Mongolian Chicken has always been a takeout favorite in our household, but truthfully, it often felt like a gamble. Sometimes it was wonderfully savory and satisfying, other times it was bland, greasy, or just…off. Driven by a craving for that perfect balance of sweet, savory, and slightly spicy, I decided to take matters into my own hands and develop my own version. After several attempts and tweaks, I finally landed on what I confidently declare to be the Best Mongolian Chicken. This recipe is not just good; it’s addictive. The chicken is incredibly tender, coated in a luscious, glossy sauce that’s bursting with umami, and it comes together surprisingly quickly for a weeknight meal. My family devoured it, plates cleaned in record time, and even my picky eaters were asking for seconds (and thirds!). If you’re looking to ditch the takeout menus and create a Mongolian Chicken dish that’s truly restaurant-quality from the comfort of your own kitchen, look no further. This recipe is a game-changer.

Ingredients

Creating the best Mongolian Chicken hinges on using the right ingredients and understanding their role in building flavor. Don’t be intimidated by the ingredient list; most are pantry staples or easily accessible at any grocery store. Here’s what you’ll need to create this culinary masterpiece:

For the Chicken Marinade:
- 1.5 lbs Boneless, Skinless Chicken Thighs: Chicken thighs are crucial for their superior flavor and ability to remain moist during stir-frying. They are more forgiving than chicken breasts and deliver a richer, more tender result. You can use breasts if preferred, but thighs are highly recommended for the best texture and taste.
- 1 Tablespoon Soy Sauce: Low sodium soy sauce is ideal to control the saltiness of the dish. Soy sauce is the foundation of the savory flavor, adding depth and umami to the chicken.
- 1 Tablespoon Cornstarch: Cornstarch is the magic ingredient for creating that signature velvety texture on stir-fried chicken. It coats the chicken, helping it to brown beautifully and lock in moisture, resulting in incredibly tender pieces.
- 1 Egg White: The egg white further tenderizes the chicken and contributes to the silky texture. It also helps the marinade cling to the chicken during cooking.
- 1 Teaspoon Sesame Oil: Sesame oil adds a nutty, aromatic dimension to the marinade and the overall dish. A little goes a long way, so use pure sesame oil for the best flavor.
- 1/2 Teaspoon Ground White Pepper: White pepper has a milder, more floral heat compared to black pepper, making it perfect for Asian-inspired dishes. It adds a subtle warmth without overpowering the other flavors.
For the Mongolian Chicken Sauce:
- 1/2 Cup Soy Sauce: Again, low sodium soy sauce is recommended to manage the salt level.
- 1/2 Cup Brown Sugar, Packed: Brown sugar is essential for the signature sweetness of Mongolian Chicken. The molasses in brown sugar adds depth and caramel notes to the sauce. Packed brown sugar ensures accurate measurement.
- 1/4 Cup Hoisin Sauce: Hoisin sauce is a key ingredient, providing a complex blend of sweet, savory, and slightly tangy flavors. It’s a fermented bean sauce that adds significant umami and richness to the sauce. Look for a good quality hoisin sauce for the best results.
- 1/4 Cup Water: Water helps to thin out the sauce to the desired consistency and allows the flavors to meld together beautifully.
- 2 Tablespoons Rice Vinegar: Rice vinegar adds a crucial touch of acidity to balance the sweetness and richness of the sauce. It brightens the flavors and prevents the sauce from being overly heavy.
- 1 Tablespoon Cornstarch: Cornstarch is used again to thicken the sauce, creating that glossy, luscious texture that coats the chicken perfectly.
- 1 Tablespoon Fresh Ginger, Minced: Fresh ginger is indispensable for its zesty, aromatic flavor. It adds warmth and complexity to the sauce. Use fresh ginger for the most vibrant taste; avoid powdered ginger.
- 2 Cloves Garlic, Minced: Garlic is another foundational flavor in Asian cuisine. It provides a pungent, savory base that complements the ginger and other sauce ingredients. Freshly minced garlic is always preferred.
- 1-2 Dried Red Chilies, or Red Pepper Flakes to Taste (Optional): For a touch of heat, dried red chilies or red pepper flakes are optional but highly recommended. They add a subtle kick that balances the sweetness and savory notes. Adjust the amount to your spice preference.
For Stir-Frying and Garnish:
- 2 Tablespoons Vegetable Oil: Vegetable oil or canola oil is ideal for stir-frying due to its high smoke point and neutral flavor.
- 1 Large Yellow Onion, Sliced: Yellow onion provides a savory base and slightly sweet flavor as it cooks down in the stir-fry. Slicing it allows it to cook quickly and evenly.
- 2 Bell Peppers (Red and Green), Sliced: Bell peppers add color, sweetness, and a slight crunch to the dish. Red and green bell peppers offer a nice visual appeal and complementary flavors.
- Sesame Seeds, for Garnish (Optional): Sesame seeds add a nutty aroma, a slight textural crunch, and visual appeal as a garnish. Toasted sesame seeds enhance the flavor even further.
- Chopped Green Onions, for Garnish (Optional): Green onions add a fresh, mild onion flavor and a pop of color as a garnish. They are a classic finishing touch for many Asian dishes.

