Pin it
Golden chicken chunks wrapped in a gooey, sweet and savory glaze - this Mongolian Chicken brings top-notch restaurant flavor straight from your own kitchen. Juicy pieces of chicken develop an amazing crunchy exterior before getting coated in a thick sauce with hints of ginger, garlic, and subtle spiciness. Done in only 25 minutes, this mouthwatering dish will soon become your favorite way to satisfy Chinese takeout cravings at home.
I stumbled on this dish when I moved too far from my beloved Chinese eatery and missed their best-selling meal. After tweaking it several times, this version turned out even better than what I remembered. Now my kids ask for it every week, and anyone who tries it always wants my secret.
Key Components and Smart Shopping Advice
- Chicken Thighs: Choose boneless, skinless ones for extra juiciness compared to breast meat. Make sure to cut them the same size for even cooking.
- Cornstarch: Gives you a crunchier result than flour would. You can use flour in a pinch if needed.
- Hoisin Sauce: Forms the foundation of the distinctive flavor. Pick brands with minimal extra ingredients.
- Fresh Ginger: Brings that must-have authentic taste. Keep it in your freezer and grate while frozen for easy use.
- Red Chili: Controls how spicy your dish gets. Take out the seeds if you want it milder.
I've noticed that keeping the chicken slightly damp before adding cornstarch actually helps make a better crust. This little trick makes sure the coating sticks properly and gives you that awesome crunch we all want from good Chinese food.
Step-by-Step Cooking Guide
- Step 1: Mix Your Thickener
- Grab a small bowl and stir 1 tablespoon cornstarch with ½ cup cold water until it's smooth with no clumps. This mixture will make your sauce nice and thick so it sticks to every piece of chicken when you add it later on.
- Step 2: Get Your Chicken Ready
- Take 1½ pounds of boneless skinless chicken thighs and cut them into chunks about 1½ inches big, trying to keep them roughly the same size. Put these pieces in a big bowl, add ⅓ cup cornstarch, and toss them around until each piece has a light, even coating.
- Step 3: Cook the Chicken
- Pour ¼ cup of any mild cooking oil into a big, heavy pan and heat it over medium-high until it's hot but not smoking. Cook the chicken in small batches for 5-7 minutes, turning now and then, until they're golden and crunchy all over and reach 165°F inside.
- Step 4: Cook the Flavor Base
- Pour most of the oil out of the pan, leaving 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 you can smell it but before it browns.
- Step 5: Make Your Amazing Sauce
- Add 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 teaspoon sesame oil to your aromatics and stir everything together. Give your cornstarch mixture a quick stir before pouring it in, then let the sauce bubble gently for 1-2 minutes until it gets shiny and thick enough to coat the back of a spoon.
- Step 6: Put It All Together
- Add your crispy chicken back into the pan and mix until every piece is covered with the sticky, flavorful sauce. Take it off the heat, sprinkle with fresh green onions and sesame seeds, then serve it right away while it's hot.
Pin it
The first time I made this, I learned you can't crowd the pan when frying chicken. When pieces touch each other, they start steaming instead of frying, and you end up with soft coating. Now I take my time and cook in smaller batches, making sure each piece has enough room to get that amazing crunch that stands up to the sauce.
Amazing Flavor Combination
This meal shows off the complex taste mix that makes great Chinese cooking so special. The sauce balances sweetness from hoisin and brown sugar with salty soy sauce, zingy ginger, and kickin' chili. The garlic adds richness while sesame oil brings a nutty background note. Every ingredient plays its part in creating the final taste explosion.
Pin it
Easy Swaps for Special Diets
You can tweak this dish for any dietary needs without losing flavor. For gluten-free eaters, swap the soy sauce with tamari and find gluten-free hoisin. Make it vegetarian by using firm tofu or seitan instead of chicken. Want something lighter? Try air-frying the coated chicken rather than pan-frying. The awesome sauce works great with any protein you choose.
Great Sides to Round Out Your Meal
Make your homemade Chinese feast even better with the right sides. Plain white rice soaks up all that yummy sauce perfectly. Add some color with grilled pineapple, roasted veggies, or a cool cucumber-mango mix. For a real restaurant feel at home, throw in some egg rolls, crab rangoons, or a simple cucumber salad to balance out the rich main dish.
Prep Ahead and Storage Ideas
Make dinner easier by doing some work ahead of time. You can cut and coat your chicken up to 8 hours before cooking - just keep it covered in the fridge. Mix your sauce ingredients separately and refrigerate them too. Any leftovers will taste great for up to 4 days in the fridge. Heat them up slowly to keep the chicken from getting tough.
How to Get Super Crunchy Chicken
- Get that restaurant-quality crunch with these easy tricks
- Dry your chicken pieces thoroughly before coating them
- Cook in smaller batches so the oil stays hot
- Use a wire rack after frying instead of paper towels so steam doesn't make things soggy
- Try your sauce before adding chicken and adjust the sweet or salty levels if needed
I found out how important proper chicken prep is when my first try had coating that just fell off the meat. Now I even leave the pieces uncovered in the fridge for an hour before cooking if I've got time. This extra step gets rid of surface moisture and gives you the crunchiest possible coating that won't go soft under the sauce.
Pin it
Smart Kitchen Shortcuts
- Keep ginger in the freezer so you can grate it easily when needed
- Save some marinade before adding raw chicken for a safe basting sauce
- Put chicken and pineapple chunks on skewers for quick Hawaiian kebabs
- Start on high heat for a nice char then drop to medium to finish cooking
- Mix a spoonful of cornstarch into your sauce for an extra thick glaze
- Sprinkle toasted sesame seeds on top for a nice crunch and pretty look
I've been playing with versions of this dish for more than ten years, always trying to make it better. The biggest improvement came when I started using the broiler to finish the salmon, giving it that perfect balance of crispy outside and juicy, tender inside.
Frequently Asked Questions
- → Can I swap chicken thighs for breasts?
- Absolutely! It's fine to use chicken breast instead of thighs. Just remember, chicken breast is leaner and might dry out more quickly. Cut it into bigger chunks (about 2 inches) and cook it for a minute or two less. Keep an eye on it so it doesn’t overcook.
- → What should I do if I want the dish less sweet?
- For a less sweet result, you can lower the brown sugar to just 1 tablespoon. Add an extra teaspoon of soy sauce to bring more savoriness to balance it out. Keep in mind hoisin sauce has natural sweetness too, so the light sweet taste will still be there.
- → Can I prep this dish in advance?
- While it's best fresh so the chicken stays crispy, you can prep parts early. Dice and coat the chicken, then chill it (covered) for up to 4 hours. Whisk the sauce separately. When you're ready, fry the chicken and finish the sauce. Leftovers hold up for 2-3 days in the fridge, but the crispiness fades.
- → What goes well with Mongolian Chicken?
- Serve it alongside steamed plain rice, brown or white works great, to soak up the sauce. Cauliflower rice is a nice low-carb swap. You can also add steamed greens like broccoli or bok choy for extra veggies. For a complete meal, try pairing it with spring rolls or a cucumber salad.
- → Is there a gluten-free version of this dish?
- Yes! Replace soy sauce with gluten-free tamari or a similar option. Find a gluten-free hoisin sauce or make one at home with safe ingredients. Double-check your cornstarch packaging to ensure it’s labeled gluten-free, although most are naturally fine. These changes will keep the flavors intact while avoiding gluten.