Spicy Honey Ginger Mongolian Chicken Recipe
Introduction
Spicy Honey Ginger Mongolian Chicken is a flavorful dish that balances sweet, savory, and spicy notes in every bite. Crispy chicken thighs are coated in a sticky sauce with fresh ginger and a hint of heat, making it perfect for a weeknight dinner or special occasion.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 3 tablespoons vegetable oil, divided
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Step 1: In a large bowl, toss the chicken pieces with cornstarch until they are evenly coated to ensure a crispy texture when cooked.
- Step 2: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, cooking in batches if needed. Fry until the chicken is golden brown and crispy, about 5-7 minutes. Remove and set aside.
- Step 3: In the same skillet, heat the remaining 1 tablespoon of oil. Add the sliced onion and sauté for 2-3 minutes until translucent. Then add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Step 4: In a small bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, and red pepper flakes. Pour this sauce mixture into the skillet with the aromatics and stir to combine.
- Step 5: Return the cooked chicken to the skillet and stir well to coat each piece with the sauce. Let it simmer on medium heat for 3-5 minutes until the chicken is heated through and the sauce thickens slightly.
- Step 6: Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds. Serve over steamed rice or noodles to enjoy the delicious sauce.
Tips & Variations
- For extra crunch, double coat the chicken in cornstarch before frying.
- Adjust the red pepper flakes to control the heat level to your preference.
- Substitute chicken thighs with boneless, skinless chicken breasts if preferred, though thighs remain juicier.
- Add bell peppers or snap peas when sautéing onions to include more vegetables.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or microwave covered, stirring midway. Avoid overcooking to keep the sauce flavorful and the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful in this recipe. Adjust cooking time as breasts cook faster.
How spicy is this dish?
The dish has a mild to moderate heat depending on how much red pepper flakes you add. You can easily adjust the spice by adding more or less according to your taste.
Print
Spicy Honey Ginger Mongolian Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Spicy Honey Ginger Mongolian Chicken is a flavorful, crispy dish featuring tender chicken thighs coated in a sweet and spicy sauce made with honey, fresh ginger, garlic, and soy sauce. Perfect for a quick weeknight dinner, it combines Asian-inspired flavors with a satisfying crispy texture.
Ingredients
Chicken and Coating
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 3 tablespoons vegetable oil, divided
Aromatics
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1/2 teaspoon red pepper flakes (adjust to taste)
Garnish
- 1/4 cup green onions, sliced
- Sesame seeds
Instructions
- Prepare the Chicken: In a large bowl, toss the chicken pieces with cornstarch until evenly coated. This coating is essential to achieving a crispy texture when cooked.
- Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in a single layer (working in batches if necessary) and cook until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Aromatics: Using the same skillet, add the remaining tablespoon of vegetable oil. When hot, add the sliced onion and cook for 2-3 minutes until translucent. Then add the minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.
- Create the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, and red pepper flakes. Pour this sauce mixture into the skillet with the sautéed aromatics and stir well to combine all flavors.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir thoroughly to ensure each piece is coated in the sauce. Let it simmer over medium heat for 3-5 minutes until the chicken is heated through and the sauce slightly thickens.
- Serve: Remove from heat, garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately over steamed rice or with noodles to enjoy the rich sauce.
Notes
- Adjust the quantity of red pepper flakes to control the spice level.
- For extra crispiness, cook the chicken in batches to avoid overcrowding the skillet.
- Substitute chicken thighs with chicken breast if preferred, but thighs retain more moisture.
- Leftovers can be refrigerated and reheated gently to preserve the sauce’s texture.
- Serve with steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Keywords: Mongolian chicken, spicy chicken recipe, honey ginger chicken, Asian chicken dish, crispy chicken, stir-fry
