Name: Mongolian Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb skinless boneless chicken thighs; ¼ cup cornstarch (or potato starch) or as needed; ⅓ cup vegetable oil (or any neutral oil); 2 cloves garlic, minced; 1 red chili pepper, sliced (optional); 5 slices ginger; 4 tablespoons hoisin sauce; 2 tablespoons regular soy sauce; 2 tablespoons brown sugar; 2 teaspoons sesame oil; 1 tablespoon cornstarch (or potato starch); ½ cup water; 1 green onion, finely chopped; 1 red chili pepper, sliced

Introduction

Mongolian Chicken is a flavorful and quick dish that features crispy chicken coated in a rich, savory sauce. This recipe combines tender chicken thighs with a perfect balance of hoisin, soy, and brown sugar for an irresistible meal you can make at home.

A white plate holds a pile of shiny, dark brown glazed chicken pieces coated in a thick sauce. The chicken pieces are uneven in size and layered closely together, with bright red chili slices and small chopped green onions scattered evenly on top and around the dish. In the background, there are two small clear bowls, one with fresh green herbs and the other with red sauce, placed on a white marbled surface. A silver fork lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb skinless boneless chicken thighs
¼ cup cornstarch or as needed (or substitute with potato starch)
⅓ cup vegetable oil or any neutral oil
2 cloves garlic, minced
1 red chili pepper, sliced (optional)
5 slices ginger
4 tablespoons hoisin sauce
2 tablespoons regular soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
Cornstarch Slurry: 1 tablespoon cornstarch (or potato starch), ½ cup water
Optional garnishes: 1 green onion, finely chopped, 1 red chili pepper, sliced

Instructions

Step 1: In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined to make the cornstarch slurry. Set aside.
Step 2: Dice the chicken thighs into 1.5-inch pieces, around 4-6 pieces per thigh. Do not pat the chicken dry, as the moisture helps with coating.
Step 3: In a large bowl, toss the diced chicken with ¼ cup cornstarch until each piece is evenly coated. Add more cornstarch if needed to keep the coating intact.
Step 4: Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove and drain on a wire rack or paper towels.
Step 5: Reduce heat to medium. Add ginger, garlic, and red chili to the pan and fry for 10 seconds until fragrant.
Step 6: Stir in hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix well before adding the cornstarch slurry, which may need a quick stir before pouring in.
Step 7: Let the sauce simmer until it thickens. Then toss in the fried chicken and stir to coat evenly with the sauce.
Step 8: Remove from heat, transfer to a serving dish, and garnish with sliced red chili and chopped green onion if desired. Serve immediately and enjoy!

Tips & Variations

For a gluten-free version, use tamari instead of regular soy sauce and potato starch instead of cornstarch.
You can air fry the chicken instead of frying in oil for a lighter option; cook at 400°F for 12-15 minutes or until crispy.
Add more red chili or a dash of chili garlic sauce if you like extra heat.
Substitute chicken thighs with chicken breast, but note thighs stay juicier.

Storage

Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to keep the sauce from separating, or use a microwave at medium power until warmed through.

How to Serve

The image shows a white plate filled with many pieces of glazed, deep brown fried chicken, each piece looking crispy and sticky with a shiny, thick sauce coating. The chicken is garnished with small slices of bright red chili peppers and chopped green onions scattered on top. In the foreground, a pair of silver chopsticks hold up one piece of the chicken, showing its textured, crispy surface covered in sauce. The background features a white marbled surface with small bowls of green and red ingredients slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, but it tends to be less juicy. Be careful not to overcook the breast pieces to maintain tenderness.

How can I make this dish spicier?

Add extra sliced red chili peppers or a splash of chili garlic sauce to the sauce. Adjust to taste for your preferred heat level.

Mongolian Chicken Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

Mongolian Chicken is a flavorful Asian-inspired dish featuring tender chicken thighs coated in a crispy cornstarch crust, stir-fried with a savory, sweet, and slightly spicy hoisin-based sauce. This recipe offers a perfect balance of textures and bold flavors, making it a delicious and satisfying meal ideal for weeknight dinners or special occasions.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Asian

Ingredients

Scale

Chicken and Coating

1 lb skinless boneless chicken thighs
¼ cup cornstarch (or potato starch) or as needed
⅓ cup vegetable oil (or any neutral oil)

Sauce

2 cloves garlic, minced
1 red chili pepper, sliced (optional)
5 slices ginger
4 tablespoons hoisin sauce
2 tablespoons regular soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil

Cornstarch Slurry

1 tablespoon cornstarch (or potato starch)
½ cup water

Optional Garnishes

1 green onion, finely chopped
1 red chili pepper, sliced

Instructions

Prepare Cornstarch Slurry: In a small bowl, combine 1 tablespoon cornstarch and ½ cup water, stirring until smooth. Set aside for thickening the sauce later.
Dice the Chicken: Cut the chicken thighs into 1.5-inch pieces, approximately 4-6 pieces per thigh. Keep the chicken moist to help the coating adhere properly.
Coat Chicken with Cornstarch: Place diced chicken in a large mixing bowl and add ¼ cup cornstarch. Toss gently with tongs until all pieces are evenly coated. Add more cornstarch if needed to prevent clumping.
Fry the Chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in small batches for 6-8 minutes, turning occasionally until golden brown and cooked through. Remove fried chicken and drain on a wire rack or paper towels to remove excess oil.
Sauté Aromatics: On medium heat, add ginger slices, minced garlic, and sliced red chili to the same pan. Fry briefly for about 10 seconds until fragrant.
Make the Sauce: Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan with aromatics. Stir to combine and cook briefly, then pour in the prepared cornstarch slurry, stirring continuously until the sauce thickens and becomes glossy.
Combine Chicken and Sauce: Add the fried chicken pieces back into the pan and toss well to coat with the thickened sauce. Cook for an additional minute to ensure everything is evenly heated.
Serve and Garnish: Transfer the Mongolian Chicken to a serving dish. Garnish with finely chopped green onion and additional sliced red chili pepper if desired. Serve immediately and enjoy!

Notes

For a lighter version, you can air fry the chicken coated with cornstarch at 400°F (200°C) for about 12-15 minutes or until crispy, turning halfway through.
Do not pat the chicken dry before coating—it needs some moisture for the cornstarch to stick properly.
If the sauce becomes too thick, add a splash of water to loosen it up.
Adjust the amount of red chili pepper based on your preferred spice level.
This dish pairs well with steamed rice or stir-fried vegetables.

Keywords: Mongolian Chicken, Asian chicken recipe, stir-fry chicken, hoisin sauce chicken, crispy chicken thighs