MONGOLIAN CHICKEN


MONGOLIAN CHICKEN

This easy Mongolian Chicken is ready in only 30 minutes, so skip the take-out and enjoy this delicious crispy chicken with a sweet and savory sauce right at home. Quick, simple, utterly delicious and every bite is packed with tons of flavor. 

INGREDIENTS

  • Mongolian Sauce
  • 1/2 cup chicken broth low sodium or no sodium added
  • 2 tbsp cornstarch
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce low sodium
  • Mongolian Chicken
  • 1 lb breast boneless and skinless, chicken thighs can be used as well
  • ½ cup cornstarch
  • 4 cloves garlic minced
  • 1 tsp ginger minced
  • 6 red chilies dried
  • 3 green onions sliced
  • 1/3 cup vegetable oil for frying


INSTRUCTIONS

  1. Make sauce: Whisk all the sauce ingredients together in a medium bowl. Set aside.
  2. Prepare the chicken: Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch.
  3. Fry the chicken: Heat the vegetable oil in a pan or wok. Fry the chicken pieces in batches until they are completely cooked through and slightly brown and crispy.
  4. Finish the dish: Drain the oil from the wok leaving 1 tbsp in the wok, if necessary. Add garlic, ginger, red chiles to the wok and saute for 30 seconds. Add in the prepared sauce and bring to a simmer, stirring constantly until the brown sugar has dissolved completely. If you find the sauce is too thick add a bit more chicken broth or water. Add in the chicken and green onions then toss everything together for 15 seconds. 
  5. Serve over rice or noodles.

This article adapted from this site

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