Mongolian Chicken is a flavorful and satisfying dish that brings the bold taste of Asian-inspired cuisine right to your kitchen. Tender pieces of chicken are coated in a savory-sweet sauce, creating a dish that’s both comforting and exciting. It’s perfect for a weeknight dinner or whenever you crave a restaurant-style meal at home.
The key to this dish is the sauce. A combination of soy sauce, brown sugar, garlic, and ginger creates a perfect balance of salty, sweet, and aromatic flavors. The sauce thickens slightly as it cooks, coating the chicken in a glossy, rich layer that enhances every bite. A touch of chili flakes or fresh green onions can be added to give it a gentle kick and extra freshness.
Chicken breast or thigh pieces are usually cut into bite-sized chunks, lightly browned, and cooked until tender. This step ensures that the meat remains juicy while developing a slightly caramelized exterior that holds the sauce beautifully. The cooking process is quick, making Mongolian Chicken an ideal choice for busy nights without compromising on flavor.
To complete the dish, it’s often served over steamed white cilantro lime rice, allowing the sauce to soak into the grains and create a hearty, satisfying meal. Stir-fried vegetables such as bell peppers, broccoli, or snap peas can also be added for extra texture, color, and nutrition. The combination of tender chicken, savory-sweet sauce, and fresh vegetables makes each bite flavorful and balanced.
Mongolian Chicken is as versatile as it is delicious. It can be made spicier, sweeter, or even slightly tangy depending on your preferences, making it easy to adapt for family meals or entertaining. Its vibrant flavors and glossy presentation make it look as appealing as it tastes.
This dish proves that bold, satisfying flavors can be achieved quickly with simple ingredients. Mongolian Chicken delivers a delicious combination of tender meat, rich sauce, and fragrant aromatics that always impress, making it a standout in any home-cooked meal.
Ingredients
- 300 g chicken breast cut into bite-sized pieces
- 2 tablespoons soy sauce low sodium
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil for frying
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup water
- 1/3 cup Hoisen sauce
- 2 tablespoons brown sugar
- 2 stalks green onions sliced
Instructions
- Add the chicken pieces and soy sauce in a bowl, and let it marinate for 10 minutes.
- Add cornstarch to the chicken and toss to coat evenly.
- Heat vegetable oil in a large pan over medium-high heat. Add the chicken and sear until golden brown on all sides.
- Remove the chicken from the pan and set aside.
- In the same pan, add garlic and ginger, sauté briefly until fragrant.
- Add water, hoisen sauce, and brown sugar to the pan. Stir and bring to a simmer.
- Return the chicken to the pan, and toss it in the sauce until heated through and coated well.
- Mix in green onions, and cook for an additional minute.
- Serve hot with rice or noodles.
Nutrition
Easy to make and quick. Perfect for weeknight dinners. Thanks!
Yum! My kids loved it. Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs would be great too. They’ll add a nice richness to the dish. Enjoy!
Umm, why add hoisin sauce? Isn’t it supposed to be spicy? This was more sweet.
Eh, it was okay. Not my fav.
This Mongolian chicken is delicious! I added some bell peppers for extra crunch. Will make it again!
I don’t know about adding vegetables in it. I’ve always thought Mongolian chicken should be more simple.
Sounds amazing! I’m glad you added bell peppers, they add a nice crunch! Will try it next time.
Wasn’t expecting much but wow! This is flavorful! I even went for seconds.
Really? I tried it too, but it didn’t come out right. Maybe I messed up the sauce?
Looks easy tho.
I’m glad you loved it! I was skeptical at first but gave it a shot after my friend recommended it. Totally worth it!
I don’t know, it was too sweet for my taste. Maybe less brown sugar next time?
I think it’s perfect as is! But I guess everyone has different tastes.
I followed the recipe but the sauce was too thick. Is it meant to be like that?
Pretty solid recipe. My only complaint is the chicken got a little too thick/soft because I didn’t sear long enough. Next time I’ll make sure it’s nicely golden before adding the sauce.
Totally agree—if the chicken isn’t properly golden before it hits the sauce, it can turn a bit thick/soft. I’ve noticed medium-high heat + not overcrowding the pan helps a lot too.
Good flavor, but I think 10 minutes of marinating might be a little short. Next time I’ll do 30 minutes and see if it gets even more tender.
