Mongolian Chicken

Step 1

In a large bowl, combine the chicken pieces with Shaoxing wine, baking soda, and cornstarch. Mix until all the chicken pieces are well-coated.

Step 2

Heat your frying oil in a large skillet or wok over medium heat. Shallow fry the coated chicken in batches for about 6-8 minutes, or until fully-cooked through. Set aside.

Step 3

Drain your skillet or wok, reserving about 1 tbsp of the cooking oil. Add in the white parts of the green onion, garlic, ginger, and red chilies. Saute the aromatics for about 20-30 seconds or until fragrant.

Step 4

Pour in the prepared sauce and let simmer for 1-2 minutes minutes until thickened.

Step 5

Once thickened, add in the cooked chicken pieces, the green parts of the green onion, and sesame oil. Toss to combine until the chicken is fully coated in the sauce.

Step 6

Serve with a bowl of rice or a side of veggies. Enjoy!