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