"Ok, this is my new favorite!! I could eat it weekly! SO much flavor, the chicken is crisp & everything is so tender! Paired with some rice, it's the best!"
- In a bowl add chicken, salt, black pepper, and cornstarch; mix to coat the chicken fully.- In a pan heat oil and fry the chicken pieces; occasionally stirring until crisp and golden. Once done, transfer the chicken onto a plate.
- Heat oil; add garlic and ginger; sauté . Add dried red chilies and half of the spring onions; sauté. Add the cooked chicken; Mix well. Pour in the reserved sauce.- Make cornstarch slurry & Pour into the skillet; mix, then bring to a quick boil, reduce the heat and simmer. Add the rest of the spring onion and remove from heat.
– Store the Mongolian chicken in an air-tight container for around 3 days in the refrigerator or around 2 months in the freezer.– Want more bulk? Add vegetables like broccoli, mushrooms, zucchini, bell peppers, etc to the recipe!– I recommend using sesame oil for the best flavors, but other oils can be used as well.