Chinese Take out

Ingredients

• 800 g boneless chicken thighs, (or beef or pork) cut into bite-sized pieces

• 2 tbsp apple juice

• 1/2 tsp baking soda

• 1/2 cup cornstarch

• Oil, for frying

• 1/2 yellow onion, sliced in large pieces

• 1 large bell pepper, sliced in large pieces

• 1/2 tsp sesame oil

• Sauce

• 2/3 cup water

• • 1/2 tsp dried ginger

• 4 tbsp brown sugar

• 5 tbsp soy sauce

• 2 tsp cornstarch

• dusting of chicken bouillon 

• • 3 tbsp minced garlic

Directions

• In a large bowl, combine the chicken pieces with juice, baking soda, and cornstarch. Mix until all the chicken pieces are well-coated.
• Heat your frying oil in a large skillet or wok over medium heat. Shallow fry the coated chicken in batches for about 6-8 minutes, or until fully-cooked through. Set aside.
• Drain your skillet or wok, reserving about 1 tbsp of the cooking oil. Add in the onion and peppers. Saute for about 3 minutes or until tender.
• Pour in the prepared sauce and let simmer for 1-2 minutes minutes until thickened.
• Once thickened, add in the cooked chicken pieces and drizzle on sesame oil. Toss to combine until the chicken is fully coated in the sauce.
• Serve with a bowl of rice or a side of veggies. 
• Original base recipe: https://iankewks.com/mongolian-chicken/#wpzoom-premium-recipe-card