Instructions

Making the best Mongolian Chicken at home is easier than you might think! Follow these detailed, step-by-step instructions for a guaranteed delicious result:

Step 1: Prepare the Chicken Marinade

Cut the Chicken: Begin by cutting the chicken thighs into bite-sized pieces, about 1-inch cubes. This ensures even cooking and makes them easy to eat.
Combine Marinade Ingredients: In a medium bowl, whisk together the soy sauce, cornstarch, egg white, sesame oil, and white pepper. Ensure the cornstarch is fully dissolved to avoid any lumps.
Marinate the Chicken: Add the cubed chicken to the marinade and toss to coat thoroughly. Make sure every piece of chicken is evenly covered in the marinade mixture.
Marinate Time: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours for even more tender and flavorful chicken. Marinating longer allows the flavors to penetrate deeply and the cornstarch to work its magic.

Step 2: Prepare the Mongolian Chicken Sauce

Combine Sauce Ingredients: In a separate bowl, whisk together the soy sauce, brown sugar, hoisin sauce, water, rice vinegar, and cornstarch. Again, ensure the cornstarch is fully dissolved for a smooth sauce.
Add Aromatics: Stir in the minced fresh ginger and minced garlic. If using dried red chilies, crush them slightly and add them to the sauce mixture now. If using red pepper flakes, you can add them now or later during cooking, depending on your preference.
Set Aside: Set the sauce aside until you are ready to stir-fry the chicken and vegetables.

Step 3: Stir-Fry the Chicken

Heat the Wok or Skillet: Heat a large wok or a large, heavy-bottomed skillet over high heat. The key to good stir-frying is high heat. Make sure the wok or skillet is very hot before adding the oil.
Add Oil: Once the wok is hot, add the vegetable oil. Heat the oil until it shimmers slightly.
Stir-Fry Chicken in Batches: Add the marinated chicken to the hot wok in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the temperature and cause the chicken to steam instead of stir-fry properly. Work in batches if necessary to ensure the chicken browns well.
Cook Chicken: Stir-fry the chicken for 3-5 minutes per batch, or until it is cooked through and lightly browned on all sides. Remove the cooked chicken from the wok and set aside.

Step 4: Stir-Fry the Vegetables

Add Onion and Bell Peppers: Add the sliced yellow onion and sliced bell peppers to the wok. If needed, add a little more vegetable oil to the wok.
Stir-Fry Vegetables: Stir-fry the vegetables over high heat for 3-5 minutes, or until they are tender-crisp. You want them to be cooked but still retain a bit of crunch.
Combine Chicken and Vegetables: Return the cooked chicken to the wok with the stir-fried vegetables.

Step 5: Add the Mongolian Chicken Sauce

Pour in Sauce: Pour the prepared Mongolian Chicken sauce over the chicken and vegetables in the wok.
Simmer and Thicken: Bring the sauce to a simmer, stirring constantly. The cornstarch in the sauce will quickly thicken it to a glossy, luscious consistency, coating the chicken and vegetables beautifully. This should only take 1-2 minutes.
Cook Until Sauce Coats: Continue to cook and stir for another minute or two, until the sauce is thick, glossy, and evenly coats the chicken and vegetables.

Step 6: Serve and Garnish

Serve Hot: Serve the Mongolian Chicken immediately while it’s hot and the sauce is at its best.
Garnish (Optional): Garnish with sesame seeds and chopped green onions, if desired, for added flavor and visual appeal.

Nutrition Facts

(Approximate values per serving, based on estimated 4 servings per recipe)

Serving Size: Approximately 1.5 cups
Calories: Around 550-650 calories per serving (This is an estimate and can vary based on specific ingredients, portion sizes, and cooking methods. Adding rice will increase the calorie count.)
Protein: 40-50g
Fat: 25-35g
Saturated Fat: 5-8g
Cholesterol: 150-180mg
Sodium: 1200-1500mg (Can be reduced by using low sodium soy sauce and controlling added salt)
Carbohydrates: 40-50g
Fiber: 3-5g
Sugar: 25-35g

Note: These are estimates and should be used as a general guideline. For precise nutritional information, use a nutritional calculator with the specific brands and quantities of ingredients you use. Serving size can also significantly impact these values.

Preparation Time

Prep Time: 25 minutes (includes chopping vegetables, preparing marinade and sauce)
Marinating Time: 30 minutes to 2 hours (minimum 30 minutes recommended)
Cook Time: 20 minutes
Total Time (excluding marinating): Approximately 45 minutes
Total Time (including minimum marinating): Approximately 1 hour 15 minutes

This recipe is relatively quick, especially if you marinate the chicken ahead of time. It’s perfect for a satisfying weeknight meal when you crave flavorful, home-cooked food without spending hours in the kitchen.

