Cook Super Easy Restaurant-Style Mongolian Chicken 蒙古鸡丁 at Home! Chinese Chicken Recipe

Hi and welcome to Spice and pans today .

We'll be cooking Mongolian chicken or so let's start cooking .

Now we will start to marinate our chicken .

I have with me over here one whole piece of frozen boneless chicken leg .

Approximately 280 g kinds of pieces like this add in one tablespoon of light sauce .

I'm using the low sodium type .

So if you are using the regular one , just reduce the amount a little bit , half a teaspoon of salt , a few dashes of white pepper .

Mr Macwell first , once this is done , you add in three tablespoons of corn flour as well as three tablespoon of water is them up .

Well , I've left the skin on because I'm going to deep fry this later and the skin will make this very crispy .

Once you're done with this , we will leave this in the fridge to marinate for about 30 minutes or so .

I'll see you back in a while .

We have marinated the chicken for approximately 20 minutes .

Now , there's a lot of liquid over here .

We just pour them away .

You can keep the liquid if you want to , but you just need to add in a little bit more conf by removing them .

I'll add in two tablespoons of corn flour using your hand .

Give it a good mix .

After this is done , we add in one tablespoon of cooking oil .

The purpose of the cooking oil is to separate the chicken out when we deep fry them , just mix them up again .

And now we prepared to deep fry them .

Now we're prepared to fry our chicken .

I'm using a 32 cm nonstick work from Shogen by la go .

This part of the series .

Heat up your oil over medium heat .

Check whether the oil is hot enough or not .

Use a bamboo skewer , put it in , right .

If you see bubbles rising up like this , that means it's hot enough .

This is the chicken .

Mix it up again and then we will slowly put them in separate it as you , as you put them in , do not move them until the cross has formed .

We'll fry them until they are like golden brown .

And then we will do a double fry again .

This will take approximately four minutes or so .

Now we will check whether the crust of the chicken has formed using your bamboo chopstick .

Just give it a light tap and we feel that it's hard .

It's time to spread them out , right and then turn them right .

This is what we want .

A very nice light golden brown .

So we turn it to the other side .

Now if you do not want to deep fry them , you can actually pan fry them , but of course , it will not be as crispy .

This will be a lot faster and the color is actually more uniformed .

And as you can see , I did not really use a lot of oil just enough oil to cover the chicken .

Normally I'll use the oil for 2 to 3 drinks .

I have a canister that I use to store the used oil .

Right ?

Look at how beautiful this is now very like golden brown .

This is what we want .

Now we remove this from the oil .

We remove the chicken .

Now without turning off the flame .

Now we turn the heat up to medium high .

The purpose of double frying is to make it crispier as well as repelling the oil from the chicken .

Let the temperature rise first before you add the chicken in .

How do you know if the oil is hot enough ?

As long as you see , smoke rising from the oil ?

That means it's hot enough .

Now that the oil is hot enough , we are adding our chicken .

We just fry them for approximately 10 to 20 seconds .

Just tore them up a little bit more , very beautiful , golden brown color .

Now we remove it from the oil .

Remember not to turn off the flame again .

Now we've set this aside , remove most of the oil , leaving about 2 to 3 tablespoons of oil in the work and I'll show you how we prepare the sauce .

Now we prepare the sauce using medium low heat .

We add in 10 g of ginger slice thinly like this young ginger .

Just put them in .

We will also add in the stem of spring onion .

These approximately six spring onions put a white part in first .

We have fried them until fragrant .

Remember to use medium low heat , slowly fry out the flavor of the ginger as well as the spring onion without burning them .

When you can start to smell them , we'll add in our garlic four cloves of garlic chop .

Put it in .

Wow , smells very good .

Once you can smell the fragrance , adding water .

120 mL of water .

Would it end ?

And in one tablespoon of oyster sauce , one tablespoon of light cell sauce , one tablespoon of duck sour sauce as well as one teaspoon of crushed chili pepper or you can use chili powder .

No problem .

Of course , this is optional .

If you don't take spicy food , you add in 1.5 teaspoon of sugar .

Mix them up .

Well , and we let this sauce boil for approximately a minute .

We want to extract the beautiful flavor from all these ingredients that we added .

We are not thicken the sauce with corn starch solution .

Slowly add in stir as you pour the corn star solution in thicken to the consistency that you want .

I like this to be thicker so they can coat our chicken really , really well .

So something like this will be good .

Now we add in our chicken , add in the rest of our spring onions , adding one tablespoon of Chinese cooking wine or give it a good mix .

Finally , I didn't have a teaspoon of sesame oil , turn off the flame .

I miss time for lunch and now the dish is done .

Let's have a taste .

It smells really , really good .

Hm .

The flavor of the spring onions , the ginger .

It really gets together very , very well , very fragrant .

This is really good on its own .

Always steam rice .

So ladies and gentlemen , I hope you like our video like on our video and do subscribe to our channel .

Thank you for watching and now it's your turn to cook .

Bye bye and see you .