Mongolian Chicken Thighs bring bold flavors and a satisfying texture to the table. This dish is perfect for a weeknight dinner when you’re craving something hearty but quick to prepare. With its sweet and savory sauce combining soy sauce, brown sugar, and fresh ginger, this recipe is a delightful way to enjoy tender chicken thighs without spending too much time in the kitchen. If you’re short on time, you might also want to check out 30-minute boneless skinless chicken thighs for a speedy alternative.

Why cook this at home

Making Mongolian Chicken Thighs at home allows you to control the ingredients and adjust flavors to your liking. It’s a budget-friendly option that delivers restaurant-quality taste right in your kitchen. Perfect for a busy weeknight, this recipe is straightforward and quick, taking around 30 to 40 minutes from start to finish. The tender chicken coated in a glossy sauce is sure to impress everyone around the dinner table.

Preparing Mongolian Chicken Thighs

• Pat the chicken thighs dry to ensure proper browning.
• Coat chicken pieces with cornstarch for a crispy exterior.
• Sauté garlic and ginger for maximum flavor.
• Create a savory sauce with soy sauce, brown sugar, and rice vinegar.
• Simmer until the sauce thickens and coats the chicken.

Gather these items

• 600 g boneless, skinless chicken thighs
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cloves garlic
• 1 tbsp fresh ginger
• 100 ml low-sodium soy sauce
• 80 ml water
• 75 g dark brown sugar
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 3 spring onions
• 1 dried red chili

How to prepare it

1. Prepare the chicken: Pat the chicken thighs dry with paper towels to ensure they sear well. Place in a medium bowl and sprinkle with cornstarch, tossing to coat evenly.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Cook the chicken: Add the chicken in a single layer, cooking for 2-3 minutes until one side is golden brown. Flip and remove to a plate once browned.
4. Sauté aromatics: In the same skillet, reduce heat to medium. Add minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant.
5. Make the sauce: Pour in the soy sauce, water, and dark brown sugar. If desired, add the dried chili. Whisk to combine and scrape up any fond from the pan.
6. Simmer the sauce: Allow the mixture to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
7. Combine chicken and sauce: Stir in the rice vinegar and sesame oil, then return the chicken and any accumulated juices back to the skillet. Cook for an additional 2-3 minutes until the chicken is cooked through (165°F internal temperature) and well coated with the sauce.

What to serve it with

Mongolian Chicken Thighs pair beautifully with a bed of fluffy steamed rice, which absorbs the savory sauce. For added texture and flavor, consider serving it alongside sautéed vegetables like bell peppers or bok choy. If you’re looking for more chicken recipe ideas, check out baked boneless chicken thighs that are both delicious and easy to prepare.

How to store and freeze

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, you can freeze the dish for up to 2 months. When reheating, ensure the chicken reaches an internal temperature of 165°F to ensure safety. Remember to avoid leaving it at room temperature for more than 2 hours.

Tips for best results

• Ensure the chicken is dry for a crispy coating.
• Don’t rush the browning process; it adds tremendous flavor.
• Adjust the sweetness of the sauce by modifying the amount of brown sugar.
• Garnish with extra green onions for freshness and color.

Creative twists

• Swap in different proteins such as beef or tofu for variety.
• Add vegetables like broccoli or snow peas to the stir-fry for added nutrition and color.
• Use a different vinegar, such as apple cider vinegar, for a unique flavor.

Your questions answered

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may require less cooking time to avoid drying out.

What if I don’t have cornstarch?

You can substitute it with flour, but the crispiness may differ slightly.

Can I skip the dried red chili?

Certainly! If you prefer a milder flavor, you can leave it out.

How do I serve leftovers?

Reheat the dish in a skillet over medium heat or in the microwave until warmed through.

What can I use instead of low-sodium soy sauce?

You can use regular soy sauce, but reduce the overall salt in the recipe to balance flavor.

Cooking this recipe is a wonderful way to explore bold flavors while enjoying the tender goodness of chicken thighs. As you prepare this dish, feel free to make it your own and share your experiences with family and friends. It’s all about enjoying the process and creating something memorable at home.

Mongolian Chicken Thighs

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Mongolian Chicken Thighs bring bold flavors and a satisfying texture, perfect for a quick weeknight dinner with a delightful sweet and savory sauce.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 600 g boneless, skinless chicken thighs
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 100 ml low-sodium soy sauce
• 80 ml water
• 75 g dark brown sugar
• 2 tsp rice vinegar
• 1 tsp sesame oil
• 3 spring onions, sliced
• 1 dried red chili (optional)

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Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels to ensure they sear well. Place in a medium bowl and sprinkle with cornstarch, tossing to coat evenly.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Cook the chicken: Add the chicken in a single layer, cooking for 2-3 minutes until one side is golden brown. Flip and remove to a plate once browned.
4. Sauté aromatics: In the same skillet, reduce heat to medium. Add minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant.
5. Make the sauce: Pour in the soy sauce, water, and dark brown sugar. If desired, add the dried chili. Whisk to combine and scrape up any fond from the pan.
6. Simmer the sauce: Allow the mixture to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
7. Combine chicken and sauce: Stir in the rice vinegar and sesame oil, then return the chicken and any accumulated juices back to the skillet. Cook for an additional 2-3 minutes until the chicken is cooked through (165°F internal temperature) and well coated with the sauce.

Notes

Serve with fluffy steamed rice and sautéed vegetables like bell peppers or bok choy. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 15g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 130mg