Skip to Content

Mongolian Chicken Recipe

It doesn’t get much better than this. Mongolian chicken is nearly the perfect Asian recipe. Many of you are probably familiar with this dish because of Mongolian Beef. If you would prefer to use beef in this recipe as well, that’s totally fine. I would consider this dish to be sweet, salty and spicy.  I wouldn’t call this recipe totally authentic as it tastes much different from a lot of Mongolian /chicken beef dishes I have had. However, I might even go as far as to say its better! This recipe is all about the sauce. The sauce uses a combination of hoisin sauce, soy sauce, and oyster sauce for a nearly perfect combination of flavors. I recommend deep frying the chicken to ensure it is crispy. I always eat my chicken immediately because I love the crispiness.  Serve with white rice. Enjoy.



(Makes 4 Servings)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mongolian Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe


  • 1lb boneless skinless chicken breasts (sliced into thin strips)
  • ½ cup cornstarch (or more, for coating)
  • 2 tablespoons garlic (minced)
  • 1 white onion (sliced)
  • 2 green onions (sliced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Oil (for frying)
  • Sauce-
  • ¼ cup chicken broth
  • 1 ½ 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)



  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.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Tuesday 1st of April 2014

Hi there! Is there a non alcoholic substitute for the dry sherry?


Tuesday 1st of April 2014

For this recipe, you could just leave the dry sherry out and I think it would taste okay.


Wednesday 26th of March 2014

You can always sub Oyster sauce for vegetarian Oyster sauce :)

shambra apoo

Tuesday 11th of February 2014

This Looks Great I am Going To Try It.

Bok Choy

Thursday 21st of November 2013

Add baby bok choy and or broccoli to your stir fried veggies.


Thursday 10th of October 2013

St - you could just leave it out or add extra soy sauce instead.