There’s something incredibly comforting about the sweet-savory flavors of this Easy Mongolian Chicken Recipe. With just a handful of ingredients and simple steps, you’ll have a deliciously sticky, crispy chicken dish that’s perfect for busy weeknights or casual dinners with friends.

A black pan is filled with many small pieces of shiny, cooked chicken that are golden brown with a sticky, dark brown sauce on them. Bright green onion pieces are scattered on top of the chicken, along with white sesame seeds. A wooden spoon rests inside the pan, holding some chicken pieces. The pan sits on a white marbled texture. In the background, a white bowl with a small amount of white sesame seeds is partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Mongolian Chicken Recipe
Top Tip
How to Serve Easy Mongolian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mongolian Chicken Recipe

Why You'll Love This Recipe

This recipe holds a special place in my rotation because it’s both straightforward and packed with flavor. The best part? You don’t need fancy ingredients, just a few pantry staples and some fresh scallions.

Simple yet flavorful: The sauce balances sweet, salty, and spicy notes perfectly without complicated prep.
Crispy chicken bites: Coating the chicken with cornstarch gives it that lovely crisp texture everyone loves.
Quick to make: From start to finish, you can have dinner on the table in about 30 minutes.
Customizable: You can easily tweak the heat or sweetness to match your family’s tastes.

Ingredients & Why They Work

The magic of this Easy Mongolian Chicken Recipe comes from a few key ingredients working together. The cornstarch crisps the chicken beautifully, while the sauce ingredients create a harmonious sweet and savory coating that clings to every bite.

Flat lay of boneless skinless chicken breast chunks, a small white bowl of sliced green onions, a small white bowl of light golden avocado oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of pale rice vinegar, a small white bowl of toasted sesame oil, a small white bowl of bright red sriracha, a small white bowl of clear water, a small white bowl of freshly grated ginger, a small white bowl of grated garlic, a small white bowl of white cornstarch, a small white bowl of light brown sesame seeds, a small mound of cooked white rice — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Cut into chunks for quick cooking and easy eating.
Garlic powder: Gives a deep, mellow garlic flavor that infuses the chicken.
Cornstarch: Essential for that crispy outer layer – don’t skip it!
Avocado oil: Has a high smoke point, perfect for frying the chicken without burning.
Sliced green onions: Add freshness and a mild onion bite that brightens the dish.
Soy sauce (low sodium): Provides the salty umami base without overwhelming your palate.
Rice vinegar: Adds acidity to balance the sweetness.
Maple syrup or brown sugar: Sweetens the sauce naturally, with a touch of depth.
Toasted sesame oil: A little goes a long way to add a nutty aroma and flavor.
Sriracha: Delivers a gentle kick, but feel free to adjust it to your spice tolerance.
Water: Helps thin the sauce so it coats without being gloopy.
Fresh garlic and ginger: These punchy aromatics ramp up the flavor and bring authenticity.
Sesame seeds: Optional garnish for a bit of crunch and visual appeal.
Rice or noodles: Perfect for soaking up all that delicious sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this recipe is how easy it is to customize. I love adding an extra handful of bell peppers or swapping chicken for tofu to keep it vegetarian-friendly.

Variation: Sometimes, I toss in some snap peas or shredded carrots for a splash of color and crunch – it’s a great way to sneak in veggies.
Heat level: Feel free to dial up (or down) the sriracha depending on how spicy you like it.
Sweetener swap: Maple syrup gives a nice caramel note, but brown sugar works just as well and is often handier.
Protein alternatives: Chicken thighs can be used for juicier results, or use firm tofu to keep it vegetarian.

Step-by-Step: How I Make Easy Mongolian Chicken Recipe

A white bowl filled with a base layer of fluffy white rice, topped with glazed golden brown chicken pieces coated in a shiny sauce. Scattered on top are green onion pieces and white sesame seeds adding color and texture. A silver fork rests inside the bowl, partially under the chicken. In the background, there is a small white bowl with white sesame seeds and a black skillet with more cooked chicken pieces on a folded gray cloth, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your chicken for crispiness

I start by tossing bite-sized chicken pieces with garlic powder and cornstarch in a large bowl. This coating is the secret to that crispy texture that holds up wonderfully under the sauce. Make sure every piece is well coated but not clumpy.

