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Mongolian Chicken

This easy Mongolian Chicken is ready in just 30 minutes, so beat your home crispy with a sweet and salty sauce. Quick, simple, completely delicious and every bite is filled with a ton of flavor.

Mongolian Chicken
Although the name of this dish is Mongolian Chicken, none of the ingredients or methods of preparation are actually Mongolian. Mongolian simply means it is an exotic dish. However, if you try this dish very well, you will not be disappointed.


Mongolian Sauce

  • 1/2 cup chicken broth low sodium or no sodium added
  • 2 tbsp cornstarch
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce low sodium

Mongolian Chicken

  • 1 lb breast boneless and skinless, chicken thighs can be used as well
  • ½ cup cornstarch
  • 4 cloves garlic minced
  • 1 tsp ginger minced
  • 6 red chilies dried
  • 3 green onions sliced
  • 1/3 cup vegetable oil for frying



  1. Make sauce:Whisk all the sauce ingredients together in a medium bowl. Set aside.
  2. Prepare the chicken:Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
  3. Fry the chicken:Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
  4. Finish the dish:Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.
  5. Serve over rice or noodles.



Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually just reheat in the microwave for a couple minutes before serving.

Freezing: You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to 2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.

Nutrition: Nutritional information does not include rice or noodles. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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