CHINESE TAKEOUT MONGOLIAN CHICKEN RECIPE SECRET REVEALED‼️ | SWEET AND SPICY RESTAURANT STYLE

Описание: Conquer your takeout cravings with this delicious Sweet & Spicy Mongolian Chicken recipe! Made in the comfort of your own kitchen, this dish captures the classic flavors of Chinese takeout with a perfect balance of sweet and spicy notes. Our easy-to-follow recipe ensures you can whip up this satisfying meal in no time, making it perfect for busy weeknights. So ditch the delivery menu and get ready to enjoy restaurant-quality Mongolian Chicken at home!

Sweet and Spicy Mongolian Chicken Chinese Takeout Style
MONGOLIAN SAUCE:
1 tbsp Cornstarch
75 ml Water
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 tsp Dark Soy Sauce or Hoisin Sauce
1 tsp Chicken Stock
1 tsp Sesame Oil

MONGOLIAN CHICKEN:
250 grams Boneless Skinless Chicken Thigh
1 tbsp Shaoxing Wine
¼ cup Cornstarch
1 tbsp Ginger, minced
3 cloves Garlic, minced
2 Dried Red Chili Peppers
2 tbsp Peas
2 stalks Green Onion, chopped
Oil for frying the chicken

Instructions:
1. To make the sauce, mix together cornstarch and water until fully dissolved. Then add soy sauce, brown sugar, dark soy sauce, and sesame oil. Set aside.
2. In another bowl, season the cubed chicken thigh with Shaoxing wine. Then toss the chicken with cornstarch until evenly coated. Set aside.
3. Heat oil in a pan. Fry the chicken in batches for about 7 minutes on each side over medium-high heat until crispy and golden brown. Remove chicken from the pan.
4. In the same pan, use the remaining oil to sauté minced ginger, garlic, and dried red chilies until fragrant.
5. Pour in the prepared sauce and add peas. Bring to a simmer until the sauce thickens.
6. Add the fried chicken back into the pan, along with chopped green onion. Toss until evenly coated.
7. Serve the Mongolian chicken with rice.

Enjoy your Sweet and Spicy Mongolian Chicken!

TIMESTAMPS:
00:00 The Most ADDICTIVE Chinese Takeout Dish
00:36 Preparing the Aromatic Ingredients
02:43 How to Make the PERFECT 5-Ingredient Mongolian Sauce
04:12 The SECRET to Ultra-Crispy & Tender Chicken (Cornstarch Coating)
04:58 The Frying Technique for a Perfect Golden-Brown Crunch
06:00 Building the Aromatic Base (Garlic, Ginger & Chili)
07:20 The Final Toss: How to Keep it Crispy in the Sauce
07:57 Better Than Takeout? The Final Verdict & Taste Test
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