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

Scale

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

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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.