There’s something about the cozy warmth of sweet maple and the zing of fresh ginger that makes this Maple Ginger Mongolian Chicken Recipe a standout weeknight favorite. It’s got that perfect balance of crispy chicken with a glossy, sticky sauce that’ll have you coming back for seconds—and maybe thirds!

A black pan is filled with many small pieces of shiny, cooked chicken that are golden brown with a sticky, dark brown sauce on them. Bright green onion pieces are scattered on top of the chicken, along with white sesame seeds. A wooden spoon rests inside the pan, holding some chicken pieces. The pan sits on a white marbled texture. In the background, a white bowl with a small amount of white sesame seeds is partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Ginger Mongolian Chicken Recipe
Top Tip
How to Serve Maple Ginger Mongolian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:

Why You'll Love This Recipe

This Maple Ginger Mongolian Chicken Recipe quickly became one of my go-to dishes because it’s both simple and bursting with flavor. The maple syrup adds a natural sweetness that pairs so beautifully with the warmth of ginger and a little heat from sriracha—you’ll love how these flavors dance together.

Quick & Easy: You can have this delicious dinner on the table in about 30 minutes, making it perfect for busy nights.
Flavor Explosion: The combo of maple sweetness and fresh ginger creates a uniquely savory and slightly spicy sauce.
Crispy Chicken: Coating the chicken in cornstarch and pan-frying it ensures a wonderful crispy texture that doesn’t get soggy.
Versatile Meal: Pair it with rice, noodles, or even steamed veggies for a complete, satisfying dinner.

Ingredients & Why They Work

The ingredients for this dish combine to create a beautiful balance of textures and flavors. Plus, most are pantry staples or easy to find at any grocery store, making this a stress-free recipe to pull together anytime.

Flat lay of boneless skinless chicken breast chunks, a small white bowl of sliced green onions, a small white bowl of light golden avocado oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of pale rice vinegar, a small white bowl of toasted sesame oil, a small white bowl of bright red sriracha, a small white bowl of clear water, a small white bowl of freshly grated ginger, a small white bowl of grated garlic, a small white bowl of white cornstarch, a small white bowl of light brown sesame seeds, a small mound of cooked white rice — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using boneless skinless chicken breasts cut into chunks gives you tender bites that cook quickly and soak up the sauce beautifully.
Garlic powder: A gentle boost of savory flavor that complements fresh garlic in the sauce without overpowering.
Cornstarch: This is key for that crispy coating on the chicken and helps thicken the sauce to glossy perfection.
Avocado oil: Its high smoke point means it’s perfect for pan-frying without burning.
Green onions: Added both in the sauce and as garnish, they bring freshness and a slight crunch.
Soy sauce (low sodium): Salty umami flavor that anchors the sauce without making it too salty.
Rice vinegar: Adds a touch of acidity to balance the sweetness of the maple syrup.
Maple syrup or brown sugar: I prefer pure maple syrup for that depth of flavor and natural sweetness.
Toasted sesame oil: Just a teaspoon adds a nutty aroma that makes the sauce irresistible.
Sriracha: Gives the sauce a gentle heat kick that wakes up your taste buds.
Water: Helps adjust the sauce consistency without diluting flavors.
Fresh garlic & ginger: They’re the heart of this recipe’s bold flavor—always use fresh for the best effect.
Sesame seeds: For garnish, adding a little crunch and visual appeal.
Rice or noodles: Perfect vehicles for soaking up that yummy sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Maple Ginger Mongolian Chicken Recipe is how easy it is to tailor it to your taste or dietary needs. I often play around with the heat level or swap out ingredients depending on what we have on hand.

Variation: Sometimes I swap the chicken breasts for thighs—they stay even juicier and have a richer flavor, perfect if you prefer tender, slightly fattier meat.
Heat Level: Not a fan of spice? Cut back on the sriracha or leave it out entirely. If you like more kick, add a dash of chili flakes or extra sriracha at the end.
Sweetener Swap: While I love maple syrup here, brown sugar works fine too if that’s what you have. Just be sure to stir well so it dissolves completely.
Gluten-Free: Use tamari instead of soy sauce and check your cornstarch packaging to keep it gluten-free.

