Super easy seared, tender pieces of chicken in a glossy, umami-packed sauce
Ingredients
500g chicken strips
2 tbsp vegetable oil
1 red onion, cut into wedges
4cm piece ginger, finely chopped
2 garlic cloves, roughly chopped
2 dried red chillies, roughly chopped
1 tbsp corn flour (cornstarch) mixed with 1 tbsp water
4 spring onions, cut into batons
For the Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine/Sherry
½ tsp baking soda
3 tsp corn flour (cornstarch)
Stir-fry Sauce:
¼ cup soy sauce
¼ cup chicken stock
3 tbsp brown sugar
2 tbsp Chinese Shaoxing wine/Sherry
Directions
Step 1
Marinade the chicken for at least on hour. In a separate bowl. Combine the ingredients for the stir-fry sauce.
Step 2
Heat the oil in a wok over high heat. Add the chicken and cook, stir-frying, for about 2 minutes or until just cooked. Transfer the chicken to a large tray or plate. Return the same pan to the heat.
Step 3
Add a little bit more oil and add in the onion, garlic and chillies.
Step 4
Stir-fry for about a minute. Then add the stir-fry sauce. Allow to simmer for 30 seconds. Then add the corn flour mixture and simmer until thickened. Add the chicken back into the sauce along with the spring onion and toss until well combined.
Review Crispy Mongolian Chicken.
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