This simple Mongolian chicken recipe delivers crispy fried chicken tossed in a rich, sweet, and savory sauce infused with the bold flavors of garlic, ginger, and red chiles. Easy to prepare and bursting with flavor, it’s the perfect way to enjoy a takeout classic right from your own kitchen.
INGREDIENTS
- 1 1/2 lb boneless, skinless chicken thighs or breast, cubed or sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup cornstarch
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 dried chiles, crushed (or fresh chiles)
- 1/2 tbsp cornstarch mixed with 1/2 cup water (slurry)
- 1 green onion, chopped
- Toasted sesame seeds (optional, for garnish)
Sauce Ingredients
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 4 tbsp brown sugar
- 1 tsp sesame oil
INSTRUCTIONS
- In a small bowl, combine all the sauce ingredients. In another bowl, prepare the slurry by mixing 1/2 tbsp cornstarch with 1/2 cup water.
- Place the chicken in a large bowl and season with salt and pepper. Add cornstarch and toss until the chicken is evenly coated.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook for 7–8 minutes, or until golden brown and crispy. Remove the chicken and place it on a paper towel-lined plate.
- Carefully drain excess oil from the wok, leaving about 1 tablespoon behind. Set the wok over medium heat, then sauté the garlic and ginger until fragrant. Add the crushed chiles and lightly toast.
- Pour in the sauce mixture and stir well. Gradually add the cornstarch slurry, stirring constantly until the sauce thickens.
- Return the chicken to the wok and toss to coat it evenly in the sauce. Turn off the heat and stir in the chopped green onion.
- Garnish with toasted sesame seeds if desired, and serve immediately.
Notes: Mongolian chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
