Mongolian Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
752 kcal
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Course
Main Course
Mongolian Chicken
Description
This recipe begins by preparing a sauce from soy sauce, dark brown sugar, water, minced garlic and fresh ginger, rice vinegar, and a hint of red pepper flakes, simmered until slightly thickened. Meanwhile, chicken strips are coated evenly in cornstarch and quickly fried in vegetable oil to a crispy, golden finish. Excess oil is discarded, and the chicken is returned to the pan and coated with the sauce which further thickens while cooking, creating a glossy, flavorful coating.
Green onions are added toward the end to provide a fresh contrast and subtle bite. Optional sesame seeds can be sprinkled on top as garnish. The finished Mongolian Chicken is served immediately, traditionally over steamed rice, to soak up the sweet and savory sauce and complement the textured chicken.
Ingredients
- 2 pounds chicken thinly sliced into 1-2 inch strips
- 1/3 cup cornstarch
- 1 cup vegetable oil
- 2 green onions thinly sliced on diagonal into 1-inch pieces
Sauce:
- 1/2 cup soy sauce
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced, fresh
- 1/4 teaspoon red pepper flakes
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil
Optional:
- 1 teaspoon sesame seeds
Instructions
- In a medium saucepan over low/medium heat add two tablespoons of vegetable oil, followed by the garlic and ginger, cook and stir for 30 seconds and whisk in the brown sugar, red pepper flakes, soy sauce, rice vinegar, and water.
- Cook until slightly thickened, about 5-10 minutes, set aside.
- Add the sliced chicken to a large bowl and mix with the cornstarch until the cornstarch is evenly distributed.
- Heat 1 cup of vegetable oil in a large saucepan, once hot add the chicken and fry until browned and cooked through about 1-2 minutes. Stir the meat around a little so that it cooks evenly.
- Transfer chicken to a paper towel-lined plate and discard the oil from the skillet.
- Add chicken back to the skillet, add the soy sauce mixture and cook over medium heat until sauce thickens about 2-3 minutes.
- Stir in green onions. Garnish with sesame seeds (optional).
- Serve immediately over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Calories | 752kcal | 38% |
| Carbohydrates | 39g | 13% |
| Protein | 45g | 90% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 170mg | 57% |
| Sodium | 1792mg | 75% |
| Potassium | 543mg | 12% |
| Fiber | 0g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 63mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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