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Mongolian Chicken

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A flavor-packed Mongolian chicken recipe featuring tender chicken thighs, savory sauces, and a hint of sweetness.

Ingredients

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  • 2 lb skinless, boneless chicken thighs
  • ½ cup cornstarch (or substitute with potato starch)
  • ⅔ cup vegetable oil (or any neutral oil)
  • 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
  • 2 tablespoons cornstarch (or substitute with potato starch)
  • 1 cup water
  • 2 green onions, finely chopped

Instructions

  1. In a small bowl, mix 2 tablespoons cornstarch with 1 cup water until smooth. Set aside.
  2. Dice the chicken thighs into pieces about 1.5 inches wide. Toss the diced chicken with ½ cup cornstarch in a large mixing bowl until evenly coated.
  3. Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown and cooked through. Remove and drain excess oil on a wire rack or paper towel-lined plate.
  4. Lightly spray the air fryer basket with oil. Place the coated chicken pieces into the basket in a single layer. Lightly spray the chicken with oil. Air fry at 400°F for 10-14 minutes until crispy and golden, shaking halfway through.
  5. Reduce the heat to medium. In the same pan, add ginger, garlic, and optional red chili pepper. Sauté for 10 seconds until fragrant.
  6. Add hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir well. Pour in the cornstarch slurry and mix until the sauce becomes smooth and starts to simmer and thicken.
  7. Toss the cooked chicken into the sauce until evenly coated. Remove from heat and transfer to a serving dish, garnishing with green onions and additional sliced red chili if desired.

Notes

Ensure the oil is hot enough for a crispy texture and do not overcrowd the frying pan for best results.

Nutrition

Find it online: https://sousviderecipe.com/mongolian-chicken-recipe/