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If you’re looking for a culinary adventure that promises bold, sweet, and savory flavors, look no further than this delightful Mongolian Chicken recipe. This dish combines crispy chicken with an irresistible sauce that will have everyone at your dinner table asking for seconds. Perfect for a quick weeknight dinner or a flavorful weekend meal, Mongolian Chicken will warm your heart and tantalize your taste buds.
Why You’ll Love This Mongolian Chicken Recipe:
- Flavor Explosion: The balance of hoisin sauce, brown sugar, and garlic creates a mouthwatering sauce that’s hard to resist.
- Quick and Easy: With simple steps, you’ll have a delicious meal ready in no time.
- Family-Friendly: Kid-approved and perfect for dinner parties – even picky eaters will enjoy it!
- Crispy Perfection: The chicken is double-coated for that perfect crunch, whether fried or air-fried.
- Meal Prep Friendly: Easily made in large batches, it stores well in the fridge for reheating later.
Ingredients Needed:
Protein:
- 2 lb skinless, boneless chicken thighs, cut into 1.5-inch pieces
For Coating:
- ½ cup cornstarch (or as needed, or substitute with potato starch)
Cooking Oil:
- ⅔ cup vegetable oil (or any neutral oil)
Aromatics:
- 4 cloves garlic, minced
- 10 slices ginger
- 2 red chili peppers, sliced (optional)
Sauce:
- 8 tablespoons hoisin sauce
- 4 tablespoons regular soy sauce
- 4 tablespoons brown sugar
- 4 teaspoons sesame oil
- 2 tablespoons cornstarch (or substitute with potato starch)
- 1 cup water
Garnish:
- 2 green onions, finely chopped
Step-by-Step Instructions:
- In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
- Dice the chicken thighs into 1.5-inch pieces. In a large mixing bowl, toss the chicken with ½ cup cornstarch until evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown and crispy.
- Lightly spray the air fryer basket with oil. Air fry the coated chicken pieces at 400°F for 10-14 minutes until crispy, shaking halfway through for even cooking.
- In the same pan, add ginger, garlic, and red chili pepper. Sauté until fragrant, about 1-2 minutes.
- Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well, then add the cornstarch slurry. Mix until the sauce is smooth and begins to thicken.
- Toss the cooked chicken in the sauce until evenly coated. Garnish with green onions and serve immediately.
Serving Suggestions for Mongolian Chicken
Serve your Mongolian Chicken over a bed of fluffy jasmine rice or with crispy rice noodles. Pair it with steamed vegetables or a light side salad for a balanced meal.
Tips for Success with Mongolian Chicken
- Don’t Skip the Marinade: Allow the chicken to marinate in cornstarch for at least 15 minutes to help it become super crispy.
- Cook in Batches: Avoid overcrowding the pan to ensure even cooking and crispiness.
- Experiment with Heat: Adjust the amount of red chili pepper based on your spice preference for a milder or spicier sauce.
- Use Fresh Ingredients: Fresh garlic and ginger make a noticeable difference in flavor.
- Make Ahead: This dish can also be made ahead of time; simply store in an airtight container in the fridge.
Variation
For a vegetarian option, you can substitute chicken with tofu or tempeh, ensuring a crispy texture by coating as directed before frying or air frying.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
3. Can I freeze Mongolian Chicken?
Yes, you can freeze the chicken in an airtight container. For best texture, enjoy within a month of freezing.
4. Can I make this dish gluten-free?
Yes, you can use gluten-free soy sauce and ensure your cornstarch substitute is gluten-free.
Mongolian Chicken
Ingredients
Method
- In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
- Dice the chicken thighs into 1.5-inch pieces. In a large mixing bowl, toss the chicken with ½ cup cornstarch until evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown and crispy.
- Lightly spray the air fryer basket with oil. Air fry the coated chicken pieces at 400°F for 10-14 minutes until crispy, shaking halfway through for even cooking.
- In the same pan, add ginger, garlic, and red chili pepper. Sauté until fragrant, about 1-2 minutes.
- Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well, then add the cornstarch slurry. Mix until the sauce is smooth and begins to thicken.
- Toss the cooked chicken in the sauce until evenly coated. Garnish with green onions and serve immediately.
