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Cook it once
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Easy Mongolian Chicken (30-min. Recipe)

by Rebecca November 9, 2021

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 3

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This savoury Mongolian Chicken is so easy to throw together and ready in under thirty minutes. Enjoy crispy fried chicken clothed in a sticky sweet ginger hoisin sauce over rice for a simple, quick, and delicious weeknight dinner or lunch!

INGREDIENTS

⅓ c. cooking oil vegetable or avocado

6 chicken thighs diced

¼ c. cornstarch

1 stalk green onion finely chopped

Sauce:

2 teaspoons sesame oil

5 slices ginger with skin on

2 teaspoons garlic minced

4 tablespoons hoisin sauce

2 tablespoons brown sugar

2 tablespoons soy sauce

1 tablespoon cornstarch

½ c. water

1 red chilli sliced (optional)

Garnish (optional):

1 red chilli sliced

1 stalk green onion finely chopped

How to make Easy Mongolian Chicken

Step 1: Whisk 1 tbsp cornstarch with half a cup of water in a small bowl until the lumps ate gone. Set aside.

Step 2: Add the diced chicken thighs in a large mixing bowl along with cornstarch. Mix well until all the chicken pieces are evenly coated. Set aside.

Step 3: Heat the cooking oil in a large pan or wok over medium-high heat. Add the chicken to the skillet/wok once the oil is hot and fry for about 6 to 8 minutes on all sides until crispy golden brown. To a plate, transfer the chicken once done.

Step 4: Add the ginger, garlic, and red chilli to the same pan and fry over medium heat for about 30 seconds. Add the hoisin sauce, soy sauce, brown sugar, sesame oil, and slurry (cornstarch mixed with water). Keep in mind to stir the cornstarch again before adding to the wok. Stir everything well.

Step 5: Return the fried chicken to the pan and toss to coat with the sauce. Transfer to a serving dish and serve garnished with red chilli and green onions. Enjoy!

NOTE:

Feel free to double the sauce ingredients for extra sauce.

Easy Mongolian Chicken (30-min. Recipe)

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 3 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Easy Mongolian Chicken (30-min. Recipe) European Print This
Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 9 voted )

Ingredients

  • ⅓ c. cooking oil vegetable or avocado
  • 6 chicken thighs diced
  • ¼ c. cornstarch
  • 1 stalk green onion finely chopped
  • Sauce:
  • 2 teaspoons sesame oil
  • 5 slices ginger with skin on
  • 2 teaspoons garlic minced
  • 4 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • ½ c. water
  • 1 red chilli sliced (optional)
  • Garnish (optional):
  • 1 red chilli sliced
  • 1 stalk green onion finely chopped

Instructions

Step 1: Whisk 1 tbsp cornstarch with half a cup of water in a small bowl until the lumps ate gone. Set aside.

Step 2: Add the diced chicken thighs in a large mixing bowl along with cornstarch. Mix well until all the chicken pieces are evenly coated. Set aside.

Step 3: Heat the cooking oil in a large pan or wok over medium-high heat. Add the chicken to the skillet/wok once the oil is hot and fry for about 6 to 8 minutes on all sides until crispy golden brown. To a plate, transfer the chicken once done.

Step 4: Add the ginger, garlic, and red chilli to the same pan and fry over medium heat for about 30 seconds. Add the hoisin sauce, soy sauce, brown sugar, sesame oil, and slurry (cornstarch mixed with water). Keep in mind to stir the cornstarch again before adding to the wok. Stir everything well.

Step 5: Return the fried chicken to the pan and toss to coat with the sauce. Transfer to a serving dish and serve garnished with red chilli and green onions. Enjoy!

Notes

Feel free to double the sauce ingredients for extra sauce.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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