Mongolian Chicken Dinner (Print Version)
# Ingredients:
01 -
1/3 cup neutral oil (like vegetable oil).
02 -
2 chili peppers, sliced (optional).
03 -
1/2 cup water.
04 -
1/4 cup cornstarch or potato starch, more if needed.
05 -
5 thin ginger slices.
06 -
1 tablespoon cornstarch or potato starch.
07 -
1 lb boneless, skinless chicken thighs.
08 -
4 tablespoons hoisin sauce.
09 -
2 finely minced garlic cloves.
10 -
1 green onion, minced.
11 -
2 teaspoons sesame oil.
12 -
2 tablespoons soy sauce.
13 -
2 tablespoons brown sugar.
# Instructions:
01 -
In a small bowl, mix 1 tablespoon of cornstarch with 1/2 cup of water. Stir it until smooth and set it aside for later.
02 -
Slice chicken thighs into small pieces, roughly 1.5 inches. Don't dry them off, as some moisture helps with coating.
03 -
In a large bowl, combine chicken pieces and 1/4 cup of cornstarch. Keep tossing until each piece is well covered. If needed, sprinkle in more starch.
04 -
Heat neutral oil in a large pan or wok on medium-high. Fry chicken in batches until each side is crispy and golden, about 6-8 minutes per batch. Drain on paper towels or a wire rack to get rid of extra oil.
05 -
Turn the heat to medium, toss in the ginger, garlic, and chili slices, and stir for about 10 seconds.
06 -
Pour in the hoisin sauce, soy sauce, sesame oil, and brown sugar. Stir everything together until blended.
07 -
Stir the prepped cornstarch mixture again, then pour it into the pan. Keep stirring until the liquid thickens up into a sauce.
08 -
Toss the cooked chicken back into the pan and stir to coat in the glossy sauce. Remove from heat when well-mixed.
09 -
Sprinkle chopped green onion and chili slices on top as a garnish, then serve it hot.
# Notes:
01 -
This tasty dish is loaded with bold flavors, balancing sweet, savory, and just a little heat.
02 -
With only 30 minutes to prepare, it's crispy chicken coated in a rich and sticky sauce, perfect for hectic nights.
03 -
Pair with steamed white rice or your favorite noodles for a satisfying meal.