Step 1

Heat 2 Tablespoons of corn oil in a small saucepan over medium-high heat. Add 1 minced garlic cloves along with 1 tablespoon of minced ginger. Stir for about 10 seconds.

Step 2

Then add 4 tablespoons of brown sugar, One cup of low sodium soy sauce, 1/4 teaspoon of sesame oil, and 1/2 cup water. Bring to a boil then set the sauce aside. 

Step 3

Now thinly slice 2 lb of boneless skinless chicken thighs into strips. Place the sliced chicken in a large bowl and 1/3 cup cornstarch.

Step 4

Heat 1/3 cup corn oil in a large wok over high heat. Cook the chicken in batches to ensure a crispy texture on the exterior. You don’t want to overcrowd the pan.

Step 5

Once all of your chicken is cooked, transfer it to a separate bowl.

Step 6

Then slice up one large yellow onion and mince 1 garlic clove and stir it in the same wok. Add oil as needed.

Step 7

After the onion is cooked through add the chicken back in. 

Step 8

Then add the sauce and bring the chicken to a simmer. 

Step 9

Slice two bunches of green onion and stir it into the Mongolian chicken for a few minutes.