Name: Quick Dinners
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb skinless boneless chicken thighs.; 1/4 cup cornstarch (or potato starch, as needed).; 1/3 cup vegetable oil (or any neutral oil).; 2 cloves garlic, minced.; 1 red chili pepper, sliced (optional).; 5 slices ginger.; 4 tablespoons hoisin sauce.; 2 tablespoons soy sauce.; 2 tablespoons brown sugar.; 2 teaspoons sesame oil.; 1 tablespoon cornstarch (or potato starch).; 1/2 cup water.; 1 green onion, finely chopped.; 1 red chili pepper, sliced.

This 30-Minute Mongolian Chicken is a delicious, quick dinner option featuring crispy fried chicken coated in a savory sauce with hints of sweetness and spice. Perfect for busy weeknights, this dish is easy to make and pairs well with rice or noodles for a complete meal. Garnish with green onions and chili for an added kick and enjoy this restaurant-inspired meal at home.

30 Minutes Mongolian Chicken — 30 minutes mongolian chicken | Myhomemaderecipe.com

This 30-Minute Mongolian Chicken is a quick and flavorful dish perfect for busy weeknights. Crispy fried chicken is coated in a rich, savory sauce with just a hint of sweetness, making it an easy and delicious dinner option.

INGREDIENTS

Skinless Boneless Chicken Thighs: These stay juicy when fried and work well with the sauce for tender, flavorful bites.
Cornstarch or Potato Starch: Coats the chicken to create a crispy exterior when fried, giving each piece a light crunch.
Vegetable Oil: A neutral oil that works well for frying and allows the flavors of the chicken and sauce to shine.
Garlic (minced): Adds aromatic flavor and depth to the dish.
Red Chili Pepper (optional): Provides a slight kick of heat, which can be adjusted to taste.
Ginger Slices: Fresh ginger adds a warm, spicy flavor that pairs well with the savory sauce.
Hoisin Sauce: A sweet and salty sauce that adds depth and a classic Asian flavor to the dish.
Soy Sauce: Adds saltiness and enhances the umami flavor of the sauce.
Brown Sugar: Balances the savory flavors and gives the sauce a slight sweetness.
Sesame Oil: Adds a nutty, rich flavor that complements the other ingredients beautifully.
Cornstarch Slurry: Helps thicken the sauce, giving it a glossy, rich consistency.

INSTRUCTIONS

Step 1:: In a small bowl, mix 1 tablespoon of cornstarch with 1/2 cup of water to make a cornstarch slurry. Set aside.
Step 2:: Dice the chicken thighs into 1.5-inch pieces. Avoid patting the chicken dry to allow moisture for coating.
Step 3:: In a large mixing bowl, add the diced chicken and 1/4 cup of cornstarch. Toss until each piece is evenly coated. Add more cornstarch if needed to ensure thorough coverage.
Step 4:: In a large pan or wok, heat the vegetable oil over medium-high heat. Fry the chicken in small batches until golden brown on both sides, approximately 6-8 minutes per batch. Remove from the pan and transfer to a wire rack or paper towel-lined plate to drain excess oil.
Step 5:: Lower the heat to medium and add ginger, garlic, and red chili to the pan. Sauté for about 10 seconds until fragrant.
Step 6:: Add the hoisin sauce, soy sauce, brown sugar, and sesame oil, stirring to combine well.
Step 7:: Stir the cornstarch slurry again, then add it to the pan. Stir the sauce continuously until it thickens to a glossy consistency.
Step 8:: Toss the fried chicken pieces in the sauce, stirring to coat evenly. Remove from heat and transfer to a serving dish.
Step 9:: Garnish with red chili slices and green onions, if desired. Serve warm.

Serving and Storage Tips

Serve Mongolian Chicken hot over steamed rice or noodles for a complete meal.
Garnish with fresh green onions and red chili slices for added flavor and color.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken gently in a pan over low heat or in the microwave to avoid drying out the sauce.

Helpful Notes

To adjust the spice level, add more or fewer red chili peppers as desired. For a mild version, omit the chili altogether.
If you prefer a thicker sauce, allow the cornstarch slurry to simmer a little longer, stirring until it reaches your desired consistency.
For added flavor, sprinkle sesame seeds on top before serving.

Tips from Well-Known Chefs

Chef Ken Hom suggests using fresh ginger and garlic for the best flavor in Asian-inspired dishes.
Chef Jet Tila recommends frying chicken in small batches to ensure even cooking and a crispy coating.
Chef Ming Tsai advises balancing sweet and savory flavors with a touch of acidity; consider adding a small splash of rice vinegar for extra depth.

Why You'll Love This Recipe

This Mongolian Chicken is quick and easy to make, perfect for busy weeknights.
The crispy chicken and flavorful sauce create a delicious blend of textures and flavors.
Customizable to taste, you can adjust the spice level and sweetness as desired.