Crispy Mongolian Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 1/4 pounds boneless skinless chicken breast, thinly sliced
→ Coating
02 -
1/4 cup cornstarch
03 -
2 teaspoons cornstarch
→ Sauce and Seasoning
04 -
3 tablespoons vegetable oil
05 -
1 1/2 teaspoons minced garlic
06 -
1 teaspoon minced ginger
07 -
1 teaspoon toasted sesame oil
08 -
1/2 cup low sodium soy sauce
09 -
1/3 cup water
10 -
1/2 cup dark brown sugar
11 -
1/2 cup green onions, cut into 1-inch pieces
12 -
Salt and pepper to taste
# Instructions:
01 -
Place chicken slices and 1/4 cup cornstarch into a resealable plastic bag and shake to coat evenly.
02 -
Heat vegetable oil in a large pan over high heat. Add the chicken in a single layer, season lightly with salt and pepper, and cook 3-4 minutes per side until browned. Cook in batches if necessary.
03 -
Remove browned chicken and place on a plate lined with paper towels to absorb excess oil.
04 -
Add garlic and ginger to the pan and sauté for 30 seconds. Stir in soy sauce, toasted sesame oil, water, and brown sugar. Bring to a simmer.
05 -
Combine the remaining 2 teaspoons cornstarch with 1 tablespoon cold water. Add this slurry to the simmering sauce and boil for 30-60 seconds until slightly thickened.
06 -
Return chicken and green onions to the pan. Toss well to coat with sauce. Serve immediately, optionally over steamed rice.
# Notes:
01 -
For crispier chicken, ensure the chicken slices are well coated with cornstarch before frying.