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Mongolian Chicken is a Taiwanese-style stir-fry that’s quick, full of flavor, and perfect over a bowl of steamed rice! Think tender chicken slices with crispy edges and loads of bold aromatics, all tossed in a sweet and savory sauce.
Let me show you how to make an authentic Taiwanese-style dish that’s simple and easy—without deep-frying. And if you love Mongolian stir-fries as much as I do, be sure to check out my highly-rated Paleo Mongolian Beef, too!
Table of Contents
What is Mongolian chicken
Mongolian-style stir-fries first showed up in Taiwan in the 1950s, mixing soy sauce with garlic, ginger, red chili peppers, and big sections of scallions. Even though it’s not from Mongolia, calling it “Mongolian” probably made it sound more exciting and exotic.
In Taiwan, Mongolian chicken isn’t deep-fried. The meat is lightly seasoned, dusted with starch, and quickly fried in a hot wok with plenty of aromatics.
What does it taste like?
What makes Mongolian stir fries special are the big flavors from the garlic, ginger, scallions, and dried chilies. They infuse the oil, so the dish tastes aromatic without needing a lot of sauce.
The chicken (or beef, shrimp, tofu) should be juicy with a bit of crispy edge. It’s really about getting that balance—seasoning the meat well and frying the aromatics just enough to bring out their flavor.
Ingredients
Here’s everything you’ll need to make this Chinese mongolian chicken. I’ve also included a few easy substitutes to make it a little spicy or non-spicy!
- Chicken breast – Lean and tender, perfect for quick cooking.
- Coarse sea salt
- Garlic granules – Adds a subtle garlic flavor throughout the dish.
- Onion granules – Provides depth and sweetness to the seasoning.
- Ground white pepper – Gives a gentle heat without overpowering the dish.
- Substitute: Black pepper for a bolder, slightly spicier taste.
- Five-spice powder (optional) – Adds a hint of warmth and complexity.
- Tapioca starch – Creates a light, crispy coating for the chicken.
- Avocado oil – Perfect for high-heat cooking with a neutral flavor.
Aromatics:
- Garlic cloves – Infuses the dish with bold, savory flavor.
- Shallot – Adds sweetness and depth to the aromatics.
- Ginger – Provides warmth and a fragrant kick.
- Scallions (white and green parts) – Adds a mild onion flavor and vibrant color.
- Dried Chinese red chilies (optional) – Adds a mild heat and a pop of color.
- Red Fresno or serrano chilies (optional) – Adds heat and bright color.
- Substitute: Red bell peppers for a non-spicy option.
Mongolian Sauce:
- Coconut aminos – Adds savory umami and mild sweetness.
- Substitute: Soy sauce with 2 tsp sugar for a similar profile.
- Toasted sesame oil – Adds a nutty, toasty aroma to the sauce.
- Frank’s hot sauce – Adds a slight tang with mild heat.
- Substitute: Sriracha or another chili sauce for more spice.
- Rice vinegar – Balances the flavors with acidity.
- Peach or apricot jam – Adds a touch of fruity sweetness to round out the sauce.
How to make mongolian chicken
This Mongolian chicken dish is simple and straightforward, perfect for a quick weeknight meal. The chicken breasts turn out tender with crispy edges. It is one of my family’s all-time favorites!
- Slice and Season the Chicken: Thinly slice the chicken to ¼ to ⅛ inch (0.6-0.3 cm). Season with salt, garlic granules, onion granules, white pepper, and five-spice powder. Mix gently to coat evenly.
- Coat with Starch: Add tapioca starch 1 tbsp at a time, mixing well. It’s okay if some pieces stick together. Chill the chicken in the fridge while prepping the aromatics and sauce.
- Prepare Aromatics and Sauce: Slice the garlic, shallot, and ginger. Separate the scallion whites from the greens. Mix the sauce ingredients in a bowl.
- Heat the Pan and Fry the Chicken: Heat a wok or pan over medium heat until hot. Add 2 tbsp oil and fry the chicken in two batches. Cook 3 minutes on one side, flip, and fry 2 more minutes until crispy. Set aside and keep warm. Add 1 tbsp more oil if needed for the second batch.
- Stir-Fry Aromatics: In the same pan, heat 1 tbsp oil. Stir-fry the garlic, shallot, ginger, and scallion whites with two pinches of salt for 1 minute, stirring often to avoid burning.
- Combine Chicken and Sauce: Return the chicken to the pan, add scallion greens, and pour in the sauce. Toss everything over high heat for 30 seconds.
- Serve: Turn off the heat. Transfer to a serving plate and enjoy hot steamed rice.
Pro Tip
Perfectly tender chicken
Ever wondered how Chinese restaurants make chicken breast so tender and slice it paper-thin? Check out my Kitchen Basics article on velveting chicken to learn the secret!
