Mongolian Chicken Dry Style Food

MONGOLIAN CHICKEN

Steps:

• Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
• Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
• Serve immediately with steamed rice, egg noodles or chow mein.

MONGOLIAN CHICKEN DRY STYLE

Steps:

• In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour.
• Heat a large nonstick skillet add 3 tablespoons oil and pour marinade chicken into the skillet and pan-fry to a golden brown and turn over and pan-fry the other side. Serve over hot rice and top with green onion.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.