Mongolian Chicken Masterclass: Step-by-Step Cooking Guide | Mongolian Chicken | Stir Fry Chicken

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats with a milder flavor.

Chop spring onions into large pieces.

Chop red and yellow bell peppers into small pieces.

Take sliced chicken leg and add black pepper and half an egg to it.

Mix in vegetable oil and cornstarch, then add double the amount of flour to cornstarch and mix well.

Fry the chicken in medium to low heat until cooked through and golden brown.

Prepare Mongolian sauce by heating refined oil and adding sesame oil and dried red chili.

Add chopped red and yellow bell peppers, then toss them in the pan.

Add chopped garlic and ginger, sauté briefly.

Pour in stock water and dark soy sauce, followed by three teaspoons of Mongolian sauce.

Season with salt, sugar, and crushed black pepper, and mix well until combined.

Add the fried chicken to the sauce and toss everything together on high heat.

Finally, add chopped spring onions and toss again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens