Friday, August 16, 2019

MONGOLIAN CHICKEN

Mongolian Beef? No, it’s Mongolian Chicken!



Mongolian Beef might simply be America’s favourite Chinese dish. It’s crispy, salty, sweet, and spicy, and coated in an addictive sauce that’s right with steamed white rice. While P.F. Chang’s model is legend, we’ve created our own Mongolian Beef recipe. Not to pat myself at the once more *too* much, but folks who've tried our recipe swear through it!

But the truth of the topic is, a few folks simply favor hen over beef. Also, there comes a time whilst you bounce yearning anything new rather of the similar vintage Orange Chickens, the Sesame Chickens, and the General Tso’s Chickens of the world. This Mongolian Chicken will do the trick.

RECIPE NOTES – HOW TO MAKE MONGOLIAN CHICKEN

In this recipe, we name for sliced boneless hen breast or thighs, but we suggest utilizing thighs, that are more durable to accidentally overcook.
The key to this tasty Mongolian Chicken is within the salty candy sauce. It’s full of flavor, which potential that we will remove the step of marinating the hen (a common step in a lot of our stir-fries). Just provide the hen a faded cornstarch dredging, after which fry it to crispy perfection.
When you furthermore may well fry the aromatics, all that taste will get infused into that mythical sauce (that––trust us––has very little to do with Mongolia).
Pro tip: you'll be able to also attempt this through oven frying the hen – see directions on our Sesame Chicken – Baked, Not Fried (I mean utilizing hen thighs ought to you desire to bake because the hen breast might dry out too a lot within the oven).
Toss that crispy hen into the sauce, and wham–winner, winner, Mongolian Chicken dinner!


MONGOLIAN CHICKEN: RECIPE INSTRUCTIONS
Mix the sliced hen with 1 tablespoon of oil, till the items are evenly coated.

Dredge all the hen within the cornstarch, shaking off the extra till the hen is simply calmly coated.

Mongolian Chicken, through
Heat ⅓ cup oil in a wok over excessive heat. At this point, if the hen has absorbed the cornstarch and will get moist again, dredge the items once more earlier than frying. Just earlier than the oil begins to smoke, unfold the hen items evenly within the wok, and fry for 1 minute, or till browned and crispy.

Turn the chicken, and permit the different edge fry for one other 30 seconds or till browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The hen must be fried on all aspects with a crusty coating.


Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium excessive heat. Add the ginger fry for 20 seconds, till fragrant.



Add the dried chili peppers, if using, the garlic, and the white parts of the scallions.

EASY TO MAKE MONGOLIAN CHICKEN SAUCE
All of those aromatics upload taste to this tasty sauce.

Next, stir fry for one other 15 seconds, and upload the soy sauce, brown sugar, and hen inventory (or water).


Bring the sauce to a simmer, and stir always till the brown sugar is fully dissolved.

Let the sauce simmer for one other 2 minutes, and slowly stir within the cornstarch-water combination till the sauce coats the once more of a spoon.


Add the hen and the inexperienced parts of the scallions. Toss everything collectively for one other 10 seconds.

There must be virtually no liquid–the sauce must dangle to the chicken. If you nonetheless have extra sauce, upload extra of the cornstarch slurry, and growth the warmth slightly. Stir till thickened.

For extra distinct news at the various methods to make use of cornstarch to get real effects at house with our recipes, see our submit on How to Use Cornstarch in Chinese Cooking.

Plate and serve your Mongolian Chicken with plenty of hot steamed rice!



 Print Recipe
4.91 from 21 votes
Mongolian Chicken
Mongolian chicken. An Americanized Asian dish, but no tons less delicious for it. Crispy chicken, in a candy & spicy sauce, Mongolian Chicken is so simple to make!
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Course: ChickenCuisine: AsianKeyword: mongolian chickenServings: 4Calories: 210kcalAuthor: Bill

Ingredients



12 ounces boneless skinless hen breast or thighs (340g, pat dry with paper towels and cut into ¼-inch thick slices)
1 tablespoon vegetable oil (plus ⅓ cup for frying)
1/4 cup cornstarch
1 teaspoon ginger (julienned or minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
3 scallions (cut on a diagonal into 1-inch slices)
2 1/2 tablespoons soy sauce
2 tablespoons brown sugar
¼ cup hot water or low sodium hen stock
2 tablespoons cornstarch (mixed with 1 tablespoon water)

Instructions

Mix the sliced hen with 1 tablespoon of oil, till the items are evenly coated. Dredge all the hen within the cornstarch, shaking off the extra till the hen is simply calmly coated.

Heat ⅓ cup oil in a wok over excessive heat. At this point, if the hen has absorbed the cornstarch and will get moist again, dredge the items once more earlier than frying. Just earlier than the oil begins to smoke, unfold the hen items evenly within the wok, and fry for 1 minute, or till browned and crispy.

Turn the chicken, and permit the different edge fry for one other 30 seconds or till browned and crispy. Transfer to a sheet pan or plate lined with paper towels. The hen must be fried on all aspects with a crusty coating.

Drain the oil from the wok, leaving 1 tablespoon behind, and set over medium excessive heat. Add the ginger fry for 20 seconds, till fragrant. Add the dried chili peppers, if using, the garlic, and the white parts of the scallions. Stir fry for one other 15 seconds, and upload the soy sauce, brown sugar, and hen inventory (or water). Bring the sauce to a simmer, and stir always till the brown sugar is fully dissolved.

Let the sauce simmer for one other 2 minutes, and slowly stir within the cornstarch-water combination till the sauce coats the once more of a spoon. Add the hen and the inexperienced parts of the scallions. Toss everything collectively for one other 10 seconds.

There must be virtually no liquid--the sauce must dangle to the chicken. If you nonetheless have extra sauce, upload extra of the cornstarch slurry, and growth the warmth slightly. Stir till thickened.source