Step 1

First, prepare the chicken marinade and coating. In a bowl, add chicken pieces with soy sauce, Shao Xing wine, cornstarch, and vegetable oil. Mix everything well and set it aside.

Step 2

Combine sauce ingredients in a small bowl and whisk until sugar and cornstarch are dissolved. Set it aside.

Step 3

To shallow fry the chicken, fill the frying pan with cooking oil for 2". Place the chicken pieces in the hot oil ( 350°F/180°C ) for 5-6 minutes or until crispy golden brown. Flip the chicken pieces occasionally. ( You can shallow fry, deep fry, or air-fry the chicken pieces. ) Remove from oil and set them aside.

Step 4

Heat the wok over medium heat, drizzle 1-2 tablespoons of oil. Add dried chillies and onions and sauté for a few seconds. Follow with garlic and ginger. Cook for a few seconds until fragrant.

Step 5

Next, pour the prepared Mongolian sauce in. Stir it well and wait until the sauce starts to get thickened and glossy. Then place the fried chicken, fresh chilli slices, and spring onions.

Step 6

Toss everything well and make sure to coat each chicken piece with the sauce. Turn off the heat and serve the dish immediately with cooked rice or noodles.