Made with a few simple ingredients, this Mongolian Chicken comes together in a few easy steps. Crispy fried chicken coated in a sauce that’s slightly spicy, sweet, and savoury, this easy Mongolian chicken recipe is bursting with flavour. Make this classic takeout at home in no time!
In a small bowl, combine hoisin sauce, soy sauce, brown sugar, sesame oil, and 2 tablespoons of water. Set aside.
Make a cornstarch slurry by combining a tablespoon of cornstarch with a tablespoon of water. Set aside.
In a large bowl, season the chicken cubes with salt and pepper before coating the chicken with the cornstarch.
In a large skillet, heat up the vegetable oil over medium heat until hot. Then, add the cornstarch-coated chicken into the skillet in a single layer (cook in batches as to not overcrowd the pan). Fry the chicken for around 5 to 6 minutes per side or until the chicken is golden and crispy, flipping once.
Once the chicken is done frying, discard the oil, leaving around a tablespoon left, or add a new tablespoon of oil. Saute the garlic for 30 seconds and then add the red chili peppers. Cook for another 30 seconds before adding the sauce and cornstarch slurry. Let the sauce simmer for a minute or until thickened.
Add the fried chicken pieces into the sauce and toss to coat. Garnish with the green onions and sesame seeds.