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Mongolian Chicken

Mongolian chicken with crispy-edged chicken pieces glazed in a dark, sticky soy-ginger sauce. Stir-fried garlic and ginger plus a glossy cornstarch thickening coat every bite, served over steamed white rice with charred green onion and sesame.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb boneless skinless chicken breasts, thinly sliced
cornstarch
  • 0.25 cup cornstarch
  • 1 tsp cornstarch mixed with 1 tablespoon water
seasonings
  • Salt and pepper to taste
vegetable oil
  • 3 tbsp vegetable oil
aromatics
  • 5 clove garlic, minced
  • 1 tsp fresh ginger, grated
sauce
  • 0.5 cup soy sauce
  • 0.33 cup brown sugar
  • 0.25 cup water
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes
green onions
  • 4 count green onions, cut into 2-inch pieces
serving
  • Sesame seeds and steamed rice for serving

Equipment

  • 1 large skillet or wok

Method
 

Coat the chicken
  1. Toss the sliced chicken with cornstarch, salt, and pepper until coated. The coating should look even with no dry spots.
Make the Mongolian sauce
  1. Whisk together soy sauce, brown sugar, water, hoisin sauce, sesame oil, and red pepper flakes until smooth. Set aside so the flavors meld while you cook the chicken.
Sear and glaze
  1. Heat the vegetable oil in a large skillet or wok over high heat. Add the coated chicken and cook 3-4 minutes per side until deeply golden and cooked through.
  2. Remove the chicken from the pan and add garlic and ginger to the same pan. Stir-fry for 30 seconds to toast and release aroma.
  3. Pour the sauce into the pan and bring it to a boil. Keep it at a steady boil for 1-2 minutes to start thickening.
  4. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy. The glaze should cling to the back of a spoon.
  5. Return the chicken and green onions to the pan and toss to coat. Cook just until the green onions are lightly charred and glossy with sauce, then turn off the heat.
Serve
  1. Serve the Mongolian chicken over steamed white rice and top with sesame seeds. Spoon extra dark, sticky glaze over the rice so it soaks in.

Notes

For the crispiest edges, make sure the chicken is fully coated with cornstarch and don’t crowd the pan—sear in batches if needed. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until hot and the sauce loosens slightly. Freezing is not recommended because the cornstarch glaze can become grainy after thawing. For a lower-sugar option, replace the brown sugar with an equal amount of a brown sugar substitute (or use half the amount and add 1-2 tbsp extra water).