Mongolian Chicken

Recipe by David Kinyanjui

by Tia

Prep time: 10 min.
Cook time: 15 min.

Serves 2


500 gm chicken thighs, skinless and boneless, cubed
2 tbsp cornflour
1 green onion, sliced
1 tsp ginger, thinly sliced
1 tsp garlic, minced
1 tbsp brown sugar
 1 tbsp hoisin sauce
1 tbsp light soy sauce
1 tbsp sesame oil
vegetable oil for cooking
salt and pepper
red chillies (optional)


  1. Season chicken with salt and pepper. Mix. Add the cornflour and coat evenly.
  2. Heat some oil in a pan, add the chicken and fry until golden brown. Set aside.
  3. Add brown sugar, hoisin sauce, light soy sauce and sesame oil to a bowl and mix.
  4. In another bowl, add a tsp of cornflour and some water to make a slurry and mix until smooth.
  5. In the same frying pan used to cook the chicken, add green onion, garlic & ginger. Sauté till fragrant.
  6. Pour in the sauce as you stir. Pour the slurry & stir.
  7. Let it come to a simmer to thicken.
  8. Add the chicken and coat with the sauce, garnish with green onion & red chilli.
  9. Serve with rice.

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