Mongolian Chicken

Instructions

1. Prepare the chicken
   In a medium bowl, toss the chicken strips with 2 tablespoons cornstarch until evenly coated. This will help create a crispy exterior when cooking.
2. Make the sauce
   In a separate bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, and the remaining 1 tablespoon of cornstarch until smooth and the sugar is dissolved.
3. Cook the chicken
   Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken in batches and cook for 3-4 minutes, turning occasionally until golden brown and cooked through. Transfer to a paper towel-lined plate.
4. Sauté aromatics
   In the same wok, reduce the heat to medium and add the ginger, garlic, and white parts of the green onions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
5. Combine and thicken
   Pour the sauce mixture into the wok and bring to a simmer. Cook for 1-2 minutes until the sauce begins to thicken. Add the red pepper flakes and stir to combine.
6. Finish the dish
   Return the cooked chicken to the wok and toss to coat with the sauce. Cook for another minute to reheat the chicken and allow it to absorb some of the sauce flavors.
7. Serve
   Transfer to a serving plate and garnish with the green parts of the green onions and toasted sesame seeds. Serve immediately with steamed rice.