1 pound boneless, skinless chicken breast, chopped bite size
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • 1/4 cup soy sauce
  • 1/2 cup low sodium chicken stock
  • 2 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil
  • 4 stalks scallions, chopped bite size on the bias

Instructions

  1. In a bowl, mix chicken pieces with cornstarch until all the pieces are evenly coated.
  2. In a pan over medium-high heat, add oil and when the oil is hot, add chicken. Cook until chicken is cooked through – about 4 to 5 minutes.
  3. Add garlic and ginger and cook for 2 minutes.
  4. Add soy sauce, chicken stock and brown sugar and cook for 2 to 3 minutes, until sauce thickens.
  5. Turn the heat off, add sesame oil and scallions. Stir well and serve with white rice.

Notes

Store the leftovers in an airtight storage container for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 485
  • Sugar: 10.1g
  • Sodium: 1971.7mg
  • Fat: 15.7g
  • Saturated Fat: 4.1g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0.9g
  • Protein: 54.9g
  • Cholesterol: 174mg

Keywords: chicken stir fry

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Mongolian Chicken Recipe (2024)

FAQs

What is the difference between General Tso and Mongolian Chicken? ›

Mongolian Chicken is known for its savory and slightly sweet flavor profile, while General Tso's Chicken is typically sweeter and has a more pronounced tangy and spicy taste.

How do the Chinese get their chicken so tender? ›

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.

What's the difference between Szechuan and Mongolian Chicken? ›

What is the difference between Mongolian Chicken and Szechuan Chicken? Mongolian Chicken has sweeter flavors, whereas Szechuan Chicken has spicier flavors.

What is the brown sauce they use in Chinese food? ›

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

What is hoisin sauce made of? ›

Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

Is Mongolian chicken the same as Orange Chicken? ›

7: Mongolian Chicken 🐔 Another highly requested recipe for all of you! I find this one super similar to Orange Chicken and Sesame Chicken, just with a different ratio of ingredients and no citrus added to the sauce. The dried chilies themselves don't actually add that much spice unless you break them open.

What is the closest thing to General Tso Chicken? ›

Sweet and sour chicken: The two are super similar. The main difference is that General Tso sauce has more ginger flavor, as well as a little more heat from the hot sauce or chili flakes.

Which is healthier kung pao or General Tso? ›

General Tso's chicken is battered, deep fried, and tossed with a spicy sauce. Kung Pao chicken, on the other hand, is not deep fried and instead is wok seared and tossed with a marinade. The choice here depends on the restaurant, but in most cases Kung Pao chicken is the winner.

What do Chinese soak their chicken in? ›

To marinate chicken for stir fries, we use a simple mixture of water, oil, cornstarch, and a flavor agent like soy sauce or oyster sauce. Other ingredients, like Shaoxing wine or sesame oil, may also be layered in.

What does baking soda do to chicken? ›

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.

Does soaking chicken in vinegar make it tender? ›

Acids, whether you're using fruit juice or vinegar, help break down the dense protein, tenderizing the meat. Seasonings, as with any food, boost flavor.

What does Hunan style mean? ›

variants or Hunanese. ˌhü-nə-ˈnēz. -ˈnēs. : of, relating to, or being a hot and spicy style of Chinese cooking.

Why is it called Mongolian Chicken? ›

Although the name of this dish is Mongolian Chicken, none of the ingredients or method of preparation are really Mongolian. Mongolian simply implies that this is an exotic dish. Nonetheless, this dish is so good, you won't be disappointed if you try it.

What is kung bo? ›

Gong Bao or Kung Po) is a stir-fried Chinese dish that consists of cubed chicken in a sweet, spicy, and savory sauce. It originated in southwestern China in the early 1800s.

What is Mongolian sauce? ›

Mongolian sauce is a sweet and savory sauce that is often used in Chinese-American cuisine, particularly in dishes like Mongolian Beef or Mongolian Chicken.

Is Mongolian Chicken the same as orange chicken? ›

7: Mongolian Chicken 🐔 Another highly requested recipe for all of you! I find this one super similar to Orange Chicken and Sesame Chicken, just with a different ratio of ingredients and no citrus added to the sauce. The dried chilies themselves don't actually add that much spice unless you break them open.

What is the most used sauce in Chinese food? ›

Soy Sauce (Regular/light) (酱油,Jiàngyóu)

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).

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