If you have a craving for a dish that bursts with bold, sweet-savory flavors and a delightfully crispy texture, this Mongolian Chicken Recipe is exactly what you need. It’s a fantastic take on a classic favorite featuring tender chicken thighs enveloped in a luscious, glossy sauce made from hoisin, soy, garlic, and a touch of brown sugar. Whether you’re cooking for a family dinner or a casual gathering, this recipe is a guaranteed crowd-pleaser that’s surprisingly easy to whip up.
Ingredients You’ll Need
The beauty of this Mongolian Chicken Recipe lies in its simple yet essential ingredients. Each element plays a crucial role, from the cornstarch that creates that irresistible crisp on the chicken, to the ginger and garlic that inject aromatic warmth, and the hoisin sauce that defines the dish’s signature sweet and savory glaze.
- 2 lb skinless, boneless chicken thighs: Tender and juicy, perfect for absorbing flavors and staying moist.
- 1/2 cup cornstarch: The secret to achieving a crispy, golden coating on your chicken pieces.
- 2/3 cup vegetable oil: Ideal for frying without overpowering the dish’s flavors.
- 4 cloves garlic, minced: Adds a punch of aromatic depth that complements the sauce.
- 2 red chili peppers, sliced (optional): For a subtle kick of heat that livens up the dish.
- 10 slices ginger: Refreshing and slightly spicy, balancing the sweetness of the sauce.
- 8 tablespoons hoisin sauce: Provides that rich, sweet, and umami flavor the dish is known for.
- 4 tablespoons regular soy sauce: Enhances the savory notes and adds complexity.
- 4 tablespoons brown sugar: Sweetens the sauce naturally, perfectly balancing salty elements.
- 4 teaspoons sesame oil: Infuses a nutty aroma characteristic of Mongolian dishes.
- 2 tablespoons cornstarch: Used again to create a smooth, thick sauce.
- 1 cup water: Helps to dissolve the cornstarch and form the sauce.
- 2 green onions, finely chopped: Fresh garnish adding color and a mild onion flavor.
- 2 red chili peppers, sliced: Additional garnish for extra flair and spice, if desired.
How to Make Mongolian Chicken Recipe
Step 1: Prepare the sauce slurry
Start by combining 2 tablespoons of cornstarch with 1 cup of water in a small bowl, mixing it until smooth and free of lumps. This slurry will later thicken your sauce to a silky finish, ensuring every bite of chicken is coated in that luscious glaze everyone loves.
Step 2: Chop the chicken
Dice the chicken thighs into about 1.5-inch pieces, which usually results in 4 to 6 pieces per thigh. Leaving the chicken slightly moist helps the cornstarch stick perfectly during the coating process — so no need to dry the chicken before moving on.
Step 3: Coat the chicken
Place the diced chicken in a large mixing bowl and toss vigorously with ½ cup cornstarch until each piece is fully coated. If necessary, sprinkle in a bit more cornstarch to achieve an even, light powdery layer. This step is key to getting that crispy exterior after frying or air frying.
Step 4: Cook the chicken
Heat your vegetable oil in a large pan or wok over medium-high heat. Working in batches to avoid overcrowding, fry the chicken pieces for 6 to 8 minutes until they develop a beautiful golden-brown crust on all sides. Drain off excess oil onto paper towels or a wire rack. If you prefer air frying, lightly spray your air fryer basket, place the chicken pieces in a single layer, spray the chicken lightly with oil, and cook at 400°F for 10 to 14 minutes, shaking halfway through to ensure even crisping.
Step 5: Sauté aromatics
Reduce the heat to medium and in the same pan, add the ginger slices, minced garlic, and sliced red chili peppers if you’re using them. Sauté quickly for about 10 seconds until the kitchen fills with fragrant, tantalizing aromas that are the essence of Mongolian cooking.
Step 6: Make the sauce
Add the hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir these rich ingredients together, then give your cornstarch slurry a quick stir before pouring it in. Keep stirring continuously as the sauce thickens up to a smooth and glossy coating that perfectly clings to the chicken.
Step 7: Combine chicken with sauce
Return the crispy chicken to the pan and toss everything together until each piece is thoroughly coated with that irresistible sauce. Once combined, remove from heat to prevent overcooking and maintain the sauce’s luscious texture.
Step 8: Garnish and finish
Transfer the Mongolian chicken to a serving dish and sprinkle over the finely chopped green onions and extra sliced red chili peppers. The vibrant green and red add a pop of color and freshness that elevate the presentation instantly.
How to Serve Mongolian Chicken Recipe
Garnishes
Besides the finely chopped green onions and sliced chili peppers, you can add a sprinkle of toasted sesame seeds for a delicious crunch and nutty aroma. Fresh cilantro leaves also work wonderfully for those who crave an herbaceous lift.
Side Dishes
This Mongolian Chicken Recipe pairs beautifully with simple steamed jasmine rice or fluffy white rice to soak up every drop of that flavorful sauce. You can also serve it alongside garlic fried rice or tender stir-fried vegetables to round out your meal and add variety.
