Description
This flavorful Mongolian Chicken recipe features crispy chicken thighs coated in a light cornstarch batter, stir-fried to golden perfection, and smothered in a rich, glossy sauce made from hoisin, soy, and sesame oil. It’s a quick and satisfying dish perfect for an easy weeknight dinner that can be served over steamed rice or noodles for a complete meal.
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 (optional)
Instructions
- Make the cornstarch slurry: In a small bowl, whisk together 2 tablespoons cornstarch with 1 cup water until smooth. Set aside to thicken the sauce later.
- Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces, around 4 to 6 pieces per thigh. Keep the chicken moist to help the cornstarch adhere properly.
- Coat the chicken: Toss the diced chicken in a large bowl with ½ cup cornstarch, ensuring each piece is thoroughly coated. Add more cornstarch if needed for an even coating.
- Cook the chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken in batches for 6 to 8 minutes until golden brown and cooked through. Drain excess oil on a wire rack or paper towels. Alternatively, for air frying, lightly spray the basket with oil, arrange chicken pieces without overlapping, spray chicken lightly, and air fry at 400°F for 10 to 14 minutes, shaking midway.
- Make the sauce base: Reduce heat to medium in the same pan used for frying. Add ginger slices, minced garlic, and sliced red chili peppers if using. Sauté for about 10 seconds until fragrant.
- Combine sauce ingredients: Stir in hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix well.
- Thicken the sauce: Stir the cornstarch slurry again, then slowly pour it into the pan while stirring continuously. Cook until the sauce thickens and turns glossy.
- Combine chicken with sauce: Add the cooked chicken back into the pan and toss thoroughly to coat each piece evenly with the sauce. Remove from heat.
- Serve: Transfer the sauced chicken to a serving plate. Garnish with chopped green onions and additional sliced red chili peppers if desired. Serve hot over steamed rice or noodles and enjoy!
Notes
- Do not pat the chicken dry before coating, as moisture helps cornstarch stick better.
- Adjust the amount of red chili peppers based on your heat preference or omit for a milder dish.
- Use potato starch as a gluten-free alternative to cornstarch for coating and slurry.
- If air frying, avoid overcrowding the basket to ensure even cooking and crispiness.
- Serve with steamed rice or stir-fried noodles to soak up the delicious sauce.
