If you’re looking for a quick and delicious dinner option, this 30-Minute Mongolian Chicken is the perfect choice. Crispy, golden-brown chicken is coated in a rich, sweet, and savory sauce made with hoisin, soy sauce, and a hint of ginger. This recipe is perfect for busy weeknights and tastes like your favorite takeout, but even better! Inspired by I Wuv Cooking, this dish is guaranteed to become a family favorite.
Why You’ll Love This Recipe
This Mongolian Chicken is a perfect blend of crispy chicken and bold, flavorful sauce. It’s quick to make, doesn’t require hard-to-find ingredients, and is versatile enough to pair with steamed rice, noodles, or veggies. Best of all, it comes together in just 30 minutes!
30-Minute Mongolian Chicken Recipe
Ingredients
For the Chicken:
- 1 lb skinless, boneless chicken thighs
- ¼ cup cornstarch (or potato starch)
- ⅓ cup vegetable oil (or any neutral oil)
For the Sauce:
- 2 cloves garlic, minced
- 1 red chili pepper, sliced (optional)
- 5 slices ginger
- 4 tablespoons hoisin sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
For the Cornstarch Slurry:
- 1 tablespoon cornstarch (or potato starch)
- ½ cup water
Optional Garnishes:
- 1 green onion, finely chopped
- 1 red chili pepper, sliced
Instructions
- Prepare the Cornstarch Slurry:
In a small bowl, mix 1 tablespoon of cornstarch with ½ cup of water until fully dissolved. Set aside. - Prep the Chicken:
Dice the chicken thighs into 1.5-inch pieces (4–6 pieces per thigh). Do not pat the chicken dry; the moisture helps the cornstarch adhere. - Coat the Chicken:
Place the diced chicken in a large mixing bowl and toss with ¼ cup of cornstarch until each piece is evenly coated. If needed, add more cornstarch to ensure full coverage. - Fry the Chicken:
Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken in small batches until golden brown on both sides, about 6–8 minutes. Remove and transfer to a wire rack or paper towel-lined plate to drain excess oil. (For air fryer instructions, see Notes below.) - Cook the Aromatics:
Reduce the heat to medium and add the ginger slices, minced garlic, and optional red chili. Fry for about 10 seconds until fragrant. - Make the Sauce:
Add hoisin sauce, soy sauce, brown sugar, and sesame oil to the pan. Stir well to combine. Give the cornstarch slurry a quick stir and pour it into the pan. Simmer the sauce, stirring occasionally, until it thickens. - Combine Chicken and Sauce:
Toss the fried chicken pieces into the thickened sauce, ensuring every piece is well-coated. Remove the pan from heat. - Serve and Garnish:
Transfer the Mongolian Chicken to a serving dish. Garnish with chopped green onions and sliced red chili if desired. Serve hot with steamed rice, noodles, or your favorite vegetables.
Tips for the Best Mongolian Chicken
- Adjust the Heat: Add more chili for extra spice or skip it entirely for a milder version.
- Customize the Sauce: Experiment with adding a splash of rice vinegar for tanginess or a touch of sriracha for heat.
- Air Fryer Option: To make the chicken in an air fryer, toss the cornstarch-coated pieces in a little oil and air fry at 375°F for 10–12 minutes, flipping halfway through.
- Don’t Overcrowd the Pan: Fry chicken in small batches to ensure it gets crispy and evenly cooked.
Why This Recipe Works
This Mongolian Chicken is the perfect combination of quick, crispy, and flavorful. The hoisin-based sauce adds depth, while the cornstarch slurry creates a glossy coating that clings perfectly to the chicken. It’s a delicious, takeout-inspired dish that’s easy to whip up at home in no time.
Did you try this recipe? Let me know how it turned out in the comments, and be sure to check out more quick and easy recipes on I Wuv Cooking. Share this with friends who love a good homemade takeout dish!
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