Mongolian Chicken recipes are generally very easy to make, and total preparation and cooking is less than 30 minutes. Mongolian Chicken tastes superb and, in its beef guise, is one of the more popular Asian recipes worldwide. Most people are probably familiar with Mongolian Beef, and you can certainly use beef or chicken in this recipe as it pleases you.
Ingredients
500grams boneless skinless chicken breasts or thighs. Slice the meat into into small chunks
½ cup cornstarch for coating the chicken prior to cooking
2 tablespoons garlic -minced
2 tablespoons ginger – grated
1 white onion (sliced)
2 green onions (sliced)
1 teaspoon salt
¼ teaspoon black pepper
Oil (for frying)
Sauce
¼ cup chicken broth / stock
1 ½ tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 toasted sesame oil
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons red pepper flakes
Method
1. In a medium bowl whisk together the sauce ingredients above, and set it aside.
2. Roll the chicken with cornstarch in a plastic bag or bowl until all of the pieces are well-coated. Heat a deep fryer to smoking hot.
3. Deep fry the chicken pieces in batches until golden brown and fully cooked and drain on paper towels.
4. Place into the oven to keep warm.
5. Add 2 tablespoons of oil to a wok over medium-high heat.
6. Add ginger, garlic, onion and green onions. Season vegetables with salt and pepper. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
7. Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly.
8. Take your chicken pieces from the oven and place into a large serving bowl
9. Pour sauce over chicken, add onions and mix well.
10. Serve with white rice.
