Mongolian Chicken

Slice the chicken into 1/4" slices and mix with garlic and salt. Let it stand for 30 minutes. Toss with cornstarch. Gently shake off any excess.

Heat oil over medium high heat. Fry the chicken until golden brown.

Heat 1 tbs oil in a small pan over medium low. Add onion, ginger and garlic and stir just until fragrant. Add soy sauce, water, brown sugar and pepper. Bring to a boil. Let boil 3-5 minutes or until slightly thickened.

Add the fried chicken into the sauce. Stir it until the chicken well coated with the sauce. Serve immediately.