Mongolian Chicken
Directions
- 1Mix together cornstarch and water.
- 2Mix in soy sauce, brown sugar, dark soy sauce, and sesame oil. Set aside.
- 3Season the cubed chicken thighs with Shaoxing wine.
- 4Coat the chicken evenly with cornstarch.
- 5Heat oil in a hot wok and fry the chicken in batches for about 7 minutes until crispy and golden brown.
- 6Use a bit of the oil to sauté the ginger, garlic, and dried red chilies until fragrant.
- 7Pour in the sauce and simmer until thickened.
- 8Add the chicken and chopped green onion. Toss and serve.
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 500 grams cubed chicken thighs
- 1 tablespoon shaoxing wine
- 2 tablespoons oil
- 1 tablespoon ginger
- 1 tablespoon garlic
- 3 dried red chilies
- 2 stalks chopped green onion
Equipment
wokbowlchopsticksmeasuring cupstongs
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