MONGOLIAN CHICKEN

Notes To air fry the chicken: 1. Spray air fryer basket with sufficient oil. 2. Place coated chicken into the basket in a single layer, giving each piece enough room. Do not overlap. You may need to air fry in two batches. 3. Lightly spray the chicken with oil. 4. Air fry at 400 F for 10-14 minutes until desired crispiness.

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Step 1

In a small bowl, mix 1 tablespoon cornstarch and ½ cup water until well combined. This is your cornstarch slurry. Set aside.

Step 2

Slice chicken thighs into 1.5-inch pieces, about 4-6 pieces per thigh.

Step 3

In a large mixing bowl, add sliced chicken thighs, followed by ¼ cup cornstarch. Give it a few mixes until each piece is coated in cornstarch. Set aside.

Step 4

Then in a large skillet or wok on medium high heat, heat vegetable oil. Lower chicken in batches, Fry until crispy golden brown on both sides, about 6-8 minutes. Remove chicken from pan and transfer to a plate lined with paper towels to absorb excess oil. To Air Fry the chicken, please see Notes below for instructions.

Step 5

Afterward, in the same pan or wok set over medium heat, add ginger, garlic, and red chili. Fry for 10 seconds.

Step 6

Next add hoisin sauce, soy sauce, brown sugar, sesame oil and mix well before adding cornstarch slurry. (You may need to give the cornstarch water another stir before adding to the hot pan). Mix sauce ingredients until combined. Simmer to thicken.

Step 7

Add crispy chicken back into the pan and toss with sauce. Remove off heat. Transfer to serving dish. Optional: Garnish with red chili and green onions if desired. Enjoy!