Quick & Easy Mongolian Chicken

Crispy fried chicken tossed in a sticky, sweet, savory sauce. This quick and easy Mongolian chicken recipe is made with simple ingredients - ready in 25 minutes! A delicious main that's family-friendly, cheaper and better-than-takeout.

4.97 from 57 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 or potato starch, add more if needed
⅓ cup vegetable oil or any neutral oil
2 garlic cloves minced
1 red chili pepper sliced (optional)
5 slices ginger
4 tablespoon hoisin sauce
2 tablespoon regular soy sauce or light soy sauce
2 tablespoon brown sugar
2 teaspoon sesame oil

Cornstarch Slurry

1 tablespoon cornstarch or potato starch
½ cup water cold

Optional Garnishes

1 green onion finely chopped
1 red chili pepper sliced

Instructions

In a small bowl, combine 1 tablespoon cornstarch and ½ cup water until the starch has dissolved. Set aside.
Dice chicken thighs into 1.5-inch cubes. (Don't pat the chicken dry as moisture is needed for the next step).
Transfer diced chicken to a large mixing bowl and add cornstarch. Then toss to coat evenly and set aside. (Feel free to add more cornstarch if needed).
Heat the vegetable oil in a large pan on medium-high heat. Fry chicken in batches in a single layer until crispy, cooked and golden, about 5-7 minutes total. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Reserve 2 teaspoon of oil in the pan, discarding the rest.
Reduce to medium heat, stir-fry ginger, garlic, and red chili for 10 seconds.
Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix the cornstarch slurry again and add to the pan. Stir to combine and simmer sauce until thickened.
Once thickened, add fried chicken and toss to evenly coat. Remove off heat. Garnish with red chili and green onions - enjoy!

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