Mongolian Chicken

If you’re a fan of sweet, savory and slightly spicy dishes, then you’ll absolutely adore Mongolian Chicken. This Asian-inspired delicacy is a smash hit at date nights, potlucks, or just about any get-together. Trust me, with its irresistible blend of flavors, it’ll have your guests begging for the recipe. Not to mention, it pairs fabulously with a bowl of steamy jasmine rice or noodles. At ChefSane, we believe in bringing you tantalizing dishes that are oh-so-worth the prep and the Mongolian Chicken is just that.

One bite of this heavenly chicken dish and it’ll transport you straight to the busy streets of Mongolia. The slightly crisp chicken coated in a thick and glossy sauce is enough to make anyone drool. You’ll absolutely love the perfect balance of sweet and savory that leaves your taste buds sent straight to food haven. But enough yapping, let’s get into it.

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 4
• Yield: Serves 4

Keep reading to learn how to whip up this delicious dish in your own kitchen!

Ingredients & Equipment You’ll Need

• 500 grams of chicken thigh fillets
• ��� cup cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• �� cup soy sauce
• �� cup hoisin sauce
• �� cup water
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger, grated

How To Make Mongolian Chicken

1. Begin by tossing the chicken pieces in cornstarch. Ensure they’re well coated before shaking off any excess. The cornstarch will give the chicken a beautiful crisp exterior and thicken the sauce nicely.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook each side for about 4 – 5 minutes until they’re golden brown. I like to do this in batches so the pan isn’t overcrowded.
3. Saute garlic in the remaining oil until fragrant. This will give your dish an aromatic flavor. Add the soy sauce, hoisin sauce, water, sugar and ginger and allow to simmer until the sauce thickens.
4. Add the cooked chicken and stir well so that each piece is well coated with the sauce. Let everything simmer together for a few more minutes and voila! Your Mongolian Chicken is ready to serve!

Tips For The Best Results

• Make sure the pan is hot before adding chicken. This ensures a good sear and a nice golden color.
• Feel free to adjust the sweetness or saltiness to your liking by adding more or less of the soy sauce and brown sugar.

Frequently Asked Questions

Q: Can I use chicken breast instead of thigh fillets?

A: Yes, you can! It’s all about personal preference. However, chicken thighs are generally more flavorful and tender.

Q: Can I use a different kind of oil instead of vegetable oil?

A: Absolutely. You could use canola oil, olive oil or your oil of preference. But remember, it might slightly alter the taste.

Q: What if I don���t have hoisin sauce?

A: If you don���t have hoisin sauce, you can substitute it with a mixture of barbecue sauce and some extra soy sauce.

Q: Can I double the recipe?

A: Yes, you definitely can. Just make sure each batch of chicken you fry isn’t overcrowded so you get a nice crispy chicken.

Q: Can Mongolian Chicken be made vegetarian?

A: Sure! You can substitute chicken with tofu or even assorted veggies for a vegetarian variant.

Nutritional Facts of Mongolian Chicken

Per serving: Calories: 298, Protein: 25g, Fat: 12g, Carbohydrates: 20g, Sodium: 982mg, Sugar: 7g

And there you have it folks! Our mouthwatering Mongolian Chicken recipe. Give it a go and I can guarantee, you and your loved ones will be asking for seconds. Pair it with some steamy jasmine rice or noodles for an added oomph. Happy cooking!