Pin it
Juicy fried chicken chunks smothered in a gooey, sweet-tangy glaze - this Mongolian Chicken brings restaurant-level taste straight to your home. Juicy chicken bits get an amazingly crunchy outer layer before they're wrapped in a deep sauce with zingy ginger, pungent garlic, and just enough kick. You can whip it up in about 25 minutes, making this mouth-watering dish your new favorite way to satisfy Chinese takeout longings.
I stumbled on this dish after I moved too far from my go-to Chinese spot and really missed their famous chicken. After trying a few times to copy it, this version turned out even better than what I remembered. Now my family wants it every week, and whenever I have guests over, they always beg me for how I make it.
Key Components and Smart Shopping Advice
- Chicken Thighs: Go for boneless, skinless ones as they're more tender than breast meat. Chop them all the same size so they cook evenly.
- Cornstarch: Gives you a crunchier result than using flour. You can use flour if you're out of cornstarch though.
- Hoisin Sauce: This makes the classic sweet-salty base. Try to pick brands with shorter ingredient lists.
- Fresh Ginger: You can't skip this for real flavor. Keep it in your freezer and grate it while it's still frozen for easy use.
- Red Chili: Controls how spicy your dish gets. Take out the seeds if you want it milder.
I noticed that keeping the chicken slightly damp before adding cornstarch makes the best coating. This little trick makes sure the mixture sticks right and creates that awesome crunch we all want from restaurant dishes.
Full Step-by-Step Guide
- Step 1: Mix Your Thickener
- In a little bowl, stir 1 tablespoon cornstarch with ½ cup cold water until it's smooth without any clumps. This mix will make your sauce nice and thick so it clings to your chicken pieces when you add it later.
- Step 2: Get Your Chicken Ready
- Cut 1½ pounds boneless skinless chicken thighs into chunks about 1½ inches big, trying to keep them roughly the same size. Put the pieces in a big bowl, add ⅓ cup cornstarch, and toss them around until every piece has a thin coating all over.
- Step 3: Cook the Chicken
- Heat ¼ cup plain cooking oil in a big, heavy pan over medium-high heat until it's hot but not smoking. Work with small batches of chicken to avoid crowding, and cook them for 5-7 minutes, flipping now and then, until they're golden and crunchy outside and reach 165°F inside.
- Step 4: Cook the Flavor Base
- Pour most of the oil out, leaving just about 2 tablespoons. Put the pan back on medium heat and throw in 2 tablespoons chopped fresh ginger, 3 cloves minced garlic, and 1 thinly sliced red chili (use more or less depending on how spicy you want it). Stir for about 10 seconds until they smell good but don't let them brown.
- Step 5: Make Your Amazing Sauce
- To your flavor base, add 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 teaspoon sesame oil, and stir it all together. Give your cornstarch mixture another quick stir and pour it in, then let everything bubble for 1-2 minutes until it gets thick enough to coat the back of a spoon and looks shiny.
- Step 6: Put It All Together
- Add the crispy chicken back to the pan, making sure each piece gets covered in the sticky, flavor-packed sauce. Gently mix everything, turn off the heat, and sprinkle with extra chopped green onions and toasted sesame seeds before bringing it straight to the table.
Pin it
The first time I tried making this, I learned you can't rush by cooking all the chicken at once. When the pieces touch each other, they end up steaming instead of frying, and you get soggy coating. Now I take my time and cook in smaller batches so each piece has space to get perfectly crispy and stand up to the sauce.
Amazing Mix of Tastes
This meal shows off what makes great Chinese cooking so special. The sauce combines sweetness from hoisin and brown sugar with the saltiness of soy sauce, the zing of ginger, and heat from chili. The garlic adds richness while sesame oil brings a nutty flavor. Everything works together to create that perfect taste.
Pin it
Easy Swaps for Special Diets
You can easily change this dish to fit different diet needs. For gluten-free, swap in tamari instead of soy sauce and look for gluten-free hoisin. Make it vegetarian by using firm tofu or seitan instead of chicken. Want something lighter? Air-fry the coated chicken rather than pan-frying. The sauce tastes great with any protein you choose.
What to Serve on the Side
Round out your homemade Chinese meal with some tasty sides. Plain white rice is perfect for soaking up all that yummy sauce. Add some color with grilled pineapple slices, roasted veggies, or a fresh cucumber and mango mix. To make it feel like a real restaurant experience, throw in some egg rolls, crab rangoons, or a simple cucumber salad to balance the rich main dish.
Prep Ahead and Storing Leftovers
Make dinner easier by getting things ready early. You can cut and coat the chicken up to 8 hours ahead, just keep it covered in the fridge. Mix all the sauce ingredients and store them separately. Any leftovers will still taste great for up to 4 days in the refrigerator. Warm them up gently so the chicken stays nice and tender.
How to Get Super Crunchy Chicken
- Use these simple tricks for restaurant-quality crispiness
- Dry the chicken pieces completely before coating for best results
- Cook in smaller batches so the pan stays hot and the pieces don't touch
- Cool the fried chicken on a wire rack instead of paper towels so steam doesn't make it soft
- Check your sauce flavor before adding chicken and tweak the sweetness or saltiness if needed
After my first try ended with coating that just fell off the chicken, I figured out some better methods. Now I even put the pieces uncovered in the fridge for an hour before cooking when I have time. This extra step gets rid of surface moisture and gives you incredibly crispy chicken that holds up well under the sauce.
Pin it
Handy Kitchen Tricks
- Keep unused ginger in the freezer for easy grating when cooking
- Set aside some marinade before adding chicken for a safe basting sauce
- Put chicken on skewers with pineapple chunks to make tasty Hawaiian kebabs
- For a nice char, start on high heat then drop to medium to finish cooking
- Mix a spoonful of cornstarch into your sauce while reducing for an extra thick coating
- Sprinkle with toasted sesame seeds for a nice crunch and prettier presentation
I've been tweaking versions of this dish for more than ten years, always looking to make it better. The biggest improvement came when I started using the broiler to finish cooking the salmon, giving it that perfect balance of crispy outside and moist, tender inside.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
- Sure, chicken breast works too! Just remember it’s leaner, so it can dry out faster. Cut the pieces bigger (about 2 inches) and shave off a minute or two of cooking time to keep them juicy. Watch closely!
- → How can I make this recipe less sweet?
- Cut down the brown sugar to 1 tablespoon instead of 2. If you like, add an extra teaspoon of soy sauce to adjust the flavor balance. Remember, hoisin sauce is sweet too, so it’ll still have a little sweetness.
- → Can I make this dish ahead of time?
- It’s best enjoyed fresh for that crispy texture, but you can prep early! Dice and coat the chicken, then chill it for up to 4 hours. Mix the sauce ingredients separately. When you’re ready, cook the chicken and finish on the spot. Leftovers last 2-3 days but won’t stay crispy.
- → What can I serve with Mongolian Chicken?
- Serve it over steamed white or brown rice to catch all the yummy sauce. For fewer carbs, go for cauliflower rice. Add simple steamed veggies like broccoli or bok choy, or even vegetable spring rolls for a full meal.
- → Is there a way to make this recipe gluten-free?
- Yes! Swap regular soy sauce with gluten-free tamari and find a gluten-free hoisin sauce (or make your own). Most cornstarch is fine, but check the label to be sure. With these tweaks, it’s gluten-free and flavorful.