Step 2: Whisk up the flavorful sauce

While the chicken marinates briefly, I combine all the sauce ingredients in a bowl – soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, water, fresh garlic, ginger, and cornstarch. Whisk until smooth; this mix will thicken beautifully when cooked.

Step 3: Cook the chicken to golden perfection

Heat the avocado oil in a large skillet over medium-high heat. Once hot, add chicken pieces in a single layer—crowding the pan will steam the chicken instead of crisping it, so work in batches if necessary. Let them cook undisturbed for 3-4 minutes, then flip and cook through. Remove the chicken and set aside.

Step 4: Bring it all together

With the skillet still hot, toss in the sliced green onions and sauté for about 30 seconds to release their aroma. Then pour in the sauce, stirring constantly until it thickens and bubbles. Return the chicken to the pan, tossing to engulf every piece with that glossy sauce.

Step 5: Garnish and serve

Remove from heat, sprinkle toasted sesame seeds and extra green onions on top for the perfect finishing touch. Serve this sticky, flavorful chicken over steamed rice or your favorite noodles.

Top Tip

After making this Easy Mongolian Chicken Recipe dozens of times, I’ve learned a few little tricks that really make a difference.

Don’t overcrowd the pan: To achieve that crispy texture, cook chicken in batches if needed—crowding causes steaming.
Coat evenly: Toss the chicken with cornstarch until just coated — too much will create a gummy texture.
Use fresh ginger and garlic: They give the sauce brightness and authenticity that powder versions can’t replicate.
Whisk sauce thoroughly: Make sure no lumps remain before cooking; this helps the sauce thicken smoothly.

How to Serve Easy Mongolian Chicken Recipe

Garnishes

I love piling on extra sliced green onions and a sprinkle of toasted sesame seeds—it adds a fresh crunch and nutty zing that wakes up every bite. Sometimes, a tiny drizzle of sriracha over the top amps up the heat in just the right way.

Side Dishes

This chicken is fantastic served over fluffy jasmine rice or chewy lo mein noodles. For a veggie boost, I’ll add steamed broccoli or snap peas on the side. A simple cucumber salad with a tangy dressing also pairs nicely to balance the richness.

Creative Ways to Present

For casual dinner parties, I like serving the chicken in an earthenware bowl surrounded by bowls of sides and garnishes—letting everyone build their own plates. It turns a simple meal into a fun, communal experience.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Mongolian chicken in an airtight container in the fridge, and it stays delicious for up to 3 days. The sauce holds up well, though the chicken can lose some crispiness.

Freezing

To freeze, I recommend cooling the chicken completely, then packing it in a freezer-safe container. When thawed, the sauce may separate slightly but stirs back together easily on reheating. It keeps well for about 2 months.

Reheating

The best way to reheat is in a skillet over medium heat. This helps bring back some crispness to the chicken and reactivates the sauce’s glossy coating. If you’re in a hurry, the microwave works fine—just cover and stir midway.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will add more juiciness and flavor, though the cooking time may be a minute or two longer. Be sure to cut them into uniform pieces for even cooking.

How spicy is this recipe?

The recipe includes sriracha for a mild to moderate heat. You can reduce it or omit it entirely if you prefer a milder dish, or add more if you like it spicy.

Can I make the sauce ahead of time?

Absolutely! The sauce can be mixed up a day in advance and stored in the refrigerator. Just give it a good whisk before adding it to the pan, as the cornstarch might settle.

What should I serve with Easy Mongolian Chicken Recipe?

It’s delicious served over steamed rice or noodles. Complement it with steamed veggies like broccoli or snap peas, or a light cucumber salad to balance the rich sauce.

Final Thoughts

This Easy Mongolian Chicken Recipe has become a go-to for me when I need a no-fuss meal that doesn’t skimp on taste. I love how the cornstarch crisps the chicken and the sauce sings with layers of flavor. Give it a try—you’ll find it’s one of those recipes you’ll want to keep on repeat for busy nights or casual entertaining. Trust me, once you make it, it’ll hold a special spot in your dinner lineup too!