How many calories are in this Mongolian Chicken?

Each serving of this recipe contains approximately 550-650 calories, excluding any rice or side dishes. The final count can vary based on the exact amount of oil absorbed during frying.

Can I make this recipe gluten-free?

Yes, it's easy to adapt. Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce. Cornstarch is naturally gluten-free, but check the packaging to ensure there's no cross-contamination.

What's the difference between Mongolian Chicken and General Tso's Chicken?

Mongolian Chicken has a savory, brown sauce based on soy sauce and is typically not spicy. General Tso's Chicken has a more complex sweet, sour, and spicy sauce that often includes vinegar, hoisin sauce, and chili peppers.

Can I bake or air-fry the chicken instead of frying?

Absolutely. For baking, spray the coated chicken with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For air frying, cook at 380°F (190°C) for 12-15 minutes. The texture will be less crispy than shallow-frying but still delicious and lower in fat.

Home / Recipes / chinese_american / Mongolian Chicken

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Mongolian Chicken

POPULARITY

0.0/5

TASTE SCORE

9/10

A quintessential Chinese-American favorite, this Mongolian Chicken features incredibly crispy, tender chicken bites enveloped in a glossy, savory, and slightly sweet soy-ginger-garlic sauce. Ready in just 30 minutes, it's a restaurant-quality dish that's surprisingly simple to recreate at home, perfect for a weeknight dinner served over fluffy steamed rice.

PREP

15m

COOK

15m

SERVES

1.5 CUPS

446 cal

SERVINGS

INSTRUCTIONS

5 steps. 15 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Chicken
- b.Pat the chicken pieces completely dry with paper towels. This is crucial for a crispy coating.
- c.Place the chicken in a large bowl and add the 1/2 cup of cornstarch. Toss thoroughly until every piece is evenly and generously coated.
2
Step 2
- a.Shallow-Fry the Chicken
- b.Heat 1/2 cup of vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a pinch of cornstarch sizzles immediately.
- c.Carefully place half of the coated chicken into the hot oil in a single layer, ensuring not to overcrowd the pan.
- d.Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).
- e.Use a slotted spoon to transfer the cooked chicken to a wire rack to drain excess oil. Repeat with the remaining chicken.
3
Step 3
- a.Create the Mongolian Sauce
- b.Carefully pour out all but 1 tablespoon of oil from the skillet. Reduce the heat to medium.
- c.Add the minced garlic and grated ginger to the skillet. Sauté for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- d.Pour in the soy sauce and 1/2 cup of water. Add the packed brown sugar and stir until the sugar completely dissolves.
- e.Bring the sauce to a steady simmer.
4
Step 4
- a.Thicken Sauce and Combine
- b.In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a smooth slurry.
- c.While whisking the simmering sauce, slowly pour in the cornstarch slurry. Continue to stir for 1-2 minutes as the sauce rapidly thickens to a glossy, gravy-like consistency.
- d.Immediately return the crispy chicken to the skillet. Add the chopped white parts of the green onions.
- e.Gently toss everything together until the chicken is fully coated in the sauce.
5
Step 5
- a.Garnish and Serve
- b.Remove the skillet from the heat.
- c.Stir in the chopped green parts of the green onions and the optional sesame oil for extra aroma.
- d.Serve immediately over steamed rice for the best crispy texture.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest chicken, ensure the oil is hot enough before adding the chicken. A small pinch of cornstarch should sizzle immediately upon contact.
2
Frying in batches is crucial. Overcrowding the pan will lower the oil temperature and result in soggy, greasy chicken.
3
Chicken thighs provide the best flavor and tenderness, but boneless, skinless chicken breast can be used. Be careful not to overcook it as it can dry out.
4
The sauce thickens almost instantly once the cornstarch slurry is added. Have your cooked chicken ready to go back into the pan to avoid over-thickening the sauce.

RECIPE VARIATIONS

Adapt it for your goals.

Make it Spicy

Add 1/2 to 1 teaspoon of red pepper flakes along with the garlic and ginger for a spicy kick.

Add Vegetables

Toss in 1 cup of steamed broccoli florets or sautéed sliced bell peppers with the chicken at the end for a more complete meal.

Beef Version

Substitute the chicken with 1 lb of thinly sliced flank steak. Marinate the steak with a tablespoon of soy sauce and the cornstarch before stir-frying quickly over high heat.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Chicken is packed with high-quality lean protein, which is fundamental for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.

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Aromatic Powerhouses

Ginger and garlic do more than just add flavor. They contain potent compounds like gingerol and allicin, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.

QUESTIONS?

Frequently asked questions

As a restaurant-style dish, it's more of an indulgence due to the sugar, sodium, and frying method. To make it healthier, you can reduce the brown sugar, use low-sodium soy sauce, and bake or air-fry the chicken instead of shallow-frying.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

EXPLORE

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Mongolian Chicken

For 4 servings

5 steps. 15 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5