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Mongolian Chicken Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dinewithdylan.com/mongolian-chicken-recipe/