There’s something seriously satisfying about a meal that’s bursting with flavor yet comes together in a snap. This Quick Mongolian Chicken Recipe fits the bill perfectly—juicy chicken pieces coated in a glossy, sweet-savory sauce that’ll have you coming back for seconds every time.

A black cast iron skillet filled with small, golden-brown chicken pieces cooked in a shiny, dark brown sauce with a slightly sticky texture, topped with white sesame seeds and bright green chopped scallions scattered evenly on top and between the chicken pieces; a wooden spoon resting inside the skillet holds some chicken, showing the sauce’s glossy surface underneath. The skillet is placed on a white marbled surface with a gray cloth slightly visible in the background, and a small white bowl with sesame seeds sits nearby. 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 Quick Mongolian Chicken Recipe
Top Tip
How to Serve Quick Mongolian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Mongolian Chicken Recipe

Why You'll Love This Recipe

I first tried this Quick Mongolian Chicken Recipe on a busy weeknight and it quickly became a go-to. It’s simple to make, packed with flavor, and never feels like a compromise when you’re short on time.

Speedy Prep and Cook: You can have this dish on the table in under 30 minutes, perfect for those hectic nights.
Flavor Explosion: The balance of soy, garlic, ginger, and a hint of sweetness creates a sauce that’s truly addictive.
Crispy Chicken: The cornstarch coating helps the chicken edges get that delightful crispiness without deep frying.
Flexible and Forgiving: Easy to adjust quantities or swap ingredients based on what you have in your pantry.

Ingredients & Why They Work

This Quick Mongolian Chicken Recipe relies on fresh ingredients that come together to create both texture and bold flavors. Each component plays a role—from the cornstarch coating to the perfectly balanced sauce.

Flat lay of boneless skinless chicken breasts cut into chunks, a small pile of white cornstarch powder on a white ceramic plate, a few whole uncracked brown eggs, thinly sliced green onions arranged neatly on a white ceramic dish, a small white bowl with golden avocado oil, a small white bowl of dark soy sauce, a small white bowl of clear rice vinegar, a small white bowl with amber maple syrup, a small white bowl of toasted sesame oil, a small white bowl of bright red sriracha, a small white bowl of water, a small white bowl of freshly grated ginger, a small white bowl of grated garlic, a small white bowl of sesame seeds, a simple mound of cooked white rice with no packaging arranged on a separate white ceramic plate, placed 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

Chicken breasts: Using boneless, skinless breasts cut into bite-sized chunks helps them cook fast and evenly.
Garlic powder: Adds subtle, savory depth that complements the fresh garlic in the sauce.
Cornstarch: Creates a crisp outer layer on the chicken and helps thicken the sauce perfectly.
Avocado oil: Its high smoke point is ideal for quick pan-frying without burning.
Green onions: They bring fresh, mild onion flavor and a bit of crunch, plus a great garnish.
Soy sauce (low sodium): The umami base of the sauce, balancing saltiness without overpowering.
Rice vinegar: Adds a touch of acidity to brighten the flavors.
Maple syrup or brown sugar: Sweetness to counterbalance the savory and tangy elements—choose what you prefer.
Toasted sesame oil: Just a little gives that signature nutty aroma.
Sriracha: A subtle kick of heat that wakes up the sauce without burning your mouth.
Water: Helps adjust the sauce consistency to the perfect level.
Fresh garlic and ginger: The dynamic duo that gives the dish authentic, vibrant flavor.
Cornstarch (for sauce): Thickens the sauce quickly once heated.
Sesame seeds: Optional garnish that adds a little crunch and nuttiness.
Rice or noodles: Ideal for soaking up every bit of that amazing 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

I love playing around with this Quick Mongolian Chicken Recipe depending on my mood—sometimes I add extra garlic or swap out sriracha for a milder chili sauce. You’ll find it’s easy to make your own version that suits your tastes.

Variation: Once, I swapped chicken breasts for thighs (skinless), and the richer flavor was a hit—especially with a splash more soy sauce.
Spice it up: For extra heat, add more sriracha or a pinch of red pepper flakes right in the sauce.
Make it vegetarian: Try tofu cubes instead of chicken; just press and toss them with cornstarch before pan-frying.
Gluten-free: Use tamari or coconut aminos in place of soy sauce, and ensure the rice vinegar is certified gluten-free.