What to serve it with
This Mongolian chicken recipe goes great with a variety of sides whether you’re in the mood for rice, noodles, veggies, or a light soup. Here are some popular choices that are my family’s go-tos:
- Rice and Noodles: Pair this Chinese chicken stir fry with a flavorful side of Egg Fried Rice or try Shirataki Fried Rice for a low-carb alternative. If you’re in the mood for something crispy, Cantonese Chow Mein makes a great choice.
- Vegetables: Add some greens with Broccoli with Garlic Sauce or Yu Choy with Garlic Sauce for a simple yet tasty side. For something warm and comforting, Sautéed Napa Cabbage works perfectly.
- Soup: Complete the meal with a bowl of Chicken Egg Drop Soup or Tomato Egg Drop Soup—both are light and easy, making them a perfect pairing.
ChihYu’s helpful tips
- Slice the chicken thin for tender, crispy bites: Cutting the chicken ¼ to ⅛ inch (0.6-0.3 cm) thick helps it cook evenly and stay juicy. See our guide on how to velvet chicken for more details.
- Use tapioca starch for a light, crispy coating: A light dusting of starch gives the chicken perfect crispy edges without needing to deep fry.
- Cook in batches for the best texture: Fry the chicken in a single layer, giving it space to brown. If the pan is too crowded, the meat will steam instead of crisping up.
- Use aromatics generously: Don’t be shy with aromatics! This dish draws on northern Chinese cooking influences, so big sections of scallions are welcome.
- Spiciness Level: This dish isn’t very spicy. Skip the dried or Fresno chilies for a mild version, or swap them with red bell peppers if you want zero heat.
- Make-Ahead Tip: Slice and marinate the chicken a day ahead, or freeze it in a flat bag for up to 1 month. If frozen, defrost overnight in the fridge with a tray underneath to catch any liquid.
Yes, but slice them into bite-sized pieces. You’ll need to pat the chicken dry and dust it with more starch to keep it crisp when shallow frying. Fry in separate batches in a hot wok to prevent the chicken from releasing too much moisture and losing its crispiness.
More Mongolian stir fry recipes you might like
Looking for more Mongolian dishes? Well, you’ve come to the right place! I love the simplicity of Mongolian style dishes so here are a few more for you to try and they are all so simple and yummy!
- Mongolian Shrimp: A quick and easy dish packed with bold flavors and snappy, juicy shrimp.
- Mongolian Ground Beef Noodles: Tossed with ramen noodles, this dish is savory, hearty, and a hit with the whole family.
- Mongolian Pork Slow Cooker: Chunky pork shoulder slow cooked with Mongolian sauce until super tender and flavorful.
Mongolian Chicken Recipe
Ingredients
For the Chicken:
- 1 ¼ lbs chicken breast thinly sliced
- ½ tsp coarse sea salt
- ½ tsp garlic granules
- ½ tsp onion granules
- ¼ tsp ground white pepper
- ¼ tsp five-spice powder optional
- 3-4 tbsp tapioca starch
- 4 tbsp avocado oil divided
Aromatics:
- 2-3 large garlic cloves 0.6 oz, sliced
- Half one whole large shallot 1.2 oz, sliced
- 2 tbsp ginger 0.2 oz, julienned
- 4 scallions diced into 1.5-2 inch sections (separate white and green parts)
- 6-8 whole Chinese dried red chilies optional
- 2 whole red Fresno or serrano chilies seeds removed and julienned (optional for spice)
Mongolian Chicken Sauce:
- 2 tbsp coconut aminos or 1.5 tbsp soy sauce + 2 tsp sugar
- 1 tsp toasted sesame oil
- ½ – 1 tsp Frank’s hot sauce
- 1 tbsp rice vinegar
- 1 tsp peach jam or apricot jam
Instructions
Slice and Season the Chicken:
- Thinly slice the chicken to about ¼ to ⅛ inch thick (0.6 cm – 0.3 cm). In a large bowl, season with salt, garlic granules, onion granules, white pepper, and five-spice powder. Mix gently to coat evenly.
Coat with Starch:
- Add 1 tbsp of tapioca starch at a time (up to 4 tbsp), mixing as you go. It’s fine if some slices stick together. Place the chicken in the fridge while you prepare the aromatics and sauce.
Prepare Aromatics and Sauce:
- Slice the garlic, shallot, and ginger. Separate the white and green parts of the scallions. In a small bowl, combine the sauce ingredients.
Heat the Pan:
- Preheat a large wok or sauté pan over medium heat until hot (check by holding your hand 2-3 inches/5-7 cm from the surface). Add 2 tbsp of avocado oil.
Pan-Fry the Chicken:
- Cook the chicken in two batches over medium-high heat. Spread the slices in a single layer. Fry the first side without flipping for 3 minutes, then flip and cook the other side for 2 more minutes. The chicken should be golden brown with crispy edges. Set aside and keep warm. Add 1 more tbsp oil if needed for the second batch.
