Mongolian Chicken
Mongolian chicken is cooked in the same savory sauce, coming out perfectly crispy on the outside and tender on the inside. Plus, it's so easy to make and tastes so good over rice. This Mongolian chicken recipe is a fantastic twist on the classic dish that you’ll definitely want to add to your weekly meal rotation.
Ingredients
For the Chicken:
- 1 lb chicken thighs cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 tsp salt
For the Sauce:
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 1 tbsp hoisin sauce
- 2 tbsp regular soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp sugar
- ½ tbsp sesame oil
- ½ cup water
- 2 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water)
- A handful of Fresno chilies thinly sliced
For Garnishing:
- Sesame seeds
- Green onion chopped
Instructions
- Start by cutting your chicken thighs into bite-sized pieces. Make sure to cut against the grain to prevent chewy chicken.
- In a bowl, mix the cornstarch and salt.
- Coat the chicken pieces with the cornstarch and salt mixture, ensuring each piece is evenly coated.
- In a large skillet or wok, heat a generous amount of oil over high heat.
- Fry the chicken pieces in batches, ensuring they don’t overcrowd the pan. Cook until golden brown and crispy, then transfer to a rack to drain excess oil.
- In a separate bowl, mix grated ginger, hoisin sauce, soy sauce, dark soy sauce, sugar, and sesame oil. Stir until well combined.
- In the same skillet, saute garlic until golden brown.
- Add the sauce mixture and bring it to a simmer over medium heat. Allow it to cook for a few minutes.
- Add the chicken back into the skillet with the sauce. Toss until the chicken is well coated in the sauce.
- Add the slurry and stir continuously until the sauce reaches your desired thickness.
- Turn off the heat and add Fresno chilies. The residual heat will gently cook the chilies, adding a nice flavor and slight heat to the dish.
- Garnish with chopped green onion and a sprinkle of sesame seeds.
Tried this recipe?Let us know how it was!