Mongolian Chicken

Crispy fried chicken smothered in a sticky sweet ginger hoisin sauce. A delicious dish to make in 25 minutes or less!

Ingredients

• Chicken  ·   
• boneless skinless chicken thighs  ·  1 pound 
• cornstarch, (for chicken)  ·  1/4 cup 
• stalk green onion finely chopped  ·  1 
• olive oil  ·  1/3 cup 
• Mongolian Sauce  ·   
• Chicken broth  ·  1 cup 
• Herbies Chili Flakes (medium)  ·  2 tablespoons 
• hoisin sauce  ·  4 tablespoons 
• cornstarch, (for slurry)  ·  1 tablespoon 
• sesame oil  ·  2 teaspoons 
• brown sugar  ·  2 tablespoons 
• soy sauce  ·  2 tablespoons 
• ginger slices  ·  5 
• garlic minced  ·  2 teaspoons 
• Garnish  ·   
• green onion, finely chopped  ·  1 
• red chili pepper, sliced  ·  1 

Instructions

1. In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. This is your cornstarch slurry. Set aside.
2. Slice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh.
3. In a large mixing bowl, add sliced chicken thighs, followed by cornstarch. Give it a few mixes until each piece is coated in cornstarch. Set aside.
4. Then in a large skillet or wok on medium high heat, heat vegetable oil. Lower chicken in batches, Fry until crispy golden brown on both sides, about 6-8 minutes.
5. Remove chicken from pan and transfer to a plate lined with paper towels to absorb excess oil. To Air Fry the chicken, please see Jenny's Tips below for instructions.
6. Afterward, in the same pan or wok set over medium heat, add ginger, garlic, and chili flakes. Fry for 10 seconds.
7. Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan).
8. Mix sauce ingredients until combined. Simmer to thicken.
9. Add crispy chicken back into the pan and toss with sauce.
10. Remove off heat. Transfer to serving dish.

Option - Garnish with red chili and green onions if desired. Enjoy!

Jenny's Tip: - To air fry the chicken: