Mongolian Chicken Recipe

Prep and coat chicken

Trim excess fat from chicken thighs and cut into 1 to 1 1/2-inch pieces. Season with 1/2 tsp salt and 1/4 tsp black pepper. Place the cut chicken in a bowl and toss with 1/2 cup cornstarch until each piece is lightly but evenly coated. Shake off excess cornstarch and set pieces on a wire rack while heating oil.

Fry or pan-sear the chicken

Pour 1/2 cup vegetable oil into a large skillet or wok and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry chicken in batches to avoid crowding: add pieces and cook until golden brown and crisp, 4–6 minutes per batch, turning so all sides brown. Transfer cooked chicken to a paper-towel-lined plate or wire rack. If you prefer less oil, shallow pan-sear in 2–3 Tbs oil in a nonstick skillet, turning to get a crust; finish in oven at 400°F for 6–8 minutes until cooked through.

Combine sauce ingredients

In a small bowl whisk together 1/2 cup low-sodium soy sauce, 1/4 cup water, 1/3 cup brown sugar, 1 Tbs hoisin (if using), 1 Tbs rice vinegar, and 1/2 tsp sesame oil until sugar dissolves. In a separate tiny bowl mix 1 tsp cornstarch with 1 Tbs cold water to make a slurry and set aside.

Cook aromatics

Wipe out most of the frying oil from the skillet leaving about 1 tablespoon (or add 1 Tbs neutral oil if pan is dry). Heat over medium. Add 1 Tbs minced ginger and 3 minced garlic cloves and stir-fry 30–45 seconds until fragrant but not browned. Add 1/4 tsp red chili flakes if using and briefly toast.

Add sauce and thicken

Carefully pour the prepared soy-brown sugar sauce into the skillet with aromatics. Bring to a simmer over medium heat, stirring. Slowly stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens and becomes glossy.

Return chicken and finish

Add the fried chicken pieces back into the skillet and toss to coat evenly with the sauce. Cook together 1–2 minutes so the chicken absorbs sauce and is heated through. Slice 4 green onions into 1–2 inch pieces and add most of them to the pan in the last 30 seconds, reserving some for garnish.

Transfer the sauced Mongolian chicken to a serving platter atop steamed jasmine rice. Sprinkle toasted sesame seeds and the reserved sliced green onions over the top. Serve immediately with additional rice on the side.