Crispy Mongolian Chicken
A deliciously crispy chicken dish enveloped in a sticky soy-garlic glaze, perfect for a comforting family dinner or gathering.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Opt for chicken thighs for juiciness, but breasts work for a leaner option.
- 1/2 cup cornstarch Essential for a crispy coating.
- 2 tablespoons vegetable oil (for frying) Choose a neutral oil that can withstand high heat.
- 3 cloves garlic, minced Fresh garlic elevates the dish's flavor.
- 1 tablespoon fresh ginger, grated Adds zesty warmth.
- 1/2 cup soy sauce Creates the rich flavor base of the glaze.
- 1/2 cup brown sugar Balances the saltiness of the soy sauce.
Instructions
Preparation
- In a bowl, coat the chicken pieces with cornstarch until fully covered.
- Heat vegetable oil in a frying pan over medium-high heat until shimmering.
Cooking
- Add the coated chicken pieces to the pan and fry until golden and crispy, about 5-7 minutes.
- In a separate bowl, mix minced garlic, grated ginger, soy sauce, and brown sugar to create the glaze.
- Once the chicken is cooked through, pour the glaze over the chicken in the pan and stir gently.
- Cook for an additional 2-3 minutes until the sauce thickens.
- Serve hot, topped with Aussie fusion crunch for added texture.
Notes
For extra crispiness, consider double-coating the chicken in cornstarch. Allow the chicken to rest after frying to maintain crispiness. Adjust the balance of the glaze by modifying sugar or soy sauce to your taste.