Easy Mongolian chicken.
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Mongolian Chicken. Crispy fried chicken smothered in a sticky sweet ginger hoisin sauce. A delicious dish to make for dinner or lunch that comes together in 30 minutes or less! Air Frying instructions are also included in the Notes Section below.
SERVINGS3
CALORIES PER SERVING224 kcal
INGREDIENTS
- 1 lb or 6 boneless skinless chicken thighs
- ¼ cup cornstarch for coating chicken (or sub with potato starch or tapioca starch)
- ⅓ cup vegetable oil or any neutral oil
- 2 teaspoon garlic minced
- 1 red chili pepper sliced (optional)
- 5 slices ginger
- 4 tablespoon hoisin sauce
- 2 tablespoon regular soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil
Cornstarch Slurry:
- 1 tablespoon cornstarch or sub with potato starch or tapioca starch
- ½ cup water
Garnish (optional):
- 1 stalk green onion finely chopped
- 1 red chili pepper sliced
INSTRUCTIONS
- In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. This is your cornstarch slurry. Set aside.
- Slice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh.
- In a large mixing bowl, add sliced chicken thighs, followed by ¼ cup cornstarch. Give it a few mixes until each piece is coated in cornstarch. Set aside.
- Then in a large skillet or wok on medium high heat, heat vegetable oil. Lower chicken in batches, Fry until crispy golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a plate lined with paper towels to absorb excess oil. To Air Fry the chicken, please see Notes below for instructions.
- Afterward, in the same pan or wok set over medium heat, add ginger, garlic, and red chili. Fry for 10 seconds.
- Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.
- Add crispy chicken back into the pan and toss with sauce. Remove off heat. Transfer to serving dish. Optional: Garnish with red chili and green onions if desired. Enjoy!
Notes
To air fry the chicken:
1. Spray air fryer basket with sufficient oil.2. Place coated chicken into the basket in a single layer, giving each piece enough room. Do not overlap. You may need to air fry in two batches.
3. Lightly spray the chicken with oil.
4. Air fry at 400 F for 10-14 minutes until desired crispiness.
Storage
This dish will last up to 4 days in the fridge. To store leftovers, transfer leftover Mongolian chicken into an airtight container. To reheat the next day, microwave or reheat on the stove top on medium heat
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