Mongolian Chicken
Crispy Mongolian-style chicken tossed in a sweet-savory soy sauce.
Servings: 4 servings
Ingredients
Ingredients
- 1/2 cupchicken broth low sodium or no sodium added
- 2 tablespooncornstarch
- 2 tablespoonbrown sugar
- 3 tablespoonsoy sauce low sodium
- 1 poundbreast boneless and skinless, chicken thighs can be used as well, cut into 1-inch cubes
- 1/2 cupcornstarch
- 4 clovesgarlic minced
- 1 teaspoonginger minced
- 6 red chilies dried
- 3 green onions sliced
- 1/3 cupvegetable oil for frying
Instructions
Instructions
- Make the sauce: In a medium bowl whisk together ½ cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons brown sugar, and 3 tablespoons soy sauce until the cornstarch is dissolved. Set aside.
- Prepare the chicken: Place 1 pound cubed chicken in a bowl and add ½ cup cornstarch. Toss until each piece is evenly coated; shake off any excess cornstarch.
- Heat the oil: Pour ⅓ cup vegetable oil into a wok or large skillet and heat over medium-high until hot and shimmering.
- Fry the chicken in batches: Add chicken pieces in a single layer (do not overcrowd) and fry, turning as needed, until pieces are cooked through and slightly brown and crispy. Remove fried chicken to a paper towel-lined plate and repeat with remaining chicken.
- Remove excess oil: Carefully drain or pour off oil from the wok, leaving about 1 tablespoon of oil in the wok.
- Sauté aromatics: Add 4 cloves minced garlic, 1 teaspoon minced ginger, and 6 dried red chilies to the reserved oil and sauté, stirring, for about 30 seconds until fragrant.
- Add the sauce and simmer: Pour the prepared sauce into the wok, bring to a simmer, and stir constantly until the sauce thickens and the brown sugar is dissolved.
- Finish the dish: Return the fried chicken to the wok, add 3 sliced green onions, and toss everything together in the sauce for about 15 seconds to coat and heat through.
- Serve immediately over rice or noodles.
Equipment
- Wok or large skillet
- Medium Bowl
- paper towel-lined plate
Notes
Leftovers:Store leftovers in an airtight container in the refrigerator for up to3 days. I usually just reheat in the microwave for acouple minutesbefore serving.
Freezing:You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.
Nutrition:Nutritional information does not include rice or noodles.
Freezing:You can freeze this by storing it in an airtight container or freezer bags, once it has fully cooled. Store it in the freezer for up to2 months. To thaw, take it out of the freezer the night before and place it in the refrigerator. The next day when ready to serve, either heat it up in the microwave and add it to a skillet/wok and stir-fry until heated through.
Nutrition:Nutritional information does not include rice or noodles.