Mongolian Chicken Recipe

Prep chicken

Trim excess fat from chicken thighs and cut into 1- to 1.5-inch bite-size pieces. Pat dry with paper towels.

In a large bowl combine chicken pieces, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to distribute seasoning.

Add 1/2 cup cornstarch to the seasoned chicken a little at a time, tossing to coat each piece evenly. The coating should be dry and powdery — shake off any large clumps.

Heat 3 to 4 inches of the neutral frying oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of cornstarch: it should sizzle and rise immediately.

Fry the coated chicken in batches (do not overcrowd) for 4 to 5 minutes per batch, turning once, until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer to a wire rack or paper towel–lined plate to drain. Return oil to temperature between batches.

When all chicken is fried, transfer to a paper towel–lined tray while you finish the sauce.

In a small bowl whisk together 1/2 cup low-sodium soy sauce, 1/4 cup water, 1/3 cup packed light brown sugar, 1 tablespoon hoisin sauce, and 1 teaspoon rice vinegar until the sugar is mostly dissolved.

In a separate small cup, stir 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry and set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the sliced white parts of the scallions, minced ginger and minced garlic to the pan. Stir-fry for about 30–45 seconds until fragrant — do not burn the garlic.

Add the reserved soy-sugar sauce mixture to the pan and bring to a simmer. If using, stir in 1/4 teaspoon dried red chili flakes now.

Once simmering, stir the cornstarch slurry and pour into the sauce while stirring constantly. Cook for 1–2 minutes until the sauce thickens to a glossy, slightly sticky consistency that coats the back of a spoon. Remove from heat and stir in 1/2 teaspoon toasted sesame oil.

Return the fried chicken pieces to the skillet with the sauce (if pan is cool, reheat sauce briefly over medium heat first). Toss quickly and constantly so every piece is evenly coated — this should take about 1 minute. The sauce will cling to the cornstarch-coated exterior and become glossy.

Add the sliced green parts of the scallions and 1 teaspoon toasted sesame seeds. Toss once more and remove from heat.

Taste and adjust: if you want it sweeter, add 1/2 tablespoon brown sugar; for more tang, add 1/2 teaspoon rice vinegar; for more salt, a pinch of soy sauce. Serve immediately.

Transfer Mongolian Chicken to a platter or bowl and garnish with additional sliced scallion greens and a sprinkle of toasted sesame seeds. Serve hot over steamed white rice or fried rice.