Every bite of this Sweet and Savory Mongolian Chicken with Green Onions feels like a mini celebration on the taste buds. I still remember the very first time I whipped up this dish in my own kitchen: the glossy brown sugar–hoisin mixture bubbling away, sending little wisps of sweet and tangy fragrance across the room, while the ginger and garlic danced together in perfect harmony. There’s something downright joyful about tossing those perfectly crisped, cornstarch-coated chicken bites into that rich sauce, watching them pick up an irresistible caramelized sheen. I love how the white parts of the green onions wilt just enough to soak up all that savory sauce, and then the bright-green ribbons on top add an extra pop of freshness and crunch.
Over the years, this recipe has become my go-to when I want to impress friends or simply treat myself to a weeknight feast that feels indulgent but comes together in under an hour. And yes, there have been nights when I doubled the sauce just because I couldn’t get enough! If you’re anything like me—someone who relishes big, bold flavors but still values simplicity in the kitchen—you’re about to fall head over heels for this dish. It checks every box: sweet, savory, a hint of heat if you’re feeling adventurous, and those unmistakable aromas of garlic and ginger that just wrap you up in a warm hug. Let’s dive into the details, shall we?
KEY INGREDIENTS IN SWEET AND SAVORY MONGOLIAN CHICKEN WITH GREEN ONIONS
Before we get cooking, let’s talk about the star players in this recipe. Each ingredient brings its own magic, from building that luscious sauce to giving the chicken a satisfyingly crunchy exterior.
- Boneless, Skinless Chicken Breasts
These lean chicken bites take on a crispy golden crust when coated in cornstarch, providing the perfect foundation for our sweet and savory sauce.
- Cornstarch
Acting as a thin, protective coating, cornstarch helps the chicken develop a light, crunchy texture once fried and also thickens the sauce so every piece is glazed beautifully.
- Vegetable Oil
A neutral-flavored oil that can handle high heat, ensuring the chicken browns evenly without burning while imparting a silky mouthfeel.
- Soy Sauce
The salty backbone of our sauce, soy sauce infuses deep umami flavor and balances the sweetness of the brown sugar.
- Brown Sugar
Adds a warm, molasses-like sweetness and gives the sauce its signature glossy finish.
- Rice Vinegar
Provides a bright, tangy counterpoint that cuts through the richness and keeps the flavors lively.
- Hoisin Sauce
Delivers complexity with its sweet, savory, and slightly smoky notes, elevating the sauce to restaurant-quality depths.
- Garlic
Freshly minced for that sharp, aromatic punch that wakes up every other ingredient.
- Ginger
Grated directly into the sauce, it offers a peppery, zesty warmth that pairs flawlessly with garlic.
- Crushed Red Pepper Flakes
An optional kick of heat that you can dial up or down, depending on how much fire you crave.
- Water
Helps loosen the sauce just enough so it simmers to a perfect viscosity without burning.
- Sesame Oil
A final drizzle brings a fragrant, nutty finish that makes the dish irresistibly aromatic.
- Green Onions
The white parts sauté with the sauce for depth, while the bright green ribbons on top add vibrant color and fresh crunch.
- Sesame Seeds
An optional garnish that provides a subtle nutty pop and a touch of visual flair.
HOW TO MAKE SWEET AND SAVORY MONGOLIAN CHICKEN WITH GREEN ONIONS
Let’s walk through the steps that turn simple ingredients into a crave-worthy dinner. Follow along closely and get ready to savor every moment of this stir-fry adventure.
1. In a bowl, toss the chicken pieces with cornstarch until they’re evenly coated in a light, powdery layer. This step ensures a crispy exterior once we fry them. Set the coated chicken aside while you prep the rest of the ingredients.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in batches—crowding the pan will lower the temperature and prevent that golden crust. Cook each side for about 4–5 minutes until they’re deeply browned and cooked through. Transfer the chicken to a plate and set aside.
3. Using the same skillet, add the minced garlic and grated ginger, stirring constantly for 1 minute. You want these aromatics to soften and release their flavors without charring.
4. Pour in the soy sauce, brown sugar, rice vinegar, hoisin sauce, and water. Stir well to combine all the elements into a unified, glossy sauce.
5. Bring the mixture to a simmer, reducing the heat slightly. Let it thicken for 3–5 minutes, stirring occasionally to prevent scorching. Watch as the sugars dissolve and the sauce coats the spoon in a velvety sheen.
6. Return the chicken to the skillet, tossing each piece so it’s fully enrobed in the luscious sauce. Take your time to make sure every bite gets that caramelized hug.
7. Drizzle in the sesame oil, then stir in the white parts of the chopped green onions. Cook for an additional 1–2 minutes to let those flavors marry.
8. Transfer the chicken to a serving platter, then sprinkle the green parts of the green onions and sesame seeds over the top for a fresh, crunchy finish.