How to Serve

Mongolian Chicken is incredibly versatile and pairs well with a variety of sides. Here are some delicious ways to serve it:

Classic Rice:
- Steamed White Rice: The most traditional and simplest pairing. White rice provides a neutral base to soak up the flavorful Mongolian sauce.
- Brown Rice: For a healthier option with more fiber and a nutty flavor, brown rice is an excellent choice.
- Jasmine Rice: Its fragrant aroma and slightly sticky texture make jasmine rice a delightful complement to Mongolian Chicken.
Noodles:
- Lo Mein Noodles: Stir-fried lo mein noodles tossed with a bit of sesame oil and soy sauce create a satisfying and hearty meal when served alongside Mongolian Chicken.
- Chow Mein Noodles: Crispy chow mein noodles offer a textural contrast and are another popular choice.
- Udon Noodles: Thick, chewy udon noodles are great for soaking up the sauce and provide a different noodle experience.
Vegetables:
- Steamed Broccoli: Simple steamed broccoli provides a healthy and vibrant green side dish.
- Stir-Fried Bok Choy: Bok choy stir-fried with garlic and a touch of soy sauce adds a light and refreshing vegetable element.
- Green Beans: Quickly stir-fried or steamed green beans offer a crisp and nutritious side.
- Asparagus: Grilled or roasted asparagus adds a sophisticated touch and complements the flavors of the chicken.
Other Options:
- Spring Rolls or Egg Rolls: Serve as an appetizer before the Mongolian Chicken for a complete Asian-inspired meal.
- Salad: A light and refreshing Asian-inspired salad with a sesame ginger dressing can balance the richness of the Mongolian Chicken.

Additional Tips for the Best Mongolian Chicken

Quality Ingredients Matter: Using fresh ginger and garlic, good quality soy sauce and hoisin sauce significantly impacts the final flavor. Don’t skimp on these key ingredients. Opt for low sodium soy sauce to control the saltiness and adjust to taste.
Don’t Overcrowd the Wok: When stir-frying the chicken and vegetables, work in batches to avoid overcrowding the wok. Overcrowding lowers the temperature and leads to steaming instead of proper stir-frying, resulting in less browning and a less desirable texture.
High Heat is Key: Stir-frying requires high heat to achieve that characteristic slightly smoky flavor and tender-crisp texture. Ensure your wok or skillet is properly heated before adding oil and ingredients. Keep the heat high throughout the stir-frying process.
Marinate for Flavor and Tenderness: Don’t skip the marinating step! Marinating the chicken in soy sauce, cornstarch, egg white, sesame oil, and white pepper not only tenderizes the chicken but also infuses it with flavor from the inside out. Even a short 30-minute marinade makes a noticeable difference.
Adjust Spice Level to Your Preference: Mongolian Chicken is typically not overly spicy, but if you prefer a kick, feel free to adjust the amount of dried red chilies or red pepper flakes. You can also add a dash of chili oil at the end for extra heat and flavor. Start with a small amount and taste as you go.

FAQ Section

Q1: Can I use chicken breast instead of chicken thighs?

A: Yes, you can use chicken breast, but chicken thighs are highly recommended for their superior flavor and moisture. Chicken breast tends to dry out more easily during stir-frying. If using chicken breast, be careful not to overcook it. Cut the breasts into similarly sized pieces as you would thighs and follow the recipe as directed. Consider slightly reducing the cooking time for chicken breast to prevent dryness.

Q2: I don’t have hoisin sauce. Can I substitute anything else?

A: Hoisin sauce is a key ingredient for the authentic flavor of Mongolian Chicken, and there isn’t a perfect substitute. However, in a pinch, you can try a mixture of equal parts soy sauce and brown sugar with a dash of molasses or black bean sauce for a bit of depth. It won’t be exactly the same, but it can provide a somewhat similar flavor profile. It’s best to try and find hoisin sauce for the most authentic taste.

Q3: Can I make Mongolian Chicken ahead of time?

A: While Mongolian Chicken is best served fresh, you can prepare components ahead of time to save time on the day of cooking. You can marinate the chicken several hours in advance or even overnight. You can also chop the vegetables ahead of time and store them in the refrigerator. The sauce can also be prepared a day in advance and stored in the refrigerator. However, it’s best to stir-fry and combine everything just before serving for the best texture and flavor. Reheating cooked Mongolian Chicken can make the chicken slightly less crispy and the sauce less glossy.

Q4: How do I store leftover Mongolian Chicken?

A: Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until heated through. Adding a splash of water when reheating can help to loosen the sauce if it has thickened too much in the refrigerator. Keep in mind that the texture of the chicken and vegetables may change slightly upon reheating.

Q5: Can I add other vegetables to this recipe?

A: Absolutely! Mongolian Chicken is very adaptable to different vegetables. You can add snow peas, broccoli florets, carrots (sliced or julienned), mushrooms, baby corn, or water chestnuts. Add denser vegetables like carrots and broccoli along with the onions and bell peppers to ensure they cook through. More delicate vegetables like snow peas and mushrooms can be added towards the end of the stir-frying process. Feel free to customize the vegetables to your liking and what you have on hand.