If you have not yet discovered the magic of this Mongolian Chicken Recipe, get ready to add a new favorite to your dinner rotation! This dish perfectly balances sweet, savory, and just the right amount of spice, wrapped up in tender, crispy chicken pieces coated with a luscious, glossy sauce. It is a dish that brings warmth and excitement to the table without requiring complicated techniques or hard-to-find ingredients. Whether you’re cooking for family or impressing friends, this Mongolian Chicken Recipe will surely become your go-to comfort meal that leaves everyone asking for seconds.
Ingredients You’ll Need
The secret to this delicious Mongolian Chicken Recipe lies in a handful of simple but thoughtfully chosen ingredients. Each one plays a crucial role: from the crispy texture delivered by cornstarch to the vibrant kick of garlic and ginger, and the rich flavor boosted by hoisin and soy sauces. Together, they create a harmonious taste and an inviting color palette that makes cooking this recipe a joyous experience.
- 2 lb skinless, boneless chicken thighs: Perfectly tender and juicy, ideal for absorbing the flavors of the sauce.
- 1/2 cup cornstarch: Creates that irresistible crispy coating on the chicken pieces.
- 2/3 cup vegetable oil: A neutral oil for frying, ensuring the chicken cooks evenly without overpowering flavors.
- 4 cloves garlic, minced: Adds a fragrant punch and depth to the sauce.
- 2 red chili peppers, sliced (optional): Brings a subtle heat and beautiful color contrast if you like a spicier dish.
- 10 slices ginger: Fresh and zesty, ginger brightens the overall flavor profile tremendously.
- 8 tablespoons hoisin sauce: Provides a sweet and savory backbone to the sauce.
- 4 tablespoons regular soy sauce: Adds salty umami richness crucial to Mongolian-inspired dishes.
- 4 tablespoons brown sugar: Deepens the sweetness to perfectly balance the savory elements.
- 4 teaspoons sesame oil: Delivers a toasty aroma and finishing note that feels authentic and satisfying.
- 2 tablespoons cornstarch (for slurry): Used to thicken the sauce into that perfect, clingy consistency.
- 1 cup water: Suspends the cornstarch slurry, essential for the smooth sauce texture.
- 2 green onions, finely chopped: Adds fresh crunch and a pop of color when garnished.
How to Make Mongolian Chicken Recipe
Step 1: Make the cornstarch slurry
Start by mixing 2 tablespoons of cornstarch with 1 cup of water in a small bowl until completely smooth. This slurry will be your secret weapon for thickening the sauce later on, ensuring a silky glaze that coats every delicious bite of chicken perfectly.
Step 2: Prepare the chicken
Cut your chicken thighs into generous 1.5-inch cubes—about 4 to 6 pieces per thigh. Important tip: don’t pat them dry. The moisture helps the cornstarch adhere better, which is key for that crunchy crust you’re aiming for in this Mongolian Chicken Recipe.
Step 3: Coat the chicken
Give your chicken pieces a generous toss in the ½ cup cornstarch until each piece is evenly covered. Don’t hesitate to add a little more cornstarch if needed to coat thoroughly. This layer is what gives the chicken its characteristic crispiness once cooked.
Step 4: Cook the chicken
Heat the vegetable oil in a large pan or wok over medium-high heat. Fry your cornstarch-coated chicken in batches so they don’t overcrowd the pan. Each piece should turn a beautiful golden brown, which usually takes about 6 to 8 minutes. Drain the excess oil by placing the cooked chicken on a wire rack or towels. If you’re going the air fryer route, spray the basket lightly, arrange the chicken in a single layer, spray the chicken with a little oil, and cook at 400°F for 10 to 14 minutes, shaking halfway to ensure even cooking. Both methods yield deliciously crispy chicken that’s ready to marry with the flavorful sauce.
Step 5: Make the sauce
Lower the heat to medium and quickly sauté the ginger slices, minced garlic, and sliced chili peppers (if using) in the same pan. This only takes about 10 seconds but it’s essential to unlock the aromatic flavors that define this Mongolian Chicken Recipe.
Step 6: Combine the sauce ingredients
Add in hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir well to combine all these rich and sweet flavors. Give the cornstarch slurry one last stir to reincorporate any settled starch, then pour it into the pan. Keep stirring as the sauce thickens and turns glossy, the perfect consistency for coating the chicken beautifully.
Step 7: Combine chicken and sauce
Return your cooked chicken pieces back into the pan and toss thoroughly to ensure each bite is covered in that irresistibly sticky and flavorful sauce. Once everything is evenly coated, remove the pan from heat to keep the chicken tender and juicy.
Step 8: Serve
Your Mongolian Chicken Recipe is now ready to be enjoyed! Transfer the chicken onto a serving plate, garnish with freshly chopped green onions and extra chili slices for that final burst of freshness and heat.
How to Serve Mongolian Chicken Recipe
Garnishes
Fresh green onions sprinkled over the dish add a bright, crisp bite and a pop of color that instantly livens up the presentation. If you love heat, additional red chili slices bring just the right amount of spicy zing that pairs amazingly with the sweet-savory sauce.
Side Dishes
To keep the focus on your star dish, serve this Mongolian Chicken alongside fluffy steamed jasmine rice or silky noodles that soak up every drop of the sauce. You can also offer a side of steamed or stir-fried greens such as bok choy, broccoli, or snap peas for a refreshing balance and added nutrients.
