Mongolian Chicken

5 from 3 votes

Better than takeout! Make homemade Mongolian Chicken with whole ingredients. It's sweet, spicy, and irresistibly delicious.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Chinese

Servings: servings

Calories: 321kcal

Toss the chicken strips in cornstarch in a medium bowl until evenly coated. Set aside.
1 1/2 pounds boneless, skinless chicken, 2 tablespoons cornstarch
Heat the oil in a large, deep skillet or wok over medium heat.
1/2 cup vegetable oil
Add the garlic and ginger and cook for about 1 minute, stirring constantly.
6 cloves garlic, 1 inch piece fresh ginger
Add the chicken and cook until no longer pink in the center. Chicken should reach an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion.
Remove the chicken to a plate and carefully wipe out the skillet.
Return the skillet to the stove top and add the soy sauce, water and hoisin sauce.
1/2 cup soy sauce, 1/2 cup water, 2 tablespoons hoisin sauce
Stir in the brown sugar and red pepper flakes.
1/2 cup brown sugar, 1 teaspoon crushed red pepper
Add the chicken back to the skillet and toss to coat in the sauce.
Continue to cook until the sauce thickens to your liking.
Serve over rice, cauliflower rice, noodles or zucchini zoodles.
Top with the green onion and serve.
3 green onions

Tips and Techniques

Do not add salt and pepper to the chicken while it is cooking. Wait until the end of cooking to taste and add additional salt and pepper, if desired. The soy and hoisin sauces can both add a good amount of sodium to the dish.
This dish can be made gluten free. Simply ensure that the hoisin and soy sauces that you use are both gluten free.
Store leftovers in an airtight container in the refrigerator. Consume within 3-4 day

** Nutritional information is an estimate and will vary. It takes into account consuming approximately half of the oil used for frying.