I’m skeptical about Hoisen sauce in chicken, but I tried anyway. It’s actually pretty balanced—sweet/savory. Won’t say it’s Mongolian though…
The Hoisen sauce + brown sugar combo is dangerously tasty 😅. I used regular soy sauce though, and it still worked fine. Would recommend!
Made this tonight—so good. The sauce is super glossy and the ginger/garlic really pops. I served it over rice and it tasted like takeout.
Yes!! I made this last week and had the same “takeout” vibe—those ginger/garlic notes are legit. I even upped the green onions and it was so good.
This got my kids to eat chicken. Miracle!! 10/10 will recommend!
The instructions are simple but kinda vague. How long is “briefly” for garlic and ginger? Mine got a little too brown and bitter. Flavor recovered with more sauce simmer though.
I didn’t have hoisin sauce, so I used BBQ sauce instead. It worked, but probably not the same.
BBQ sauce? Sounds odd but if it worked for you, that’s cool! I’d try it too if I ran out. Keep cooking!
Easy and quick recipe! I will def make this again, but I added more garlic.
Nice dish! 🍚 Simple to follow. You should try with extra spice!
Nice, but isn’t Hoisen sauce a bit sweet? I prefer it less sweet. 🤷♂️
Thanks! I will definitely try it with more spices next time. Love a kick! 🌶️
I doubt if this is really Mongolian chicken. Seems more like Chinese to me.
I don’t get why it says “Mongolian” though—no mention of Mongolian flavors or anything. Still tasty, just not what I expected.
Yeah I get what you mean. I’ve seen “Mongolian” used more like a style/name than actual Mongolian flavors. Still, the soy + ginger + hoisin + sweet sauce combo is super tasty.
Mongolian means like Mongol BBQ vibe? Lol. I dunno, I make it anyway—next time I’ll add a bit of hoisin and maybe some chili so it feels more “authentic”. Also the instructions are kinda basic but works!
My chicken got burned. Way too much heat I think. Maybe my pan was too small.
LOL I thought hoisin was the same as soy sauce! I messed up. But my friends said it was good anyway!
Hoisin does have a unique flavor! Glad your friends liked it. 😄
Gimme more sauce pls. Mine was kinda sticky and burnt at the bottom once. Maybe my heat was too high. Still ate it tho lol.
Followed the steps pretty closely. Next time I’ll marinate a bit longer than 10 minutes, but the sear came out great and the chicken stayed tender.
Made this last night—so good. The sauce is sticky-sweet but not too heavy, and the garlic/ginger really pops. I used a bit more green onion and it turned out perfect.
Love hearing that! “Sticky-sweet but not too heavy” is exactly what I was going for—glad the garlic/ginger came through. Your extra green onion tip is noted 👌
Meh. My kids didn’t like it. They prefer plain chicken.
I ain’t got hoisin sauce at home, so I tried ketchup…not a good idea. 😅
Ketchup? Really? Just stick to the recipe next time! Hoisin sauce is key!
Yea, ketchup ain’t the same! But gotta give you props for trying. Maybe next time just get the hoisin? 😂
Made this last night—so sticky and flavorful. The sauce clings to the chicken perfectly. I added a pinch of red pepper flakes and it was even better.
This is amazing! One of my favorite dishes now!
I didn’t have hoisin sauce, so I used BBQ sauce instead. It was okay, but not great.
I can’t believe how simple this is! But why do I need to marinate? Seems pointless.
Yum. Simple and bold.
Yesss—simple but flavorful. That hoisin + brown sugar combo is the real MVP!
So delicious! I added some broccoli in there and it turned out great!!
Really tasty—sweet, garlicky, and the sauce clings nicely to the chicken. I added a tiny pinch of chili flakes and it made it even better. Will definitely make again.
Hmm I always thought Mongolian chicken needed more of a spicy sweet thing. I’m gonna try your tiny chili flakes version next time. Also, does Hoisen sauce make it sweet enough? Mine was a bit salty last time.
So glad you liked it! I love that description—garlicky sauce that actually clings is exactly what I aim for. Chili flakes is such a good move.
Not sure about the “Mongolian” name—this tastes more like a Chinese-style stir-fry sauce to me. Still tasty though. Also, the amount of Hoisen sauce is doing a lot of work.
Haha I get what you mean. “Mongolian” can be a bit of a catch-all name—this definitely lands in that classic Chinese-American stir-fry vibe. I’m glad it’s still working for you though!
This was amazing! The flavors are just perfect. My whole family loved it. Will definitely make again!
