Mongolian Chicken
A crispy chicken dish with a bold, sweet, and savory sauce, perfect for a quick weeknight dinner or a flavorful weekend meal.
Ingredients
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 pieces 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 pieces green onions, finely chopped
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
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.