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Writer's pictureKylie Po

Mongolian Chicken



Save this for when you are unexpectedly on lunch duty and need a quick recipe to throw together 30 minutes before it is lunchtime. The crispy chicken pieces coated with a sweet and savory sauce make for a perfect rice topping for meal prep. It can also be served as a platter to share with friends and family.


Dishes that are Mongolian do not hail from or are in relation to anything from Mongolia. In fact, these dishes are Chinese-American. Mongolian recipes are anything that is made up of fried protein cutlets covered in a sticky umami sauce and stir-fried with a variety of vegetables. Sometimes, they are mixed with fried rice or noodles to complete the meal.


Recipe

Yields 5-7 servings

Ingredients

500 grams chicken breast, cut into bite-sized pieces

1/3 cup cornstarch

2-3 tablespoons vegetable oil

2 teaspoon sesame oil

4 cloves garlic, minced

1 thumb ginger, minced

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons brown sugar

1/2 cup slurry (1 tablespoon cornstarch dissolved in 1/2 cup water)

1 green bell pepper, sliced

1 stalk green onion, chopped

*Optional: 1 red chili, sliced


Procedure

  • In a pan, heat some oil.

  • Coat the chicken with cornstarch.

  • Pan-fry the chicken for 3-4 minutes.

  • Once done, set the chicken aside.

  • Add the sesame oil into the pan and sauté the garlic and ginger.

  • Make the sauce by mixing together soy sauce, hoisin sauce, and brown sugar. Add this into the pan.

  • Pour in the slurry to make it thick.

  • Coat the chicken with the sauce.

  • Add the bell pepper, green onions, and red chili into the pan. Sauté for a few more minutes.

  • Once done, transfer onto another dish and garnish with more green onions.

  • Serve with rice and enjoy!

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