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.
Variations
- For a low-carb option, substitute cauliflower rice for steamed rice.
- Make it gluten-free by using tamari instead of soy sauce.
- Add sliced bell peppers or snap peas for extra color and crunch.