I love Mongolian Chicken. It reminds me of going out for Chinese food in the college town 20 minutes away with my bestie from high school. Ten years later that restaurant has closed down and we’ve gone our separate ways but I still smile at the memories.
The recipe I am sharing is actually for Mongolian Beef but we hardly ever buy flank steak so I switched out the meats.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 4-6 servings
For the sauce:
- 2 teaspoons vegetable oil
- 1/2 teaspoon grated or minced fresh ginger
- 3-4 cloves minced garlic
- 1/2 cup soy sauce, low sodium if desired
- 1/2 cup water
- 1/2-3/4 cup packed brown sugar
For the chicken:
- 1 to 2 pounds boneless, skinless chicken breasts
- 1/4-1/2 cup cornstarch
- As needed for frying vegetable oil
Heat the two teaspoons of oil in a medium saucepan over medium low heat. Add the ginger and garlic then the soy sauce and water. You’ll want to work quickly or you will have burned garlic which is five hundred kinds of untasty. Add the brown sugar and stir until it dissolves. Raise the heat to medium and boil the sauce for a couple of minutes or until it thickens slightly. Remove from the heat and set aside until needed.
Slice the chicken breasts into thin bite sized pieces. I find that kitchen scissors or shears work best. Coat the chicken in cornstarch and set aside for 5-10 minutes so the starch will stick to the chicken.
While the chicken sits, heat oil in a skillet or wok. You’ll need about 1/4 inch of oil. When the oil is hot but not smoking add the chicken in batches. Cook for 2-3 minutes per side or until starting to brown. Remove from skillet and set aside. Repeat until all chicken has been browned.
Carefully pour out the remaining oil into a heat safe dish. Add the chicken back to the skillet and cook for a minute then add the sauce and cook for a couple of minutes while stirring. Use a slotted spoon to serve, leaving the remaining sauce in pan.Which I never do. I usually double the sauce and thicken it with cornstarch and water Serve over rice.
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