There’s something downright addictive about this Quick Mongolian Chicken Recipe — the perfect blend of sweet, savory, and just a little spicy. It’s a dish I turn to when I want something impressive but fuss-free after a busy day.

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’m excited to share this Quick Mongolian Chicken Recipe with you because it nails that balance of restaurant-quality flavor with minimal effort and time. You get crispy chicken coated in a luscious sauce that pops with ginger and garlic — honestly, it’s a crowd-pleaser every single time.

Speedy Prep: You can have this on the table in about 30 minutes, which is perfect for weeknights.
Simple Ingredients: Using pantry staples like soy sauce, maple syrup, and cornstarch means no complicated shopping trips.
Flexibility: Whether you want it spicy or milder, plated over noodles or rice, this recipe adapts easily.
Delicious Results: The chicken stays tender inside with a lightly crispy exterior that soaks up the flavorful sauce perfectly.

Ingredients & Why They Work

Every ingredient in this Quick Mongolian Chicken Recipe has its role — from cornstarch helping the chicken crisp up to maple syrup adding sweetness while balanced by tangy rice vinegar. Here’s a quick rundown of what I love about each key player:

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

Boneless skinless chicken breasts: I prefer chicken breasts here because they cook quickly and stay juicy when cut into chunks.
Garlic powder: Adds a gentle savory punch evenly throughout without overpowering fresh garlic.
Cornstarch: This is a game changer for crispy chicken — it’s what makes the texture pop in the skillet.
Avocado oil: It has a high smoke point, perfect for getting the chicken golden without burning.
Green onions: I use them both in the sauce and as garnish for fresh, bright flavor.
Soy sauce (low sodium): The salty, umami backbone of the sauce that keeps everything balanced.
Rice vinegar: It cuts through the sweetness for a well-rounded flavor.
Maple syrup: I love the depth it gives — but brown sugar works just as well if that’s what you have.
Toasted sesame oil: Just a teaspoon adds that signature nutty aroma and flavor.
Sriracha: Adds a subtle heat. You can skip it or add more depending on your spice love.
Fresh garlic and ginger: Fresh is best here — they lift the sauce with brightness and warmth.
Water: Helps thin the sauce for the right consistency before thickening.
Sesame seeds: Optional but highly recommended for toasty garnish and a little texture pop.

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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 making this recipe just as written, but don’t hesitate to tweak it to your taste — that’s part of what makes cooking so fun. Here’s how I sometimes switch it up:

Variation: Swap chicken breasts for thighs for a bit more juiciness and richer flavor — the sauce still clings beautifully.
Spice level: I sometimes double the sriracha and add a pinch of crushed red pepper flakes when I want a bit of a kick.
Sweetener swap: I’ve used honey or agave syrup when I didn’t have maple syrup on hand — just adjust sweetness to your liking.
Gluten-free: Use tamari or coconut aminos instead of soy sauce and cornstarch to thicken, and you’re good to go.

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 Goodness

Start by tossing your chicken chunks in garlic powder and cornstarch until every piece is lightly coated. This step is key for getting that irresistible crispy outer layer while the inside stays tender. Don’t skip it — trust me, the difference is worth it!

Step 2: Whip Up the Sauce

Mix soy sauce, rice vinegar, maple syrup, toasted sesame oil, sriracha, water, garlic, ginger, and cornstarch in a bowl or measuring cup. Whisk well until cornstarch is dissolved with no lumps. Having the sauce ready means everything moves quickly once your chicken hits the pan.

Step 3: Crisp and Cook the Chicken

Heat avocado oil in a skillet over medium-high and add chicken pieces in a single layer. Let them cook untouched for 3-4 minutes to get golden brown and crispy before flipping. Crowding the pan is the enemy here — if you need, cook in batches so each piece has room to crisp.

Step 4: Bring it All Together with Sauce and Scallions

After removing the chicken, toss sliced green onions into the pan just for 30 seconds to wake up their flavor. Then pour in your sauce and stir. Add the chicken back, toss until the sauce thickens and beautifully coats every bite. Done!

Top Tip

From my experience making this Quick Mongolian Chicken Recipe dozens of times, I’ve picked up some little tips that really boost success and save time in the kitchen.

Don’t Crowd the Pan: Cooking chicken in a crowded skillet can make it steam rather than crisp. I usually do two batches for a nicely browned texture.
Fresh Ginger Is Non-negotiable: Ground ginger just doesn’t have the same brightness and zing as fresh here — I grate a little extra because I love that kick.
Whisk Sauce Thoroughly: To avoid lumps, I always whisk the sauce ingredients really well before adding to the pan. It thickens evenly and looks glossy on the chicken.
Let Chicken Rest Slightly: After cooking, I let the chicken rest a minute while the sauce thickens; it helps the sauce cling better and the chicken stays juicy inside.

How to Serve Quick Mongolian Chicken Recipe

Garnishes

I’m a stickler for garnishes because they add that extra wow factor. I always sprinkle toasted sesame seeds on this dish for crunch and nutty fragrance, plus a few extra sliced green onions for freshness and color. Sometimes a wedge of lime on the side brightens it even more.

Side Dishes

This chicken sings when paired with fluffy jasmine rice or simple steamed noodles. I also like to serve it alongside sautéed bok choy or snap peas for some green crunch. A quick cucumber salad adds a refreshing contrast as well.

Creative Ways to Present

For special dinners, I’ve served this Quick Mongolian Chicken Recipe in cute lettuce wraps—lettuce cups add a cool, crisp texture that pairs beautifully with the warm sauce. Another idea is to drizzle some extra sauce on the plate and garnish with microgreens for a restaurant-style presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I store them in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I recommend adding a splash of water when reheating to keep the chicken saucy.

Freezing

I’ve frozen this dish a couple of times with good results. Just cool it completely before transferring to a freezer-safe container. When thawing, defrost overnight in the fridge and reheat gently on the stove with a bit of water to restore sauciness.

Reheating

To reheat, I toss the chicken back into a skillet over medium heat with a splash of water, stirring occasionally until warmed through. This keeps the chicken from drying out and helps the sauce regain its perfect silky texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring more juiciness and flavor; just slice them into similar-sized pieces. The cooking time stays about the same.

Is this recipe gluten-free?

You can make it gluten-free easily by swapping low sodium soy sauce for tamari or coconut aminos. Also, make sure your cornstarch is certified gluten-free.

How spicy is this dish?

The sriracha adds a mild heat, but it’s quite balanced. Feel free to adjust the amount or omit it if you prefer no spice.

Can I prepare this recipe ahead of time?

You can prep the chicken coated with cornstarch ahead and keep it covered in the fridge for a few hours before cooking. The sauce is also easy to mix in advance.

Final Thoughts

I hope you give this Quick Mongolian Chicken Recipe a go — it’s truly one of my go-to meals when I want something fast but packed with flavor. It feels comforting without being heavy and always brings smiles around the table. Plus, once you get the hang of the steps, you can whip it up any time and tweak it however you like. Here’s to many delicious, stress-free dinners ahead!