Mongolian Chicken

Hand holding a bowl of chicken with vegetables and rice

Ingredients

Chicken:

3 chicken thighs or more

1 tbsp. salt

1 tbsp. pepper

2 to 3 tbsp. baking powder

2 tbsp. avocado oil

Mongolian Sauce:

2 tbsp. sesame oil

2 tbsp. soy sauce

1 tbsp. hoisin or oyster sauce

1 tbsp. zero calorie brown sugar

3 cloves garlic finely chopped

1-inch piece of ginger finely chopped

whole Thai chilies, leave whole or break for more spice

whole chives 1 bunch chop into large pieces as shown

optional if you need more sauce 2 tbsp. water 2 tbsp. honey

Directions:

Preparing and cooking Chicken: Cut 3 chicken thighs in to 1.5" pieces and coat them with salt, pepper, oil and baking powder. After the chicken is coated, place them in the air fryer in batches leaving space in between pieces to allow chicken to cook evenly. Set air fryer at 385°F for 12 minutes cook chicken until an internal temperature reaches 165°F. Set chicken aside.

Mongolian Sauce: In sauce pan, at medium/high heat, add sesame oil, soy sauce, hoisin sauce or oyster sauce, brown sugar, garlic, ginger, and Thai chilies. Stir sauce frequently until sauce thickens. (Note: if the pan is getting too hot, lower heat to low) Add water and honey if you need more sauce.

Once the sauce has thickened, add the cooked chicken and gently fold into the sauce until chicken is completely coated. Lastly, garnish with chives and gently mix. Enjoy over rice and/or vegetables.