Mongolian Chicken

Method

• 500g Dunnes Stores Chicken Thighs, skinless & boneless, cubed
• 3 tbsp +1 tsp Dunnes Stores Baking at Home Cornflour
• 250ml vegetable oil
• Thumb sized piece of Dunnes Stores Fresh Root Ginger, sliced into matchsticks
• 4 cloves of Dunnes Stores Rustic Irish garlic, grated
• 100ml low sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp rice wine vinegar
• 50g soft dark brown sugar
• 80ml water
• 5 spring onions, cut into 1 inch pieces
• Sesame seeds, to serve

Ingredients

1. Place the cubed chicken and three tablespoons of cornflour in a large bowl and toss to coat evenly.
2. Heat the vegetable oil in a large pan over high heat.
3. Add the chicken to the pan in a single layer and cook for 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with kitchen paper. Pour off the majority of the oil and reserve for another time.
4. Place the pan back on the heat and add the garlic, ginger and spring onions cooking for 30 seconds until fragrant. Add the soy sauce, sesame oil, rice wine vinegar, water and brown sugar to the pan and bring to a simmer.
5. Mix the remaining 1 teaspoon of cornflour with 1 tablespoon of cold water. Add the cornflour mix to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
6. Return the chicken to the pan and toss to coat with the sauce. Serve with rice and a sprinkle of sesame seeds.