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

A white bowl on a white marbled surface holds a serving of white rice as the bottom layer, with dark brown glazed pieces of chicken coated in sesame seeds and mixed with green onion stalks placed on top. A silver fork rests on the left side inside the bowl, partly touching the chicken and rice. Nearby, there is a small white bowl filled with sesame seeds and a black pan with more glazed chicken and green onion on a grey cloth. The scene is bright with natural lighting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the Chicken for Crispy Perfection

Start by tossing your chicken chunks in garlic powder and cornstarch until every piece is coated evenly. This step is crucial—cornstarch creates the crisp exterior that contrasts beautifully with the saucy coating later. I usually do this right in a large bowl and take a moment to give every piece a gentle shake off any excess cornstarch.

Step 2: Whisk Together the Sauce

Mix all the sauce ingredients—soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, water, fresh garlic, ginger, and cornstarch—until smooth with no lumps. A little tip: whisking cornstarch into cold liquids evenly helps it thicken seamlessly once heated.

Step 3: Sear Chicken in Hot Oil

Heat avocado oil in a skillet over medium-high heat until shimmering. Add your chicken in a single layer but don't overcrowd the pan—that’s the secret to getting that light crunch without steaming. I let mine cook undisturbed for 3-4 minutes on one side before flipping to ensure a golden crust. Once fully cooked, transfer the chicken to a plate.

Step 4: Bring It All Together in the Pan

Toss the sliced green onions into the hot skillet and let them soften just for about 30 seconds—this releases their savory aroma. Pour in the sauce and stir to combine; it’ll start thickening in seconds. Return the chicken to the pan and coat every piece with the glossy sauce. When it’s looking perfectly sticky and shiny, take it off the heat and sprinkle on sesame seeds and extra green onions for that fresh finish.

Top Tip

Making this Quick Mongolian Chicken Recipe taught me a lot about timing and texture. Nailing the crisp on the chicken and the silky sauce is all about the order and heat—trust me, these tips will save you from soggy bites and clumpy sauce.

Don’t Crowd the Pan: Give the chicken pieces room to crisp up properly; this is key for texture.
Whisk Cornstarch Well: Stir cornstarch into the cold sauce ingredients thoroughly before heating to avoid lumps.
Heat Oil Properly: Wait until the avocado oil is hot but not smoking to get that perfect sear.
Add Green Onions Last: A quick sauté in the hot pan keeps their freshness and bite intact.

How to Serve Quick Mongolian Chicken Recipe

Garnishes

I always finish my Quick Mongolian Chicken with a sprinkle of toasted sesame seeds and plenty of sliced green onions for color and crunch—their freshness balances the sweet and savory sauce so nicely.

Side Dishes

This chicken pairs beautifully with steamed jasmine rice or chewy udon noodles to soak up all that saucy goodness. Sometimes I throw in a quick side of steamed broccoli or sautéed snow peas for some green crunch.

Creative Ways to Present

For a festive twist, serve this dish garnished with fresh cilantro and sliced red chilies for color and zing. You can also pile it into lettuce cups for a fresh, handheld way to enjoy it at parties or informal dinners.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate. The chicken stays tender, and the sauce keeps its flavor for up to 3 days. Just be sure to cool it completely before sealing to maintain freshness.

Freezing

If you’re freezing, I recommend separating the chicken from rice or noodles. Chicken freezes well in the sauce for 1-2 months but noodles can get mushy. Thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. This keeps the chicken from drying out. Microwave works too, but stirring occasionally helps keep sauce glossy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully and tend to stay juicier. Just adjust cooking time slightly since thighs may take a tad longer to cook through.

Is this recipe gluten-free?

To make it gluten-free, swap low sodium soy sauce for tamari or coconut aminos, and ensure your rice vinegar contains no gluten additives. Cornstarch is also naturally gluten-free.

Can I make this recipe vegan?

You can replace chicken with firm tofu or seitan (check gluten if necessary). Toss tofu in cornstarch and pan-fry the same way. The sauce remains the same and is flavorful enough to shine with veggies.

How do I prevent the sauce from being too thick or too thin?

Be sure to whisk the cornstarch into the sauce liquid thoroughly before heating; if the sauce thickens too much, add a splash of water to loosen. If it’s too thin, mix 1 teaspoon cornstarch with a little water and stir in, cooking a minute longer.

Final Thoughts

This Quick Mongolian Chicken Recipe is one of those dishes I turn to when I want fast comfort food that feels special but doesn’t demand hours in the kitchen. It’s approachable, delicious, and flexible—whether you’re cooking for yourself or a crowd. I’m confident once you try it, you’ll be adding it to your favorites list, just like I did.