Name: Mongolian Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mongolian
Ingredients: 1/2 cup chicken broth (low sodium or no sodium added); 2 tablespoon cornstarch; 2 tablespoon brown sugar; 3 tablespoon soy sauce (low sodium); 1 pound breast (boneless and skinless, chicken thighs can be used as well, cut into 1-inch cubes); 1/2 cup cornstarch; 4 cloves garlic (minced); 1 teaspoon ginger (minced); 6 red chilies (dried); 3 green onions (sliced); ⅓ cup vegetable oil (for frying)

Mongolian

Asian

Whisk

Bowl

Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.

Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.

Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.

Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds.

Mongolian Chicken

Utensils needed:

Overview

Category

Cuisine

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