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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)


Mongolian Chicken Recipe

  • Author: Bobby


  • 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.


  1. CakeWok says:

    This does look amazing – I haven’t really tried to replicate the taste that I’ve gotten other places, but I’ll probably adjust the different sauce levels until I find that perfect combination!

  2. TJ says:

    OK, I made this the other night and it is truly wonderful. My husband couldn’t get over it! He thought it was the best thing I’ve made in years. I’m going to try the Mongolian beef next.

  3. Matt says:

    I tried this the other day and was pleasantly surprised (I omitted the salt). I think I like it even better than your orange chicken recipe. I’ll have to include this in my regular rotation!

  4. TJ says:

    I made this a while ago, but I think instead of coating the chicken in cornstarch and deep frying it, it may work better with flour. I tend to get more “crispy” chicken using flour.

    You think that would be OK?

  5. Casey says:

    My wife and I made this together tonight for our family. My 1, 5 and 7 year old kids couldn’t get enough of it! They rated it a 10 out of 10 star recipe, and I agree. Easy to follow directions with fantastic flavor. Thanks.

  6. amandak says:

    made this for dinner last night. very very good. i followed the recipe to a t even went and bout the sherry and the oyster sauce (which plain is disgustin!!) but i added slices of red peppers. i don’t have a fryer so i just heated up some canola oil in a deep fryer skillet and cooked the chicken until crispy and done then added the veggies right in, once those were tender i added the sauce. will make this again!!!! thanks

  7. Heidi C says:

    I just made this for dinner tonight and it is delicioulsy awesome. I didn’t have any sherry and it still turned out like something you get in a restaurant. Thank you,again for a great recipe.

  8. Bobby says:

    glo- marsala has a different flavor, I would recommend using the sherry instead. If you want, you can try the marsala and let everyone know how it turns out.

  9. sylvia says:

    i cant find the hoisin sause and is the dry sherry is it wine or something else im plaing on makeing this tomow night please let me know

  10. Bobby says:

    sylvia- Yes, dry sherry is wine. For hoisin sauce try the Asian section of your supermarket. I hope this helps.

  11. tracy says:

    Have to do a tofu dish.. hmm will be using this sauce.. look out ppl Mangolian Tofu. Will be making it with the chicken soon.

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