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Mongolian Chicken | Savory & Caramelized in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen in samtiger Stärkehülle, blitzschnell im heißen Wok gebraten und mit Frühlingszwiebeln, Knoblauch und Ingwer in einer würzig-süßen Sojasauce karamellisiert. Der beliebte asiatische Klassiker – herrlich aromatisch und in nur 15 Minuten servierfertig!
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into approx. 1 cm thick strips. Place the meat in a bowl and mix evenly with the cornstarch so that all strips are thinly coated.
Peel and finely chop the garlic cloves and fresh ginger. Wash the spring onions, trim off the root ends, and cut the stalks into approx. 4 cm long pieces; keep the white and light green parts separate from the dark green.
For the sauce, mix the soy sauce with the brown cane sugar and approx. 2 tbsp water in a small bowl until the sugar has largely dissolved.
Chef's tip
Cornstarch trick: Tossing the meat in a light coating of cornstarch keeps the chicken juicy and tender on the inside during the extreme wok heat, while creating a deliciously crispy crust on the outside.
Side dish tip: Serve the dish classically with steaming jasmine rice, which absorbs the caramelized sauce wonderfully.
30 min
Under an hour
