Mongolian Chicken (Better than Takeout) (Print Version)

# Ingredients:

→ For the Chicken

01 - 350g chicken thighs
02 - 1 tbsp oil
03 - 1 tbsp Chinese Cooking Wine
04 - 1/2 tsp baking soda
05 - 1/4 cup cornstarch

→ For the Stir Fry

06 - 3 scallions, cut into 1-inch pieces (white and green parts separated)
07 - 4 cloves garlic, minced
08 - 1 tsp ginger, minced
09 - 6 dried Chinese chilies
10 - 1 tsp sesame oil
11 - Oil, for frying

→ For the Sauce

12 - 1/4 cup chicken stock
13 - 2 tbsp brown sugar
14 - 1 tbsp soy sauce
15 - 1 tsp dark soy sauce
16 - 1 tbsp cornstarch + 1 tbsp water for slurry

# Instructions:

01 - Coat the chicken with oil and Shao-xing wine. Then, dredge the chicken in cornstarch and shake off the excess.
02 - Heat the oil over high heat in a pan/wok. Add the chicken and spread evenly. Fry each side until golden brown and crispy. Set aside.
03 - In the same pan, stir fry the garlic, ginger, dried chillies and white part of green onions until fragrant for 30 seconds.
04 - Stir in chicken stock, brown sugar, soy sauce and dark soy sauce. Simmer the sauce for 2 minutes.
05 - Stir in the cornstarch slurry and cook the sauce until it has thickened.
06 - Add the chicken and the green part of green onions. Stir until everything is coated with the sauce.
07 - Serve with hot steamed rice and garnish.

# Notes:

01 - Better than takeout version
02 - Serve hot with steamed rice

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