Quick Dinners (Print Version)
# Ingredients:
01 -
1 lb skinless boneless chicken thighs.
02 -
1/4 cup cornstarch (or potato starch, as needed).
03 -
1/3 cup vegetable oil (or any neutral oil).
04 -
2 cloves garlic, minced.
05 -
1 red chili pepper, sliced (optional).
06 -
5 slices ginger.
07 -
4 tablespoons hoisin sauce.
08 -
2 tablespoons soy sauce.
09 -
2 tablespoons brown sugar.
10 -
2 teaspoons sesame oil.
11 -
1 tablespoon cornstarch (or potato starch).
12 -
1/2 cup water.
13 -
1 green onion, finely chopped.
14 -
1 red chili pepper, sliced.
# Instructions:
01 -
In a small bowl, mix 1 tablespoon of cornstarch with 1/2 cup of water to make the cornstarch slurry. Set aside.
02 -
Dice the chicken thighs into 1.5-inch pieces. Avoid patting the chicken dry as moisture is needed for coating.
03 -
Place the diced chicken thighs in a large mixing bowl, add 1/4 cup cornstarch, and toss until each piece is evenly coated. Add more cornstarch if needed.
04 -
In a large pan or wok, heat vegetable oil over medium-high heat. Fry the chicken in small batches until golden brown on both sides, about 6-8 minutes. Transfer to a wire rack or a plate lined with paper towels to remove excess oil.
05 -
Reduce heat to medium and add the ginger, garlic, and red chili. Fry for 10 seconds.
06 -
Add the hoisin sauce, soy sauce, brown sugar, and sesame oil, stirring to combine.
07 -
Stir the cornstarch slurry and add it to the pan, mixing until the sauce thickens.
08 -
Toss the fried chicken in the sauce, stirring until well-coated. Remove from heat and transfer to a serving dish.
09 -
Garnish with red chili slices and chopped green onions, if desired. Serve warm.
# Notes:
01 -
This quick Mongolian Chicken is full of flavor with a perfect balance of sweet, savory, and a hint of spice.
02 -
Ready in just 30 minutes, this dish features crispy fried chicken coated in a rich, thick sauce that makes it a fantastic option for busy weeknights.
03 -
Serve over steamed rice or noodles for a complete meal.