Mongolian Chicken

Tender, fried Chicken Morsels, in a succulent, delicious sweet n spicy sauce. That’s ‘ Mongolian Chicken ‘. Similar to Mongolian Beef. If you love this Chinese take out item… You will be so happy to know you can make it perfectly at home!

Read more about why it is called Mongolian beef on the intro page.

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

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

For the Batter / Coating:

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

For the sauce:

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

The secret to tasty Mongolian Chicken:

Oil		2 Tbsp
Mild Chilli powder		1/4 tsp
Dried red chillies		2 (more)
Spring Onion Greens		2 Tbsp
Organic Honey		1/4-1/2 tsp

Method:

1. Cut the chicken into small bite-size pieces. Rinse once and then add to a bowl to add the batter ingredients.
2. Add all ingredients for the batter/coating (flours, egg, pepper and sesame oil). Mix well to coat all the pieces thoroughly. If you did not rinse the chicken, you will want to add 1 -2 Tbsp of water to moisten the flours, enough to coat the pieces properly. Make sure you mix in the egg thoroughly as well. It should be a thick coating, and slightly sticky.
3. Chop up all the fresh ingredients and set aside. Start heating up the oil while you prep these ingredients.
4. Add the oil to a wide and deep wok or pan, to fry the chicken. Once the oil is moderately hot, add the chicken all at once in one thick layer (this is why we are using the wide pan). Of course, you can deep fry in small batches, but this takes longer.
5. Once all the chicken is added, gently separate the larger chunks. The chicken will be really stuck together. Don’t bother separating each piece just now.
6. Fry for about 3 minutes, till the bottom turns golden brown. You can separate the pieces again 1 minute into cooking. Don’t stir the chicken too much to separate, soon after adding to the hot oil, as this will seperate the batter.
7. Prepare the sauce, while the chicken is being fried. Add all the sauce ingredients into a bowl. and stir well, breaking up the half of stock cube, in the water as you do so.
8. Once the chicken, has fried for 3 minutes. Flip over the chicken to fry the other side, Since in is still clumped together in sections, you can flip it over easily. We will separate the pieces after the second side is also golden. So after another 2-3 minutes and the chicken has become golden on the other side, start separating the chicken pieces that have stuck together. Once all are separate, Toss and fry till the pieces are golden all over, just another minute or so. Total time in the oil is about 6 minutes. Remove the chicken once it is evenly golden and bouncy.
9. Remove all but 3 Tbsp of oil from the wok /pan.
10. Add the minced ginger first. Stir and add the broken dried red chillies (2-3). Stir again and add the minced Garlic and Spring onion bulbs now. Stir well, adding the chilli pepper flakes. Stir till the garlic and ginger is nice and fragrant ( raw smell be gone )and the colour of chillies has mixed in, without letting the mixture turn dark. Don’t burn your garlic!
11. Once golden and fragrant, add the prepared sauce.
12. Stir and add one more Tbsp light soy sauce if you need some more colour. Do so after tasting.
13. Simmer briefly till slightly thickened.
14. Return the chicken and toss in the sauce ingredients, to coat well.
15. Prepare the cornflour slurry ( mix 2 tsp cornstarch in 1/2 cup fo water and stir well). Add this over the chicken in the sauce. Stir till the slurry thickens the sauce slightly and also makes it nice and glossy.
16. Turn off the flame. Add the reserved, chopped spring onion greens.
17. For that extra special RAS touch: Heat 2 Tbsp oil in a small, separate pan. Add the chilli powder and allow to sizzle. Quickly add 2 broked dried chillies and the spring onion greens. Before the chillies become dark add the honey and stir. Once slightly thickened and syrupy.. Pour over the chicken.
18. A little bit of Spicy, a little bit of sweet, your delicious Mongolian Chicken is ready! Serve hot with steamed white rice.

Mongolian Chicken

Notes:

• We are keeping this recipe closer to the original, but may restaurant add vegetables to the beef/chicken. You can add peppers, carrot or broccoli to the sauce if you like! Stir-fry lightly in oil with a little garlic, before adding the sauce ingredients.
• Light or dark brown sugar is preferred over caster sugar for this recipe. However, keep in mind using darker sugar will give the final dish a darker look as well. I use 1 Tbsp raw sugar ( which is unrefined cane sugar) and 2 Tbsp soft brown sugar here.
• Milder Dried red chillies are used in this recipe. Add according to how hot they are.

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

Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com

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