Mongolian Chicken – Better than Takeout

Mongolian Chicken – Better than Takeout

Mongolian Beef may be more popular and one of  America’s favourite Chinese dishes. Slightly sweet, slightly hot, with a lip-smacking sauce; it’s quite addictive. It is just so delicious with steamed white rice.

But today, I am sharing my recipe for Mongolian Chicken. Many of my readers prefer chicken over beef. I will be posting the Beef version later, of course.

Oh, and for those wondering – Why is Mongolian Beef /Chicken served at Chinese restaurants – this dish is actually a popular Chinese takeout dish and has little to do with Mongolia. The name of this dish is somewhat misleading. The term “Mongolian” is rather meant to imply an “exotic” type of food. It is associated with how in the post-war era, the Mongolians were thought of as very strong and muscular, and always having the luxury of eating various meats. So naming a dish or a restaurant, “Mongolian” became common, even though the ingredients, and method, often have nothing to do with Mongolian cuisine. Same goes for Mongolian BBQ or Mongolian Hotpot.

Mongolian Beef is said to have actually originated in Taiwan. But today, it is accepted as a popular Chinese takeout dish and enjoys the most popularity in the US. I had my favourite Mongolian beef and Chicken here, at a local Chinese eatery. I followed my tastebuds to create this recipe. Hope you will enjoy.

Scroll down for the Complete Recipe.

Mongolian Chicken – Better than Takeout

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Watch the Video or click to read Complete Recipe – Below. 

How to make Mongolian Chicken – Better than Takeout – Recipe at a glance:

• This recipe uses boneless chicken breast. Thighs work wonderfully as well and are easier to cook without overcooking/ drying. I will, however, stick to the breast.
• This dish, unlike many other Chinese takeout specials, doesn’t require marination as such, just a batter coating. The fried chicken morsels will absorb all the sauce flavours, ensuring that it is packed with flavour and has a great texture too.

Ingredients:

• 720 gms chicken breast, cut into small bite-size chunks
• 1/2 cup oil for frying the chicken (peanut oil)
• 2 tsp Ginger, finely minced
• 2 Tbsp Garic, finely minced
• 2 Tbsp Spring onion white bulb portion, sliced ( keep the greens for later)
• 2-4 Dried red chillies (Mild), cut into small pieces
• 1/2- 3/4 tsp chilli pepper flakes
• 2 tsp Cornstarch mixed with 1/2 a cup of water to make a slurry

For the Batter / Coating:

• 1/2 cup cornstarch / cornflour
• 2 Tbsp Tapioca starch
• 2 Tbsp All purpose flour
• 1 Egg
• 1/2 tsp Black pepper powder
• 1 Tbsp Toasted Asian Sesame Oil

For the sauce:

• 3/4 cup hot water
• 1/2 cube of Knorr vegetable stock
• 2 Tbsp Light Soy sauce
• 3 Tbsp brown sugar (I use 1 tbsp raw sugar and 2 Tbsp soft brown sugar) see notes

Secret to tasty Mongolian Chicken:

• 2 Tbsp oil
• 1/4 tsp mild Chilli powder
• 2 more dried red chillies
• a few spring onion greens
• 1/4-1/2 tsp Organic Honey.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Chicken, Flour, Pepper, Egg, Oil, Garlic, Ginger, Spring Onion, Soy Sauce, Dried Chilli,  Cornstarch, Stock, Sugar.

EAT AND TELL!!! Let us know if you tried – Mongolian Chicken – Better than Takeout