Description

This delicious Mongolian Chicken recipe features tender, crispy chicken thighs coated in a flavorful hoisin-soy sauce infused with garlic, ginger, and optional chili heat. With options to fry on the stovetop or air fry for a healthier twist, this quick 25-minute dish is perfect served over rice or noodles for a satisfying meal.

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

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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, approximately 4-6 pieces per thigh. Do not pat dry, as moisture helps the cornstarch stick.
Coat the chicken: Toss the diced chicken with ½ cup cornstarch in a large bowl until evenly coated. Add more cornstarch if needed to cover all pieces well.
Cook the chicken: For stovetop, heat vegetable oil in a large pan or wok over medium-high heat and fry chicken in batches for 6-8 minutes until golden on both sides. Drain excess oil on paper towels. For air fryer, spray basket lightly with oil, arrange chicken pieces in a single layer without overlapping, spray chicken lightly with oil, and air fry at 400°F for 10-14 minutes until crispy, shaking halfway through.
Make the sauce: Reduce heat to medium in the same pan. Add ginger, garlic, and optional red chili pepper and sauté for about 10 seconds until fragrant.
Combine sauce ingredients: Stir in hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir well, then give the cornstarch slurry a quick stir to recombine and gradually pour into the pan. Mix until sauce thickens and simmers smoothly.
Combine chicken and sauce: Add cooked chicken to the sauce and toss until chicken pieces are fully coated. Remove from heat.
Serve: Transfer to a serving dish and garnish with chopped green onions and additional sliced red chili peppers if desired. Enjoy immediately!

Notes

You can substitute boneless, skinless chicken breasts if preferred.
If cornstarch is unavailable, potato starch works well as an alternative.
Adjust the amount of red chili peppers to control the spice level.
Serve with steamed rice, noodles, or your choice of vegetables for a complete meal.