Even while I adore Mongolian beef, I have to admit that I may prefer this simple Mongolian chicken even more. The sauce has the ideal flavor balance, and the chicken's edges are delightfully crispy.
If you enjoy eating food, you will love this food and will also try to make it at home.
How to cook Mongolian Chicken at Home.
Chicken breast is cut into thin pieces for this recipe. To make slicing your chicken breasts easier, I advise you to freeze them partly. Although cutting your chicken into cubes may be more straightforward, Since the cornstarch-coated chicken is stir-fried till crispy, I think the long, thin pieces are preferable since they provide the sauce more surface area to stick to.
WHAT IS CONTAINED IN MONGOLIAN SAUCE?
The soy sauce, sesame oil, and brown sugar-based Mongolian sauce coat the crispy chicken pieces. Green onions, garlic, and ginger can add flavor to the meal and increase its taste.
MONGOLIAN CHICKEN GUIDELINES
By only using chicken and green onions in the sauce, I maintain the authenticity of the restaurant's version of this meal. If you'd like, you can certainly include more vegetables; some excellent options from my side are
- Chopped Carrots
- Red Chillies
- Water chestnuts
- Mushrooms
You can take chicken thighs in this recipe if you don't like chicken breasts. Alternatively, try something completely new and swap out the chicken with shrimp; I've done that previously and it's delicious. Mongolian chicken will be a hit no matter what you serve it with! It's so popular with my kids that they even request to eat it for lunch the following day.
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