Mongolian Chicken has quietly become one of my go-to weeknight dinners—and for good reason. This dish perfectly balances sticky sweetness with savory depth, thanks to a luscious blend of soy sauce, brown sugar, and sesame oil that clings beautifully to tender chicken strips.
It’s the kind of meal that feels indulgent yet comes together with surprising ease, making it ideal for busy evenings when you want restaurant-quality flavor without the fuss.
What makes this recipe stand out is the subtle kick from ginger and garlic, alongside a touch of Sriracha, giving it just the right hint of warmth without overwhelming the palate. The glossy, caramelized sauce and tender chicken make every bite irresistibly satisfying.
If you want a perfect pairing, try serving it with fluffy Instant Pot Calrose Rice to soak up all that delicious sauce, and a refreshing glass of Brazilian Lemonade for a bright, citrusy contrast. This combo not only tastes incredible but keeps the meal balanced and satisfying.
Fun fact: Mongolian-style dishes actually originated in Taiwan, not Mongolia, blending Chinese cooking techniques with sweet-savory sauces that have taken global kitchens by storm.
It’s no surprise this recipe is trending—home cooks love how easy it is to whip up something flavorful and comforting in 30 minutes.
Give it a try and share your variations—I’d love to hear what tweaks you make!
What Makes This Recipe a Favorite?
- Quick and Convenient: This dish comes together fast, making it a lifesaver for busy weeknights without sacrificing any flavor.
- Perfect Flavor Balance: The sauce hits that sweet-and-savory sweet spot—rich and comforting but never too heavy.
- Healthier Swaps: I like swapping brown sugar with coconut sugar sometimes, which adds a subtle caramel note and a bit of extra goodness.
- Great for Meal Prep: It fits effortlessly into my weekly meal routine and reheats wonderfully, so leftovers are just as tasty.
- Delightful Spice Twist: The blend of sesame oil and a touch of Sriracha gives it a warm kick that’s flavorful but never overpowering.
Mongolian Chicken Recipe
Equipment
- Large mixing bowl
- Whisk or fork
- Large Skillet or Wok
- Measuring cups and spoons
- Knife and Cutting Board
- Tongs or spatula
Ingredients
- 1 pound chicken breast tenderloins cut into thin strips
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger puree
- 1 teaspoon Sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ cup brown sugar
- ½ cup soy sauce
- 4 green onions chopped
Instructions
- Prep the chicken: Cut chicken breast tenderloins into thin strips and toss with cornstarch until lightly coated.
- Heat oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
- Cook chicken: Add chicken strips and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Make the sauce: In the same pan, add garlic, ginger puree, and Sriracha; sauté briefly until fragrant.
- Combine sauce ingredients: Add sesame oil, rice vinegar, brown sugar, and soy sauce. Stir well and let simmer for 2 minutes.
- Mix chicken and sauce: Return chicken to the pan, toss well to coat evenly in the sauce, and cook for another 2 minutes.
- Finish with green onions: Stir in chopped green onions just before serving.
- Serve immediately with rice or your favorite sides.
Nutrition Info:
| Nutrition | Value |
| Calories | 327kcal |
| Carbohydrates | 26g |
| Protein | 26g |
| Fat | 13g |
| Sugar | 14g |
| Sodium | 1924mg |
Time For Tips!
- Cornstarch coating matters: For extra crispiness, let the coated chicken rest for 10 minutes before cooking. This helps the cornstarch adhere better and creates a nice crust.
- Balance your sugar: Brown sugar adds great depth, but don’t be afraid to adjust it slightly to match your preferred sweetness—some batches of soy sauce can be saltier or sweeter than others.
- Layer your aromatics: Adding garlic and ginger separately rather than combined lets each flavor shine and gives the sauce more complexity.
- Control the heat: Start with a small amount of Sriracha and add more after tasting. It’s easier to ramp up the spice than to tone it down later.
- Use high heat: Cooking on medium-high heat keeps the chicken crisp and prevents it from stewing in the sauce, maintaining a great texture.
- Finish with sesame oil last: Adding sesame oil at the end preserves its fragrant aroma, which can dissipate if cooked too long.
These little tweaks can really bring your Mongolian Chicken to the next level!
Quick Questions About Mongolian Chicken?
Q: Can I use chicken thighs instead of breast?
Ans: Absolutely! Thighs stay juicier and add a richer flavor, just adjust cooking time slightly to ensure they’re cooked through.
Q: Is there a vegetarian alternative for this recipe?
Ans: Yes! Try using tofu or seitan coated and cooked the same way—just watch for different cooking times.
Q: Can I make the sauce ahead of time?
Ans: Definitely. Prepare the sauce in advance and store it in the fridge. Reheat gently before tossing with freshly cooked chicken.
Q: What can I use instead of Sriracha?
Ans: You can substitute chili garlic sauce or a mild hot sauce depending on your spice preference.
Q: How do I prevent the sauce from getting too thick or sticky?
Ans: If the sauce thickens too much, add a splash of water or low-sodium soy sauce while cooking to loosen it up.
