Description
This Mongolian Chicken Recipe is a delicious and easy way to enjoy a takeout favorite at home. Tender chicken is coated in a flavorful sauce and cooked to perfection, making it a satisfying and flavorful dish.
Ingredients
Units
Scale
- 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)
- 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
Cornstarch Slurry:
- 2 tablespoons cornstarch (or substitute with potato starch)
- 1 cup water
Optional Garnishes:
- 2 green onions, finely chopped
- 2 red chili peppers, sliced
Instructions
- Make the cornstarch slurry: In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
- Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces (about 4-6 pieces per thigh). Do not pat the chicken dry, as the moisture helps the cornstarch stick.
- Coat the chicken: In a large mixing bowl, toss the diced chicken with ½ cup cornstarch until evenly coated. If needed, add a little more cornstarch to ensure all pieces are coated well.
- Cook the chicken:
- Stovetop Option: Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown on both sides. Remove and drain excess oil on a wire rack or paper towel-lined plate.
- Air Fryer Option: Lightly spray the air fryer basket with oil. Place the coated chicken pieces into the basket in a single layer, leaving space between pieces (do not overlap). Lightly spray the chicken with oil. Air fry at 400°F for 10-14 minutes until crispy and golden, shaking halfway through for even cooking.
- Make the sauce: Reduce the heat to medium. In the same pan, add the ginger, garlic, and red chili pepper (optional). Sauté for about 10 seconds until fragrant.
- Combine the sauce ingredients: Add the hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir well. Before adding the cornstarch slurry, give it a quick stir to recombine, then pour it into the pan. Mix until the sauce is smooth and begins to simmer and thicken.
- Combine chicken and sauce: Add the cooked chicken (fried or air-fried) to the sauce and toss everything together until the chicken is evenly coated. Remove from heat.
- Serve: Transfer to a serving dish and garnish with green onions and additional red chili slices if desired. Enjoy!
Notes
- Chicken: You can use boneless, skinless chicken breasts instead of chicken thighs.
- Cornstarch: If you don’t have cornstarch, you can substitute with potato starch.
- Spice Level: Adjust the amount of red chili pepper to your preferred spice level.
- Serving: Serve this Mongolian Chicken with rice, noodles, or your favorite vegetables.
Nutrition
- Serving Size: 1 Serving
- Calories: 533kcal
- Sugar: 20g
- Sodium: 1067mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 83mg
