The tantalizing aroma wafts through the kitchen, enveloping your senses like a warm embrace. As you hover over the sizzling pan, the golden chicken thighs glisten, their crispy coating promising an irresistible crunch. The bittersweet scent of hoisin mingles with the fragrant garlic and ginger, compelling you to take that first bite. You know this moment will lead you to something extraordinary—a cascade of flavors that dance on your palate and transport you to the streets of Mongolia.
Mongolian Chicken doesn’t merely serve as a meal; it embodies a celebration of culinary tradition, a blend of sweet, savory, and slightly spicy flavors that meld seamlessly together. Each piece of chicken, perfectly coated and fried to crispy perfection, offers a juicy and tender bite that keeps you reaching for more. The slight kick from the optional red chilies elevates the dish, ensuring that every mouthful is an exciting journey of taste.
Draped in a glossy sauce that is both rich and vibrant, this dish brings together contrasting textures: the crunch of the lightly fried chicken against the creamy, umami-laden sauce. Amidst busy weekday dinners or a special weekend feast, Mongolian Chicken emerges as the showstopper. It invites not only a hearty appetite but also the desire to gather around the table, share stories, and indulge in shared laughter over delicious bites.
Why You’ll Love This Mongolian Chicken
This recipe stands out with its perfect balance of flavors—sweet, salty, and savory collide in a harmony that makes each bite a delightful surprise. The tender chicken thighs provide a juicy base, while the sauce, rich with hoisin and garlic, coats every piece with sumptuous flavor.
Not only is this dish satisfying and utterly delicious, but it also lands on the table in under an hour. Ideal for family dinners, cozy date nights, or when friends come over for a gathering, this Mongolian Chicken promises to impress with a minimal fuss. Its versatility makes it perfect for any occasion, whether you pair it with rice to soak up that luscious sauce or add a side of stir-fried vegetables for a colorful plate.
Preparation Phase & Tools to Use
Before diving into the cooking experience, gather your essential tools to ensure a smooth and enjoyable process.
- Large Mixing Bowl: Perfect for tossing the chicken with cornstarch, allowing for even coating.
- Wok or Large Pan: Best for frying the chicken evenly and for creating a beautiful caramelization.
- Wire Rack or Paper Towels: Crucial for draining excess oil after frying, keeping your chicken crispy.
- Small Bowl: Used for whisking together the cornstarch slurry, which brings the sauce together.
- Air Fryer (optional): A fantastic alternative for achieving that crunch with less oil and effort.
Consider following these practical tips:
- Cube your chicken uniformly for even cooking.
- Prep ingredients in advance. This way, you can quickly toss everything together without fussing in between.
Ingredients for Mongolian Chicken
- 2 lb skinless, boneless chicken thighs: Tender and juicy, thighs deliver unparalleled flavor. You may substitute with chicken breasts but expect a slightly less juicy result.
- ½ cup cornstarch (or potato starch): Provides the fantastic crunch. Adjust the quantity based on moisture; more cornstarch may be needed depending on the chicken’s juiciness.
- ⅔ cup vegetable oil (or any neutral oil): Used for frying; oil matters for flavor, so choose one that you enjoy.
- 4 cloves garlic, minced: This fragrant powerhouse elevates your sauce.
- 2 red chili peppers, sliced (optional): Adds a spicy kick; adjust according to your heat preference.
- 10 slices ginger: The warmth of ginger enhances the overall flavor profile.
- 8 tablespoons hoisin sauce: Imparts sweetness and depth; a necessity in traditional Mongolian dishes.
- 4 tablespoons regular soy sauce: Adds saltiness and umami.
- 4 tablespoons brown sugar: Balances the savory elements with a touch of sweetness.
- 4 teaspoons sesame oil: Offers a rich, nutty aroma that rounds out the dish.
- 2 tablespoons cornstarch (or potato starch): Thickens the sauce, giving it a luxurious texture.
- 1 cup water: Helps create the sauce’s base.
- 2 green onions, finely chopped: Used as a garnish, lending a fresh crunch.
- 2 red chili peppers, sliced: For topping, if you’re feeling bold!
Each ingredient plays its part in creating a vibrant dish that shines on any dinner table.
How to Make Mongolian Chicken
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Start with the cornstarch slurry: In a small bowl, mix 2 tablespoons of cornstarch with 1 cup of water until smooth. Set this mixture aside as it will help thicken your sauce later.
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Prepare the chicken: Dice the chicken thighs into 1.5-inch pieces—approximately 4-6 pieces per thigh. Don’t pat them dry; the moisture helps the cornstarch cling beautifully.
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Coat the chicken: In a large mixing bowl, toss the diced chicken with ½ cup of cornstarch. Ensure each piece is evenly coated, adding more cornstarch if necessary.
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Heat the oil: In a large pan or wok, heat vegetable oil over medium-high heat. Fry the chicken in batches for 6-8 minutes until golden brown on both sides. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
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Get the air fryer ready: If using an air fryer, lightly spray the basket with oil. Place the coated chicken pieces in a single layer without overlapping. Give them a light spray of oil and air-fry at 400°F for 10-14 minutes, shaking halfway through for even cooking.
