Ingredients:
- 500g chicken breast or thigh fillets, thinly sliced
- ¼ cup soy sauce (preferably low sodium)
- 2 tablespoons brown sugar
- 1 garlic clove, finely minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (or any neutral cooking oil)
Instructions:
- Prepare the Chicken:
Begin by slicing the chicken into thin strips for even cooking. Place the chicken pieces in a bowl and coat them evenly with cornstarch. This step ensures a crispy texture when fried and helps the sauce adhere better to the chicken. - Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Fry them until they turn golden brown and crisp on the edges, flipping as needed to cook evenly. Remove the chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil. - Prepare the Sauce:
In the same skillet, reduce the heat to medium and pour out any excess oil, leaving about 1 teaspoon in the pan. Add the soy sauce, brown sugar, minced garlic, and grated ginger to the pan. Stir the mixture continuously, allowing the ingredients to combine and the sugar to dissolve. Let the sauce simmer gently for 2–3 minutes until it thickens slightly. - Combine and Serve:
Return the fried chicken to the skillet with the thickened sauce. Toss the chicken pieces thoroughly to coat them in the flavorful mixture. Cook for another 1–2 minutes, ensuring the chicken is heated through and fully glazed with the sauce. - Plating:
Transfer the Mongolian chicken to a serving dish. For an extra touch, garnish with sliced green onions or sesame seeds. Serve immediately with steamed rice or noodles for a complete and satisfying meal.
