Mongolian Chicken Recipe

5 from 36 votes

Learn how to make authentic Taiwanese-style Mongolian Chicken. Tender chicken slices, crispy edges, and a sweet and savory Mongolian sauce.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Chinese, Taiwanese

Keyword: Mongolian Chicken, Mongolian Chicken Recipe, Mongolian sauce

Servings: servings

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)

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.

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.

Slice the garlic, shallot, and ginger. Separate the white and green parts of the scallions. In a small bowl, combine the sauce ingredients.

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.

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.

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.

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.

Turn off the heat and transfer the chicken to a large serving plate. Serve hot with steamed rice.

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.