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Active Ingredients for Mongolian Chicken Stir Fry:

( Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken – 300 gms (cut into 2 inch strips).

Marinate with:.
– White Pepper powder- 3/4 tsp.
– Salt- 1/2 tsp.
Light soy sauce: 1 tsp.

Batter/2nd Marinade:.
– Egg White- 1.
– Cornflour- 5 tbsp.
– Oil- 1 tablespoon.

Mongolian Stir Fry Sauce:.
– Hoisin Sauce-2 tbsp.
– Dark Soy Sauce- 1 tsp.
– White Vinegar-1 tsp.
– Cayenne Pepper- 1 tsp.
– Brown Sugar- 1.5 tbsp.
– Salt-pinch.

Other Components:.
– Ginger julienned- 1 inch (2 tablespoon).
– Garlic sliced – 10 cloves (2 tsp).
– Red Chilli flakes- 1 tsp.
– Spring onion whites-10.
– (Cut into long stems, white +little green- cut into halves vertically).
– Spring onion greens, cut in similar length-10.
– Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
– Sesame oil- 1.5 to 2 tablespoon.
– Oil for deep frying.
– Oil-1.5 tablespoon.

Preparation:.

– Cut broad flattish slices from chicken breasts.
– Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as pointed out in the active ingredients. Set aside for 10 mins.
– Different the egg white from the yellow and keep in a small bowl.
– Now add the components for the batter/2nd marinade, mix and reserve for around 10 mins.
– Peel and julienne the ginger and also peel and slice the garlic cloves.
– Take around 10 spring onions.
– Cut the spring onion into 2 – the white part along with 1/2 an inch green portion and the balance green.
– For the white part, once again cut these into halves vertically.
– Cut the green part in similar length.
– Keep these independently on a plate.

– Also prepare the Mongolian Stir Fry Sauce. For that, take a little bowl and add all the components for the sauce. Provide a mix and set aside. Offer a mix once more prior to adding throughout stir frying. The brown sugar tends to settle in the bottom.
– For the Corn Slurry, add 1 tablespoon of Corn flour/starch in a little bowl and include 3-4 tbsp water. Blend it and reserved.
– Remember to blend it once again right before contributing to the wok, tends to adhere to the bottom.

Process:.

– To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
– Fry on medium heat for around 5-6 mins till light brown in colour. Do not crowd the pan. Get rid of onto a plate.
– Repeat for the balance chicken pieces in the next batch.

– Now heat a wok and add 1.5 tbsp oil.
– Now add the julienned ginger and sliced garlic.
– Give a stir and then add the red chilli flakes.
– Mix and fry on high heat for around 1 minutes and then add the spring onion whites. Give a mix and fry on high heat for another minute.
– Now include the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 minutes.
– Now include the fried chicken pieces, offer a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
– Add the majority of the spring onion greens, mix and stir fry for 30 secs.
– Include the corn slurry and little water if required and stir fry till whatever is combined (around 1 minutes).
– Lastly include the sesame oil, mix and stir fry.
– Garnish with the balance spring onion greens, mix and serve hot.

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