Crispy Air Fryer Chow Mein with Mongolian Chicken
Crispy Air Fryer Chow Mein with Mongolian Chicken
Ingredients
For the Mongolian Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/4 cup soy sauce, low sodium
- 2 tablespoons water
- 2 tablespoons brown sugar, packed
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
For the Crispy Air Fryer Chow Mein Noodles
- 8 ounces chow mein noodles, fresh or dried, cooked according to package directions
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce, low sodium
- 1/2 teaspoon sesame oil
- 2 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup bell pepper, thinly sliced (any color)
Instructions
- 1
In a medium bowl, toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated. Set aside.
⏱️ 3 min
- 2
In a separate small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes. This is your Mongolian sauce. Set aside.
⏱️ 5 min
- 3
Cook the chow mein noodles according to package directions. Drain well and rinse with cold water to prevent sticking. In a large bowl, toss the cooked noodles with 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, and 1/2 teaspoon of sesame oil until evenly coated.
⏱️ 10 min
- 4
Preheat your air fryer to 375°F. Working in batches if necessary, place a single layer of the seasoned noodles in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until the noodles are crispy and golden brown. Remove and set aside. Repeat with remaining noodles.
⏱️ 20 min•🌡️ 375
- 5
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
⏱️ 7 min
- 6
Add the shredded cabbage, julienned carrots, and sliced bell pepper to the skillet with the chicken. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Pour the prepared Mongolian sauce over the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
⏱️ 3 min
- 8
To serve, divide the crispy air-fried noodles among serving bowls. Top with the Mongolian chicken and vegetable stir-fry. Garnish with sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Air Fryer Chow Mein with Mongolian Chicken
For the Mongolian Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/4 cup soy sauce, low sodium
- 2 tablespoons water
- 2 tablespoons brown sugar, packed
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon vegetable oil
- 3 green onions, sliced, for garnish
For the Crispy Air Fryer Chow Mein Noodles
- 8 ounces chow mein noodles, fresh or dried, cooked according to package directions
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce, low sodium
- 1/2 teaspoon sesame oil
- 2 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup bell pepper, thinly sliced (any color)
Instructions
- 1
In a medium bowl, toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated. Set aside.
⏱️ 3 min - 2
In a separate small bowl, whisk together the soy sauce, water, brown sugar, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes. This is your Mongolian sauce. Set aside.
⏱️ 5 min - 3
Cook the chow mein noodles according to package directions. Drain well and rinse with cold water to prevent sticking. In a large bowl, toss the cooked noodles with 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, and 1/2 teaspoon of sesame oil until evenly coated.
⏱️ 10 min - 4
Preheat your air fryer to 375°F. Working in batches if necessary, place a single layer of the seasoned noodles in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until the noodles are crispy and golden brown. Remove and set aside. Repeat with remaining noodles.
⏱️ 20 min•🌡️ 375 - 5
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
⏱️ 7 min - 6
Add the shredded cabbage, julienned carrots, and sliced bell pepper to the skillet with the chicken. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 7
Pour the prepared Mongolian sauce over the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
⏱️ 3 min - 8
To serve, divide the crispy air-fried noodles among serving bowls. Top with the Mongolian chicken and vegetable stir-fry. Garnish with sliced green onions.
⏱️ 3 min