Description
This Mongolian Chicken recipe features crispy, golden chicken thighs coated in a savory, sweet hoisin and soy-based sauce with ginger, garlic, and a hint of chili heat. Perfectly cooked on the stovetop or air fryer, this dish is quick to prepare and delivers vibrant flavors ideal for a satisfying weeknight dinner.
Ingredients
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
- 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
Garnish
- 2 green onions, finely chopped
- 2 red chili peppers, sliced
Instructions
- Make the cornstarch slurry: In a small bowl, 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 chicken thighs into 1.5-inch pieces, approximately 4 to 6 pieces per thigh. Do not pat dry, as the moisture helps the cornstarch adhere better.
- Coat the chicken: In a large mixing bowl, toss the diced chicken with 1/2 cup cornstarch until all pieces are evenly coated. Add more cornstarch if needed to ensure thorough coating.
- Cook the chicken: For stovetop cooking, 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 until golden brown on all sides. Drain excess oil on a wire rack or paper towel-lined plate. Alternatively, for air frying, lightly spray the air fryer basket with oil, arrange the coated chicken in a single layer without overlapping, spray lightly with oil, and air fry at 400°F for 10 to 14 minutes, shaking the basket halfway through for even cooking.
- Make the sauce: Reduce heat to medium in the same pan after stovetop frying. Add ginger slices, minced garlic, and sliced red chili peppers if using. Sauté for about 10 seconds until fragrant.
- Combine the sauce ingredients: Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir altogether. Remix the cornstarch slurry, then pour it into the pan. Stir continuously until the sauce thickens and becomes smooth and glossy.
- Combine chicken and sauce: Add the cooked chicken back to the pan with the sauce and toss well to coat every piece evenly. Remove from heat once 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 flavorful meal.
Notes
- Moisture on the chicken helps the cornstarch adhere better for a crisp coating.
- You can substitute potato starch for cornstarch if preferred.
- Adjust chili peppers according to your spice tolerance or omit for a milder dish.
- If using the air fryer, avoid overcrowding to ensure even cooking and crispiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed rice or noodles to complement the flavorful sauce.
