Mongolian Chicken, Restaurant-Style
thewoksoflife
thewoksoflife
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Ingredients

  • 12 ounces chicken breast, pat dry with paper towels and cut into ¼-inch thick slices
  • 1 tablespoon vegetable oil, plus ⅓ cup for frying
  • ¼ cup cornstarch
  • ½ teaspoon julienned or minced ginger
  • 5 dried red chili peppers (optional)
  • 2 cloves garlic, chopped
  • 3 scallions, cut on a diagonal into 1-inch slices
  • 2½ tablespoons soy sauce
  • 2 tablespoons brown sugar
  • ¼ cup hot water or low sodium chicken stock
  • 2 tablespoons cornstarch, mixed with 1 tablespoon water

Instructions

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