Mongolian Chicken

Tender and crispy chicken in a sweet and savory sauce. I used chicken thighs. I didn't need to re-dredge the chicken. I fried in 2 batches. You won't need all of the slurry, so don't pour it all in. Pour the slurry in slowly until you get the desired consistency. There is just enough sauce to coat the chicken.I served with steamed jasmine rice and stir-fried French green beans.

The sauce needs to be doubled.

Needed a little extra oil for frying and less corn starch slurry but overall pretty good

So yummy and easy love it quick fix didn't change anything the only thing I did was pour only half of the slurry added pour in a little at a time stir wait a few seconds see if it thicken to your liking I found I didn't need the whole mixture

I added string beans and sesame oil. could use some spice instead of whole dried chilies. only makes enough for 2 in my house.