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Mongolian Chicken

Mongolian chicken is a quick Asian chicken stir fry with crispy-edged chicken pieces glazed in a dark, sticky soy-ginger sauce. Stir-fry, boil the sauce to reduce, then toss until glossy and clingy over steamed white rice with charred green onions and sesame seeds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts Thinly sliced for fast, even cooking.
  • 0.25 cup cornstarch For coating that crisps edges.
  • 0.1 Salt and pepper To taste.
  • 3 tbsp vegetable oil For hot searing.
Mongolian sauce
  • 5 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 0.5 cup soy sauce Dark, savory base.
  • 0.33 cup brown sugar For sticky caramel notes.
  • 0.25 cup water To loosen and help glaze.
  • 1 tbsp hoisin sauce Adds depth.
  • 1 tsp sesame oil Aromatic finish.
  • 0.5 tsp red pepper flakes Heat to taste.
  • 1 tsp cornstarch Mixed with water for thickening.
  • 1 tbsp water For the cornstarch slurry.
To finish
  • 4 green onions Cut into 2-inch pieces for charred bits.
  • 0.5 Sesame seeds For serving.
  • steamed rice For serving (white rice).

Equipment

  • 1 large skillet or wok

Method
 

Coat the chicken
  1. Toss the thinly sliced chicken with cornstarch, salt, and pepper until coated, evenly dusting every piece with a light layer.
Make the sauce
  1. Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, and red pepper flakes until the sugar dissolves and the mixture looks smooth.
Sear and crisp the chicken
  1. Heat the vegetable oil in a large skillet or wok over high heat, until shimmering, then add the chicken in a single layer.
  2. Cook the chicken for 3-4 minutes per side until deeply golden and cooked through, then remove to a plate.
Glaze with a thick, sticky sauce
  1. Add the garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant and lightly sizzling.
  2. Pour in the sauce and bring to a boil, watching for bubbles that actively reduce and darken the glaze.
  3. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy, with a sauce that coats the back of a spoon.
  4. Return the chicken to the pan, add the green onions, and toss until everything is evenly glazed and the green onions are bright and slightly charred.
Serve
  1. Serve the Mongolian chicken over steamed rice with sesame seeds on top, making sure the glossy dark sauce clings to the chicken and onions.

Notes

For maximum crispy edges, slice the chicken thin and avoid overcrowding the pan—sear in batches if needed. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until hot (add a splash of water if sauce gets too thick). Freezing is not recommended for best texture. Dietary swap: use tamari instead of soy sauce for gluten-free Mongolian chicken.