Mongolian Chicken

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Although the name of this dish says Mongolian Chicken, none of the ingredients or method of preparation are really Mongolian. Mongolian simply implies that this is an exotic dish. Nonetheless, this dish is so good, you won’t be disappointed if you try it. Usually it’s made with beef but I wanted to make mine with chicken so chicken it is. Also I used skinless boneless chicken thighs instead of chicken breast, but either one will work just fine.

I used to be scared to try and cook these types of dishes, primarily because the list of ingredients would scare me off. But then I realized it’s not so bad, it’s actually quite easy. I stocked my pantry with a few “Chinese” ingredients, if you want to call them that, such as soy sauce, fish sauce, hoisin sauce, oyster sauce, sesame oil, things I wouldn’t normally cook with, but I always have these on hand now. Making the sauces for these dishes is actually pretty easy, it usually involves just mixing these ingredients together. So if you’ve never attempted cooking any type of Asian food, I think you should try it, you might enjoy it.

There are three parts to making this dish, frying the chicken, making the sauce and cooking the vegetables then just toss everything together. It’s fairly simple and quick. I love the flavors of this dish and you can spice it up as much as you’re willing to.

Mongolian Chicken
Prep time
Cook time
Total time
Serves: 4
  • 1 lb boneless skinless chicken thighs, or breast
  • ½ cup cornstarch
  • 2 tbsp garlic, minced
  • 1 white onion, sliced
  • 2 green onions, sliced
  • salt and pepper to taste
  • Oil for frying
  • ¼ cup chicken broth
  • ½ tbsp cornstarch
  • 2 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dry sherry
  • 2 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp crushed red pepper flakes, or more
  1. In a medium bowl combine the chicken broth, hoisin sauce, oyster sauce, dry sherry sugar, soy sauce, chili pepper flakes and the ½ tbsp cornstarch. Whisk and set aside.
  2. Add the cornstarch to a ziploc bag and toss the chicken in the cornstarch until each piece is fully dredged in it.
  3. Heat oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown.
  4. Add a tablespoon or two of oil to a wok over medium-high heat. Add garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
  5. Pour the sauce mixture into the wok and cook until it thickens. Toss in the vegetables and chicken.
  6. Serve over rice or noodles.


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  1. Kath says

    I made this dish last night exactly as described….oh…my…goodness! TOTALLY DELICIOUS!!! How do you think this same recipe would go with beef???

  2. Hafssah says

    Also, it doesn’t look like there’s much sauce in the photos. I’m planning to do it with rice noodles, so what do you think…should I double the sauce or does the original recipe make plenty enough?

  3. Hafssah says

    Hi Jo! Thanks for the recipe. Is there any non alcoholic substitute for the dry sherry? Perhaps even a wine vinegar?

  4. Ashley says

    Made this tonight. My husband is big on asian flavors, so we’re always looking for a change in sauce. I added a bit of sriracha at the end to really spice it up. Really good, thanks for the recipe =)

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