Mongolian Chicken

allforyouuJuly 28, 2024

0 21 2 minutes read

Combine the chicken and cornstarch in a large zipper bag. Shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer and cook on both sides until golden brown. If necessary, work in batches adding more oil when needed. Plate the chicken.
Heat 1 tablespoon oil over medium-high heat in the same skillet. Cook the onion for 2 minutes, stirring several times. Add the onion to the plate with the chicken.
Reduce heat to medium-low and add the sesame oil. Add the ginger and garlic and cook for 1 minute, stirring constantly. Add the rice vinegar, soy sauce, and brown sugar, stirring to combine.
In a separate bowl, whisk together the chicken broth and cornstarch. Whisk it into the skillet and cook until slightly thickened. If desired, add red pepper flakes. Add the cooked chicken and onions back to the skillet. Top with the green onions and serve promptly.

Cut the chicken into thin bite-sized pieces to ensure it is cooked through and crispy. You can use chicken breasts or chicken thighs.
The cornstarch step is easily done in a large zipper bag and really gives the chicken that crispy authentic Asian restaurant flavor and crispy texture.
Ginger paste works great for those times when fresh ginger is just not available at the market.
If you would like to add more veggies try snow peas, mushrooms, zucchini, broccoli, carrots, and bell peppers.
To add a little kick, think sriracha, red chili flakes, or sambal oelek.
This recipe is best served promptly while the chicken is crisp and the vegetables are crisp tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.