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Mongolian Chicken Thighs

A fragrant, caramelized hug of a dinner that smells like home, ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mongolian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds bone-in, skin-on chicken thighs Juicier and more forgiving than breasts; use boneless if you prefer.
  • 2 tablespoons vegetable oil For crisping the skin.
  • 4 cloves garlic, minced Fragrant and warming.
  • 1 tablespoon fresh ginger, minced Bright and slightly spicy.
  • 1/2 cup low-sodium soy sauce The salty backbone; tamari for gluten-free.
  • 1/2 cup brown sugar For that silky, caramelized glaze; coconut sugar is a good swap.
  • 1/2 cup water Helps the sauce reduce without burning.
  • 2 tablespoons rice vinegar Adds balance and brightness.
  • 1 tablespoon hoisin sauce (optional) For depth and a slightly tangy sweetness.
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water To thicken the sauce into a glossy finish.
  • 2 green onions, thinly sliced For fresh color and mild oniony crunch.
  • 1 teaspoon sesame oil Finishing flavor; omit for a lighter option.
  • Sesame seeds for garnish (optional)

Method
 

Preparation
  1. Pat the chicken thighs dry and season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and brown until golden and crisp, about 6–8 minutes.
  3. Flip and brown the other side for 3–4 minutes.
  4. Remove the chicken to a plate and drain excess oil if needed, leaving any browned bits in the pan.
  5. Lower heat to medium, add the minced garlic and ginger to the skillet, and sauté for 30–45 seconds until fragrant.
Cooking
  1. Pour in the soy sauce, brown sugar, water, rice vinegar, and hoisin (if using). Stir to combine and scrape up the browned bits.
  2. Return the chicken to the pan, skin-side up. Spoon some sauce over the pieces.
  3. Simmer gently, covered, for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the lid, mix the cornstarch slurry again, and stir into the sauce. Cook for 1–2 minutes until the sauce thickens and becomes glossy.
  5. Drizzle with sesame oil, scatter sliced green onions and sesame seeds, and serve hot.

Notes

For a spicy twist, add 1 teaspoon chili garlic sauce or a sprinkle of red pepper flakes to the sauce. Make a lighter version by using less sugar and finishing with a squeeze of fresh lime for brightness. Swap chicken thighs for tofu or tempeh for a vegetarian take.