Why This Mongolian Chicken Deserves All The Love

Mongolian beef usually gets all the love, but when you swap the beef for chicken thighs, it’s even more tender, juicy, and healthier (even though I usually don’t care about that stuff). Additionally, this version has everything I want in a delicious dinner. It has crispy seared chicken, a sweet, salty, and umami sauce, and a contrasting slightly bitter flavor from the charred onions and scallions that balances that strong sauce. It’s not only delicious, but it’s easy to clean up after too, only being cooked in one pan!

Why You Can Eat This Mongolian Chicken Every Day

I personally think I’ve mastered the art of making this Mongolian Chicken taste exactly like the one you get at takeout but lighter and healthier. I always wondered why my local restaurant’s Mongolian Chicken always tasted slightly different than their beef, and I found that dashi powder added that exact flavor that is needed. It adds that umami without being super overpowering, and the sauce has just the right amount of sweetness to balance the salty flavors of the soy sauce. It’s the kind of dish that still tastes delicious but is still healthy enough to eat any day of the week!

---

What You Need To Make Mongolian Chicken

Chicken

• 16 oz boneless skinless chicken thighs, cut into bite-sized chunks
• 1 tbsp shaoxing wine
• ½ tsp salt
• 1 tbsp cornstarch

Mongolian Chicken Sauce

• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp dashi powder
• 3 tbsp water
• 1½ tbsp sugar

Vegetables

• 1 medium onion, cut into thick chunks
• 3 scallions, cut into ½-inch pieces (whites and greens separated)

Optional Serving

• Steamed rice

---

How to Make Mongolian Chicken

In a bowl, marinate the chicken thighs with Shaoxing wine, salt, and cornstarch for 15 minutes.

While the chicken marinates, mix together the dark soy sauce, light soy sauce, dashi powder, water, and sugar in a small bowl.

Heat oil in a pan over medium-high heat. Add the chicken in a single layer and sear for about 5 minutes until browned and mostly cooked through. Remove and set aside.

In the same pan, add the onions and scallion whites. Cook until slightly charred and fragrant, about 2–3 minutes.

Add the chicken back to the pan along with the sauce. Stir and cook until the sauce thickens and coats the chicken evenly.

Add the scallion greens and cook just until wilted.

Serve hot over steamed rice, or enjoy as is.

---

Tips & Variations

If you want an even leaner version of this Mongolian Chicken, feel free to use chicken breast. The velveting process will also make the breast super tender!

Feel free to use chicken bouillon or MSG if you don’t have any dashi powder.

To add even more flavor and depth to your Mongolian Chicken, add a handful of cashews or roasted peanuts.

For extra fiber, add some chopped bell peppers or snap peas along with the scallions!

---

Frequently Asked Questions

Can I use a different protein?

Absolutely! I think this sauce works well with any protein, but just make sure to get a good sear on whatever protein you’re using for the best flavor.

Is dashi powder necessary?

As I said earlier, it adds that extra layer of umami that my local restaurant has in their Mongolian Chicken, but if you don’t have it, you can use chicken bouillon or just omit it.

Can I make this ahead?

Yes! It’s actually one of my girlfriend’s favorite meal preps! I store it in an airtight container and reheat in the microwave on the highest setting for 2 minutes.

What kind of pan is best for searing?

A stainless steel or cast iron pan gives the best sear on the chicken, but nonstick works fine too (it’s my personal preferred way of cooking the chicken).

---

What to Make Next

Want more dinners with chicken? Try my Black Pepper Chicken!

Craving more sweet and salty flavors? You’ll love my Garlic Steak Stir Fry!

Looking for something a little lighter for the week? Check out my Vietnamese Lemongrass Chicken!