We didn’t have the kids this evening so my wife and I decided to cook some Mongolian Chicken and make a few rum type drinks with fruit juices.
I’ve always enjoyed Mongolian Beef, but didn’t have a decent cut on hand for that. Therefore in the ways of my ancestors, I made do with what I had and made chicken. The big thing with this I found is to make sure you season the chicken after you slide it on its bias, and then cover it with a healthy dose of corn starch before you put in the soy sauce and let it sit in the fridge for at least and hour. Then be sure to bring it back to room temperature before stir frying it. Other than that once the prep work is done this dish takes a whole of 15 minuted to cook, leaving plenty of time for more libations.
Mongolian chicken
Sauce:
Yellow or red bell pepper
Jalapeño
Tai chili pepper
I bushel of green onion cut into 1 inch long pieces
Soy sauce(2-3 tblspoon)
Hoisen (2-3 tblspoon)
Sesame seed oil (1tspoon)
Rice vinegar (1tspoon)
4 toes Garlic
About a tablespoon worth of fresh grated ginger
1/2 cup brown sugar
1/2 cup chicken stock
- mix together liquid except the chicken stock with brown sugar and stir until sugar dissolves
Make a cornstarch slurry
Make big diced of the pepper and sauté
Add the ginger and garlic
Then add the liquid and stock – cook down for a few minutes until it starts to thicken
Then add cornstarch slurry
Chicken
Cut chicken across the bias into 1 inch slices and season with salt, pepper and garlic powder. Marinate for at least a half an hour in soy sauce and corn starch
Stir fry the chicken until done in canola or vegetable oil, remove from pan, drain the oil and then add in the sauce on top. Scrape the bottom to remove the flavor bits and serve over rice or udon noodles.
there is a quick video on me making it below.
https://youtu.be/xedgKKp5FZU