Description
This Mongolian Chicken recipe features tender, boneless chicken thighs coated in cornstarch and cooked to golden perfection either by frying or air frying. Tossed in a savory and slightly sweet sauce made from hoisin, soy sauce, garlic, ginger, and brown sugar with a hint of sesame oil, this dish offers a flavorful and easy-to-make Asian-inspired meal perfect to enjoy with rice or noodles.
Ingredients
Units
Scale
Chicken and Coating
- 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)
Sauce and Flavorings
- 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, thoroughly mix 2 tablespoons of cornstarch with 1 cup of water until smooth. Set this mixture aside to be used later for thickening the sauce.
- Prepare the chicken: Dice the skinless, boneless chicken thighs into roughly 1.5-inch pieces, giving about 4-6 pieces per thigh. Do not pat dry as the moisture will help the cornstarch adhere properly.
- Coat the chicken: Place the diced chicken in a large mixing bowl and toss with ½ cup cornstarch until all pieces are evenly coated. Add more cornstarch if needed to ensure full coverage for a crispy texture during cooking.
- Cook the chicken: For stovetop cooking, 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 and cooked through. Drain on a wire rack or paper towels. For air frying, lightly spray the air fryer basket with oil, arrange the coated chicken pieces in a single layer without overlapping, lightly spray the chicken with oil, and air fry at 400°F for 10-14 minutes. Shake the basket halfway through for even cooking until crispy and golden.
- Make the sauce: Reduce the heat to medium and in the same pan used for frying, add sliced ginger, minced garlic, and optional red chili peppers. Sauté for about 10 seconds until aromatic and fragrant.
- Combine sauce ingredients: Stir in 8 tablespoons hoisin sauce, 4 tablespoons soy sauce, 4 tablespoons brown sugar, and 4 teaspoons sesame oil. Mix well. Stir the cornstarch slurry once more, then pour it into the pan. Stir continuously until the sauce thickens and becomes smooth.
- Combine chicken and sauce: Add the cooked chicken pieces back into the pan with the sauce and toss thoroughly until every piece is coated evenly. Remove from heat.
- Serve: Transfer to a serving dish and garnish with finely chopped green onions and additional sliced red chili peppers if desired. Serve hot with rice, noodles, or steamed vegetables.
Notes
- You can substitute boneless, skinless chicken breasts for thighs if preferred.
- Potato starch is a great alternative if you do not have cornstarch.
- Adjust the amount of red chili pepper to control the spice level according to your taste.
- This dish pairs well with rice, noodles, or your favorite stir-fried vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 533 kcal
- Sugar: 20 g
- Sodium: 1067 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 83 mg
