Mongolian Chicken Dry Style |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a mild spicy dish but I like to serve Chinese mustard on the side. Ingredients:
6 chicken thighs, boneless, slice 1/2 inch |
1 teaspoon garlic, minced |
1 tablespoon oyster sauce |
1 teaspoon soy sauce |
1 tablespoon rice wine |
1 teaspoon sesame oil |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon red chili pepper |
1 teaspoon sugar |
1/2 teaspoon baking powder |
2 tablespoons cornstarch |
4 tablespoons flour |
3 tablespoons peanut oil |
2 stalks green onions, minced |
Directions:
1. In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour.
2. Heat a large nonstick skillet add 3 tablespoons oil and pour marinade chicken into the skillet and pan-fry to a golden brown and turn over and pan-fry the other side. Serve over hot rice and top with green onion.
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