Stir-Fry Aromatics:
- Using the same pan, heat 1 tbsp of oil over medium-high heat. Add the garlic, shallot, ginger, and scallion whites with two pinches of salt. Stir frequently for 1 minute to prevent burning.
Combine Chicken and Sauce:
- Return the cooked chicken to the pan, add the scallion greens, and pour in the sauce. Toss everything together over high heat for 30 seconds.
Serve:
- Turn off the heat and transfer the chicken to a large serving plate. Serve hot with steamed rice.
Notes
- Adding Vegetables: Serve vegetables on the side to maintain the texture and flavor of the Mongolian chicken.
- Mongolian sauce tastes savory with a hint of sweetness. To intensify the flavor, add a tablespoon of oyster sauce.
- Chinese Dry Red Chilies: We use whole dried chilies, which means they aren’t cut open, so the heat stays mild. They mainly add a pop of red color and a hint of spice. Push them aside while eating, but if you enjoy a bit of heat, go ahead and eat them!
- Spiciness Level: This dish isn’t inherently spicy. You can skip the dried chilies or Fresno chilies for a mild version. If you want a non-spicy option, substitute with red bell peppers.
- Make-Ahead Tip: You can slice and marinate the chicken a day in advance or store it in a freezer bag for up to 1 month. If frozen, defrost overnight in the fridge with a tray underneath to catch any liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best Chinese recipe I’ve pulled off to date. Really read and followed the suggestions and instructions. Tastes great even though I didn’t use the Chinese chili. I will cut back on the oil next time, slice the ginger smaller and probably add cashews for more crunch. Cant wait to try more recipes!
Thank you, Erika!
Delicious! My family loved this. I made it exacty per the recipe other than substitute half an onion for shallot which i didn’t have. My family only wished there was more sauce for the rice. I’ll probably double the sauce next time. YUM! Thank you
Thanks, Jules. Yes this dish is more of a dry style Chinese stir-fry, meaning it’s not a saucy dish. The flavor is concentrated and the texture should be crisp. I know most of the Chinese-American style takeout dishes are made with a lot more sauce but in Asia that’s usually not the case. I wanted to recreate a dish that’s more closer to what people eat back home but definitely free to make it more saucy if you like! 🙂
Restaurant quality!! So amazing tasting!
Thank you, Brenda!
This was delicious. Not as hot as I thought it would be. And nothing was left.
Yup, it’s not that spicy at all and red bell peppers would work well, too!
Hello, I love ALL you recipes I’ve tried so far!! Making this tomorrow so I’m wondering if I can use Thai red chilli peppers instead of dried red chilies. I live in a small town and it’s difficult to get some stuff. Thanks!
Yes. Absolutely! I would reduce the quantity as these Thai chilies pack with a lot more heat. Also I didn’t make this dish spicy so I hope that helps!
This dish is amazing! We made it over the long weekend and OMG the chicken is crispy and that sauce combo with all the ginger garlic made the dish SO GOOD! Super addictive. Will be making it over and over again!
So happy to hear!
Just follow the recipe and it’ll come out exactly as she describes! This has so much flavor, the five spice and white pepper take plain chicken to a whole other level. I didn’t have chicken breast so used chicken thigh and it was so good. Another one bookmarked for weekly meal.
Shallow pan and enough oil is key…never did I think I could ever cook, let alone Asian cuisine and I Heart Umami has changed my life!
Love it! Thank you!
I made this lovely dish this evening after a long day working from home! I was craving Asian food having been in lockdown for over 1 month now and this dish was so perfect to satisfy that craving!
The recipe is surprisingly quick and very easy to follow – The chicken was perfectly crispy and accompanied the sauce perfectly! I look forward to making another batch of the sauce tomorrow and using the leftovers for my lunch tomorrow 🙂
Thank you so much, Emily! So happy to hear!
Whoa!!! This meal is fire!!!!! Sooo flavorful!!
My chicken lost its crisp though, once I added in the sauce but it was very juicy!! You’re amazing!!!
Thank you, JD! Yup please make sure to get the pan real hot (but not to a smoke point). Coat the chicken well and pan fry them without touching or flipping until you see golden brown. 🙂 If you like, please check out this blog post and a video tutorial on how to pan sear beef. You can use the same technique for chicken breasts 🙂 https://iheartumami.com/how-to-make-beef-stir-fry/
Thank you so much! One question, you never say what to do with the green parts of the scallion, so are they not used?
Thank you, April! Just updated. Add the green scallion parts with the chicken and sauce at the same time. Appreciate it!
YUM! We loved this recipe! It’s a flavorful stir fry that cooks up quickly. It’s sure to be a hit! Highly recommend!
Thank you, Carlie!