Print

Mongolian Chicken Thighs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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)

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

Find it online: https://www.simplefamilydishes.com/savory-mongolian-chicken-thighs/