Mongolian Chicken – Fast, Crispy & Better Than Takeout!
Craving that perfect balance of crispy, caramelized chicken coated in a sweet and savory garlic soy sauce? This Mongolian Chicken is your new go-to for quick, flavor-packed dinners that beat takeout every single time! It’s got golden, pan-seared chicken tossed in a rich, garlicky sauce that’s just the right amount of sticky. Ready in 30 minutes, made with simple pantry ingredients, and guaranteed to have you licking your plate. Let’s get cooking!
Mongolian Chicken
A delicious, restaurant-style Mongolian chicken made with crispy chicken breast stir-fried in a sweet and savory sauce. Quick to make and even better than takeout!
Ingredients
- 1 ¼ lbs boneless, skinless chicken breast, thinly sliced
- ¼ cup + 2 tsp cornstarch (divided)
- 3 tbsp vegetable oil
- 1 ½ tsp minced garlic
- 1 tsp minced ginger
- 1 tsp toasted sesame oil
- ½ cup low-sodium soy sauce
- ⅓ cup water
- ½ cup dark brown sugar
- ½ cup green onions, cut into 1-inch pieces
- Salt and pepper to taste
Instructions
Coat the Chicken:
- Place the sliced chicken in a resealable plastic bag.
- Add ¼ cup of cornstarch, seal, and shake until evenly coated.
Cook the Chicken:
- Heat vegetable oil in a large pan over high heat.
- Add the chicken in a single layer, seasoning lightly with salt and pepper.
- Cook for 3–4 minutes per side until golden brown.
- Transfer to a plate lined with paper towels.
Prepare the Sauce:
- In the same pan, add garlic and ginger. Sauté for 30 seconds.
- Pour in soy sauce, sesame oil, water, and brown sugar. Bring to a simmer.
Thicken the Sauce:
- In a small bowl, mix 2 tsp cornstarch with 1 tbsp cold water.
- Stir into the sauce and bring to a boil. Cook for 30–60 seconds until thickened.
Combine & Serve:
- Return the chicken to the pan and toss with the sauce.
- Add green onions and stir to coat.
- Serve hot over rice, if desired.
