Easy Mongolian Chicken (Print Version)
# Ingredients:
01 -
1 red chili pepper, sliced thin (optional)
02 -
1 lb boneless, skinless chicken thighs
03 -
5 slices of fresh ginger
04 -
1/3 cup of neutral oil like vegetable oil
05 -
1/4 cup cornstarch (or swap with potato starch)
06 -
2 cloves garlic, finely minced
07 -
2 tablespoons brown sugar
08 -
2 tablespoons soy sauce (regular)
09 -
2 teaspoons sesame oil
10 -
4 tablespoons hoisin sauce
→ Cornstarch Slurry
11 -
1/2 cup water
12 -
1 tablespoon cornstarch (or potato starch alternative)
→ Optional Garnishes
13 -
1 red chili pepper, sliced for topping
14 -
1 green onion, chopped finely
# Instructions:
01 -
In a small bowl, whisk together 1 tablespoon cornstarch with 1/2 cup water until it’s smooth and no lumps remain. Set this aside, as you’ll need it for the sauce.
02 -
Slice up the chicken thighs into roughly 1.5-inch pieces. You should get 4-6 chunks per thigh. Don’t dry the meat off—let it stay wet for the coating step.
03 -
Take a big bowl and dump in the chicken pieces. Add 1/4 cup cornstarch and toss the meat around with tongs until every piece is lightly dusted. Sprinkle on extra starch if it’s not sticking.
04 -
In a large skillet or wok, heat up vegetable oil over medium-high heat. Fry a few chicken pieces at a time, flipping them as they turn golden brown, about 6-8 minutes. Once done, lay them on a rack or paper-towel-lined plate to drain off extra oil.
05 -
Switch the heat to medium and let ginger, garlic, and chili pieces sizzle for 10 seconds in the pan.
06 -
Add brown sugar, hoisin sauce, soy sauce, sesame oil, and give it a good mix before pouring in the slurry. Don’t forget to stir the slurry again before adding it. Let the sauce simmer and thicken.
07 -
Toss the fried chicken into the sauce to coat each piece. Take it off the heat, plate it up, and sprinkle some green onions or chili on top if you’d like. Dig in and enjoy!
# Notes:
01 -
Golden chicken bites in a sticky-sweet sauce that’s a blend of savory flavors. This dish comes together in under 25 minutes, and it’s even better than takeout!
02 -
For air fryer option: 1. Spray a light coat of oil inside your air fryer basket. 2. Place the coated chicken in a single layer with some space between pieces (do it in batches if needed). 3. Give the chicken a light spritz of oil. 4. Air fry at 400°F for 10-14 minutes until crispy and done.