How to make Mongolian Chicken | Recipes Are Simple

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is a budget-friendly option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often cheaper.

Cut chicken breast into small chunks.

Prepare batter by mixing corn starch, tapioca starch, all-purpose flour, egg, black pepper, and sesame oil.

Rinse chicken and coat with batter mixture.

Heat peanut oil in a deep pan until hot.

Add coated chicken to the hot oil and fry for about 3 minutes without stirring too much.

Flip chicken pieces after 3 minutes and continue frying for another 4-5 minutes until cooked through.

Remove chicken from oil, leaving about 3 tablespoons of oil in the pan.

Add minced ginger, dried red chilies, minced garlic, and spring onion whites to the pan and sauté until fragrant.

Mix hot water with vegetable stock and add to the pan along with light soy sauce, raw unrefined sugar, and soft brown sugar.

Simmer sauce until slightly thickened, then add fried chicken and toss to coat.

Prepare cornstarch slurry with cornstarch and water, add to the pan, and toss until sauce thickens and becomes glossy.

Garnish with reserved spring onion greens and set aside.

In a separate small pan, heat oil and add chili powder, then add broken dried red chilies and spring onion greens.

Add honey to the pan and stir until slightly thickened.

Pour this sauce over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens