Description
This Mongolian Chicken recipe features crispy, juicy chicken pieces coated in a flavorful hoisin-soy glaze with garlic, ginger, and a touch of spice. Perfectly cooked on the stovetop or air fryer for a quick and satisfying Asian-inspired meal, it pairs wonderfully with rice or noodles for a delicious weeknight dinner.
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
- 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. Add a little more cornstarch if needed to ensure all pieces are covered well.
- Cook the chicken (choose stovetop or air fryer):
Stovetop option: Heat vegetable oil in a large pan or wok over medium-high heat. Fry 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 coated chicken pieces in a single layer without overlapping. Lightly spray chicken with oil. Air fry at 400°F for 10-14 minutes until crispy and golden, shaking halfway for even cooking. - Make the sauce: Reduce heat to medium. In the same pan used for frying, add ginger, garlic, and red chili pepper (if using). Sauté about 10 seconds until fragrant.
- Combine the sauce ingredients: Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well. Stir slurry to recombine and pour into the pan. Mix until sauce is smooth and thickens as it simmers.
- Combine chicken and sauce: Add the cooked chicken to the sauce and toss to evenly coat. Remove from heat.
- Serve: Transfer to a serving dish and garnish with chopped green onions and additional red chili slices if desired. Enjoy!
Notes
- Chicken: Boneless, skinless chicken breasts can be used instead of thighs.
- Cornstarch: Potato starch is a great alternative if you don’t have cornstarch.
- Spice Level: Adjust the amount of red chili peppers to your preferred heat.
- Serving Suggestions: Serve this dish with steamed rice, noodles, or your favorite vegetables for a complete meal.