Mongolian Chicken

A perfect Asian recipe. If desired, you can replace the chicken with beef; the key is that the sauce is sweet, salty, and spicy.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Meat, chicken, breasts

  • 0.5 cups Koruzni škrob

  • 2 dl Oil, vegetable oil, canola

  • 2 pod Garlic, fresh

  • 1 piece Onion, raw

  • 2 piece Onion, young

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

Sauce

  • 0.5 dl Soup base, chicken, cube

  • 1 spoon Koruzni škrob

  • 2 spoons Hoisin sauce

  • 1 spoon Oyster sauce

  • 1 spoon Alcohol, Gin

  • 2 teaspoons Sugar, white

  • 2 teaspoons Spices, paprika

  • 2 teaspoons Soy sauce, shoyu

Steps

  1. Wash and dry the chicken fillets, then cut them into strips (or pieces) of desired length. In a bowl, combine all the ingredients for the sauce. Whisk them together into a uniform mixture and set the sauce aside.

  2. Coat the chicken strips with cornstarch and heat a wok with oil on the stove. Fry the chicken strips in the hot oil until they turn golden brown, then drain them on a paper towel.

  3. Pour out the excess oil from the wok, leaving only about 4 tablespoons. Heat the oil over medium-high heat. Peel and finely chop the white onion and garlic. Clean, wash, and slice the green onion into strips. Add everything to the wok and season with salt and pepper. Stir-fry for 5 minutes, stirring constantly.

  4. Pour the prepared sauce over the vegetables and cook until the sauce thickens. Place the chicken strips in a deep dish and pour the sauce and vegetables from the wok over them. Mix everything well and serve.

Nutrition Information (Per 100g)

  • Calories: 168.21 kcal
  • Fat: 5.91 g
    • Saturated Fat: 1.31 g
  • Carbohydrates: 11.6 g
    • Sugars: 1.75 g
  • Protein: 13.35 g
  • Fiber: 0.22 g

Advice

In the recipe, you can use sesame oil, and add bean sauce and Chinese dried mushrooms (pre-soaked in warm water for 45 minutes) to the sauce. For the Chinese mushrooms, remove and discard the stems, and cut the caps in half. You can also mix in a handful of Indian nuts into the Mongolian meat.