Description
Quick & Easy Mongolian Chicken is a delightful, savory dish that transforms tender chicken thighs into a crispy sensation. Tossed in a rich sauce made with hoisin and soy, this recipe comes together in just 25 minutes, making it perfect for busy weeknights or family gatherings. Whether served over fluffy rice, nestled in lettuce wraps, or paired with vibrant stir-fried vegetables, this meal is not only quick to make but also bursting with flavor. The balance of sweet and savory will have your taste buds dancing, while the simplicity of the ingredients ensures you can whip it up on any night of the week. Your family will be asking for seconds!
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- 4 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 cloves garlic (minced)
- 5 slices ginger
- ½ cup water
- ⅓ cup vegetable oil
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 1 red chili pepper (sliced, optional)
- 1 green onion (finely chopped)
Instructions
- Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with ½ cup water in a small bowl. Set aside.
- Dice chicken thighs into bite-sized pieces and coat them evenly with cornstarch in a large mixing bowl.
- Heat vegetable oil in a wok or large pan over medium-high heat and fry chicken pieces until golden brown, about 6-8 minutes per batch. Transfer to a wire rack to drain excess oil.
- In the same pan, sauté garlic, ginger, and optional chili until fragrant. Add hoisin sauce, soy sauce, brown sugar, sesame oil, and the cornstarch slurry; mix well and simmer until the sauce thickens.
- Toss fried chicken in the sauce until fully coated. Serve hot garnished with green onions and additional chili if desired.
Nutrition
- Serving Size: Approximately 1 cup (210g)
- Calories: 350
- Sugar: 10g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 100mg
Keywords: You can customize the heat level by adjusting the amount of chili pepper used. For added nutrition, incorporate colorful vegetables like bell peppers or broccoli during cooking.