I’m a tremendous enthusiast of Mongolian hamburger, yet I need to state, I figure I may like this simple Mongolian chicken far superior. The chicken is splendidly firm on the edges and the sauce has the ideal equalization of flavors.
This formula begins with slender bits of chicken bosom. I prescribe in part solidifying your chicken bosoms to make them simpler to cut. You can 3D shape your chicken if that is simpler, yet I think the long dainty cuts are better since they have progressively surface region for the sauce to stick to. The chicken is covered in cornstarch and sautéed until fresh.
The fresh chicken pieces are covered in Mongolian sauce which is a blend of soy sauce, sesame oil and darker sugar. This dish likewise gets its flavor from the garlic, ginger and green onions that are included during the cooking procedure.
In case you’re not a fanatic of chicken bosom, don’t hesitate to utilize chicken thighs in this dish. Or on the other hand take a stab at something totally unique and use shrimp rather than chicken, I’ve done that previously and it’s astonishing. Despite how you serve it, Mongolian chicken is certain to be a hit!
This Mongolian chicken is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!
- 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
- Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
- Heat the vegetable oil in a large pan over high heat
- Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
- Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
- 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 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
- Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
- Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.
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