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Sauté aromatics: Lower the heat to medium. In the same pan, add the ginger, garlic, and optional red chili pepper. Sauté for about 10 seconds until fragrant; your kitchen should start smelling irresistible!
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Prepare the sauce: Add the hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well. Before adding the cornstarch slurry, give it a quick stir to recombine and then pour it into the pan. Keep stirring until the sauce becomes smooth and begins to simmer and thicken.
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Mix in the chicken: Add the cooked chicken, either fried or air-fried, to the sauce, tossing everything together until each piece is beautifully coated. Remove from heat.
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Plate & garnish: Transfer the Mongolian Chicken to a serving dish, garnishing with finely chopped green onions and slices of red chili for an extra pop of color and flavor.
Enjoy the burst of flavors as you indulge in every crispy, saucy bite!
Chef’s Notes & Helpful Tips
- Make-ahead: Marinate the chicken thighs overnight with the sliced ginger and some soy sauce for an extra flavor boost.
- Cooking alternatives: If you don’t have an air fryer, oven-baking is an option—bake at 400°F for about 20-25 minutes until crispy.
- Customization: Feel free to add vegetables like bell peppers or snap peas into the pan for extra color and nutrition.
Common Mistakes to Avoid
- Don’t overcrowd the pan while frying; this may cause steaming instead of crisping.
- Ensure the oil is adequately heated before adding the chicken for the best texture. If it’s not hot enough, the coating may not crisp up.
- Avoid skimping on the cornstarch; it’s key for achieving that coveted crunch and ensuring the sauce sticks.
What to Serve With Mongolian Chicken
- Steamed Jasmine or Basmati Rice: Soaks up the flavorful sauce perfectly.
- Egg Fried Rice: An added savory depth complements the chicken beautifully.
- Caramelized Vegetables: Think about bell peppers, carrots, and broccoli to balance the richness.
- Noodles: Serve it on a bed of lo mein or stir-fried noodles for a comforting meal.
- Asian Salad: Crisp greens drizzled with sesame dressing add freshness.
- Spring Rolls: For an appetizer that pairs well with this main dish’s bold flavors.
- Crispy Potatoes: Roasted or mashed potatoes create a wonderful textural contrast.
- Egg Drop Soup: A gentle starter that can warm up a meal perfectly.
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: For longer storage, freeze the chicken in individual portions for up to 2 months.
- Reheating: For best results, reheat in a skillet over medium heat for 5-7 minutes or until heated through. Avoid the microwave if you want to maintain that signature crunch.
Estimated Nutrition Information
This recipe approximately provides:
- Calories: 360
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
(Values may vary based on cooking methods and ingredient brands. Always consult a nutritionist for specific dietary needs.)
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though keep in mind that chicken breasts may become dry if overcooked. Thighs offer more flavor and moistness.
What if I don’t have hoisin sauce?
You can substitute with a mixture of soy sauce, sugar, and a hint of peanut butter for a similar flavor profile.
Can I make this dish vegetarian?
Yes! Use tofu or seitan instead of chicken. Adjust cooking times as necessary—vegetarians often benefit from marinating and frying tofu for texture.
How can I make it spicier?
Add more sliced chili peppers during cooking, or mix in a dash of chili paste into your sauce for an extra kick!
Is this dish suitable for meal prep?
Definitely! Mongolian Chicken stores well and makes for delicious leftovers. Just keep the rice or noodles separate for best texture.
Conclusion
Mongolian Chicken invites you to experience a dish that encompasses warmth, flavor, and the joy of cooking. Its crispy texture, rich and vibrant sauce, and satisfying bites envelop you in a comforting embrace, making you wish to savor every last morsel. As you gather around with family and friends, relish the aroma filling your kitchen, and uncover the story behind every bite, you’ll understand just why this recipe deserves a special spot on your dinner table. Try it out; you won’t be disappointed!
Print
Mongolian Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful blend of sweet, savory, and slightly spicy flavors with crispy chicken thighs draped in a vibrant hoisin sauce.
Ingredients
- 2 lb skinless, boneless chicken thighs
- ½ cup cornstarch (or 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 potato starch)
- 1 cup water
- 2 green onions, finely chopped
- 2 red chili peppers, sliced (for topping)
Instructions
- In a small bowl, mix 2 tablespoons of cornstarch with 1 cup of water until smooth and set aside.
- Dice the chicken thighs into 1.5-inch pieces without patting them dry.
- Toss the diced chicken with ½ cup of cornstarch in a large mixing bowl until evenly coated.
- In a large pan or wok, heat vegetable oil over medium-high heat and fry the chicken in batches for 6-8 minutes until golden brown. Transfer to drain excess oil.
- If using an air fryer, preheat and lightly spray the basket. Cook the coated chicken at 400°F for 10-14 minutes, shaking halfway through.
- In the same pan, sauté ginger, garlic, and optional red chili pepper for about 10 seconds until fragrant.
- Add hoisin sauce, soy sauce, brown sugar, sesame oil and stir well. Then add the cornstarch slurry, stirring until the sauce simmers and thickens.
- Add the cooked chicken to the sauce and toss until well-coated. Remove from heat.
- Transfer to a serving dish and garnish with green onions and sliced red chili.
Notes
Try marinating the chicken overnight for added flavor. Serve with rice or stir-fried vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
