MONGOLIAN CHICKEN

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Mongolian Chicken - a classic Chinese dish, is too good to have it anytime. This is very easy to make and trust me - it is more than enough to satisfy your taste-buds. Make it dry if you wanna serve it as starter or you can make gravy as side dish. Today I make it as a starter, along with Egg-chicken noodles. Crispy boneless chicken, in sweet & spicy sauce - is the key to this tasty Mongolian Chicken. I would love to share such a recipe with you -


Ingredients
  • Boneless chicken, cut into cube pcs - 750 gm
  • Egg - 1
  • White pepper powder - 1 tsp
  • Vegetable oil - 1 tsp
  • Cornstarch - 2 tsp
  • Red chilli powder - 1 tsp
  • Ginger, finely chopped - 1 tsp
  • Garlic, finely chopped - 1 tsp
  • Spring onion, finely chopped - a bunch
  • Dry red chilli - 3
  • Chilli flakes - 1 tsp
  • Pepper powder - 1/2 tsp
  • Soy sauce - 1/2 tsp
  • Hoisin sauce - 1 tsp
  • Oyster sauce - 1 tsp
  • Chicken stock - 1/4 cup
  • Salt - to taste
  • Brown sugar - to taste
  • Sesame oil - 1 and 1/2 tsp
  • Oil - for deep fry

Method

In a mixing bowl, take the chicken pieces. Add some salt, white pepper powder, 1/2 tsp red chilli powder, vegetable oil and cornstarch. Beat the egg and pour into it. Give it a nice mix.

Heat oil for deep fry. Make sure that the oil is hot enough. Put the gas in medium flame. Place the marinated chicken pieces one by one and fry both sides till golden brown. It becomes crispy. Take these out on a kitchen towel.


Heat 1 and a half tsp sesame oil in a pan. Add dry red chilli and chopped ginger garlic. Put the flame in high. Once the raw smells are gone, add spring onion, pepper powder and red chilli powder. In a few secs, add some chicken stock. Now add the soy sauce, hoisin sauce, oyster sauce, some salt and sugar. Mix well. Add some more stock. Let the sauce simmer for another 2 to 3 mins. Now mix 1 tsp cornstarch and water in a bowl. Add it to the sauce. Stir well. Add the fried chicken pieces and red chilli flakes. Give it a nice mix. Toss everything together for another few secs. Garnish with some spring onion and serve hot.

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