Description

This Mongolian Chicken recipe features tender pieces of chicken thighs coated in a crispy cornstarch crust, then tossed in a rich, savory, and slightly sweet sauce made with hoisin, soy sauce, garlic, and ginger. Cooked primarily on the stovetop, it’s a quick and flavorful dish perfect for serving over rice or noodles, delivering a delicious balance of spicy, tangy, and umami flavors.

Ingredients

Scale

Chicken and Coating

2 lb skinless, boneless chicken thighs
1/2 cup cornstarch (or as needed, can 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, plus extra for garnish)
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

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Instructions

Make the cornstarch slurry: In a small bowl, whisk together 2 tablespoons of cornstarch with 1 cup of water until smooth. Set aside; this will be used later to thicken the sauce.
Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces, aiming for about 4 to 6 pieces per thigh. Do not pat the chicken dry to allow better adherence of the cornstarch coating.
Coat the chicken: In a large mixing bowl, toss the diced chicken thoroughly with ½ cup cornstarch until all pieces are evenly coated. Add more cornstarch if necessary to cover all pieces well.
Cook the chicken: Heat the vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding, cooking them for 6 to 8 minutes until golden and crisp on all sides. Drain excess oil by placing the fried chicken on a wire rack or paper towel-lined plate. (Alternatively, air fry at 400°F for 10 to 14 minutes, shaking halfway through for even cooking.)
Make the sauce: Reduce the heat to medium in the same pan used for frying. Add the ginger slices, minced garlic, and optional sliced red chili peppers. Sauté for about 10 seconds, until fragrant.
Combine sauce ingredients: Add the hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well to combine. Remix the cornstarch slurry to ensure it’s smooth, then pour it into the pan. Stir continuously until the sauce thickens and becomes glossy.
Toss chicken in sauce: Return the cooked chicken to the pan with the thickened sauce. Toss thoroughly to coat every piece evenly. Once combined, remove the pan from heat.
Serve: Transfer the sauced chicken to a serving dish. Garnish with finely chopped green onions and additional sliced red chili peppers, if desired. Serve hot over steamed rice or noodles for a complete meal.

Notes

Do not pat chicken dry before coating to help cornstarch stick better.
Fry chicken in batches to ensure even crispiness and avoid overcrowding the pan.
For a healthier option, air frying is a great alternative to deep frying.
Sauce thickens quickly once slurry is added; stir continuously to prevent lumps.
Adjust the amount of chili peppers to control the spiciness of the dish.