mongolian chicken recipe

The Best mongolian chicken recipe

Mongolian Chicken

4.7 from 1879 votes

A flavorful and spicy stir-fry dish featuring tender chicken pieces in a tangy tomato-based sauce, served with a crispy wheat flour dough. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tsp red pepper flakes (adjust to taste)

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 egg
• 1/4 cup warm water

For the Sauce

• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil

For Garnish

• Fresh cilantro
• Green onions, sliced
• Sesame seeds

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Mix flour, salt, and baking powder in a bowl. Add egg and warm water, then stir until a soft dough forms. Cover and rest for 10 minutes.
2. 2
   In a bowl, combine chicken, soy sauce, garlic, ginger, sesame oil, and red pepper flakes. Marinate for at least 15 minutes.
3. 3
   Heat vegetable oil in a stir-fry pan over medium-high heat. Cook chicken until no longer pink (~5 minutes). Remove and set aside.
4. 4
   In the same pan, sauté garlic and ginger for 30 seconds. Add tomato sauce, soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Stir well and simmer for 3 minutes.
5. 5
   Roll dough into small balls (about 1-inch diameter). Place on parchment paper. Bake for 12-15 minutes until golden.
6. 6
   Return chicken to the pan, add sauce, and stir-fry for 2-3 minutes until chicken is coated. Garnish with cilantro, green onions, and sesame seeds.

🔧Equipment

• Stir-fry pan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven (for baking dough)
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 7🥩Protein: 25

📝Notes

Tips

• For extra crispiness, bake dough at higher temperature (400°F/200°C) for 10-12 minutes.
• Substitute chicken thighs with breast if preferred, but adjust cooking time accordingly.
• Use a mix of fresh and dried red pepper flakes for heat variation.
• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Variations

• Add bell peppers, carrots, or snap peas for extra vegetables.
• Use teriyaki sauce instead of tomato-based for a different flavor profile.

❓ Frequently Asked Questions About Mongolian Chicken

What is Mongolian Chicken, and how is it different from other takeout-style dishes?

Mongolian Chicken is a flavorful and spicy stir-fry dish originating from Mongolia, adapted in Western cuisine. Unlike traditional Chinese stir-fries, it features a rich, slightly sweet and tangy sauce made with soy sauce, garlic, ginger, and a touch of honey or brown sugar. The dish is typically cooked with chicken thighs, giving it a juicier texture compared to breast meat. It’s also often served with steamed rice, unlike some other takeout dishes that may include noodles or other sides.

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What ingredients are essential for making authentic Mongolian Chicken at home?

For an authentic taste, you’ll need:
– Chicken thighs (bone-in or boneless, skin-on for extra flavor)
– Soy sauce (preferably dark or light, but dark adds a deeper taste)
– Garlic (minced or crushed)
– Ginger (freshly grated)
– Brown sugar or honey (for sweetness)
– Worcestershire sauce (optional but adds depth)
– Sesame oil (for aroma and richness)
– Oyster sauce (optional, for extra umami)
– Spicy sauce (like Sriracha, chili flakes, or gochujang for heat)
– Vegetable oil (for stir-frying)
– Cornstarch (to help thicken the sauce)
– Fresh cilantro or green onions (for garnish)

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How do I prevent the chicken from getting dry while stir-frying it?

To keep the chicken tender and juicy, follow these steps:
1. Marinate the chicken (optional but recommended) – Mix chicken with a little soy sauce, cornstarch, and garlic/ginger, then let it sit for at least 15 minutes. This helps bind flavors and keeps moisture.
2. Pat dry – Before cooking, pat the chicken thoroughly with paper towels to remove excess moisture (this prevents steaming instead of searing).
3. Cook quickly – Stir-fry in high heat until the chicken is almost done (just until the internal temperature reaches 165°F/74°C), then remove and set aside.
4. Don’t overcrowd the pan – Cook in batches if needed to maintain high heat and prevent steaming.
5. Use a little oil – A thin layer of oil ensures even cooking without burning.

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Can I use chicken breast instead of thighs, and if so, what adjustments should I make?

Yes, you can use chicken breast, but it requires extra care to avoid dryness. Adjustments include:
– Marinate longer (at least 30 minutes) to help retain moisture.
– Cut into smaller, even pieces (thighs are naturally juicier and cook faster).
– Use a high-heat pan and cook quickly to prevent overcooking.
– Add a splash of water or broth to the pan while cooking to keep it moist.
– Rest before serving – Let the chicken rest for 2–3 minutes before slicing to redistribute juices.

For extra tenderness, you can also bake the chicken first (pan-seared) and then quickly stir-fry the sauce over it.

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What are some variations or substitutions I can make to the classic Mongolian Chicken recipe?

Here are some creative twists:
– Vegetarian version – Swap chicken for tofu (firm or extra-firm), mushrooms, bell peppers, or seitan. Use a similar sauce but adjust texture (e.g., add a little cornstarch to tofu).
– Spicier version – Increase chili flakes, add gochujang (Korean chili paste), or mix in sriracha and hot sauce.
– Sweet & savory twist – Add a dash of soy sauce + a little maple syrup for a sweeter, stickier sauce.
– Asian-inspired mix-ins – Include sliced jalapeños, Thai basil, or crushed peanuts for extra texture.
– Gluten-free option – Use tamari (gluten-free soy sauce) and ensure all other ingredients are GF.
– Quick version – Skip marinating and cook chicken in 10–12 minutes with a quick stir-fry sauce (soy sauce + garlic + ginger + honey + oil).