10 July, 2026
Chicken – Mongolian
Posted in : Chicken on by : MikeZ
Chicken – Mongolian
Crispy Chicken coated in a rich homemade Mongolian Sauce. Quick and easy to make. Perfect for weekday dinners. Difficulty: Easy
Servings 6
Equipment
- Air Fryer
- Large Skillet
- Small Bowl
- Large Mixing Bowl
INGREDIENTS…
Chicken
- 2 lbs. B/S Chicken Thighs - cut into bite-sized pieces
- ½ cup Cornstarch - plus more if needed
- ⅔ cup Vegetable Oil
Sauce
- 4 Garlic cloves - minced
- 2 Red Chili Peppers - sliced (optional)
- 10 slices Fresh Ginger
- 8 Tbsp. Hoisin Sauce
- 4 Tbsp. Soy Sauce
- 4 Tbsp. Brown Sugar
- 4 tsp. Sesame Oil
Cornstarch Slurry
- 2 Tbsp. Cornstarch - for Slurry
- 1 cup Water
Optional Garnishes
- 2 Green Onions - chopped
- 2 Red Chili Peppers - sliced
INSTRUCTIONS
- In a small bowl, whisk together the 1/2 cup Cornstarch and Water until smooth. Set aside.
- Place the Chicken pieces in a large bowl and toss with the dry Cornstarch until evenly coated.
- Air Fry at 400°F. for 10 to 14 minutes, shaking the basket halfway through.
- In a large skillet over medium heat, sauté the Ginger, Garlic, and sliced Chili Peppers (if using) for about 10 seconds until fragrant.
- Stir in the Hoisin Sauce, Soy Sauce, Brown Sugar, and Sesame Oil. Mix well.
- Stir the Cornstarch Slurry and pour into the pan. Simmer for 2 to 3 minutes until the Sauce thickens.
- Return the cooked Chicken to the pan and toss until every piece is evenly coated in the glossy Sauce.
- Garnish with chopped Green Onions and extra Chili Peppers, if desired.
- Serve immediately.
Notes
Chicken Thighs stay juicy, but Breasts work also.
Adjust the Chili Peppers to regulate the spicyness of the dish.
Serve over steamed Rice, Noodles, or Stir-Fried Vegetables.
Adjust the Chili Peppers to regulate the spicyness of the dish.
Serve over steamed Rice, Noodles, or Stir-Fried Vegetables.
Copyright © 2021 – 2026 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
