Air Fryer Mongolian Chicken Recipe
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 33 mins
Ingredients (15)
- 22 oz skinless boneless chicken thighs cubed
- 16 oz cooked egg noodles
- 8 oz broccoli florets
- 2 1/2 tbsp reduced-sodium soy sauce
- 2 tbsp olive oil divided
- 1/2 tbsp sesame oil
- 1/4 cup scallion
- 4 tbsp all-purpose flour
- 1 tbsp garlic minced
- 5 dried chilies
- 1 tsp hoisin sauce
- 2 tsp cornstarch
- 2 fl oz water
- 1 tsp paprika divided
- 1 tsp brown sugar
INSTRUCTIONS
Coat 22 oz chicken thighs with 1 tbsp olive oil, 4 tbsp all-purpose flour, 1/2 tsp paprika. Set aside.
Line the air fryer basket with foil and arrange the chicken in a single layer. Cook at 400℉ for 20 minutes.
Make the sauce: in a small bowl, combine 1/2 tsp paprika, 2 tsp cornstarch, 2 fl oz water, 1 tsp brown sugar, 2 1/2 tbsp soy sauce, 1 tsp hoisin sauce, and 1/2 tbsp sesame oil. Whisk until well combined. Set aside.
Bring a pan of water to a boil. Boil 8 oz broccoli florets for 2 minutes. Transfer the broccoli to a bowl of cold water and ice.
Heat a skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp garlic. Sauté the spice for 30 seconds and add the prepared sauce to the skillet. Cook for 30 seconds and turn off the heat.
Add the air-fried chicken to the skillet. Gently stir to coat the sauce over the chicken.
Sprinkle 1/4 cup scallion and 5 dried chilies.
Serve the Mongolian chicken over 16 oz cooked egg noodles and boiled broccoli.