Mongolian Chicken (Gluten-Free, Dairy-Free)

A takeout favorite, this Mongolian chicken is surprisingly easy to recreate at home. Tender, juicy chicken that’s battered lightly and fried till crispy, then tossed in a rich sauce flavored with garlic and ginger. This homemade version is gluten-free and dairy-free too.

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Easy Takeout Favorite

If you feel like having Asian takeout, but want a healthier, homemade version, you’ll be pleased to know that you can easily whip up Mongolian chicken in the comfort of your own kitchen!

Despite its name, this is not actually a Mongolian dish (who would have thought?)!

This American-Chinese creation features crispy, lightly-battered chicken tossed in a sweet and savory brown sauce with flavorful notes from the ginger, garlic and sesame oil. Perfect over fluffy white rice to soak up that delicious gravy, you’ll want to make this over and over again!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this gluten-free Mongolian chicken recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this 30-minute chicken dinner is easy – just coat in a cornstarch mixture, fry until crispy, and toss in the homemade sauce!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this Mongolian chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs instead. I cut the chicken into cubes, but you can also use thin slices of chicken if you prefer.
• Cornstarch: Using cornstarch as a coating helps to crisp up the chicken once fried. If you are allergic to corn, you may use potato starch, tapioca starch or arrowroot starch instead.
• Garlic: Fresh garlic adds aroma and plenty of flavor to this Mongolian chicken, so make sure to add it in.
• Ginger: Ginger paste adds depth of flavor to this chicken recipe. If you don’t have chicken paste, you can use grated fresh ginger instead.
• Sesame Oil: Sesame oil adds a very characteristically Asian flavor to this chicken dish, so make sure you add it in.
• Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe dairy-free. If you are not Celiac or gluten-intolerant, you can use regular soy sauce instead. Alternatively, if you are allergic to soy, go ahead and substitute the soy sauce with equal amounts of coconut aminos instead.
• Sugar: I used light brown sugar, but you can also use white sugar or cane sugar if you prefer.
• Green Onions: I like garnishing this Mongolian chicken dish with sliced green onions for a nice pop of color. Alternatively, you may use fresh chopped chives instead.

How to Make Mongolian Chicken:

Coat Chicken in Cornstarch Mixture: In a bowl, mix cornstarch, salt, and pepper. Coat chicken pieces evenly in the mixture.

Fry Chicken: Heat frying oil in a large skillet over medium heat. Fry chicken for 7–8 minutes, stirring, until golden and cooked through. Transfer to paper towels to remove excess oil.

Dish by Dish Tips:

• Swap Chicken for Beef: If you prefer, you can swap out the chicken pieces for thin beef slices to make Mongolian beef.
• Pat Chicken Dry: For maximum crispiness, you’ll want to make sure to pat the chicken dry with paper towels before coating it with the cornstarch mixture (remember that moisture is the enemy of crispiness!).
• Don’t Overcoat: Make sure to shake off any excess cornstarch if necessary. Too much cornstarch will result in a gummy texture.
• Serve With: I recommend serving this easy homemade Mongolian chicken with steamed white rice or brown rice, or you can also use cauliflower rice for a lower-carb option.

Gluten-Free Asian Chicken Recipes:

• Easy Chicken Stir Fry (Gluten-Free, Dairy-Free)
• Korean Fried Chicken (Gluten-Free, Dairy-Free)
• Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Honey Garlic Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Dinner Recipes to Make:

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Mongolian Chicken (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A takeout favorite, this Mongolian chicken is surprisingly easy to recreate at home. Tender, juicy chicken that’s battered lightly and fried till crispy, then tossed in a rich sauce flavored with garlic and ginger. This homemade version is gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/3 teaspoon ground black pepper

For the Sauce:

• 3 tablespoons oil, for frying
• 2 garlic cloves, diced
• 1 teaspoon ginger paste
• 1 tablespoon sesame oil
• 1/3 cup gluten-free soy sauce (tamari sauce)
• 1 tablespoon light brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• Green onions, sliced

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Instructions

1. Coat Chicken in Cornstarch Mixture: In a bowl, mix cornstarch, salt, and pepper. Coat chicken pieces evenly in the mixture.
2. Fry Chicken: Heat frying oil in a large skillet over medium heat. Fry chicken for 7–8 minutes, stirring, until golden and cooked through. Transfer to paper towels to remove excess oil.
3. Prepare Sauce: In the same skillet, sauté garlic and ginger paste for 1 minute. Add sesame oil, soy sauce, and brown sugar. Bring to a gentle boil, stirring. Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to make a cornstarch slurry. Add the slurry to the pan and cook, stirring, for 1 minute until the sauce thickens.
4. Return Chicken to Skillet: Add chicken and sliced green onions. Toss until evenly coated with sauce, then remove from heat.
5. Garnish & Serve: Serve with rice. Garnish with extra green onions, sesame seeds, and chili flakes.

Notes

Chicken: I used boneless, skinless chicken breast, but you can also use boneless, skinless chicken thighs instead.

Cornstarch: Using cornstarch as a coating helps to crisp up the chicken once fried. If you are allergic to corn, you may use potato starch, tapioca starch or arrowroot starch instead.

Garlic: Fresh garlic adds aroma and plenty of flavor to this Mongolian chicken, so make sure to add it in.

Ginger: Ginger paste adds depth of flavor to this chicken recipe. If you don’t have chicken paste, you can use grated fresh ginger instead.

Sesame Oil: Sesame oil adds a very characteristically Asian flavor to this chicken dish, so make sure you add it in.

Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe dairy-free. If you are not Celiac or gluten-intolerant, you can use regular soy sauce instead. Alternatively, if you are allergic to soy, go ahead and substitute the soy sauce with equal amounts of coconut aminos instead.

Sugar: I used light brown sugar, but you can also use white sugar or cane sugar if you prefer.

Green Onions: I like garnishing this Mongolian chicken dish with sliced green onions for a nice pop of color. Alternatively, you may use fresh chopped chives instead.

• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Stir Fry
• Cuisine: Asian