Mongolian Chicken Recipe

Updated on August 29th, 2025

Mongolian chicken is one of those dishes that proves how much flavor you can get out of a simple sauce and crispy fried chicken. The chicken is lightly coated in cornstarch, fried until golden, and then tossed in a sweet and savory sauce that’s rich with hoisin, soy, and oyster sauce. A little heat from red pepper flakes balances everything, while onions add freshness and texture. Served over white rice, this recipe is easy to put together and always feels like takeout made better at home.

Why this recipe works

• Crispy fried chicken: Coating the chicken in cornstarch and frying it gives each piece a crunchy texture that holds up beautifully once tossed in the sauce.
• Rich, flavorful sauce: Hoisin, oyster sauce, and soy sauce combine for a balance of sweet, salty, and umami flavors that coat every bite.
• Fresh aromatics: Garlic, onion, and green onions add layers of flavor and help cut through the richness of the sauce.
• Quick stir-fry process: Once the chicken is fried, the dish comes together quickly in the wok, which makes it easy for weeknight cooking.
• Better than takeout: With fresh ingredients and control over seasoning, this Mongolian chicken has more depth and texture than what you’d usually order.

Serving suggestions

• Classic pairing: Serve the Mongolian chicken over steamed white rice or jasmine rice so it soaks up the flavorful sauce.
• Add vegetables: Stir in broccoli, bell peppers, or snap peas to add color and crunch while making the meal more complete.
• Noodle option: Toss the chicken and sauce with lo mein noodles or rice noodles instead of rice for a different take.
• Make it a spread: Pair with egg rolls, fried rice, or a light cucumber salad for a full restaurant-style dinner at home.
• Adjust the spice: Offer chili oil or extra red pepper flakes on the side so everyone can adjust the heat level to their liking.

Mongolian Chicken Recipe

Save Recipe Recipe Saved

Print Recipe

This Mongolian chicken recipe brings together sweet, spicy, and savory flavors in a crispy dish that’s great with rice or noodles.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1lb boneless skinless chicken breasts (sliced into thin strips)
• 1/2 cup cornstarch (or more, for coating)
• 2 tablespoons garlic (minced)
• 1 white onion (sliced)
• 2 green onions (sliced)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Oil (for frying)

Sauce-

• 1/4 cup chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dry sherry
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 2 teaspoons crushed red pepper flakes (or less, to your taste)

 

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl whisk together chicken broth, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Set aside.
2. Toss chicken with cornstarch in a bag until all of the strips are thoroughly coated.
3. Heat a deep fryer to 375 degrees. Fry chicken strips in batches until golden brown and fully cooked. Drain on paper towels. Place into the oven to keep warm.
4. Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions.
5. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness.
6. Remove from pan and set aside. Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly.
7. Add chicken strips into a large serving bowl, pour the sauce over chicken, add onions and mix well. Serve with white rice.

Nutrition

• Serving Size:
• Calories: 299
• Sugar: 6.7 g
• Sodium: 1043.1 mg
• Fat: 7 g
• Carbohydrates: 30.3 g
• Protein: 27 g
• Cholesterol: 83.3 mg