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Mongolian Wok Chicken | Crispy & Savory in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Zartes Hähnchenbrustfilet in feiner Stärkekruste, scharf im Wok gebraten und mit knackigen Frühlingszwiebeln, Knoblauch, Ingwer und einer aromatisch eingekochten Sojasauce karamellisiert. Ein echter asiatischer Wok-Klassiker in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Cut the chicken breast fillet across the grain into bite-sized, approx. 0.5 cm thin strips. Place the meat in a bowl and mix thoroughly with 1 tbsp soy sauce and the cornstarch so that all strips are evenly coated.
Wash and trim the spring onions. Cut the white and light green parts into approx. 3–4 cm long pieces. Slice the dark green parts diagonally into thin rings and set aside for the finish.
Peel the fresh ginger and cut into fine strips. Peel and finely chop the garlic cloves. For the sauce, mix the remaining soy sauce (3 tbsp) with the brown cane sugar, dark sesame oil, and 3 tbsp water in a small bowl until the sugar has dissolved.
Chef's tip
Wok hei effect: Make sure the wok is smoking hot before adding the chicken. This way, the meat cooks lightning-fast to a crisp exterior, stays wonderfully juicy inside, and takes on that signature wok aroma.
Variation tip: If you like it spicier, add a pinch of chili flakes or a finely chopped red chili pepper to the wok along with the garlic and ginger.
30 min
Under an hour
