Mongolian Chicken
Ingredients:
1 pound boneless chicken thighs or breasts, sliced into thin strips
1/4 cup cornstarch + 2 teaspoons extra (for sauce)
Salt and pepper to taste
3 tablespoons vegetable oil (plus more if needed)
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
2 green onions, chopped (white and green parts)
1/2 cup dark brown sugar
1/2 cup low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
1/3 cup water
Instructions:
Coat the chicken: Place the sliced chicken in a zip-lock bag with 1/4 cup cornstarch, a pinch of salt, and pepper. Seal and shake until the chicken is evenly coated.
Fry the chicken: Heat vegetable oil in a large skillet or wok over medium heat. Fry the chicken in batches for 2–3 minutes per side, until golden and crisp. Transfer cooked chicken to a plate lined with paper towels.
Make the sauce: In the same pan, add a little more oil if needed. Sauté the minced ginger, garlic, and half of the green onions for about 20 seconds until fragrant.
Thicken the sauce: Stir in soy sauce, dark brown sugar, and sesame oil. In a small bowl, mix the remaining 2 teaspoons of cornstarch with 1/3 cup water, then pour it into the skillet. Stir constantly until the sauce thickens.
Combine: Return the fried chicken to the skillet and toss well to coat in the sauce. Add the remaining green onions and stir to combine. If the sauce becomes too thick, add a splash of water or chicken stock to loosen it.
Serve: Remove from heat and serve immediately over steamed rice or noodles.
Notes:
Use chicken thighs for juicier results and easier cooking.
Slice the chicken evenly for consistent cooking.
Prepare all ingredients ahead—stir-fry moves fast.
Don’t crowd the pan; fry chicken in batches for crisp edges.
To add heat, stir in chili flakes, dried red chilies, or sriracha.