Easy 25-Minute Mongolian Chicken

Crispy bite-sized chicken is tossed in a sticky, sweet and savory soy glaze. This easy Mongolian chicken recipe is ready in just 25 minutes. The chicken stays juicy inside with a light, crisp coating under the sauce.

4.97 from 59 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings

Calories per serving 224 kcal

Ingredients

1 lb skinless boneless chicken thighs
¼ cup cornstarch
⅓ cup vegetable oil or any neutral oil
2 garlic cloves minced
2 red chili pepper sliced, divided
5 slices ginger
4 tablespoon hoisin sauce
2 tablespoon regular soy sauce or light soy sauce
2 tablespoon brown sugar
2 teaspoon sesame oil toasted kind
1 green onion finely chopped

Cornstarch Slurry

1 tablespoon cornstarch
½ cup water cold

Instructions

Make the slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 1⁄2 cup (125 ml) cold water until fully dissolved. Set aside.
Dice chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture helps the cornstarch stick.
Transfer the chicken to a large mixing bowl and add the cornstarch for coating. Toss until evenly coated. If any areas remain uncoated, add 1-2 tablespoons more cornstarch as needed.
Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes per batch, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and fry until the chicken reaches 165°F. Between batches, return the oil to 350°F and remove browned bits. Drain on a wire rack.
Leave 2 teaspoon oil in the pan and remove the excess. Reduce heat to medium. Stir-fry ginger, garlic, and half of the red chilies for 10 seconds. Add hoisin sauce, soy sauce, brown sugar, and sesame oil and mix to combine. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce is thick and glossy.
Add the chicken and toss to coat evenly. Remove from heat, garnish with remaining red chilies and green onions, and serve immediately.

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