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Mongolian Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 149 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian, Chinese

Description

This Mongolian Chicken recipe features tender, crispy chicken thighs coated in a flavorful, glossy sauce made with hoisin, soy sauce, brown sugar, and sesame oil. You can prepare it either by frying on the stovetop or using an air fryer for a lighter version. It’s an easy and delicious meal perfect served over rice or noodles, garnished with green onions and chili peppers for an extra kick.

Ingredients

Units Scale

Chicken and Coating

  • 2 lb skinless, boneless chicken thighs
  • 1/2 cup cornstarch (or as needed, or substitute with potato starch)
  • 2/3 cup vegetable oil (or any neutral oil)

Sauce and Aromatics

  • 4 cloves garlic, minced
  • 2 red chili peppers, sliced (optional)
  • 10 slices ginger
  • 8 tablespoons hoisin sauce
  • 4 tablespoons regular soy sauce
  • 4 tablespoons brown sugar
  • 4 teaspoons sesame oil

Cornstarch Slurry

  • 2 tablespoons cornstarch (or substitute with potato starch)
  • 1 cup water

Optional Garnishes

  • 2 green onions, finely chopped
  • 2 red chili peppers, sliced

Instructions

  1. Make the cornstarch slurry: In a small bowl, whisk together 2 tablespoons cornstarch and 1 cup water until smooth. Set aside for later use to thicken the sauce.
  2. Prepare the chicken: Dice the chicken thighs into approximately 1.5-inch pieces (about 4-6 pieces per thigh). Do not pat dry, as the moisture helps the cornstarch coating adhere.
  3. Coat the chicken: Toss the diced chicken with ½ cup cornstarch in a large bowl until each piece is evenly coated. Add a little extra cornstarch if necessary to ensure full coverage.
  4. Cook the chicken: Option 1 – Stovetop: Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in batches, cooking for 6-8 minutes until golden brown on all sides. Remove and drain on a wire rack or paper towels. Option 2 – Air Fryer: Lightly spray the air fryer basket with oil. Place the coated chicken pieces in a single layer, spacing them out. Lightly spray chicken with oil. Air fry at 400°F for 10-14 minutes, shaking halfway through to ensure even cooking, until crispy and golden.
  5. Make the sauce: Reduce heat to medium in the same pan (or use a clean pan if air frying). Add ginger slices, minced garlic, and sliced red chili peppers (if using). Sauté for about 10 seconds until fragrant.
  6. Combine the sauce ingredients: Stir in hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir well to combine. Quickly stir the cornstarch slurry to recombine and pour it into the pan. Mix continuously until the sauce smooths out and begins to simmer and thicken.
  7. Combine chicken and sauce: Add the cooked chicken back to the pan and toss everything together thoroughly, coating the chicken evenly with the glossy sauce. Remove from heat.
  8. Serve: Transfer the Mongolian chicken to a serving dish and garnish with finely chopped green onions and additional sliced red chili peppers if desired. Serve immediately with rice, noodles, or vegetables of choice.

Notes

  • You can substitute boneless, skinless chicken breasts for thighs if preferred, but thighs remain juicier.
  • Cornstarch can be replaced with potato starch if unavailable.
  • Adjust the amount of red chili peppers to control the spice level to your taste.
  • This dish pairs wonderfully with steamed rice, fried rice, noodles, or stir-fried vegetables for a complete meal.

Find it online: https://littlespoonbites.com/mongolian-chicken-recipe/