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Delicious homemade Mongolian Chicken served with vegetables and rice.

Mongolian Chicken

A crispy chicken dish with a bold, sweet, and savory sauce, perfect for a quick weeknight dinner or a flavorful weekend meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 500
Ingredients Method Notes

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

Method
 

Preparation
  1. In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
  2. 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
  1. 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.
  2. 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.
  3. In the same pan, add ginger, garlic, and red chili pepper. Sauté until fragrant, about 1-2 minutes.
  4. 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.
  5. 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.