Mongolian Chicken Dry Style

Name: Mongolian Chicken Dry Style
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4 serving(s)
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

Submitted by Chef #DBLEE

"This is a mild spicy dish but I like to serve Chinese mustard on the side."

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 4

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

In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour.
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.