Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken – 300 gms (cut into 2 inch strips)
Marinate with:
– White Pepper powder- 3/4 tsp
– Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
– Egg White- 1
– Cornflour- 5 tbsp
– Oil- 1 tbsp
Mongolian Stir Fry Sauce:
– Hoisin Sauce-2 tbsp
– Dark Soy Sauce- 1 tsp
– White Vinegar-1 tsp
– Cayenne Pepper- 1 tsp
– Brown Sugar- 1.5 tbsp
– Salt-pinch
Other Ingredients:
– Ginger julienned- 1 inch (2 tbsp)
– Garlic chopped – 10 cloves (2 tsp)
– Red Chilli flakes- 1 tsp
– Spring onion whites-10
– (Cut into long stems, white +little green- cut into halves vertically)
– Spring onion greens, cut in similar length-10
– Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
– Sesame oil- 1.5 to 2 tbsp
– Oil for deep frying
– Oil-1.5 tbsp
Preparation:
– Cut broad flattish slices from chicken breasts.
– Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
– Separate the egg white from the yellow and keep in a small bowl.
– Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
– Peel and julienne the ginger and also peel and chop the garlic cloves.
– Take around 10 spring onions.
– Cut the spring onion into 2 – the white part along with 1/2 an inch green portion and the balance green.
– For the white portion, again cut these into halves vertically.
– Cut the green part in similar length.
– Keep these separately on a plate.
– Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
– For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
– Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
– To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
– Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
– Repeat for the balance chicken pieces in the next batch.
– Now heat a wok and add 1.5 tbsp oil.
– Now add the julienned ginger and chopped garlic.
– Give a stir and then add the red chilli flakes
– Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
– Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
– Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
– Add most of the spring onion greens, mix and stir fry for 30 secs.
– Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
– Lastly add the sesame oil, mix and stir fry.
– Garnish with the balance spring onion greens, mix and serve hot.
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