Step-by-Step: How I Make Maple Ginger Mongolian Chicken Recipe

A white bowl filled with a base layer of fluffy white rice, topped with glazed golden brown chicken pieces coated in a shiny sauce. Scattered on top are green onion pieces and white sesame seeds adding color and texture. A silver fork rests inside the bowl, partially under the chicken. In the background, there is a small white bowl with white sesame seeds and a black skillet with more cooked chicken pieces on a folded gray cloth, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the Chicken Perfectly

Start by tossing your chicken chunks with garlic powder and cornstarch. I like to do this in a big bowl, using my hands or a spoon to make sure every piece is nicely coated. This step is key because the cornstarch not only crisps the chicken but also helps thicken the sauce later.

Step 2: Whisk Together Your Sauce

Mix all the sauce ingredients (soy sauce, rice vinegar, maple syrup, toasted sesame oil, sriracha, water, garlic, ginger, and cornstarch) in a bowl or glass measuring cup. Give it a good whisk until everything’s combined and those little cornstarch lumps disappear. This ensures your sauce ends up silky smooth and thick.

Step 3: Cook the Chicken Until Crispy

Heat avocado oil in a large skillet on medium-high. Once it’s shimmering, add chicken in a single layer—don’t crowd the pan here! Let it sizzle and crisp up without stirring for 3-4 minutes, then flip and finish cooking through. Once done, transfer chicken to a plate and set aside.

Step 4: Build the Sauce in the Skillet

Throw in the sliced green onions and sauté briefly (about 30 seconds) to soften and release their aroma. Pour your whisked sauce into the pan, stirring rapidly as it heats up. The sauce will quickly thicken thanks to the cornstarch—keep an eye on it so it doesn’t burn.

Step 5: Toss Chicken Back and Garnish

Return the crispy chicken to the skillet, tossing well so each bite is coated in that luscious sauce. Remove from heat, sprinkle generously with sesame seeds and extra sliced green onions, then serve it up over steaming rice or your favorite noodles.

Top Tip

From my experience making this dish, a few little tricks go a long way in bringing out the best flavors and texture, so here’s what I’ve learned after several tries with this recipe.

Don’t Crowd the Pan: Cooking the chicken in batches if necessary ensures each piece gets crisp rather than stewing in its own juices.
Fresh Ginger and Garlic: Using freshly grated garlic and ginger instead of powdered gives the sauce a brighter, more vibrant taste.
Sauce Whisking: Always whisk the sauce ingredients really well before cooking, especially the cornstarch, to avoid any lumps ruining that glossy finish.
Quick Serve: Serve immediately after cooking to keep the chicken crispy—leftovers will be delicious but just a bit softer.

How to Serve Maple Ginger Mongolian Chicken Recipe

maple ginger chicken - Serving Suggestion

Garnishes

I always sprinkle extra sliced green onions and sesame seeds right on top—these add that fresh crunch and a bit of nuttiness. Once, I even tossed on some thinly sliced red chili for color and an extra kick, which was a hit at dinner!

Side Dishes

For sides, steamed jasmine rice is my favorite—it soaks up the sauce like a dream. Sometimes I serve it with garlic butter noodles or even roasted broccoli to add a little green. This recipe’s versatility means you can easily pair it with whatever veggies or starch you love.

Creative Ways to Present

For a special occasion, I like to serve this dish in a big family-style bowl, surrounded by small dishes of chopped peanuts, fresh cilantro, and lime wedges. It makes the meal feel more interactive and festive—everyone can customize their own plates.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The chicken softens a bit as it sits, but the flavors deepen nicely.

Freezing

This dish freezes well if you want to save some for busy weeks. Just cool it completely before transferring to freezer-safe containers, and it’ll keep for up to 2 months.

Reheating

To reheat, I prefer warming it gently in a skillet over medium heat to keep the chicken from drying out and to help the sauce loosen up a bit. Microwaving works too but watch out for hot spots.

Maple Ginger Mongolian Chicken Recipe