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Mongolian Chicken

Mongolian chicken is a sticky soy-ginger stir fry with crispy-edged chicken pieces glazed in a dark, glossy sauce. Quick to make in a single skillet, it’s finished with charred green onion and sesame for a takeout-style weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 1.5 lb boneless skinless chicken breasts Thinly sliced.
  • 0.25 cup cornstarch For coating.
  • salt To taste.
  • pepper To taste.
Sauce and stir-fry
  • 3 tbsp vegetable oil For searing.
  • 5 garlic Minced, about 5 cloves.
  • 1 tsp fresh ginger Grated.
  • 0.5 cup soy sauce Low-sodium or regular both work.
  • 0.33 cup brown sugar Pack for best caramel notes.
  • 0.25 cup water Helps loosen and glaze.
  • 1 tbsp hoisin sauce Adds depth and color.
  • 1 tsp sesame oil For aroma.
  • 0.5 tsp red pepper flakes Adjust to heat level.
  • 2 tsp cornstarch Mixed with 1 tbsp water for the slurry; use listed separate cornstarch entry below for accuracy.
  • 1 tbsp water For the cornstarch slurry; use listed separate water entry below for accuracy.
  • 4 green onions Cut into 2-inch pieces.
  • sesame seeds For serving.
  • steamed rice For serving.

Equipment

  • 1 sheet pan

Method
 

Coat the chicken
  1. Toss the sliced chicken with cornstarch, salt, and pepper until every piece is coated and looks dry-starchy, not wet.
  2. Mix the cornstarch with water for a slurry until smooth and no lumps remain, then set aside.
Make the sauce
  1. Whisk soy sauce, brown sugar, water, hoisin sauce, sesame oil, and red pepper flakes until the sugar dissolves and the mixture turns a uniform amber-brown.
Sear, glaze, and finish
  1. Heat vegetable oil in a large skillet or wok over high heat until shimmering, then add chicken in a single layer and cook 3-4 minutes per side until deeply golden with crisp edges; remove to a plate.
  2. Add garlic and ginger to the same pan and stir-fry for 30 seconds until fragrant, keeping them from browning too much.
  3. Pour in the sauce mixture and bring it to a boil, stirring so the dark glaze starts bubbling immediately.
  4. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy, with a slow ribboning texture.
  5. Return the chicken to the pan and add green onions; toss until the onions look lightly charred and the chicken is fully coated in the sticky glaze.
Serve
  1. Serve the Mongolian chicken over steamed white rice with sesame seeds sprinkled on top so the glaze clings as you eat.

Notes

Pro tip: Slice chicken thin and sear in a hot, wide pan so you get golden, crisp edges before the glaze hits. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium until saucy and hot. Freeze yes—freeze glazed chicken up to 2 months, then thaw and reheat gently. For a lighter option, use chicken breast as written but reduce the brown sugar by 2 tablespoons and add 1-2 teaspoons extra water to keep the sauce glossy.