Method
Prepare the Chicken:
In a bowl, toss the thinly sliced chicken strips with corn-starch until evenly coated. Let the chicken sit for about 10 minutes to allow the corn-starch to adhere.
Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips in batches (avoid overcrowding) and stir-fry until golden brown and crispy, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.
In the same skillet, add the sesame oil and swirl it around for flavour.
Make the Mongolian Sauce:
Lower the heat to medium and add the minced garlic and ginger to the skillet. Sauté for about 1 minute until fragrant.
Stir in the soy sauce, water, brown sugar, rice vinegar, and hoisin sauce Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly and becomes glossy.
Combine the Chicken and Sauce:
Add the cooked chicken back to the skillet and toss to coat it evenly in the sauce. Continue cooking for 2-3 minutes to let the chicken absorb the flavours. If you'd like some heat, sprinkle in the red pepper flakes.
Serve:
Transfer the Mongolian chicken to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
· Crispier Chicken: For a crispier texture, use less sauce or remove the chicken from the pan before the sauce reduces, then add the sauce over the chicken when serving.
· Substitute Chicken Thighs: For a juicier option, you can substitute chicken breasts with boneless, skinless chicken thighs.
· Vegetables: Add stir-fried vegetables like broccoli, capsicum, or snow peas for extra nutrition and colour. |
