Mongolian Chicken Fast (Print Version)
# Ingredients:
01 -
⅓ cup neutral oil like vegetable oil
02 -
2 cloves garlic, finely chopped
03 -
¼ cup cornstarch (or swap with potato starch), more if needed
04 -
5 thin ginger slices
05 -
1 red chili pepper, thinly sliced (if you want extra heat)
06 -
2 teaspoons sesame oil
07 -
4 tablespoons hoisin sauce
08 -
2 tablespoons soy sauce (regular)
09 -
1 lb chicken thighs, boneless and skinless
10 -
2 tablespoons packed brown sugar
→ Cornstarch Slurry
11 -
½ cup water
12 -
1 tablespoon cornstarch (or potato starch)
→ Optional Garnishes
13 -
1 red chili pepper, sliced into thin rings
14 -
1 green onion, chopped finely
# Instructions:
01 -
Take a small bowl and stir 1 tablespoon starch and ½ cup water together. That's your cornstarch mixture. Set it aside for later.
02 -
Chop the chicken thighs into chunks about 1.5 inches wide—try to get about 4 to 6 pieces per thigh. Don't dry off the chicken; you'll need that moisture for the next step.
03 -
Drop the chicken pieces into a big bowl. Sprinkle in ¼ cup of cornstarch, then use tongs to toss until the pieces are well-covered. Add more starch if needed. Set aside.
04 -
In a wok or pan, heat up some neutral oil over medium-high heat. In small amounts, fry the coated chicken until it's crisp and golden—takes about 6-8 minutes. Lay them on a paper towel-lined plate or a rack to drain extra oil.
05 -
Turn to medium heat and toss in garlic, ginger slices, and chili pepper. Cook for about 10 seconds, just enough for the aroma to pop.
06 -
Pour in hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix until smooth. Then, give the prepared slurry a quick stir and pour it in. Cook while stirring until the sauce thickens up.
07 -
Toss the fried chicken into the pan. Mix it around until every piece is smothered in sauce. Turn off the heat and transfer to your serving plate. Add chili slices and green onions if you like. Enjoy right away!
# Notes:
01 -
Juicy fried chicken coated in a sweet, savory glaze that sticks just right. This homemade Mongolian chicken comes together fast with everyday ingredients—ready to eat in under 25 minutes!
02 -
Need to air fry instead? 1. Spray your fryer basket generously with oil. 2. Arrange chicken pieces in a single layer—don’t overcrowd. Do two rounds if needed. 3. Lightly spray chicken with more oil. 4. Bake at 400°F for 10-14 minutes until crispy.