Description
This flavorful Mongolian Chicken recipe features tender, juicy chicken thighs coated in cornstarch and cooked to a crispy golden perfection, then tossed in a savory and slightly sweet hoisin-soy sauce with ginger, garlic, and optional chili peppers. Perfect for a quick weeknight dinner served with rice or noodles.
Ingredients
Units
Scale
Chicken and Coating
- 2 lb skinless, boneless chicken thighs
- 1/2 cup cornstarch (or as needed, or substitute with potato starch)
Oil for Cooking
- 2/3 cup vegetable oil (or any neutral oil)
Sauce
- 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
- Make the cornstarch slurry: In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
- Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces (about 4-6 pieces per thigh). Do not pat the chicken dry, as the moisture helps the cornstarch stick.
- Coat the chicken: In a large mixing bowl, toss the diced chicken with ½ cup cornstarch until evenly coated. Add more cornstarch if needed to ensure all pieces are well coated.
- Cook the chicken: Stovetop Option: Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown on both sides. Remove and drain excess oil on a wire rack or paper towel-lined plate. Air Fryer Option: Lightly spray the air fryer basket with oil. Place coated chicken pieces in a single layer without overlapping. Lightly spray the chicken with oil. Air fry at 400°F for 10-14 minutes until crispy and golden, shaking halfway through for even cooking.
- Make the sauce: Reduce heat to medium. In the same pan used for frying (if cooking stovetop), add the ginger, garlic, and optional red chili peppers. Sauté for about 10 seconds until fragrant.
- Combine the sauce ingredients: Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well. Stir the cornstarch slurry again, then pour it into the pan. Mix until the sauce is smooth and begins to simmer and thicken.
- Combine chicken and sauce: Add the cooked chicken to the sauce and toss until the chicken is evenly coated. Remove from heat.
- Serve: Transfer to a serving dish and garnish with green onions and additional red chili slices if desired. Enjoy!
Notes
- You can substitute chicken thighs with boneless, skinless chicken breasts if preferred.
- If cornstarch is unavailable, potato starch is a suitable substitute.
- Adjust the amount of red chili pepper to control the spice level.
- This dish pairs perfectly with steamed rice, noodles, or your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 533 kcal
- Sugar: 20 g
- Sodium: 1067 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 83 mg
