Mongolian Chicken (One Pot)

Mongolian Chicken is crispy chicken in a delicious sticky, sweet, and savory sauce. In less than 30 minutes the perfect dinner is ready!

Mongolian Chicken is one of the most popular Chinese food dishes. Typically ordered as take-out, but it's actually very easy to make at home. Serve this for dinner or lunch with a side of Hot & Sour Soup, Air Fryer Crab Rangoon, and Garlic Ginger Spinach for the perfect balanced meal!

How to make Mongolian Chicken:

**scroll down for full ingredients list and printable directions**

• Get all of the ingredients together.

• Prepare the chicken breast by chopping it into bite size pieces. Add the ingredients for coating the chicken to a medium bowl, then toss the chicken to coat it completely. This mixture is important to make sure the chicken is seasoned and will get crispy when cooked. Remove the chicken from the pan and set aside.

• Next, add the pan back to the stove top and add oil, ginger, garlic, and cook for a few minutes until fragrant. Then add the chilies and half of the green onions. Add the chicken back to the pan and cook for a minute.

• Now for the sauce - mix everything for the sauce in a small bowl, then add it to the pan with the chicken.
• Make a cornstarch slurry, then add that to the pan as well, bringing to a quick boil and then reducing the heat to simmer. The sauce will now thicken.
• Serve Mongolian chicken immediately with optional garnishes.

What is Mongolian Sauce made of?

The chicken is coated in a delicious blend of hoisin sauce, soy sauce, sesame oil, and brown sugar. Mongolian sauce is sweet and sticky, and is the perfect coating for this crispy chicken.

Tips for making Mongolian Chicken:

• Store the Mongolian chicken in an air-tight container for around 3 days in the refrigerator or around 2 months in the freezer.
• Chicken breast can be replaces with thighs.
• Want more bulk? Add vegetables like broccoli, mushrooms, zucchini, bell peppers, etc to the recipe!
• I recommend using sesame oil for the best flavors, but other oils can be used as well.
• Cut the chicken into similar size pieces so they cook evenly. Overcooking will yield chewy and rubbery chicken instead of juicy and tender.

What should I serve with Mongolian Chicken?

Serve Mongolian chicken with a side of white or fried rice or cauliflower, or make one of these delicious side dishes along with it:

• Chinese Broccoli & Zucchini
• Garlic Ginger Spinach
• Hot & Sour Soup
• Air Fryer Crab Rangoon
• Copycat PF Chang's Spicy Green Beans
• Spicy Steamed Bok Choy

If you like Asian inspired meals as much as I do, checkout these other recipes as well:

• Air Fryer Asian Chicken Wings (crispy & sticky)
• Asian Chicken Lettuce Wraps (One Pot)
• Instant Pot Asian Meatballs
• Sheet Pan Asian Chicken & Vegetables (One Pan)
• Instant Pot Asian Pork
• Asian Salad
• Spicy Asian Eggplant & Tofu Bowls
• Bang Bang Shrimp Rice Bowls (Bonefish Grill copycat)

5 from 7 votes

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Mongolian Chicken (One Pot)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Mongolian Chicken is crispy chicken in a delicious sticky, sweet, and savory sauce. In less than 30 minutes the perfect dinner is ready!

Course: Main Course

Cuisine: asian

Keyword: Mongolian Chicken

Servings: 4 servings

Calories: 325 kcal

Ingredients

For chicken:

• 1 lb. chicken breasts cut into bite-size pieces
• ¼ teaspoon salt
• ½ black pepper
• 1 tablespoon cornstarch
• 3 tablespoon sesame oil
• 1 tablespoon garlic chopped
• ½ tablespoon ginger chopped
• 3-4 dried red chilies
• 2 bunches spring onions/green onions cut into 2-inch pieces
• 1 teaspoon cornstarch + 1 tablespoon water

For Sauce:

• 1 teaspoon sesame oil
• 2 tablespoons hoisin sauce
• 3 tablespoons dark soy sauce reduced sodium
• 2 tablespoons brown sugar
• ¼ cup of water

Instructions

For the sauce:

1. Mix all the ingredients for the sauce, set aside.

For the chicken:

1. In a bowl add chicken, salt, black pepper, and cornstarch; mix to coat the chicken fully.
2. In a pan heat 2 tablespoon oil and fry the chicken pieces on medium; occasionally stirring until crisp and golden on the outside and evenly cooked from the inside (3-4 min). Once done, transfer the chicken onto a plate.

3. Heat 1 tablespoon of oil in a pan; add garlic and ginger; sauté on high for a few seconds until garlic becomes fragrant. Add dried red chilies and half of the cut spring onions; sauté for 1 minute. Add the cooked chicken; Mix well and sauté on high for 1 more minute. Pour in the reserved sauce.

4. Make cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon of water. Pour into the skillet and mix, then bring to a quick boil, reduce the heat and simmer. Add the rest of the cut spring onion and remove from heat.

5. Garnished with dried red chilies, sesame seeds, and chopped green onions if desired. Serve immediately.

Recipe Notes

Recipe makes 4 servings.

Nutrition per serving: 325 calories, 19g fat, 17g carbohydrates, 21g protein, 8g sugar, 3g fiber.