Mongolian Chicken

Name: Mongolian Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 1/2 lb chicken thighs, boneless, skinless, cut into bite-size pieces; 1/2 cup neutral oil, divided, for marinating and frying; 1 tbsp Chinese cooking wine; 1/2 tsp baking soda; 2 tbsp cornstarch; 1/2 cup chicken stock; 3 tbsp brown sugar; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp cornstarch; 3 cloves garlic, minced; 1 tbsp ginger, minced; 4 dried chilies; 4 green onions green onions, sliced, whites and greens separated

Main dish · Chinese-American

Credit: Genio Ng

Crispy fried chicken tossed in a sweet-savory Mongolian-style sauce with garlic, ginger, chilies, and scallions.

Added Oct 3, 2026

PrepPrep time

20 min

CookCook time

15 min

ServingsServings

4 servings

Ingredients

1× yields 4 servings

Marinade

1 1/2 lb chicken thighs, boneless, skinless, cut into bite-size pieces

1/2 cup neutral oil, divided, for marinating and frying

1 tbsp Chinese cooking wine

1/2 tsp baking soda

2 tbsp cornstarch

Sauce

1/2 cup chicken stock

3 tbsp brown sugar

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp cornstarch

Stir-fry

3 cloves garlic, minced

1 tbsp ginger, minced

4 dried chilies

4 green onions green onions, sliced, whites and greens separated

Notes

For the best texture, fry the chicken in batches so it stays crispy. Use fewer dried chilies for a milder dish, or leave them out if you want no heat. Dark soy sauce gives the dish its deeper color, but you can substitute additional soy sauce if needed. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a skillet over medium heat. Serve with hot steamed rice and, if you like, extra sliced scallions on top.

Preparation

In a bowl, toss with part of , , , and until evenly coated. Let it sit for 10 to 15 minutes.

In a separate bowl, whisk together , , , , and until smooth.

Heat the remaining in a wok or large skillet over medium-high heat until hot. Fry in batches until golden brown and crispy, then transfer to a plate.

Pour off excess frying oil, leaving about 1 tablespoon in the pan. Add , , , and the white parts of . Stir-fry for about 30 seconds, until fragrant.

Stir the sauce again, then pour it into the pan. Cook, stirring, until thickened and glossy.

Return to the pan, add the green parts of , and toss until everything is well coated.

Serve hot with steamed rice.

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