I followed it exactly but the sauce didn’t really thicken for me. Also the cornstarch step feels like it should be more specific—mine came out kinda clumpy. Any tips?
Yummy! I never cook much but this was easy to follow. My family loved it!
This was amazing! I completely loved the flavors! My family devoured it!
So glad you enjoyed it! It’s one of my favorites too. The flavors are just awesome!
Pretty solid recipe. I marinated the full 10 minutes and seared on medium-high like it says. Next time I might add a pinch of chili flakes because it felt a little mild for me.
The hoisen sauce + brown sugar combo is dangerous… I ended up eating it straight from the pan 😅. Definitely a repeat for weeknights.
😂 I totally get it—Hoisen sauce + brown sugar is like instant crave-mode. I usually “test” the sauce too and end up doing the same. Weeknight win for sure!
Not sure about the Hoisen sauce amount—mine tasted kinda sweet-only. I’ll try less brown sugar or more soy next time. Texture was fine, just flavor balance off for me.
This was fast and tasty! Family loved it. Would definitely make again.
Love hearing this! 😄 Mongolian chicken is such a quick weeknight win, and the hoisin + brown sugar combo is magic. Did you serve it with rice or noodles?
Why is this called Mongolian Chicken? It just seems like any stir fry. 🤷♂️
It’s called Mongolian Chicken because it’s inspired by Mongolian flavors, even if it kinda looks like a stir fry. 🤔
Idk, but delicious is delicious! 🤷♀️ I’m here for the taste, not the name!
Made this tonight and it was shockingly good. The Hoisen + brown sugar combo tastes like takeout. I didn’t have low-sodium soy so I used regular and it still worked—just maybe a little saltier.
Totally agree—the Hoisen + brown sugar combo is addicting. I also used regular soy once and it was still great, just dialed back the salt a bit next time. 😄
I tried this but ran out of time and just used pre-cooked chicken. It was okay, but I think fresh would be better.
Using pre-cooked chicken is a time-saver! I guess it can be good in a pinch, but nothing beats fresh chicken. You should try it again when you have more time!
I dunno, I think pre-cooked can be just fine. Ain’t that the whole point of cooking? Making it easier? Whatever works, right?
Yum! I’m not great at cooking, but this was easy to follow. Thanks for sharing!
It’s easy? I tried it and my chicken turned out all wrong. Maybe I’m doing something wrong? 🤔
I’m glad you found it easy! Cooking can be fun when the recipe is simple like this. Enjoy your meal!
I followed it mostly, but my chicken didn’t get as crisp as I wanted. Maybe I overcrowded the pan. Sauce was tasty though, and the ginger/garlic smell is on point.
Mine turned out a little too thick and sticky at the end, I think I used too much cornstarch. Still good though—next time I’ll loosen the sauce with a splash more water.
Oh nice—yeah, that sticky/thick end is super likely from extra cornstarch. A splash of water or even a tiny bit more Hoisin/water usually loosens it right up. I’ve done that before 😅 Next time try mixing the cornstarch with the chicken, but don’t go heavier than called for.
Not gonna lie, mine turned out a little thick. I think I either used too much cornstarch or didn’t add enough water. Flavor was still decent.
It was OK but a bit too sweet for my taste. I think maybe less brown sugar next time.
I totally agree! I think less sugar would really bring out the flavors of the ginger and garlic more.
Mine turned out a bit too sweet for my taste. I think my brown sugar measurement was off or my Hoisen sauce was sweeter than what you used. Still tasty though!
Quick question: is Hoisen sauce basically the same as hoisin? I used hoisin and it worked, but I was like “hope this isn’t wrong.” Tasted great either way.
I didn’t like it. The chicken didn’t taste great and the sauce was weird. Not for me.
Mongolian chicken without any Mongolian stuff? lol. Also Hoisen sauce is kinda vague—mine was sweeter and it threw off the balance. Would try again with less sugar.
Uh… my pan was not large enough so the chicken crowded. Still tasted fine, but it didn’t brown properly. Next time I’ll do it in batches.
I dunno, I feel like the hoisen sauce might’ve been the problem too—mine got dark fast. Maybe next time let the chicken brown longer before adding anything? (Also my pan is never “large” lol)
Totally makes sense—crowding the pan can steam the chicken instead of browning it. Batching is the way to go. Did you try a hotter pan or just smaller batches?
Not bad, but I’m skeptical of the cornstarch amount. Mine turned kinda gummy like coating clumped. Flavor still good though.
