mongolian sauce recipe for chicken

Written ByEmma Smyth Updated on
mongolian sauce recipe for chicken
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The Best mongolian sauce recipe for chicken

I first tried Mongolian sauce on chicken years ago at a little takeout place near my kids’ school, and it instantly became a family favorite. The balance of sweet and savory with just a hint of heat is exactly what my picky eaters go for—my youngest even asks for seconds, which is basically a miracle. What I love most about this recipe is how simple it is to make at home without all the extra sodium and preservatives you get from restaurant versions. It takes about 15 minutes from start to finish, which is perfect for busy weeknights when I need something fast but still want it to taste like we put in some effort. This sauce is also one of those rare dishes that works for just about any occasion. We make it for casual dinners with rice and steamed veggies, but it’s also great for meal prep since it reheats well. The ingredients are straightforward—soy sauce, brown sugar, garlic, ginger, and a little cornstarch to thicken it up—and most of them are already in my pantry. Plus, it’s a healthier option than a lot of takeout sauces because I can control the sugar and sodium levels. My husband, who’s always watching his blood pressure, appreciates that, and the kids don’t even notice they’re eating something that’s actually good for them. It’s one of those recipes that just makes everyone happy, and that’s really all I’m looking for in a meal.
Mongolian Sauce for Chicken

Mongolian Sauce for Chicken

4.8 from 898 votes

A rich and savory Mongolian-style sauce perfect for coating tender chicken. This dish combines sweet, salty, and umami flavors with a hint of spice for a delicious Asian-inspired meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken
  • 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, sliced into thin strips
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Mongolian Sauce
  • 1/2 cup soy sauce (low-sodium preferred)
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 3 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 1 tsp sriracha or chili paste (adjust to taste)
  • 2 green onions, sliced (for garnish)
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)

👨‍🍳Directions

  1. 1 In a bowl, toss the sliced chicken with cornstarch, salt, and black pepper until evenly coated. Set aside.
  2. 2 In a separate bowl, whisk together soy sauce, water, brown sugar, hoisin sauce, rice vinegar, garlic, ginger, sesame oil, and sriracha until the sugar dissolves.
  3. 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
  4. 4 Pour the sauce mixture into the same skillet and bring to a simmer over medium heat. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.
  5. 5 Stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens to a glossy consistency.
  6. 6 Return the chicken to the skillet and toss to coat evenly with the sauce. Cook for another 1-2 minutes to heat through.
  7. 7 Garnish with sliced green onions and serve hot over steamed rice or noodles.

🔧Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 1400mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 28g

📝Notes

Tips: For extra flavor, add a splash of dark soy sauce or a pinch of five-spice powder. If you prefer a thicker sauce, adjust the cornstarch slurry to your liking. Serve with steamed broccoli or stir-fried vegetables for a complete meal.

Watch Video Of How Mongolian Sauce for Chicken Works

This Mongolian sauce recipe for chicken is one of those foolproof dishes that always delivers—sweet, savory, and just sticky enough to make everyone reach for seconds. It’s quick to throw together, works just as well for a weeknight dinner as it does for a weekend cookout, and the leftovers taste even better the next day. Whether you’re feeding picky kids or hosting a crowd, this sauce turns simple chicken into something everyone will love.

❓ Frequently Asked Questions About Mongolian Sauce for Chicken

1. What is Mongolian sauce made of?

Mongolian sauce is typically made from a combination of soy sauce, hoisin sauce, brown sugar (or honey), garlic, ginger, and sometimes a splash of rice vinegar or sesame oil. Some variations include chili flakes or sriracha for heat, and cornstarch to thicken the sauce. The exact ingredients can vary depending on the recipe, but these are the core components.

2. Can I make Mongolian sauce ahead of time?

Yes! Mongolian sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. The flavors often deepen over time, making it even more delicious. If the sauce thickens too much after refrigeration, you can reheat it gently on the stove with a splash of water or broth to thin it out before using.

3. Is Mongolian sauce spicy?

Traditional Mongolian sauce is not inherently spicy, but many modern versions include chili flakes, sriracha, or red pepper flakes to add heat. If you prefer a milder sauce, you can omit the spicy ingredients or reduce their quantity. For extra heat, you can add more chili or even a dash of hot sauce.

4. What’s the best way to thicken Mongolian sauce?

The easiest way to thicken Mongolian sauce is by using a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1–2 tablespoons of cold water, then stir it into the simmering sauce. Let it cook for 1–2 minutes until the sauce thickens to your desired consistency. Alternatively, you can reduce the sauce by simmering it longer, but this may intensify the flavors.

5. Can I use Mongolian sauce for dishes other than chicken?

Absolutely! Mongolian sauce is versatile and works well with other proteins like beef, pork, shrimp, or tofu. It can also be used as a stir-fry sauce for vegetables, a glaze for grilled meats, or even a dipping sauce for dumplings or spring rolls. The sweet and savory flavor profile pairs well with many dishes.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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