MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY

Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe Ingredients for Mongolian Chicken Stir Fry: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Chicken - 300 gms (cut into 2 inch strips) Marinate with: - White Pepper powder- 3/4 tsp - Salt- 1/2 tsp Light soy sauce: 1 tsp Batter/2nd Marinade: - Egg White- 1 - Cornflour- 5 tbsp - Oil- 1 tbsp Mongolian Stir Fry Sauce: - Hoisin Sauce-2 tbsp - Dark Soy Sauce- 1 tsp - White Vinegar-1 tsp - Cayenne Pepper- 1 tsp - Brown Sugar- 1.5 tbsp - Salt-pinch Other Ingredients: - Ginger julienned- 1 inch (2 tbsp) - Garlic chopped - 10 cloves (2 tsp) - Red Chilli flakes- 1 tsp - Spring onion whites-10 - (Cut into long stems, white little green- cut into halves vertically) - Spring onion greens, cut in similar length-10 - Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water. - Sesame oil- 1.5 to 2 tbsp - Oil for deep frying - Oil-1.5 tbsp Preparation: - Cut broad flattish slices from chicken breasts. - Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins. - Separate the egg white from the yellow and keep in a small bowl. - Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins. - Peel and julienne the ginger and also peel and chop the garlic cloves. - Take around 10 spring onions. - Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green. - For the white portion, again cut these into halves vertically. - Cut the green part in similar length. - Keep these separately on a plate. - Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom. - For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside. - Remember to whisk it again just before adding to the wok, tends to stick to the bottom. Process: - To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs. - Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate . - Repeat for the balance chicken pieces in the next batch. - Now heat a wok and add 1.5 tbsp oil. - Now add the julienned ginger and chopped garlic. - Give a stir and then add the red chilli flakes - Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute. - Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min. - Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce. - Add most of the spring onion greens, mix and stir fry for 30 secs. - Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min) - Lastly add the sesame oil, mix and stir fry. - Garnish with the balance spring onion greens, mix and serve hot. #mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine