Chinese cuisine

Easy

Mongolian Chicken

Name: Mongolian Chicken
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 10 oz. Chicken; Marinade:; 0.25 tsp. Salt; 1 tsp. Water; 1 count Egg White; 1 tsp. Corn Starch; 1 tsp. Vegetable Oil; 2 tbsp. Chef Made Assorted Aroma Oil (See ''Chef John Signature Oil'' Video); 1 tbsp. Garlic Cloves, Sliced; 1 tbsp. Ginger, A Few Slices; 1 tbsp. Dried Red Chili Pepper, chopped; 1 oz. Large Green Onion, chopped; 2 tbsp. Shaoxing Wine; 2 oz. Fresh Chili Pepper, sliced into a circle shape; 1 oz. Carrots, sliced; 2 oz. Onion, chopped; 1 tbsp. Corn Starch + Water Slurry (A Mixture of One Part Starch and 2 Parts Water); Seasoning; 1 tbsp. Soy Sauce; 0.5 tbsp. Oyster Sauce; 0.5 tsp. Sugar; 1 tsp. Sweet Black Rice Vinegar; 1 tsp. Chef Made Chili Oil

This Mongolian Chicken is easy to make, so skip the take-out and enjoy this deliciously tender chicken with a sweet and savory sauce.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 55 min

COOKING TIME: 20 min

TOTAL TIME: 1 hr 15 min

2 SERVING

Ingredients:

10 oz. Chicken
Marinade:
0.25 tsp. Salt
1 tsp. Water
1 count Egg White
1 tsp. Corn Starch
1 tsp. Vegetable Oil
2 tbsp. Chef Made Assorted Aroma Oil (See ''Chef John Signature Oil'' Video)
1 tbsp. Garlic Cloves, Sliced
1 tbsp. Ginger, A Few Slices
1 tbsp. Dried Red Chili Pepper, chopped
1 oz. Large Green Onion, chopped
2 tbsp. Shaoxing Wine
2 oz. Fresh Chili Pepper, sliced into a circle shape
1 oz. Carrots, sliced
2 oz. Onion, chopped
1 tbsp. Corn Starch + Water Slurry (A Mixture of One Part Starch and 2 Parts Water)
Seasoning
1 tbsp. Soy Sauce
0.5 tbsp. Oyster Sauce
0.5 tsp. Sugar
1 tsp. Sweet Black Rice Vinegar
1 tsp. Chef Made Chili Oil

Directions:

Step 1

Slice chicken breast into 1/8-inch (0.4 cm) thick slices.

Step 2

In a mixing bowl, combine chicken with salt, water, egg white, starch, and cooking oil.

Step 3

Toss to mix, then refrigerate for 1 hour.

Step 4

Velveting: in a wok over high heat, bring enough cooking oil to 250-300°F/120-150°C, fry the chicken until color changes to white. Remove from heat and drain.

Step 5

Return the wok to the stove, add sliced garlic, sliced ginger, diced dried red chili, chopped green onion, and chopped onion. Stir-fry several times until smells good.

Step 6

Add sliced red chilis and green chilis, sliced carrots, peppercorn oil, soy sauce, oyster sauce, sugar, vinegar, chicken, slurry to thicken, and chili oil.

Step 7

Stir-fry quickly until completely mixed.

Step 8

Enjoy!

Final Notes

Velveting, or guo you (passing through oil) in Mandarin, is a technique that Chinese chefs use to make their meats so deliciously silky and tender. Similar to browning in French cuisine, velveting locks in the original flavor and texture of the protein before it is finished in the next cooking step. You can substitute with pan-frying with two tbsps of oil to achieve similar result.