Five stars for the vibe of it. I know it’s called Mongolian chicken but it tastes more like a homemade takeout stir fry, which is perfect.
Totally agree—calling it “Mongolian chicken” but it really does hit that homemade takeout stir-fry vibe. The hoisin + brown sugar combo is the magic.
Followed the steps pretty much exactly. The chicken was tender and golden, and the sauce had a great balance. My only tweak was simmering 2-3 minutes longer so it thickened a bit more.
This was kinda salty for me even with low-sodium soy sauce. I’d suggest adjusting soy/hoisen depending on your brand.
Pretty solid recipe, pretty easy too. My only tweak: I used a little more ginger because I love that kick. Next time I’ll maybe simmer the sauce a minute longer.
Love that you adjusted the ginger—those little tweaks usually make it way better. Simmering a bit longer totally makes sense for deepening the sauce. Thanks for sharing!
Hmm I dunno… Mongolian chicken always feels like it should be sweeter. I tried something similar once and the ginger was overpowering, but maybe adding more works if you balance with extra Hoisen/sugar. Also do you simmer covered?
Okay but isn’t hoisen sauce kinda like oyster sauce? I’m confused why it’s called Hoisen. I used what I had and it was… not Mongolian vibes, sorry.
1/4 cup water + cornstarch?? idk… I didn’t get a smooth sauce, it separated a bit. Also, marinate 10 mins was not enough for me. But the garlic smell was great.
Totally hear you—1/4 cup water + cornstarch can be finicky. Did you mix the cornstarch with the water first before adding? If it goes in dry, it can clump and make the sauce split. Also, 10 min marinating is pretty quick for chicken—next time I’d do 20–30.
Mine came out kinda salty and the sauce didn’t really thicken. I think my cornstarch layer was uneven. Still ate it, but I’d adjust next time.
Ugh, sorry it turned out salty 😅. Since there’s 2 tbsp soy sauce and also Hoisin (which can be salty), I’d cut the soy to 1 tbsp next time—or use low-sodium Hoisin if you can. And for the sauce not thickening: you’re probably right about the cornstarch layer—make sure each piece is fully coated *and* that you simmer the sauce a few minutes after adding everything so it can activate.
This feels like a takeout copycat, but I don’t get how it’s “Mongolian” without any actual Mongolian sauce? lol. Anyway, it was yummy and the green onions are a nice finish.
The chicken got chewy for me. Maybe I overcooked while searing? Also, the sauce was strong—like very sweet—so I added extra water.
1 minute with green onions?? I left them longer and they were basically crying—too soft. But the chicken was tender and the sauce was tasty. I’ll adjust timing.
Not sure about the cornstarch amount—mine turned gummy instead of coating nicely. I think 2 tbsp for 300g might be a bit much if the chicken is too wet after marinating. Still edible, just not the texture I expected.
I followed the steps but my sauce got a bit thick too soon. Maybe I reduced the heat too late, or my cornstarch coating was extra heavy.
Ahh yeah—if the sauce thickened too fast, it’s usually the sugar/hoisin coming up to temp before there’s enough water in the pan. Next time, try adding a touch more water (or simmer a bit longer after returning the chicken) before you toss to coat. Also, if your cornstarch was super heavy, it can make the sauce seize up—maybe use a lighter coating and shake off excess.
I used hoisin sauce because… well I thought it was the same thing lol. Turned out salty-sweet and good, but I’d definitely double-check ingredients next time.
Made this tonight—so good. The sauce is sweet but still savory, and the chicken comes out nice and glossy. I served it over rice and didn’t even need extra toppings.
I messed up the cornstarch part a bit (didn’t coat evenly) and my chicken was kinda clumpy, but the flavor saved it. Sauce tasted great—would try again more carefully.
I don’t usually cook with chicken breast because it dries out, but this stayed juicy. Searing then simmering in the sauce worked!
Interesting. I always mess up chicken breast, so I’m tempted to try it. Do you think honey would work instead of brown sugar or would it ruin the sauce?
Yes!! Exactly why I like this method—cornstarch + a quick simmer usually saves the chicken breast from going dry. Glad it worked for you!
Hoisen sauce is the star here. I used a little extra brown sugar and it came out sticky in a good way. Definitely re-making.
Made this tonight—so tasty! The sauce is sweet-salty and the ginger/garlic smell is unreal. I served it over jasmine rice and it vanished fast.