Description
Succulent Mongolian chicken delights diners with bold Asian-inspired flavors. Tender meat glazed in sweet-savory sauce promises a restaurant-quality meal you can easily prepare at home.
Ingredients
Scale
Protein:
- 1 pound (454 grams) skinless boneless chicken thighs
Coating and Cooking Oil:
- 1/4 cup cornstarch (or potato starch)
- 1/3 cup vegetable oil (or any neutral oil)
- 1 tablespoon cornstarch (or potato starch)
Sauce and Aromatics:
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 5 slices ginger
- 1/2 cup water
- 1 green onion, finely chopped
- 1 red chili pepper, sliced (optional)
- 1 red chili pepper, sliced
Instructions
- Create a cornstarch mixture by whisking water and cornstarch in a small vessel until smooth and translucent, then reserve for later use.
- Transform chicken thighs into uniform 1.5-inch cubes, maintaining slight surface moisture for optimal coating adhesion.
- Envelop chicken pieces completely in cornstarch, ensuring each morsel is uniformly dusted and no raw surfaces remain visible.
- Heat vegetable oil in a spacious wok or skillet at medium-high temperature around 375°F. Fry chicken fragments in controlled batches, achieving a crisp golden exterior within 6-7 minutes.
- Transfer crispy chicken fragments onto paper towels, allowing excess oil drainage while maintaining crispness.
- Reduce cooking temperature to medium, then introduce aromatic elements like ginger, garlic, and red chili, releasing their intense fragrances for approximately 15 seconds.
- Incorporate liquid seasonings including hoisin, soy sauce, brown sugar, and sesame oil, creating a harmonious flavor profile.
- Reintegrate reserved cornstarch mixture into the simmering sauce, stirring continuously until achieving a glossy, thickened consistency within 2-3 minutes.
- Gently fold fried chicken pieces into the luxurious sauce, ensuring complete and even coating.
- Elevate presentation by scattering chopped green onions and additional chili slices, serving immediately while piping hot.
Notes
- Ensure chicken pieces are uniform in size for even cooking, preventing some pieces from becoming overcooked or undercooked.
- Use high-quality chicken thighs with minimal fat for a crispy exterior and juicy interior.
- Maintain oil temperature around 350°F for perfect golden-brown chicken without burning.
- Pat chicken slightly with paper towels before coating to help cornstarch adhere better and create a crispier texture.
- Substitute cornstarch with arrowroot powder for gluten-free diets, maintaining the same thickening properties.
- Add crushed red pepper flakes for extra heat if you prefer a spicier version of the dish.
- Reduce brown sugar for a less sweet sauce or use honey as a healthier alternative sweetener.
- Swap chicken thighs with tofu or tempeh for a vegetarian-friendly protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg