Mongolian chicken
Equipment
- 1 Pan Large
- 1 Spatula
- 2 Bowls
Ingredients
- 1 Strand Spring onion For topping (optional)
- 350 g Boneless chicken I use breasts or thighs
- 3 tbsp Corn starch
- 3 tbsp Frying oil I use olive oil
- 2 lobe Garlic
- 40 g Ginger Add more or less as you like
- 1 tsp Sesame oil (Optional)
- 120 ml Soy sauce
- 80 ml Water
- 1,5 tbsp Sugar I use dark brown sugar
- 1 pinch Chili flakes (Optional)
Instructions
- After rinsing the spring onion, slice it in thin slices diagonally and use the whole onion, except the last half centimeter. Add them to a bowl of icy water (preferably with ice cubes) and let rest for 7-10 minutes. This will take away the strongest oniony taste, and make them curl!
- Cut the chicken into bite sizes. Mix in a bowl or bag with the cornstarch. You down need to add all the cornstarch at once, but ensure that the pieces are fully covered.
- Heat up a large pan with plenty of oil, you want the chicken to fry with plenty oil, so it doesnt burn. at medium-high heat, add the chicken and let fry. Don't turn too often. Fry until brown and crispy. Then take the chicken aside in a bowl.
- Turn the pan down to medium heat. Add oil (if necessary) to the pan and the minced garlic with chopped or minced ginger. Fry for about 30 seconds, then add sesame oil, soy sauce, water and sugar.
- In a small container, mix 2 teaspoon of cornstarch with a bit of cold water. When diluted, mix into the sauce and mix until fully incorporated.
- Add the chicken and stir well for about 5 minutes until the sauce has thickened.
- Serve with rice and top with spring onion, enjoy!
Notes
I love to serve this dish with Tomato-egg and rice.