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 Sauce2 tbsp
Dark Soy Sauce 1 tsp
White Vinegar1 tsp
Cayenne Pepper 1 tsp
Brown Sugar 1.5 tbsp
Saltpinch

Other Ingredients:
Ginger julienned 1 inch (2 tbsp)
Garlic chopped 10 cloves (2 tsp)
Red Chilli flakes 1 tsp
Spring onion whites10
(Cut into long stems, white +little green cut into halves vertically)
Spring onion greens, cut in similar length10
Corn slurry 1 tbsp cornflour mixed with 4 tbsp water.
Sesame oil 1.5 to 2 tbsp
Oil for deep frying
Oil1.5 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 34 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 56 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, 34 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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