Name: Easy 30 Minute Mongolian Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 stalk green onion finely chopped; 1 red chili sliced; 1 tablespoon cornstarch or sub with potato starch or tapioca starch; ½ cup water; 1 lb or 6 boneless skinless chicken thighs; ¼ cup cornstarch for coating chicken (or sub with potato starch or tapioca starch); ⅓ cup vegetable oil or any neutral oil; 2 teaspoon garlic minced; 1 red chili pepper sliced (optional); 5 slices ginger; 4 tablespoon hoisin sauce; 2 tablespoon regular soy sauce; 2 tablespoon brown sugar; 2 teaspoon sesame oil

This crispy Mongolian Chicken is tossed in a sticky, sweet and savory sauce for the ultimate better-than-takeout meal. Made with simple ingredients and ready in just 25 minutes, it’s a quick and easy dinner that’s sure to become a family favorite. Perfect for when you’re craving bold flavors without the fuss.

Chicken pieces are coated in cornstarch, fried until golden, and then simmered in a rich hoisin-based sauce infused with ginger, garlic, and red chili. This gives every bite a deliciously gingery, spicy kick with a hint of sweetness. Serve it over rice or noodles for a satisfying homemade feast.

Easy 30 Minute Mongolian Chicken

This easy Mongolian Chicken is ready in only 30 minutes or less. Crispy fried chicken smothered in a sticky sweet ginger hoisin sauce. Quick, simple, utterly delicious and every bite is packed with tons of flavor.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

1 lb or 6 boneless skinless chicken thighs
¼ cup cornstarch for coating chicken (or sub with potato starch or tapioca starch)
⅓ cup vegetable oil or any neutral oil
2 teaspoon garlic minced
1 red chili pepper sliced (optional)
5 slices ginger
4 tablespoon hoisin sauce
2 tablespoon regular soy sauce
2 tablespoon brown sugar
2 teaspoon sesame oil

Cornstarch Slurry:

1 tablespoon cornstarch or sub with potato starch or tapioca starch
½ cup water

Garnish (optional):

1 stalk green onion finely chopped
1 red chili sliced

Instructions

Step-By-Step Instructions

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Notes

To air fry the chicken:

1. Spray air fryer basket with sufficient oil.
2. Place coated chicken into the basket in a single layer, giving each piece enough room. Do not overlap. You may need to air fry in two batches.
3. Lightly spray the chicken with oil.
4. Air fry at 400 F for 10-14 minutes until desired crispiness.

Storage

This dish will last up to 4 days in the fridge. To store leftovers, transfer leftover Mongolian chicken into an airtight container. To reheat the next day, microwave or reheat on the stove top on medium heat.

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Easy Mongolian Chicken