Mongolian Chicken
Crispy pan-fried chicken tossed in a glossy, sweet-savory brown sauce with garlic, ginger, and dried chilies. This takeout favorite comes together in under 30 minutes, coating tender chicken pieces in a sticky soy-based glaze that's perfect over steamed rice.
For 4 servings
- prep · ~5 min
Coat the chicken in cornstarch.
1.Toss chicken cubes with salt in a bowl.2.Add 4 tbsp cornstarch and toss until every piece is thoroughly coated.3.Shake off excess cornstarch and set the coated chicken aside on a plate. - mix · ~2 min
Mix the Mongolian sauce.
1.In a small bowl, whisk together soy sauce, brown sugar, and 6 tbsp water until sugar dissolves.2.Stir in the remaining 2 tbsp cornstarch to form a smooth slurry. Set aside.TIPWhisk the slurry right before adding to the wok — cornstarch settles quickly. - fry · ~8 min
Pan-fry the chicken until golden.
1.Heat vegetable oil in a wok over high heat until shimmering.2.Add coated chicken in a single layer. Work in batches if needed.3.Fry undisturbed for 2-3 minutes per side until golden brown and cooked through.4.Remove chicken with tongs and set aside on a paper towel-lined plate.TIPCrowding the pan steams the chicken instead of frying it — give each piece breathing room. - saute · ~2 min
Bloom the aromatics and dried chilies.
1.Keep about 1 tbsp oil in the wok; drain any excess.2.Reduce heat to medium. Add garlic, ginger, dried red chilies, and white parts of spring onion.3.Stir-fry for 30-45 seconds until intensely fragrant. Do not let the garlic burn.TIPIf the wok is too hot, lift it off the burner for a few seconds — burnt garlic turns bitter. - simmer · ~3 min
Bring it all together.
1.Give the sauce slurry a quick stir and pour it into the wok.2.Cook, stirring constantly, for 1-2 minutes until the sauce thickens and turns glossy.3.Return the fried chicken to the wok and toss vigorously to coat every piece.4.Add green parts of spring onion and drizzle with sesame oil. Toss once more.TIPWork fast once the slurry hits the pan — the sauce thickens in seconds. - garnish · ~1 min
Garnish with sesame seeds and serve immediately.
1.Transfer to a serving platter.2.Sprinkle toasted sesame seeds on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken into even 1-inch cubes to ensure uniform cooking.
- 2Pat chicken dry before coating for better cornstarch adhesion.
- 3Let the coated chicken rest 5 minutes to help the coating stick during frying.
- 4Use medium-high heat for the sauce to prevent burning the garlic.
- 5Taste the sauce before adding chicken and adjust saltiness with more soy or sugar.
- 6Toasted sesame seeds are brighter; toast raw seeds in a dry pan for 1 minute.
- 7Serve immediately — the sauce thickens as it cools and becomes sticky.
Adapt it for your goals.
Lower-oil
Use an air fryer at 200°C for 10 minutes to cook the coated chicken, then toss with the sauce in a hot wok. Reduces oil significantly while keeping a crispy texture.
vegetarianVegetarian
Substitute chicken with 600g extra-firm tofu, cubed and pressed dry, then coat and fry the same way. Great for plant-based eaters; the sauce carries the flavor.
spicy sesameSpicy-sesame
Add 1 tbsp chili oil or 1 tsp Sriracha to the sauce for extra heat, and increase sesame oil to 1 tbsp for a nutty finish. Ideal for heat lovers.
low sugarLow-sugar
Replace brown sugar with 2 tbsp honey or 1 tbsp monk fruit sweetener + 1 tbsp water. The sauce will be less thick but still sweet-savory, suitable for low-glycemic diets.
Why this is on our healthy list.
High-quality lean protein
Chicken breast provides lean protein that supports muscle repair and satiety, making this dish a filling main with moderate fat.
Warming aromatics
Garlic and ginger have anti-inflammatory compounds and can aid digestion, adding flavor alongside potential wellness benefits.
Minimal added fats
The recipe uses a moderate amount of vegetable oil for pan-frying, and the final drizzle of sesame oil adds flavor without overloading fat.
Naturally gluten-free adaptable
Using tamari instead of soy sauce makes this dish gluten-free, suitable for those with celiac or gluten sensitivity.
Frequently asked questions
Yes, boneless skinless thighs work well and stay juicier. Cut into 1-inch cubes and increase the first fry time by about 1 minute until cooked through.