Creative Ways to Present
For a fun twist, serve this Mongolian chicken over a bed of buttery mashed potatoes or creamy cauliflower rice to keep the meal low-carb and comforting. Or, for party-friendly bites, place chicken pieces on skewers and drizzle the sauce over them as a finger food option that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mongolian chicken in an airtight container in the refrigerator for up to 3 days. This lets the flavours meld further and makes for a quick, tasty lunch or dinner the next day.
Freezing
If you want to save this dish longer, it freezes beautifully. Place the cooked, sauced chicken in a freezer-safe container or bag, removing as much air as possible. It will keep well for up to 2 months, allowing you to enjoy a homemade meal anytime.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or broth to loosen it up. Avoid microwaving if possible to maintain the chicken’s crispiness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs stay juicier and more tender, making them a popular choice for this recipe. If using breasts, be careful not to overcook.
Is this recipe spicy?
The heat level depends on how many red chili peppers you include. You can leave them out for a milder dish or add more for a spicier kick.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, a mix of soy sauce with a little honey and a pinch of five-spice powder can mimic its sweet-savory flavor. However, using hoisin sauce provides the most authentic taste.
Can I make this Mongolian Chicken Recipe gluten-free?
Yes, by using tamari or a gluten-free soy sauce and ensuring your hoisin sauce is gluten-free, this dish can accommodate gluten sensitivities. Cornstarch and potato starch are naturally gluten-free thickeners included in the recipe.
Is air frying a good alternative to pan-frying here?
Definitely! Air frying reduces oil usage and still achieves a wonderfully crispy chicken exterior, making it a healthier and convenient option.
Final Thoughts
This Mongolian Chicken Recipe is a true treasure for any home cook who loves bold, satisfying flavors with minimal fuss. It’s a dish that delivers on texture, aroma, and taste, bringing the magic of Asian-inspired cooking right into your kitchen. Give it a try, share it with friends, and watch it become one of your go-to recipes for weeks to come!
Print
Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Mongolian Chicken recipe features tender, boneless chicken thighs coated in a crispy cornstarch crust and cooked to golden perfection before being tossed in a savory, sweet, and slightly spicy hoisin soy sauce. Finished with aromatic garlic, ginger, and garnished with green onions and chili peppers, it’s a delicious and easy-to-make dish perfect for serving over steamed rice or noodles.
Ingredients
Chicken and Coating
- 2 lb skinless, boneless chicken thighs
- 1/2 cup cornstarch (or as needed, or substitute with potato starch)
- 2/3 cup vegetable oil (or any neutral oil)
Sauce and Flavorings
- 4 cloves garlic, minced
- 2 red chili peppers, sliced (optional)
- 10 slices ginger
- 8 tablespoons hoisin sauce
- 4 tablespoons regular soy sauce
- 4 tablespoons brown sugar
- 4 teaspoons sesame oil
Thickening Slurry
- 2 tablespoons cornstarch (or substitute with potato starch)
- 1 cup water
Garnish
- 2 green onions, finely chopped
- 2 red chili peppers, sliced
Instructions
- Prepare the cornstarch slurry: In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set this mixture aside to use later for thickening the sauce.
- Dice the chicken: Cut chicken thighs into 1.5-inch pieces, about 4 to 6 pieces per thigh. Do not pat dry, as the natural moisture helps the cornstarch coating adhere better.
- Coat the chicken: Toss the diced chicken in a large bowl with ½ cup cornstarch, ensuring all pieces are evenly coated. Add more cornstarch if needed for full coverage.
- Cook the chicken: For stovetop, heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken pieces in batches for 6 to 8 minutes until golden brown on all sides, then drain on a wire rack or paper towels. (Alternatively, air fry at 400°F for 10 to 14 minutes, shaking halfway, with light oil spray.)
- Sauté aromatics: Reduce heat to medium in the same pan. Add ginger slices, minced garlic, and sliced red chili peppers if using. Sauté for about 10 seconds until fragrant.
- Make the sauce: Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well to combine. Remix the cornstarch slurry, then pour it into the pan. Stir continuously until the sauce thickens and turns glossy.
- Toss chicken in sauce: Return the cooked chicken to the pan, tossing to evenly coat all pieces with the thickened sauce. Remove from heat once combined.
- Serve and garnish: Transfer the sauced chicken to a serving dish. Garnish with finely chopped green onions and extra sliced red chili peppers if desired. Serve hot over steamed rice or noodles.
Notes
- Do not pat dry the chicken before coating, as moisture helps the cornstarch stick better.
- Cooking in batches prevents overcrowding and ensures a crispy crust on the chicken.
- Adjust the amount of chili peppers or omit for less heat.
- The recipe can be air fried as a healthier alternative to traditional frying.
- Use low-sodium soy sauce if you want to reduce the salt content.
- Serve immediately for the best texture and flavor.
