Mongolian Chicken Thighs

These Mongolian Chicken Thighs are easy to whip up and bursting with rich flavors, perfect for busy weeknights when you crave something delicious.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Mongolian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

600 g boneless, skinless chicken thighs
3 tbsp cornstarch For coating the chicken
2 tbsp vegetable oil For cooking
4 cloves garlic Minced
1 tbsp fresh ginger Grated
100 ml low-sodium soy sauce
80 ml water
75 g dark brown sugar Adjust sweetness as desired
2 tsp rice vinegar
1 tsp sesame oil
3 spring onions Sliced, reserving some for garnish
1 dried red chili Optional for heat

Method

Preparation

Pat the chicken thighs dry with paper towels.
Toss the chicken with cornstarch in a bowl until lightly coated.
In a large skillet or wok, heat the vegetable oil over medium-high heat.

Cooking

Add the chicken to the skillet in a single layer and cook undisturbed for 2-3 minutes until golden-brown.
Flip the chicken pieces and cook until done, then remove to a plate.
In the same skillet, reduce heat to medium and add minced garlic and grated ginger. Sauté for 30-60 seconds.
Stir in soy sauce, water, and dark brown sugar, adding the dried chili if using.
Bring to a gentle simmer, stirring to dissolve the sugar, and let it simmer for 2-3 minutes until slightly thickened.
Add rice vinegar and sesame oil to the sauce.
Toss the chicken back into the sauce and cook for another 2-3 minutes until heated through.

Serving

Stir in most of the sliced spring onions, reserving a few for garnish. Serve hot over steamed rice.

Notes

For added flavor, toast the garlic and ginger. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat before serving.