Description
This easy Mongolian chicken recipe takes just 25 minutes and simple ingredients to make tonight. It tosses crispy, bite-sized chicken in a sticky, sweet soy glaze. Skip the takeout fees for a fast dinner that your whole family will love.
Ingredients
Scale
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch (or potato starch, add more if needed)
- 1/3 cup vegetable oil (or any neutral oil)
- 2 garlic cloves (minced)
- 2 red chili pepper (sliced, divided)
- 5 slices ginger
- 4 tbsp hoisin sauce
- 2 tbsp regular soy sauce (or light soy sauce)
- 2 tbsp brown sugar
- 2 tsp sesame oil (toasted kind)
- 1 green onion (finely chopped (optional garnish))
- 1 tbsp cornstarch (or potato starch)
- ½ cup water (cold)
Instructions
- In a small bowl, whisk together 1 tbsp cornstarch and ½ cup (125 ml) cold water until fully dissolved to make your cornstarch slurry. Set aside.
- Cut chicken thighs into uniform 1.5-inch cubes. Do not pat dry, as the moisture is needed for the next step.
- Transfer the chicken to a large bowl and add cornstarch. Toss until evenly coated, adding more if needed. Set aside.
- Heat vegetable oil in a large pan over medium-high heat. Working in batches, fry the chicken in a single layer until crispy, cooked through, and golden, about 5-7 minutes. Transfer to a wire rack to drain. Reserve 2 tsp (10 ml) of oil in the pan and discard the rest.
- 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. Stir the cornstarch slurry again, then pour it in. Stir to combine and simmer until the sauce thickens.
- Add the chicken and toss to coat evenly. Remove from heat, garnish with the remaining red chilies and green onions, and serve immediately.
Nutrition
- Calories: 224 kcal
- Sugar: 16 g
- Fat: 5 g
- Carbohydrates: 35 g
- Protein: 10 g