If you are craving a dish that is bursting with flavor, easy to prepare, and satisfying to the soul, this Mongolian Chicken Recipe is exactly what you need. Imagine tender chicken thighs coated in a crispy cornstarch crust, then tossed in a luscious, glossy sauce made of hoisin, soy, and brown sugar, with fragrant garlic and ginger warming every bite. This dish strikes the perfect balance between sweet, savory, and a little bit spicy, making it an absolute crowd-pleaser that will have everyone asking for more.

Ingredients You’ll Need

The beauty of this Mongolian Chicken Recipe lies in its simplicity and the way each ingredient complements the other to create a truly amazing dish. From the succulent chicken thighs to the zing of fresh ginger and the complex sweetness of hoisin sauce, these ingredients work together to build incredible flavor and texture.

2 lb skinless, boneless chicken thighs: juicy and tender meat that stays moist through cooking.
1/2 cup cornstarch: essential for creating a crispy coating on the chicken’s surface.
2/3 cup vegetable oil: ideal for frying the chicken to golden perfection without overpowering flavors.
4 cloves garlic, minced: adds fragrant, savory depth to the sauce.
2 red chili peppers, sliced (optional): bring a spicy kick that elevates the dish’s flavor profile.
10 slices ginger: fresh ginger infuses a warm, slightly peppery note in the sauce.
8 tablespoons hoisin sauce: this sweet and tangy sauce is the star ingredient for that signature Mongolian flavor.
4 tablespoons regular soy sauce: adds a salty, umami richness to balance the sweetness.
4 tablespoons brown sugar: sweetens the sauce while creating a glossy, caramelized finish.
4 teaspoons sesame oil: delivers a toasty, nutty aroma that rounds out the sauce beautifully.
2 tablespoons cornstarch: used to make the slurry that thickens the sauce perfectly.
1 cup water: mixes with cornstarch to form the slurry for sauce consistency.
2 green onions, finely chopped: fresh and crisp garnishing for added color and mild onion flavor.
2 red chili peppers, sliced: optional garnish for visual punch and extra spice.

How to Make Mongolian Chicken Recipe

Step 1: Make the Cornstarch Slurry

Start by combining 2 tablespoons of cornstarch with 1 cup of water in a small bowl and whisk it until completely smooth. This slurry will be your sauce’s secret weapon for achieving that irresistible thick and glossy texture later on.

Step 2: Prepare the Chicken

Cut the chicken thighs into roughly 1.5-inch pieces, roughly 4 to 6 chunks per thigh. No need to dry them off; the slight moisture helps the cornstarch coating cling better and results in a crispier finish.

Step 3: Coat the Chicken

Place the diced chicken in a large bowl and toss it with half a cup of cornstarch. Make sure each piece is fully and evenly coated, adding a bit more cornstarch if necessary to achieve that perfect coverage you’re aiming for.

Step 4: Cook the Chicken

Heat the vegetable oil in a large pan or wok over medium-high heat until shimmering. Fry the chicken in batches, making sure not to overcrowd the pan. Each batch should take about 6 to 8 minutes until the pieces turn golden brown on all sides. Remove and drain the chicken on a rack or paper towels. Alternatively, you can air fry by lightly oiling the basket, arranging the chicken in a single layer, spraying lightly, and cooking at 400°F for 10 to 14 minutes, shaking halfway through for even cooking.

Step 5: Make the Sauce

Reduce the heat to medium in the same pan, then add the ginger slices, minced garlic, and sliced chili peppers if using. Sauté for about 10 seconds until the aromas become intoxicating.

Step 6: Combine the Sauce Ingredients

Pour in the hoisin sauce, soy sauce, brown sugar, and sesame oil, stirring to blend all the flavors harmoniously. Give the cornstarch slurry a quick stir to make sure it’s smooth again, then add it to the pan. Keep stirring until the sauce thickens beautifully and becomes smooth and shiny.

