Mongolian Chicken

Method7 steps · about 30 min

1. 1

   Step 1: Mix all the sliced chicken thigh (1 lb) with the 1 tbsp marinade light soy sauce, 2 tsp Shaoxing wine and 1 tsp marinade grated ginger. Keep refrigerated while preparing the remaining ingredients.

   Uses 1 lb boneless chicken thigh, sliced ¼ inch thick · 1 tbsp light soy sauce for marinade · 2 tsp Shaoxing wine for marinade · 1 tsp grated ginger for marinade

2. 2

   Step 2: Mix all the sauce ingredients in a small bowl: ¼ cup chicken stock, 2 tbsp sauce light soy sauce, 1 tsp dark soy sauce, 2 tbsp sugar and 2 tsp sauce cornstarch. Stir to suspend the starch and reserve the whole sauce.

   Uses ¼ cup chicken stock for sauce · 2 tbsp light soy sauce for sauce · 1 tsp dark soy sauce for sauce · 2 tbsp sugar for sauce · 2 tsp cornstarch for sauce

3. 3

   Step 3: When ready to cook, sprinkle the ¼ cup total coating cornstarch into all the marinated chicken from step 1 in small additions, mixing each in until all the slices are coated.

   Uses All the chicken and marinade from step 1 · ¼ cup cornstarch total for chicken coating

   
4. 4

   Step 4: Heat all 3 tbsp peanut oil in a large pan over high heat until shimmering. Spread all the coated chicken from step 3 in an even layer. Fry without moving about 2 minutes until the bottom is golden, then flip and fry the other side about 2 minutes until golden and cooked through to 74°C (165°F). Turn off the heat, transfer all the chicken to a plate and let it cool briefly for 2–3 minutes so the coating firms. Retain the residual pan oil.

   Fry chicken first side · 2 minUses 3 tbsp peanut oil for frying · All the coated chicken from step 3

   
5. 5

   Step 5: The pan should retain about 1 tbsp of the actual oil from step 4. Add a little optional extra peanut oil only if needed to reach that amount. Add all 4 green onions, 6 dried whole chilies, 3 minced garlic cloves, the separate 2 tsp aromatic grated ginger and optional ¼ tsp ground Sichuan peppercorns. Turn to medium-high heat and toss about 30 seconds until fragrant.

   Fry Mongolian chicken aromatics · 1 minUses About 1 tbsp actual pan oil retained after frying · Extra peanut oil only if needed to leave about 1 tbsp in the pan for aromatics · 4 green onions, cut into 2-inch (5 cm) pieces · 6 dried chili peppers, left whole for milder heat · 3 garlic cloves, minced · 2 tsp grated ginger for aromatics · ¼ tsp ground Sichuan peppercorns, optional

6. 6

   Step 6: Add all the diced red bell pepper (1) to all the onions, spices, aromatics and pan oil from step 5. Stir-fry about 1 minute until the pepper starts to turn tender.

   Stir-fry red bell pepper · 1 minUses 1 red bell pepper, diced · All the onions, chilies, aromatics and retained oil from step 5

   
7. 7

   Step 7: Stir the whole sauce from step 2 again to suspend its cornstarch and pour it into all the pepper and aromatics from step 6. Stir until thickened. Return all the cooked chicken reserved from step 4 and toss to coat every slice. Transfer the whole dish to a plate and serve promptly as 4 servings with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the sauce from step 2 · All the pepper, aromatics and pan oil from step 6 · All the fully cooked chicken after its 2–3-minute cooling from step 4 · Plain ready steamed rice for serving, optional