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–+ servings

Mongolian Chicken

Print Recipe
CourseMain Course
Servings4 people

Ingredients

Chicken

  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 1/2 cup cornstarch
  • 3 cups vegetable oil

Sauce

  • 2-4 whole dried chile de arbol can half crosswise for added spice
  • 4 garlic cloves minced
  • 1 Tbsp. fresh grated ginger
  • 3/4 cup water
  • 1/2 cup light brown sugar
  • 6 Tbsp. dark soy sauce
  • 4 scallions - white part minced fine green part cut in 1in. pieces and reserved for topping

Topping

  • reserved green tops of scallions
  • 1 tsp. sesame seeds

Instructions

  • Cut chicken into bite sized pieces. Dredge in cornstarch. Heat oil to 350 degrees. Fry chicken in small batches until golden brown. Set aside on paper towel. Repeat until all chicken has been cooked.
  • Remove oil from wok and clean out any residue. Add 1 Tbsp. of oil to pan and heat over medium high heat. Add garlic, ginger, chile de arbol, and white part of scallions. Cook, stirring frequently, until fragrant (about 30 seconds). Add water, sugar, and soy sauce. Bring to boil and cook until sauce has thickened and reduced, about 5-10 minutes.
  • Add chicken and the green part of the scallions into the sauce and toss to coat evenly. Sprinkle sesame seeds on top and transfer to serving dish. Serve over white rice.