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