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

Scale

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

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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.