Go Back

Mongolian Chicken Thighs

A quick and delicious recipe for sticky, savory Mongolian Chicken Thighs that's perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 600 grams boneless, skinless chicken thighs
  • 3 tablespoons cornstarch Helps create a golden crust during frying.
  • 2 tablespoons vegetable oil For frying the chicken.
For the Sauce
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 100 ml low-sodium soy sauce
  • 75 grams dark brown sugar Provides a deep, rich sweetness.
  • 2 teaspoons rice vinegar Adds brightness to the sauce.
  • 1 teaspoon sesame oil
  • 3 spring onions sliced For garnish.

Method
 

Preparation
  1. Pat the chicken thighs completely dry with paper towels. Cut each thigh into two to three equal pieces.
  2. Add the cut chicken to a bowl, sprinkle with cornstarch, and toss until evenly coated.
Cooking the Chicken
  1. Heat the vegetable oil in a large skillet over medium-high heat until hot.
  2. Add the chicken in a single layer and cook undisturbed for 2-3 minutes to form a golden crust.
  3. Flip the chicken and cook for an additional minute. Remove from skillet and set aside.
Making the Sauce
  1. In the same skillet, add minced garlic and grated ginger, and cook for 30-60 seconds until fragrant.
  2. Pour in soy sauce and dark brown sugar, along with a splash of water. Whisk to combine and bring to a gentle simmer.
  3. Add rice vinegar and sesame oil, and stir in the dried red chili if using.
Combining and Finishing
  1. Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until thoroughly heated.
  2. Add most of the sliced spring onions in the last 30 seconds of cooking.
Serving
  1. Serve the Mongolian Chicken Thighs over steamed rice and garnish with the remaining spring onions.

Notes

Store leftovers in an airtight container for up to 3 days. The sauce deepens in flavor overnight.