Ingredients
3-4 boneless, skinless chicken breasts, cut into pieces
1⁄2 cup cornstarch
2 tablespoons garlic, minced
1 white onion, sliced
2 green onions, sliced
Salt and pepper, to taste
Oil for frying
For the sauce
1⁄4 cup chicken broth
1⁄2 tablespoon cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon sherry
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons red pepper flakes
Instructions
1. Combine all sauce ingredients in medium bowl and whisk well to mix.
2. Heat 1 inch oil in large skillet, Dutch oven, or wok over medium-high heat. Toss chicken in cornstarch and fry in batches until cooked through and golden brown. Remove to paper towel lined plate.
3. Remove all but 2 tablespoons oil and return heat to medium-high. Add garlic, onion, and green onions. Season vegetables with salt and pepper and stir fry until vegetables are tender crisp. Remove vegetables to plate with chicken. Pour sauce mixture into pot and cook until thickened. Stir in vegetables and chicken and toss to coat. Serve with rice or noodles.
Photo
Comments
This recipe is from Jo Cooks. I think I fried the chicken like the recipe says? But I might have skipped the cornstarch step and just sautéed it up in the skillet instead since I was pressed for time. I seem to recall that’s what I did. You can always skip the frying in a recipe like this if that’s what you’d like to do! I’ve never had Mongolian Chicken in a restaurant so I can’t compare this, but it was delicious nonetheless!