Mongolian Chicken Recipes
I’m a large fan of Mongolian beef, however, I actually have to mention, I feel I'll like this simple Mongolian chicken even higher. The chicken is absolutely tender on the sides and therefore the sauce has the right balance of flavors.
I recently ordered Mongolian chicken at my native Chinese eating place rather than my go-to Mongolian beef, and boy is I hooked. I made a decision I required to find out the way to build this dish reception, and it’s been on constant rotation in our house ever since.
This direction starts with skinny items of malformation. I like to recommend partly phase change your chicken breasts to create them easier to slice. you'll cube your chicken if that’s easier, however {i skinnyk| I feel| I believe} the long thin slices area unit higher as a result of they need additional extent for the sauce to take hold. The chicken is coated in amylum and stir deep-fried till tender.
The tender chicken items area unit coated in Mongolian sauce that could be a combination of condiment, oil and refined sugar. This dish conjointly gets its flavor from the garlic, ginger and inexperienced onions that area unit added in throughout the change of state method.
If you’re not an acquaintance of malformation, be happy to use chicken thighs during this dish. Or attempt one thing fully totally different and use shrimp rather than chicken, I’ve done that before and it’s fabulous. in spite of however you decide on to serve it, Mongolian chicken is bound to be a hit! My youngsters am fond of it such a lot that they even raise to own it for lunch successive day.
INGREDIENTS
- 1 1/4 pounds boneless skinless chicken breast thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/2 cup dark brown sugar
- 1/2 cup green onions cut into 1 inch pieces
- salt and pepper to taste
INSTRUCTIONS
- Place the chicken and 1/4 cup starch during a resealable bag, shake to coat equally.
- Heat the edible fat during a giant pan over high heat
- Add the chicken to the pan during a single layer and season to style with salt and pepper (keeping in mind the sauce has many salt in it!).
- Cook for 3-4 minutes per aspect or till brunette. Cook in multiple batches if required.
- Remove the chicken from the pan and place on a plate lined with paper towels
- Add the garlic and ginger to the pan and cook for thirty seconds. Add the condiment, sesame oil, water, and sugar to the pan and convey to a simmer.
- Mix the two teaspoons of starch with one tablespoon of cold water. Add the starch to the sauce and convey to a boil; boil for 30-60 seconds till simply thickened.
- Add the chicken and inexperienced onions to the pan and toss to coat with the sauce. Serve over rice if desired.
