This Mongolian Chicken recipe is a savory and slightly sweet dish with bold flavors and a hint of spice. Juicy chicken thighs are lightly fried to golden perfection, then coated in a glossy, flavorful sauce made with soy, toasted sesame oil, and a touch of Thai chili honey. Finished with aromatic garlic, ginger, and green onions, this dish is a mouthwatering combination that’s sure to please.

Ingredients

For the Chicken:

• 1 lb chicken thighs, cubed
• 1 egg white
• 1/2 cup cornstarch (for coating)
• Oil for shallow frying

For the Sauce

• 2 Tablespoons soy sauce
• 1 Tablespoon dark soy sauce
• 2 Tablespoons Thai chili honey (or substitute with brown sugar)
• 1/4 cup water
• 1 teaspoon toasted sesame oil

For the Stir-Fry

• Tablespoon oil (from frying chicken)
• 1 Tablespoon minced ginger
• 4 garlic cloves, minced
• 4–5 dried chilies (optional, adjust for spice level)

For Garnish

• 2 green onions, sliced

Instructions

1. Prepare the Chicken: In a bowl, toss the cubed chicken thighs with the egg white to coat.
2. Dredge the chicken pieces in cornstarch, ensuring an even coating.
3. Shallow Fry: Heat oil in a skillet over medium-high heat. Shallow fry the chicken in batches until golden brown and crispy. Remove and drain on paper towels. Reserve 1 Tablespoon of the frying oil for later use.
4. Make the Sauce: In a small bowl, mix soy sauce, dark soy sauce, Thai chili honey, water, and toasted sesame oil. Set aside.
5. Stir-Fry the Aromatics: In a clean skillet or wok, heat the reserved frying oil over medium heat.
6. Add the minced ginger, garlic, and dried chilies. Stir and toast until fragrant and lightly browned, about 1–2 minutes.
7. Cook the Sauce: Pour in the prepared sauce mixture. Cook, stirring constantly, for 1–2 minutes until the sauce thickens slightly.
8. Combine: Add the fried chicken to the skillet and toss to coat the chicken evenly in the sauce.
9. Garnish and Serve: Sprinkle the dish with sliced green onions and serve immediately over steamed rice or noodles.

Tips and Variations

• For extra crunch, double-fry the chicken for a crispier texture.
• Adjust spice levels by using fewer or more dried chilies.
• Add vegetables like bell peppers or snap peas for added color and nutrition.

This Mongolian Chicken with Thai Chili Honey Sauce is a quick and easy recipe that’s bursting with bold, balanced flavors. Perfect for weeknight dinners or entertaining guests!