Mongolian chicken
Souped Up Recipes · ♥ 4.8K likes · 84.7K views · 5 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
Cut a pound of chicken breast in half and slice it into one third of an inch thick pieces.
- 1 lb chicken breast
- 1½ tbsp Chinese cooking wine
- ¼ tsp salt
- ½ tbsp soy sauce
- 2 tbsp cornstarch
- 1 whole egg white
Marinate the chicken with the cooking wine, salt, soy sauce, cornstarch and egg white and mix until well combined.
- ⅔ cup cornstarch
Spread some of two thirds of a cup of cornstarch in a big container, add the marinated chicken one piece at a time, sprinkle more cornstarch over the top, put the lid on and shake.
Rest the coated chicken on a tray about 15 minutes so the starch has time to bond and falls off less when deep frying.
- 1 tbsp cornstarch
- 2½ tbsp soy sauce
- 3½ tbsp brown sugar
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- ½ tsp ground black pepper
- ½ cup water
- 1 tbsp minced ginger
- 1½ tbsp minced garlic
- 8 whole dried red chilies
Mix the sauce: cornstarch, soy sauce, brown sugar, oyster sauce, dark soy sauce, ground black pepper and water.
Cut six scallions into stalks and separate the white and green parts.
Fry the chicken in two batches, separating the pieces so they do not stick and flipping them halfway, three to four minutes over medium heat until crispy; remove and set aside.
Pour most of the oil out, leaving 1.5 tsp in the wok, and add the minced garlic, ginger, dried red chilies and the white part of the scallion.
Stir over medium heat two to three minutes until the aromatics are slightly golden on the edge.