Start by cutting the chicken into bite-size pieces. This helps the chicken cook evenly and allows it to soak up more flavor from the sauce. Season with salt to ensure the chicken is flavorful.
Next, sprinkle cornstarch over the seasoned chicken. Stir well to ensure each piece is coated. This step is crucial for achieving that crispy texture when frying.
In a large saucepan, heat up vegetable oil over medium-high heat until it reaches about 350°F. It's essential to make sure the oil is hot enough so the chicken fries properly.
Fry the chicken in batches to avoid overcrowding the pan. Cook for 3 to 4 minutes or until the chicken is golden brown and crispy. Remove the cooked chicken onto a plate lined with paper towels to drain excess oil.
In a separate skillet, heat olive oil over medium heat. Add the sliced ginger and minced garlic, sautéing until fragrant, about 2 minutes. Be careful not to burn the garlic, as it can turn bitter.
Next, add the chopped dried chili peppers to the skillet and sauté for another minute until they soften. This step will infuse the oil with a lovely heat.
In a mixing bowl, combine soy sauce, water, brown sugar, sesame oil, and another tablespoon of cornstarch. Whisk until smooth and free of lumps.
Pour the sauce mixture into the skillet with the ginger, garlic, and peppers. Allow the sauce to simmer until it thickens, which should take about 3 to 5 minutes.
Once the sauce has thickened, add the fried chicken back into the skillet. Stir well to coat the chicken evenly in the sauce and simmer for an additional 2 minutes. This step allows the chicken to absorb the sauce's flavors.
Finally, serve the Easy Mongolian Chicken over cooked rice and garnish with chopped green onions for a fresh touch. Enjoy your meal!