Creative Ways to Present
For a dinner party, consider serving the chicken over a bed of fried rice with scrambled egg and scallions to add texture variety. You might also plate the chicken in small lettuce wraps for a fun hand-held option, perfect for sharing and mingling while enjoying this bold and flavorful Mongolian Chicken Recipe.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mongolian Chicken in an airtight container and refrigerate. It stays fresh for up to 3 days, making for easy next-day lunches or quick dinners when you’re short on time but craving bold flavors.
Freezing
This dish freezes well if you want to save some for later. Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to maintain the quality and texture of the delicate sauce and chicken coating.
Reheating
The best way to reheat leftover Mongolian Chicken Recipe is gently on the stovetop over medium heat. Add a splash of water if the sauce has thickened too much. Avoid the microwave to preserve the crispiness of the chicken. Reheating slowly will keep the chicken tender and the sauce luscious.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and are a bit more forgiving during cooking, which is why they’re preferred for this recipe.
Is it necessary to use hoisin sauce?
Hoisin sauce adds a unique sweet and savory depth vital to Mongolian flavors. If you don’t have any, you can try a mix of oyster sauce and a little honey as a substitute, but the flavor will be slightly different.
How spicy is this Mongolian Chicken Recipe?
The use of red chili peppers is optional and customizable. Leaving them out results in a mild dish, while adding them (or additional chili flakes) brings a pleasant, warming heat.
Can I make this recipe gluten-free?
Absolutely! Use tamari or a gluten-free soy sauce substitute and ensure your hoisin sauce is gluten-free. The cornstarch coating keeps it safe from gluten as well.
What should I serve alongside Mongolian Chicken?
Steamed rice or noodles are classic choices, but pairing it with roasted vegetables or a simple cucumber salad can add fresh contrasts to the dish’s sweet and savory richness.
Final Thoughts
This Mongolian Chicken Recipe is a shining example of how simple ingredients and straightforward techniques can come together to create a dish bursting with flavor and heartwarming satisfaction. I encourage you to dive in, try it for yourself, and watch how it becomes a cherished meal in your kitchen too. You might find yourself craving it again and again, just like me!
Print
Mongolian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Halal
Description
This Mongolian Chicken recipe features tender bite-sized chicken thighs coated in a crispy cornstarch crust, then cooked in a savory, sweet, and slightly spicy sauce made with hoisin sauce, soy sauce, brown sugar, garlic, and ginger. Perfect for a quick and flavorful weeknight dinner, this dish can be prepared using stovetop frying or air frying for a healthier alternative. Garnished with scallions and chili slices, it pairs beautifully with steamed rice or noodles.
Ingredients
Chicken and Coating
- 2 lb skinless, boneless chicken thighs, diced into 1.5-inch pieces
- 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, plus extra for garnish)
- 10 slices ginger
- 8 tablespoons hoisin sauce
- 4 tablespoons regular soy sauce
- 4 tablespoons brown sugar
- 4 teaspoons sesame oil
Thickener
- 2 tablespoons cornstarch (or substitute with potato starch) mixed with 1 cup water to make a slurry
Garnish
- 2 green onions, finely chopped
Instructions
- Make the cornstarch slurry: In a small bowl, combine 2 tablespoons of cornstarch with 1 cup of water and whisk until smooth. Set aside; this will be used later to thicken the sauce.
- Prepare the chicken: Dice the skinless, boneless chicken thighs into roughly 1.5-inch pieces, aiming for about 4 to 6 pieces per thigh. Do not pat the chicken dry as the moisture helps the cornstarch stick better.
- Coat the chicken: Place the diced chicken into a large mixing bowl and toss with ½ cup cornstarch until all pieces are evenly coated. Add additional cornstarch if necessary to ensure thorough coverage.
- Cook the chicken: For stovetop method, heat the vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches for 6 to 8 minutes, turning to achieve a golden brown crust on all sides. Remove and drain on a wire rack or paper towels. For air frying, lightly spray the air fryer basket with oil, arrange chicken in a single layer without overcrowding, lightly spray the coated chicken with oil, and air fry at 400°F for 10 to 14 minutes, shaking the basket halfway through cooking for even crispness.
- Make the sauce: After frying chicken stovetop, reduce heat to medium in the same pan. Add the ginger slices, minced garlic, and sliced red chili peppers if using; sauté for about 10 seconds until fragrant.
- Combine the sauce ingredients: Stir in the hoisin sauce, soy sauce, brown sugar, and sesame oil into the pan, mixing thoroughly. Re-stir the cornstarch slurry to remix, then pour it into the pan. Continuously stir until the sauce thickens and becomes glossy and smooth.
- Combine chicken and sauce: Return the cooked chicken to the pan with the sauce and toss well to coat each piece evenly. Remove the pan from heat once fully combined.
- 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 for a complete meal. Enjoy your flavorful Mongolian Chicken!
Notes
- You can use potato starch as a gluten-free alternative to cornstarch for coating and thickening.
- Adjust the number of chili peppers to control the heat level to your preference.
- For a lighter version, opt for air frying instead of deep frying in oil.
- Do not dry the chicken pieces before coating to help the starch adhere better for a crispier finish.
- Ensure to stir the cornstarch slurry before adding it to the sauce every time, as it may settle.
- This dish pairs excellently with steamed jasmine rice or egg noodles.
