Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying (plus more as needed)
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons water
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • Sesame seeds (optional)

Instructions:

  1. Combine chicken pieces with cornstarch, salt, and pepper in a bowl. Toss to coat evenly.
  2. In a separate bowl, whisk together soy sauce, brown sugar, water, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using). Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches to avoid overcrowding the pan). Cook until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken with tongs or a slotted spoon and set aside on a plate lined with paper towels.
  4. Pour off any excess oil from the skillet, leaving about 1 tablespoon. Pour the sauce into the skillet and bring to a simmer over medium heat. Cook until the sauce thickens slightly, about 2-3 minutes.
  5. Add the fried chicken to the skillet with the sauce. Toss to coat evenly. Cook for another minute or two to allow the flavors to meld. Garnish with green onions and sesame seeds (if using). Serve immediately over rice for perfect mongolian chicken.