This dish is like the sister dish to sweet and sour chicken but without the sour tangy flavour. Instead, the sauce is a garlic brown sugar hoisin sauce with a kick from the red chili. It is not overly spicy where you need a tall glass of milk to fan the flames but you can feel that spice at the back of your tongue. A dish to try if you love sweet spicy chicken. If you’re not a fan of spice, feel free to omit the red chili.

Mongolian Chicken

Mongolian Chicken. Crispy fried chicken smothered in a sticky sweet ginger hoisin sauce. A delicious dish to make for dinner or lunch that comes together in just 30 minutes or less! Air Frying instructions are also included in the Notes Section below.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner,lunch
Cuisine Asian, Mongolian
Servings 3


  • 6 chicken thighs diced
  • ¼ cup cornstarch
  • 1 stalk green onion finely chopped
  • cup cooking oil vegetable or avocado


  • 2 tsp garlic minced
  • 1 red chili sliced optional
  • 5 slices ginger with skin on
  • 4 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • ½ cup water

Garnish (optional):

  • 1 stalk green onion finely chopped
  • 1 red chili sliced


  • In a small bowl, mix 1 tbsp cornstarch and ½ cup water until well combined. Set aside.
  • In a large mixing bowl, add your diced chicken thighs followed by cornstarch. Mix until each piece is coated in cornstarch. Set aside.
  • Then in a large pan or wok set over medium high heat, add cooking oil. Carefully add in your chicken and let this fry until crispy golden brown on all sides, about 6-8 minutes. Remove chicken from pan and transfer to a plate. (For Air Fryer instructions, see Notes section below)
  • In the same pan or wok set over medium heat, add ginger, garlic, and red chili. Fry for 30 seconds.
  • Next add in hoisin sauce, soy sauce, brown sugar, sesame oil and cornstarch mixed with water. You may need to give the cornstarch water another stir before adding to the hot pan. Mix sauce ingredients until combined.
  • Toss your fried chicken back into the pan and coat each piece with sauce. Remove and transfer to serving dish to enjoy!
  • Optional: Garnish with red chili and green onions if desired.


For extra sauce, make double the portion of the sauce if you like pairing it with rice.
Air Fryer Instructions:
Transfer coated chicken into air fryer and give each piece enough space. You may need to air fry in two batches if needed. Air fry at 400 degrees F for 12-14 minutes until golden and crispy.
Note: I am using a Philips Air Fryer and I air fried mine at 400 degrees at 14 minutes for crispy texture. If you’re using a different machine, check your chicken at 12 minutes and if it needs more crispiness, air fry for another couple minutes until you reach your desired texture.