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Airfryer Mongolian Chicken

  • Total Time: 25 minutes


Airfryer Mongolian Chicken, made with crispy airfryer chicken tossed in this sweet and savoury sauce makes for a great healthier fakeway that’s lower in sugar than traditional Mongolian Beef.



Airfryer Chicken

  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 1 tsp soy sauce
  • 1 tbsp baking powder
  • 1 tbsp cornstarch
  • salt

The Sauce

  • 1 tbsp sesame oil
  • 5 cloves garlic (grated)
  • 1/2 inch ginger (grated)
  • 1 tablespoons brown sugar
  • 1/2 cup broth (chicken or vegetable)
  • 1 tbsp rice vinegar
  • 1.52 tbsp soy sauce
  • 23 tbsp hoisin sauce
  • 2 dried red chili peppers (optional) cut off bottom
  • 2 tsp cornstarch mixed with 1 tbsp water
  • 2 scallions, sliced separate the white and green parts


  1. Preheat the air fryer to 400 F. In a bowl, combine the chicken slices with soy sauce, salt, baking powder and cornstarch. Mix until just coated, don’t overmix it. Airfry for 8-10 minutes.
  2. While the chicken is cooking, make the sauce. In a bowl, mix together the brown sugar, water, rice vinegar, soy sauce and hoisin sauce.
  3. Heat the sesame oil in a pan and sauté the ginger, garlic and the white part of the scallions. Once they are golden, pour the mixed sauce from Step 2 into the saucepan with the chili peppers. Bring to a boil and simmer on low for 5-6 minutes.
  4. Mix the cornstarch with the water in a bowl and pour into the saucepan. Simmer until the sauce thickens and add in the crispy airfryer chicken. Toss well and top with the green part of the scallions.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes