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Mongolian Chicken

Mongolian chicken features crispy-edged chicken pieces glazed in a dark, sticky soy-ginger sauce. A quick high-heat skillet method gives deeply golden chicken that clings to glossy caramel-brown glaze over steamed white rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts, thinly sliced
  • 0.25 cup cornstarch
  • 1 Salt and pepper to taste
  • 3 tbsp vegetable oil
  • 5 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 cup soy sauce
  • 0.33 cup brown sugar
  • 0.25 cup water
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes
  • 1 tsp cornstarch mixed with 1 tablespoon water
  • 4 green onions, cut into 2-inch pieces
  • 1 Sesame seeds and steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss sliced chicken with cornstarch, salt, and pepper until coated and lightly dry on the outside.
Make the sauce
  1. Whisk soy sauce, brown sugar, water, hoisin sauce, sesame oil, and red pepper flakes until the sugar dissolves.
Sear and glaze
  1. Heat vegetable oil in a large skillet or wok over high heat until shimmering, then cook chicken for 3-4 minutes per side until deeply golden and cooked through.
  2. Remove the chicken to a plate and add garlic and ginger to the same pan; stir-fry for 30 seconds until fragrant.
  3. Pour in the sauce mixture and bring it to a boil over high heat, watching it turn glossy and darker amber.
  4. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and clings to the pan surface.
  5. Return chicken to the pan with green onions and toss until the glaze coats every piece and the green onions char slightly.
Serve
  1. Serve the Mongolian chicken over steamed rice with sesame seeds, ensuring chicken and sauce are spooned generously on top.

Notes

For the stickiest glaze, use a hot pan and don’t overcrowd the chicken—cook in batches if needed so it stays deeply golden. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until hot and saucy. Freezing is not recommended because the cornstarch coating can soften after thawing. For a lower-sodium option, use reduced-sodium soy sauce and reduce added salt accordingly.