30 Minutes Mongolian Chicken (Print version)
Crispy chicken thigh bites tossed in a glossy garlic ginger Mongolian-style sauce, ready in 30 minutes.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken thighs, cut into 1.5-inch pieces
02 -
1/4 cup (32 g) cornstarch or potato starch
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
05 -
1/3 cup (80 ml) neutral oil, plus more if needed
For the sauce
06 -
1 tablespoon cornstarch
07 -
1/2 cup (120 ml) water
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh ginger, minced or sliced thin
10 -
1 red chili pepper, sliced, optional
11 -
4 tablespoons hoisin sauce
12 -
2 tablespoons low-sodium soy sauce
13 -
2 tablespoons packed brown sugar
14 -
2 teaspoons toasted sesame oil
For serving
15 -
2 green onions, thinly sliced
16 -
Extra sliced red chili, optional
17 -
Cooked white rice or noodles, for serving
# Instructions:
01 -
Stir 1 tablespoon cornstarch with 1/2 cup water in a small bowl. Set it aside and stir again right before using.
02 -
Toss the chicken pieces with 1/4 cup cornstarch, salt, and pepper until lightly coated on all sides.
03 -
Heat the neutral oil in a large skillet or wok over medium-high heat. Cook the chicken in batches for 3-4 minutes per side, until golden and cooked through to 165°F. Transfer to a rack or paper towel-lined plate.
04 -
Pour off excess oil, leaving about 1 tablespoon in the pan. Add garlic, ginger, and optional chili. Cook for 30 seconds, stirring constantly.
05 -
Add hoisin sauce, soy sauce, brown sugar, sesame oil, and the stirred slurry. Simmer for 1-2 minutes, until glossy and thick enough to coat a spoon.
06 -
Return the chicken to the pan and toss until every piece is coated. Sprinkle with green onions and extra chili if desired. Serve hot over rice or noodles.
# Good to know:
01 -
Have all sauce ingredients measured before cooking because the sauce comes together quickly.
02 -
Best served immediately while the chicken edges are still crisp.
03 -
Use low-sodium soy sauce if your hoisin is very salty.