Mongolian Chicken

Mongolian Chicken

This dish brings you completely in Asian atmosphere, I love this type of food. This dish was again a big hit and ready in no time. A slightly sweet brown sticky sauce and deliciously tender chicken, served with white rice to provide a contrast of flavor.

What do you need?

• ½ cup or 120 ml chicken stock (120ml water + ¼ chicken stock cube)
• 2 tablespoon of cornstarch
• 2 tablespoon of brown sugar
• 3 tablespoons low sodium soy sauce
• 1 teaspoon of ginger powder
• ¼ teaspoon of chili flakes
• 10 oz or 300 gr chicken fillet, cut into cubes
• ½ cup or 60 gr of cornstarch
• 4 cloves of garlic, pressed
• 2 spring onions, chopped
• Oil for baking

How to make it?

Put the ½ cup or 60 g cornstarch in a bowl. Roll in all the chicken cubes and place them on a plate.

Heat frying pan with enough oil and fry the chicken cubes in it.

Meanwhile, prepare the sauce. In a bowl, add the stock, tablespoons of cornstarch, brown sugar, soy sauce, ginger powder and chili flakes. Stir well until the cornstarch and sugar are dissolved.

When the chicken cubes are ready, remove them from the frying pan and set them aside.

Now briefly fry the garlic, then add the sauce. Keep stirring until the sauce has thickened completely. Add the chicken and the spring onions. Stir into the sauce.

Serve with white rice. (I always use jasmine rice for my Asian dishes, but I can also use plain white rice)

Bon Appetit!