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Mongolian Chicken

Prep Time
0 min
Cook Time
0 min
Total Time
0 min
Servings
0

Ingredients

  • MARINADE
  • 2 chicken breast
  • 1.5 Tbsps Chinese cooking wine
  • 1/4 tsp salt
  • 2 Tbsps soy sauce
  • 2 Tbsps cornstarch
  • 1 egg white
  • 2/3 cup cornstarch
  • SAUCE
  • 1 Tbsp cornstarch
  • 2.5 Tbsps soy sauce
  • 3.5 Tbsps brown sugar
  • 1 Tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 1/2 tsp ground white pepper
  • 1/2 cup water
  • FINISHING
  • 1 Tbsp minced ginger
  • 1.5 Tbsps minced garlic
  • .5 Tbsp crushed red pepper flakes
  • 1 Medium/Large Onion (sliced)
  • 3-4 bunchs of green onion

Instructions

  1. 1.Cut the chicken breast in half, then slice it into 1/3-inch thick pieces.
  2. 2.Marinade the chicken with 1.5 Tbsps Chinese cooking wine, 1/4 tsp salt, 1/2 tbsp soy sauce, 2 Tbsps cornstarch, and 1 egg white. Mix until well combined.
  3. 3.Put cornstarch in plastic bag and in batches coat. Set the chicken aside and continue to coat the next batch.
  4. 4.Once done, let the coated chicken rest on a try for 15 minutes so the starch has enough time to bond together, and it will fall off less when deep frying.
  5. 5.While waiting, add 2.5 Tbsps soy sauce, 3.5 Tbsps brown sugar, 1 Tbsp oyster sauce, 2 tsps of dark soy sauce, 1/2 tsp of ground black pepper, 1 Tbsp cornstarch, and ½ cup water into a bowl and mix well.
  6. 6.Heat oil in frying pan. Fry the chicken in 2 batches over medium heat, about 3 - 4 minutes for each batch. Use a sieve to eliminate the starch crumbs in between the frying.
  7. 7.Once the chicken is done frying, remove from the oil and set it aside.
  8. 8.Pour most of the oil out, but leave 1.5 tsp in the pan. Add minced garlic, ginger, and a white part of the scallion. Stir over medium heat for 2-3 minutes or until the aromatics are slightly golden on the edge. Pour the sauce and keep mixing until the sauce thickens.
  9. 9.Introduce the chicken back into the pan, along with the green part of the scallions. Toss everything until the chicken is coated nicely. Serve with white rice (and egg roll.)