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Mongolian Chicken

The chicken doesn't get patted dry because you need moisture for the cornstarch to stick and create that light, crispy coating. Mixing the cornstarch slurry right before adding prevents it from separating and leaving you with lumpy sauce.
prep time:15 minutes
cook time:20 minutes
total time:35 minutes
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Ingredients

Ingredients

  • 1.25 lbs boneless skinless chicken thighs
  • 1/4 cup cornstarch
  • ~1/3 cup canola oil
  • 3 cloves garlic minced
  • 1-2 red chili peppers optional, sliced
  • 6 slices ginger
  • 1/4 cup hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp cane sugar
  • 2 tsp sesame oil

For the Cornstarch Slurry

  • 1 tbsp cornstarch
  • 1/2 cup water

Instructions

  • Cut chicken thighs into 1.5-inch pieces and coat with cornstarch.
  • Mix cornstarch and water for slurry, set aside.
  • Heat canola oil in large pan over medium-high heat.
  • Fry chicken in batches until golden brown, 6-8 minutes total.
  • Transfer chicken to wire rack to drain.
  • Fry ginger, garlic, and chili for 10 seconds until fragrant.
  • Add hoisin sauce, soy sauce, sugar, and sesame oil.
  • Stir in cornstarch slurry and simmer until thickened.
  • Toss chicken in sauce until well coated.
  • Serve immediately.

Notes

For best results, fry chicken in small batches to ensure even browning.
Did you make this recipe?Let me know how you liked it below!