Mongolia Chicken

Description:

Deep, dark Mongolian Chicken. I apologize if you're Mongolian, I realize this recipe doesn't come from Mongolia but it's pretty tasty and dead easy to make. I don't currently have a photo but the next time I make this I'll take one.

Ingredients:
Meat and marinade
  • 1.5 lbs chicken thighs or breast sliced very thinly (see note 1)
  • 1 tbs Shaoxing wine
  • 2 tbs oyster sauce
  • teaspoon corn starch
Sauce
  • 3/4 cup hoisin sauce
  • 1/3 cup Shaoxing wine (see note 2)
  • 2 tbs doubanjiang (see note 3)
  • 1 tbs oyster sauce 
  • 12 large cloves minced
  • 8 dried Chinese red chili peppers (see note 4)
  • 3 tsp chili flakes
  • 3 tbs vegetable oil
  • 12 sliced diagonally about 3/4 inch long
  • 1 medium yellow onion sliced in half rings 
  1. Put the chicken in a bowl along with the 3 teaspoon of shaoxing, the oyster sauce and corn starch. Stir to evenly coat the meat and let it marinate while you prepare the rest of the ingredients.
  2. In a small bowl, add the hoisin sauce, 1 tablespoon of shaoxing, and doubanjiang, stir to combine.
  3. In a frying pan heat on medium high sear chicken, set aside
  4. Add the oil, chili pepper flakes, chili peppers and garlic and fry until the garlic is fragrant.
  5. Add the chicken
  6. Add the scallions and sauce and continue to stir-fry until the sauce has caramelized and coats the chicken evenly (a few more seconds). Serve over rice.
Notes:

1. Boneless thighs will create a bit deeper flavor than chicken breasts.  I freeze it for about 15 minutes and cut it as thinly as I can.

 

2. Use real Shaoxing. The name may be spelled Xaoshing, Xaoxing or any combination. It's cheap and most asian grocery stores have it. Even my local upper-end grocery has it.

 

3. Doubanjiang is sometimes labeled Toban Djang and other times labeled Chili Bean Sauce. I use Lee Kum Kee's Toban Djang.

 

4. I've used Arbol in a pinch but even though they look like Chinese peppers the heat profile is different and they have move of a chili powder flavor to them. Try to find dried Chinese red peppers.

 

Recipe Author: Grant
Portions: 4
Difficulty: Very Easy
Origin: China
Vegetarian: No
Cost per Portion: 1
Preparation Time: 30 min
Located in: Main Courses