Mongolian Chicken

Bahan-bahan

350 -400 g boneless chicken thighs, cut into bite-sized pieces1

1 tbsp Shaoxing wine

1/4 tsp baking soda

1/4 cup cornstarch

Oil, for frying

3 green onions, cut into 3-inch pieces (separate the white and green parts)

3 cloves garlic, minced

1 tsp ginger, julienned

5 -7 dried Chinese chilies

1/2 tsp sesame oil

1/3 cup water

2 tbsp brown sugar

1 ½ tbsp soy sauce

1 tsp dark soy sauce

1 tsp cornstarch

1/4 tsp chicken powder

Arahan

In a large bowl, combine the chicken pieces with Shaoxing wine, baking soda, and cornstarch. Mix until all the chicken pieces are well-coated.

Heat your frying oil in a large skillet or wok over medium heat. Shallow fry the coated chicken in batches for about 6-8 minutes, or until fully-cooked through. Set aside.

Drain your skillet or wok, reserving about 1 tbsp of the cooking oil. Add in the white parts of the green onion, garlic, ginger, and red chilies. Saute the aromatics for about 20-30 seconds or until fragrant.

Pour in the prepared sauce and let simmer for 1-2 minutes minutes until thickened.

Once thickened, add in the cooked chicken pieces, the green parts of the green onion, and sesame oil. Toss to combine until the chicken is fully coated in the sauce.

Serve with a bowl of rice or a side of veggies. Enjoy!