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Whip up this tasty 30-Minute Mongolian Chicken when you're short on time but need something yummy. The chicken gets super crunchy before getting tossed in a rich sauce that's just a bit sweet—making dinner both simple and mouth-watering for those hectic evenings.
What You'll Need
- Boneless Skinless Chicken Thighs: They don't dry out during cooking and soak up all the sauce flavors for juicy, tasty bites.
- Potato Starch or Cornstarch: Makes a light, crunchy layer on the chicken when fried.
- Neutral Oil: Lets you fry without adding competing flavors so the chicken and sauce can really stand out.
- Minced Garlic: Gives the dish its fragrant base and rich taste.
- Optional Red Chili Pepper: Throws in some heat that you can make stronger or milder.
- Fresh Ginger Pieces: Adds that zingy, warm kick that works great with the sauce.
- Asian Sweet Bean Sauce (Hoisin): Brings sweet-salty goodness and classic Asian flavor notes.
- Dark Soy Sauce: Adds salt and pumps up the deep savory vibe of the dish.
- Dark Sugar (Brown): Cuts through the saltiness and brings just enough sweetness.
- Toasted Sesame Oil: Drops in that distinctive nutty flavor that makes everything better.
- Thickening Mix (Cornstarch Slurry): Turns the sauce thick and shiny so it clings to each piece.
Cooking Steps
- Step 1:
- Combine water (1/2 cup) with cornstarch (1 tablespoon) in a cup to make your thickener. Put it aside for later.
- Step 2:
- Cut your chicken thighs into chunky 1.5-inch cubes. Keep them a bit wet so the coating sticks better.
- Step 3:
- Dump the chicken chunks into a big bowl with 1/4 cup cornstarch. Mix until every piece looks white and coated. Sprinkle more cornstarch if some spots look bare.
- Step 4:
- Pour oil into a big wok or pan and heat it up medium-high. Cook small batches of chicken until they turn golden brown (about 6-8 minutes each batch). Move cooked pieces to a rack or paper towels to drain off extra oil.
- Step 5:
- Turn down the heat to medium and toss in your ginger, garlic, and chili. Cook for a quick 10 seconds until you can smell their aroma.
- Step 6:
- Pour in the hoisin sauce, soy sauce, brown sugar, and sesame oil. Stir everything together well.
- Step 7:
- Give your cornstarch mix a quick stir and pour it into the pan. Keep stirring as the sauce gets thicker and starts to look shiny.
- Step 8:
- Add your crispy chicken back to the pan and mix until every piece gets covered in sauce. Turn off the heat and move everything to a dish.
- Step 9:
- If you want, scatter some sliced red chilies and green onions on top. Enjoy while it's hot!
How to Serve and Keep
- This chicken tastes best right away on top of fluffy rice or some noodles.
- Top with sliced green onions and red chilies to make it look fancy and add more taste.
- Got leftovers? Put them in a sealed container in your fridge for up to 3 days.
- When you want to eat it again, warm it slowly in a pan on low heat or pop it in the microwave so the sauce doesn't dry up.
Quick Pointers
- Want it hotter or milder? Just play with how many red chilies you add. Skip them completely if you can't handle heat.
- For extra thick sauce, just let your cornstarch mix cook a bit longer while you keep stirring.
- Throw some sesame seeds on top before eating for a nutty crunch.
Advice from Top Cooks
- Ken Hom says always go for fresh ginger and garlic when making Asian foods for the strongest flavor.
- Jet Tila warns against crowding your pan—fry chicken in smaller amounts so each piece gets perfectly crispy.
- Ming Tsai thinks a tiny splash of rice vinegar can make flavors pop by adding a bit of tang to balance the sweet and savory notes.
What Makes This So Good
- You can throw this Mongolian Chicken together fast when you don't have much time but want something tasty.
- The combo of crunchy chicken with that sticky, flavorful sauce is just irresistible.
- You can make it your own by tweaking how spicy or sweet you want it.
Different Ways to Make It
- Watching carbs? Try it over cauliflower rice instead of regular rice.
- Need it without gluten? Just swap the soy sauce for tamari.
- Toss in some colorful bell peppers or snap peas for extra vegetables and crunch.