AsianMain CourseDairy-Free

Mongolian Chicken

Name: Mongolian Chicken
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Yield: 4
Cuisine: Asian
Ingredients: 12 oz boneless skinless chicken breast or thighs, patted dry and cut into ¼-inch thick slices; 1 tbsp vegetable oil, plus ⅓ cup for frying; ¼ cup cornstarch; 1 tsp ginger, julienned or minced; 5 dried red chili peppers (optional); 2 cloves garlic, chopped; 3 scallions, cut on a diagonal into 1-inch slices; 2½ tbsp soy sauce; 2 tbsp brown sugar; ¼ cup hot water or low sodium chicken stock; 2 tbsp cornstarch mixed with 1 tbsp water

Prep

25 minutes

Cook

10 minutes

Total

35 minutes

Serves

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Ingredients

Units

12 oz boneless skinless chicken breast or thighs, patted dry and cut into ¼-inch thick slices
1 tbsp vegetable oil, plus ⅓ cup for frying
¼ cup cornstarch
1 tsp ginger, julienned or minced
5 dried red chili peppers (optional)
2 cloves garlic, chopped
3 scallions, cut on a diagonal into 1-inch slices
2½ tbsp soy sauce
2 tbsp brown sugar
¼ cup hot water or low sodium chicken stock
2 tbsp cornstarch mixed with 1 tbsp water

Instructions

1
Mix the sliced chicken with 1 tablespoon of oil until the pieces are evenly coated. Dredge all of the chicken in the cornstarch, shaking off the excess until the chicken is just lightly coated.
2
Heat ⅓ cup oil in a wok over high heat. If the chicken has absorbed the cornstarch and gets moist again, dredge the pieces again before frying. Just before the oil starts to smoke, spread the chicken pieces evenly in the wok and fry for 1 minute, or until browned and crispy.
3
Turn the chicken and let the other side fry for another 30 seconds or until browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The chicken should be fried on all sides with a crusty coating.
4
Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium-high heat. Add the ginger and fry for 20 seconds until fragrant. Add the dried chili peppers (if using), garlic, and the white portions of the scallions. Stir-fry for another 15 seconds.
5
Add the soy sauce, brown sugar, and chicken stock (or water). Bring the sauce to a simmer and stir constantly until the brown sugar is completely dissolved.
6
Let the sauce simmer for another 2 minutes, then slowly stir in the cornstarch-water mixture until the sauce coats the back of a spoon. Add the chicken and the green portions of the scallions. Toss everything together for another 10 seconds.
7
There should be almost no liquid—the sauce should cling to the chicken. If you still have excess sauce, add more of the cornstarch slurry and increase the heat slightly. Stir until thickened.