Mongolian Chicken Dry Style

• 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

1. In a mixing bowl add all ingredients together, but the oil and green onion. The chicken mixture will be doughy. Marinade for 1 hour.
2. 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.

chicken, garlic, oyster sauce, soy sauce, rice wine, sesame oil, salt, white pepper, red chili pepper, sugar, baking powder, cornstarch, flour, peanut oil, stalks green onions

Taken from www.food.com/recipe/mongolian-chicken-dry-style-477677 (may not work)