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This Mongolian chicken recipe is the weeknight dinner of my dreams. It’s easy to make with simple pantry ingredients. It comes together in one skillet. And it’s delicious, with a sticky, crispy texture and bold savory flavor, thanks to soy sauce, garlic, and fresh ginger.

This Mongolian chicken is satisfying too. The chicken packs it with plenty of protein, and the glossy sauce gives it a nice spicy kick. It’s the kind of fast, yet comforting meal I’d be happy eating every single week (and lately, I have been). I hope you love it as much as I do!

Why You’ll Love This Recipe

Mongolian Chicken brings big flavor with easy steps and pantry basics.

Crispy coating: Cornstarch gives the chicken a light crunch.

Sticky sauce: Brown sugar and soy sauce turn glossy and rich.

Fast cooking: Everything moves quickly once the pan heats up.

Bold taste: Garlic, ginger, and chilies wake up every bite.

Weeknight friendly: No complicated prep needed.

Ingredients

For the Chicken and Sauce:

1 pound chicken breast, boneless and skinless, cut into 1 inch cubes
½ cup cornstarch
⅓ cup vegetable oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
6 dried red chilies
3 tablespoons soy sauce
2 tablespoons brown sugar
½ cup chicken broth
2 tablespoons cornstarch
3 green onions, sliced

Step by Step Instructions

1. Coat the Chicken

Place chicken cubes in a bowl. Add cornstarch and toss until each piece looks fully coated. This layer helps create that crisp texture once the chicken hits hot oil.

2. Heat the Oil

Pour vegetable oil into a wide skillet. Warm it over medium heat until it shimmers. Hot oil matters here since it helps the coating turn golden fast.

3. Cook the Chicken

Add chicken to the pan in batches. Cook until golden and crisp on all sides. Transfer cooked pieces to a plate and keep them nearby.

4. Build the Flavor Base

Lower the heat slightly. Add garlic, ginger, and dried chilies to the same pan. Stir gently until fragrant and aromatic.

5. Mix the Sauce

In a small bowl, stir chicken broth, soy sauce, brown sugar, and cornstarch until smooth. This mixture thickens into that classic sticky glaze.

6. Simmer the Sauce

Pour sauce into the pan. Stir constantly while it bubbles and thickens. The sauce should look glossy and slightly syrupy.

7. Combine Everything

Return chicken to the pan. Toss well so each piece gets fully coated in sauce. Let it simmer briefly so flavors soak in.

8. Finish and Garnish

Sprinkle sliced green onions over the top. Serve right away while the chicken stays crisp and warm.

Tips & Variations

Use fewer dried chilies for a gentler bite.
Double the sauce ingredients for more glaze.
Add a splash of chicken broth at the end.
Toss in bell peppers near the end.
Finish with sesame seeds for texture.

Serving Suggestions

Mongolian Chicken pairs beautifully with steamed white rice that soaks up every drop of sauce. Fried rice works great too when you want extra texture. Simple sautéed vegetables balance the sweetness nicely.

When friends come over, I serve this family style right from the pan. It disappears fast, and the sticky sauce always earns compliments.

Frequently Asked Questions

Can I use chicken thighs?

Yes, thighs stay juicy and work very well here.

Does the sauce thicken quickly?

It thickens fast once it starts bubbling, so keep stirring.

Can I prep ahead?

You can coat the chicken earlier and store it chilled.

How spicy does it get?

Heat stays adjustable based on chili amount.

Can leftovers be stored?

Leftovers keep well in the fridge for two days.

Final Thoughts

Mongolian Chicken feels bold, comforting, and deeply flavorful without needing complicated steps. Crispy chicken, sticky sauce, and sharp aromatics come together in a way that feels exciting every time.

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