Easy 25-Minute Mongolian Chicken

Crispy bite-sized chicken tossed in a sticky, sweet and savory soy glaze. This easy Mongolian chicken recipe is ready in just 25 minutes. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so it stays crispy.

4.96 from 61 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 for coating the chicken
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

In a small bowl, whisk together all the cornstarch slurry ingredients until the cornstarch is fully dissolved. Set aside.
Dice the chicken thighs into uniform 1.5-inch pieces. Do not pat the chicken 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 vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in batches if needed, for about 5-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Continue frying until the internal temperature reaches 165°F.
Transfer the fried chicken to a wire rack to keep it crispy.
Remove the excess frying oil, leaving 2 teaspoon (10 ml) in the pan. Reduce heat to medium. Stir-fry the ginger, garlic, and half of the red chilies for 10 seconds.
Add the hoisin sauce, soy sauce, brown sugar, and toasted sesame oil. Stir to combine. Stir the cornstarch slurry again, then pour it in. Simmer until thickened and glossy.
Add the chicken and toss to coat evenly. Remove from heat, garnish with the remaining red chilies and green onions, and serve immediately.

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