Quick Mongolian Chicken - Ready in 25 Minutes!

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Mix the cornflour with a good pinch of salt and pepper, and toss the chicken strips in it.
2. Heat the oil in a wok or large frying pan until very hot.
3. Cook the chicken strips in the oil, turning occasionally, until cooked through and slightly golden. Do it in two batches if needed.
4. Remove the chicken with a slotted spoon and put it in a bowl while you make the sauce.
5. Pour out all but 1 tbsp of oil, lower the heat to medium-low and let the oil cool a little. Add the sesame oil, ginger and garlic and cook for 30 seconds, stirring often so the garlic does not burn.
6. Mix the water with 1 tsp cornflour, then add it to the wok with the soy sauce, black pepper and sugar.
7. Stir well, raise the heat and bring to the boil. Simmer for 2–3 minutes.
8. Return the chicken to the wok and cook for a further 2 minutes.
9. Stir in the spring onions and cook for another minute.
10. Turn off the heat and serve over boiled rice or egg fried rice.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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