Description

This Mongolian Chicken recipe features tender bite-sized pieces of chicken thigh coated in a crispy cornstarch crust, then tossed in a flavorful and slightly sweet sauce made with hoisin, soy sauce, garlic, ginger, and brown sugar. Easily prepared on the stovetop or in an air fryer, this dish is perfect served over steamed rice or noodles for a satisfying meal with a hint of heat from optional chili peppers.

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

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

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Instructions

Make the cornstarch slurry: In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set this mixture aside to be used later for thickening the sauce.
Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces, about 4 to 6 pieces per thigh. Do not pat dry as the moisture on the chicken helps the cornstarch adhere better.
Coat the chicken: In a large mixing bowl, toss the diced chicken with ½ cup cornstarch until all pieces are evenly coated. Add more cornstarch if necessary to ensure thorough coating.
Cook the chicken: For stovetop cooking, heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken pieces in batches for 6 to 8 minutes until golden brown on all sides. Drain excess oil on a wire rack or paper towel-lined plate. For air frying, lightly spray the air fryer basket with oil, arrange chicken in a single layer without overlapping, spray coated chicken lightly with oil, and air fry at 400°F for 10 to 14 minutes, shaking the basket halfway through for even cooking.
Make the sauce: Reduce heat to medium in the same pan (after stovetop frying). Add the ginger slices, minced garlic, and sliced red chili peppers if using. 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 all together. Stir the cornstarch slurry again to remix, then pour it into the pan. Stir continuously until the sauce thickens and becomes smooth and glossy.
Combine chicken and sauce: Add the cooked chicken back to the pan with the sauce and toss well to coat every piece evenly. Remove from heat once combined.
Serve: Transfer the sauced chicken to a serving dish and garnish with finely chopped green onions and extra sliced red chili peppers if desired. Serve hot over steamed rice or noodles and enjoy your flavorful Mongolian Chicken!

Notes

Chicken: Boneless, skinless chicken breasts can be used as a substitute for chicken thighs if preferred.
Cornstarch: Potato starch can replace cornstarch in both the coating and slurry if cornstarch is unavailable.
Spice Level: Adjust the quantity of sliced red chili peppers to control the heat according to your taste.
Serving Suggestions: This dish pairs wonderfully with steamed white rice, fried rice, or your favorite noodles and sautéed vegetables for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 533
Sugar: 20g
Sodium: 1067mg
Fat: 33g
Saturated Fat: 5g
Unsaturated Fat: 26g
Trans Fat: 1g
Carbohydrates: 33g
Fiber: 2g
Protein: 30g
Cholesterol: 83mg