Chicken - Mongolian

Crispy Chicken coated in a rich homemade Mongolian Sauce. Quick and easy to make. Perfect for weekday dinners.

Difficulty: Easy

Course Dinner

Cuisine Chinese

Keyword Chicken

Method Air Fryer

Prep Time 15

Cook Time 10

Total Time 25

Servings

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.