Mongolian Chicken

Ingredients:

2-3 boneless chicken thighs (skinless)

2 cloves of garlic, minced

1" ginger, sliced/julienne

Scallions, white part

4-5 dried chilies

Spring onion

Marinate

2 tbsp cooking oil

1 tbsp Chinese cooking wine

1/4 cornstarch

1 tbsp baking soda

Sauce

1/4 cup chicken stock

2-1/2 tbsp soy sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

1 tbsp cornstarch

Instructions:

1. Dice chicken thighs into 2-inch pieces. Marinate the chicken with the marinating ingredients. Mix well to combine. Set aside for 15 minutes.
2. In a large pan or wok over medium-high heat, heat vegetable oil to fry the marinated chicken. Fry the chicken in small batches until golden brown on both sides, about 6-8 minutes. Remove the chicken and transfer it to a plate lined with paper towels to absorb excess oil.
3. In another bowl, combine the sauce ingredients. Stir to mix well and set aside.
4. In a saucepan, add 1 tablespoon of cooking oil and heat over medium-high heat. Sauté the minced garlic, ginger, scallions (white part), and dried chilies for 1 minute or until fragrant.
5. Then, add the sauce to the pan and stir for a couple of minutes, until the sauce has thickened.
6. Add the fried chicken and spring onion and mix until everything is coated with the sauce.
7. Sprinkle some sesame seeds and serve with hot steamed rice. Enjoy!