9. Serve hot over steamed rice or noodles, and get ready to dive into layers of sweetness, savoriness, and just the right amount of zing.
SERVING SUGGESTIONS FOR SWEET AND SAVORY MONGOLIAN CHICKEN WITH GREEN ONIONS
When it’s time to plate up, these garnishes and pairings will take your Mongolian chicken from delicious to unforgettable. They’re all about adding complementary textures, colors, and flavors that make every bite sing.
- Steamed Jasmine Rice: Scoop a fluffy mound of steaming rice onto each plate so it can absorb every drop of that silky sauce. The fragrant grains provide a perfect, neutral backdrop that won’t compete with the chicken’s bold flavors.
- Stir-Fried Vegetables: Quickly toss together snap peas, sliced bell peppers, and mushrooms in a hot pan with a drizzle of sesame oil. Serve alongside the chicken for an extra crunch and a burst of vibrant color.
- Crispy Egg Rolls: Offer a side of golden egg rolls filled with cabbage and carrot slivers. The crunchy shell is a delightful textural contrast to the tender, saucy chicken.
- Cucumber Salad: A simple salad of thinly sliced cucumbers, a splash of rice vinegar, and a sprinkle of chili flakes brings a cool, refreshing note that balances the richness of the main dish.
HOW TO STORE SWEET AND SAVORY MONGOLIAN CHICKEN WITH GREEN ONIONS
Having leftovers is a blessing when it comes to this Mongolian chicken—those flavors only get better with time. Here’s how to keep it tasting just as fresh and vibrant:
- Refrigerator: Place cooled chicken in an airtight container and store for up to 3 days. The sauce will thicken as it chills; gently reheat in a skillet with a splash of water or broth, stirring until it loosens up and returns to a saucy consistency.
- Freezer: For longer storage, transfer the cooled chicken into a freezer-safe bag, pressing out excess air. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat over low heat with a few teaspoons of water until gently bubbling.
- Separate Components: If you know you’ll have leftovers, keep the rice or noodles in a separate container from the chicken. This prevents the starches from becoming soggy and allows you to reheat each component to its ideal texture.
- Reheating Tips: Always use a nonstick skillet or wok when reheating. Add a small drizzle of oil and a splash of water to fend off dryness. Stir constantly until the chicken is warmed through and glossy once more.
CONCLUSION
Bringing this Sweet and Savory Mongolian Chicken with Green Onions into your kitchen is like inviting a burst of lively, balanced flavors to the dinner table. From the moment you start tossing those chicken bites in cornstarch to the final garnish of green onion ribbons, you’re in for a satisfying cooking experience that doesn’t skimp on fun or flavor. The ready-in-under-an-hour preparation and cooking times make this dish perfect for both busy weeknights and relaxed weekend meals. Plus, knowing the dish stores gracefully means you can enjoy those savory-sweet notes again and again—just reheat and savor!
Feel free to print this article and tuck it into your recipe binder for future reference. You’ll also find an FAQ below to answer any burning questions you might have about tweaking spice levels, substitutions, or plating. If you give this recipe a whirl, I’d love to hear how it turns out—what tweaks you made, what sides you paired it with, or any tips you discovered along the way. Questions, feedback, or just a note to say hi are always welcome. Happy cooking, and here’s to many delicious Mongolian chicken nights ahead!
Sweet and Savory Mongolian Chicken with Green Onions
Description
This mouthwatering chicken dish features tender cornstarch-coated bites enveloped in a glossy brown sugarhoisin sauce, laced with garlic and ginger, and finished with crisp green onion ribbons and a hint of sesame.
Ingredients
Instructions
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In a bowl, toss the chicken pieces with cornstarch until evenly coated. Set aside.
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In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken in batches, cooking until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
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In the same skillet, add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
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Add the soy sauce, brown sugar, rice vinegar, hoisin sauce, and water to the skillet. Stir well to combine.
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Bring the mixture to a simmer, allowing it to thicken for about 3-5 minutes. Stir occasionally.
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Once the sauce has thickened, return the chicken to the skillet and toss to coat the chicken with the sauce.
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Drizzle in the sesame oil and stir in the white parts of the chopped green onions. Cook for another 1-2 minutes to allow the flavors to meld together.
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Transfer the chicken to a serving platter and garnish with the green parts of the green onions and sesame seeds, if desired.
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Serve hot over steamed rice or noodles.
Note
- This recipe can be made spicier by increasing the amount of red pepper flakes or adding a dash of sriracha.
- For extra crunch, you can add sliced bell peppers or snap peas when stir-frying the chicken.
- The sweetness of the brown sugar can be adjusted based on your taste preference.
- Hoisin sauce adds a rich, savory flavor to balance the sweetness, but you can use soy sauce as an alternative if you prefer a less complex sauce.
- For a healthier version, you can substitute the vegetable oil with olive oil or reduce the amount of sugar.
