Mongolian chicken

Profile#

If you like authentic Asian food you should try this recipe. It combines a certain spiciness with a sweetness. Actually, it is made of chicken drumsticks that have been deboned, but chicken breast can be taken instead. The preparation in the wok is extremely fast, so sorry that there are only a few photos. That it is so fast is also a reason for a little tip from me. If you cook Asian dishes prepare all the ingredients beforehand and put them aside.

Ingredients#

• 2 chicken breasts, ideally with skin
• 5 slices of ginger with peel
• 2 cloves of garlic
• 2 chilies, you can use more if you like
• 1 spring onion
• 2 tablespoons cornstarch
• 1 tablespoon sesame seeds
• 80ml cooking oil, sunflower or peanut oil works well

For the sauce:

• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp cornstarch dissolved in 100ml water

Here we go#

Here are the ingredients. Actually, it should be the meat of 4 chicken drumsticks, but a lazy one can also take chicken breasts.

Cut the meat into small pieces and mix well with 2 tablespoons of cornstarch. Each piece should be completely covered with starch. This will prevent the meat from becoming dry when browned.

Dissolve one tablespoon of cornstarch in 100ml of water. Even though the starch will soon settle to the bottom of the jar, do it beforehand so that when you add the starch to the sauce, you only have to stir it again briefly.

Mix together the ingredients for the sauce, the sugar will dissolve into the sauce.

The ginger is finely sliced, as is the chili. The garlic is finely chopped. Get the finely chopped spring onion ready as well.

The wok is heated to high temperature and the oil comes in. Spread a little oil on the edge of the wok. When the oil starts to steam, add the meat. Spread it on the bottom and let it sear on one side for 2 minutes first.

Now stir fry vigorously to brown the meat on all sides.

After about 8 minutes, the meat is browned and it can be removed. Reduce the heat a bit, that works great with a wok, and add the ginger, garlic and chili. Stir constantly in the pan for 1 minute. The garlic should not be sauteed too hot.

Now add the meat again and immediately afterwards the sauce and the jar of cornstarch (stir again beforehand).

Let the sauce thicken a bit and stir constantly so everything is coated in sauce. This will take no more than 1 minute. Mix in the chopped spring onion, top it with sesame seeds and the Mongolian Chicken is ready. The Pak Choi goes very well with it.