Step 7: Combine Chicken and Sauce

Add the fried chicken back into the pan and toss everything to coat every piece evenly in the rich sauce. Once everything is combined and piping hot, remove from heat and get ready to serve.

How to Serve Mongolian Chicken Recipe

Garnishes

Sprinkle the dish with finely chopped green onions and additional sliced red chili peppers for a fresh, colorful touch and a little extra heat if you like. These garnishes brighten the flavors and give your presentation that impressive final flourish.

Side Dishes

This Mongolian Chicken Recipe shines when paired with steaming white jasmine rice or simple garlic noodles, which soak up all the delicious sauce perfectly. You can also add a side of steamed broccoli or bok choy for a vibrant veggie boost and balance to the meal.

Creative Ways to Present

For a fun twist, try serving the Mongolian chicken over cauliflower rice or inside lettuce wraps for a low-carb option. It also makes a fantastic filling in steamed bao buns or crispy spring rolls—perfect if you want to impress guests with something a little different!

Make Ahead and Storage

Storing Leftovers

Leftover Mongolian chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before refrigerating to maintain the sauce’s texture and chicken’s crispiness.

Freezing

If you want to save this dish for longer, freeze the cooked chicken and sauce separately in freezer-safe containers or bags for up to 2 months. This helps preserve the chicken’s texture so it doesn’t get overly soggy upon reheating.

Reheating

To reheat, gently warm the chicken and sauce in a skillet over medium heat until heated through. Avoid microwaving if possible, as this can make the cornstarch coating mushy. Adding a splash of water can help loosen the sauce if it thickened too much during storage.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used if you prefer leaner meat. Just be careful not to overcook it, as breast meat dries out more easily than thighs. You might also want to marinate it briefly to keep it juicy.

Is it necessary to fry the chicken, or can I bake it?

While frying gives you the crispiest texture, baking is a healthier alternative. Coat the chicken as instructed, place it on a greased baking sheet, and bake at 425°F for about 20 minutes or until golden and cooked through, flipping halfway.

How spicy is this Mongolian Chicken Recipe?

The level of spiciness depends on whether you include the sliced red chili peppers. You can adjust the heat to your liking by including, omitting, or adding more chili slices.

Can I substitute hoisin sauce?

Hoisin sauce is key for the signature flavor, but if you don’t have it, a mix of soy sauce with a little honey or molasses and a touch of garlic powder can work in a pinch, though the taste will be slightly different.

What’s the best oil to use for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying. These oils won’t impart additional flavors and can handle the high heat required to get the chicken crispy.

Final Thoughts

This Mongolian Chicken Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable for weeknight dinners yet impressive enough for guests. Once you try making it yourself, you’ll understand why it quickly becomes a favorite that you’ll want to make again and again. Cooking it is just as joyful as eating it, and the delicious reward will have you savoring every bite.

Mongolian Chicken Recipe

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4.2 from 31 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x

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Description

This Mongolian Chicken recipe features tender, juicy chicken thighs coated in crispy cornstarch and tossed in a flavorful, glossy sauce made with hoisin, soy sauce, garlic, ginger, and brown sugar. The dish is cooked quickly either by frying or air frying, making it a perfect weeknight meal. Garnished with green onions and optional chili peppers, it pairs perfectly with steamed rice or noodles for a satisfying Asian-inspired dinner.

Ingredients

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) for frying

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

Garnish

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 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 for thorough coating.
Cook the chicken: For stovetop frying, 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. Alternatively, 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.
Make the sauce: Reduce heat to medium in the same pan (after stovetop frying). Add 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 and stir 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.
Serve: Transfer the sauced chicken to a serving dish. 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

Do not dry the chicken before coating to ensure the cornstarch sticks well.
Adjust the amount of chili peppers according to your heat preference or omit them for a milder dish.
You can substitute potato starch for cornstarch for a slightly different texture.
Air frying is a healthier alternative to deep frying and yields equally crispy chicken.
Serve with steamed rice or noodles to complete the meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese