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Mongolian Chicken

4 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
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  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 1 lb boneless chicken thigh or breast (, sliced into 1/4” (5-mm) thick pieces)
  • 1 tablespoon light soy sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon grated ginger
  • 1/4 cup chicken stock
  • 2 tablespoons light soy sauce ((*Footnote 1))
  • 1 teaspoon dark soy sauce ((*Footnote 1))
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/4 cup cornstarch
  • 3 tablespoons peanut oil ((or vegetable oil))
  • 4 green onions (, cut into 2” (5 cm) pieces)
  • 6 dried chili pepper
  • 3 cloves garlic (, minced)
  • 2 teaspoons ginger (, grated)
  • 1/4 teaspoons ground sichuan peppercorn ((optional))
  • 1 red pepper (, diced)

Method

  1. Add the chicken and all the marinade ingredients into a medium bowl. Mix until the marinade coats the chicken evenly. Marinate the chicken while preparing the other ingredients.
  2. Mix the sauce ingredients together in a small bowl until the cornstarch is dissolved.
  3. When you’re ready to cook, slowly add the 1/4 cup cornstarch to the marinated chicken while mixing, until the pieces are coated.
  4. Heat the oil in a large pan over high heat until shimmering. Spread the chicken in an even layer. Fry without touching for 2 minutes so that the bottom of the chicken turns golden. Flip to cook the other side until golden and the chicken has cooked through, 2 minutes. Turn off the heat and transfer the chicken to a plate. Give the chicken 2 to 3 minutes to cool off.
  5. Your pan should still have about 1 tablespoon of the oil in it. Add more oil if needed. Add the scallion, dried chili pepper, garlic, ginger, and Sichuan peppercorns. Turn to medium-high heat. Toss until fragrant, 30 seconds or so.
  6. Add the red pepper. Stir and cook for 1 minute, or until just starting to turn tender.
  7. Mix the sauce again so the cornstarch is fully dissolved, then pour it into the pan. Stir a few times until the sauce thickens. Add back the chicken. Stir to coat the chicken evenly. Transfer everything to a plate and serve hot with steamed rice as a main dish.
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