Mongolian chicken is a popular Chinese-American dish that has gained worldwide recognition for its unique flavor and simplicity. This stir-fry dish is made with marinated chicken, vegetables, and a savory sauce, typically served over rice or noodles. In this article, we will guide you through the process of cooking Mongolian chicken, providing you with a step-by-step recipe and valuable tips to enhance your cooking experience.
Understanding the Origins of Mongolian Chicken
Mongolian chicken is not a traditional Mongolian dish, but rather a Chinese-American creation. The dish is believed to have originated in the 1960s in New York City’s Chinatown, where Chinese chefs experimented with different ingredients and cooking techniques to create a unique flavor profile. The name “Mongolian” was likely added to give the dish an exotic and mysterious appeal.
The Key Ingredients of Mongolian Chicken
To cook Mongolian chicken, you will need the following ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup mixed vegetables (bell peppers, carrots, broccoli, and onions)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Marinating the Chicken
Marinating the chicken is an essential step in cooking Mongolian chicken. In a large bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon oyster sauce (if using), and 1 tablespoon cornstarch. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cooking the Chicken and Vegetables
To cook the chicken and vegetables, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the mixed vegetables and cook until they are tender-crisp, about 3-4 minutes. Add the minced garlic and grated ginger and cook for an additional minute, until fragrant.
Preparing the Sauce
The sauce is a crucial component of Mongolian chicken. In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons hoisin sauce, and 1 tablespoon cornstarch. Add 2 teaspoons sesame oil and whisk until smooth. Pour the sauce into the skillet with the vegetables and bring to a boil. Cook for 1-2 minutes, until the sauce has thickened.
Combining the Chicken and Sauce
To combine the chicken and sauce, add the cooked chicken back into the skillet with the sauce. Toss to coat the chicken with the sauce, and cook for an additional 1-2 minutes, until the chicken is fully coated.
Serving and Variations
Mongolian chicken is typically served over cooked rice or noodles. You can also serve it with steamed vegetables or a side salad. To add some crunch to the dish, sprinkle some toasted sesame seeds or chopped scallions on top.
If you want to vary the recipe, you can try adding different vegetables, such as mushrooms or zucchini, or using different seasonings, such as cumin or coriander. You can also serve the dish with a side of fortune cookies or egg rolls for a more authentic Chinese-American experience.
Tips and Tricks for Cooking Mongolian Chicken
- Use high-quality ingredients: Fresh vegetables and high-quality sauces will make a big difference in the flavor and texture of the dish.
- Don’t overcook the chicken: Cook the chicken until it is browned and cooked through, but still juicy and tender.
- Use the right cooking oil: Vegetable oil or peanut oil work well for stir-frying, as they have a high smoke point and a neutral flavor.
- Don’t over-sauce the dish: The sauce should be thick and savory, but not too overpowering. Start with a small amount of sauce and add more to taste.
Common Mistakes to Avoid
- Overcooking the vegetables: Stir-fry the vegetables quickly over high heat to preserve their texture and flavor.
- Not marinating the chicken: Marinating the chicken will help to tenderize it and add flavor.
- Not using the right seasonings: Soy sauce, hoisin sauce, and sesame oil are essential seasonings for Mongolian chicken. Don’t omit them or substitute them with other ingredients.
By following these tips and tricks, you can create a delicious and authentic Mongolian chicken dish that will impress your family and friends. With its unique flavor and simplicity, Mongolian chicken is a great addition to any meal.
What is Mongolian Chicken and where did it originate?
Mongolian Chicken is a popular Chinese-American dish that is believed to have originated in Taiwan. The dish is made with marinated chicken, stir-fried with vegetables and served with a savory sauce. Despite its name, Mongolian Chicken is not a traditional Mongolian dish, but rather a creation of Chinese-American cuisine.
The exact origin of Mongolian Chicken is unclear, but it is thought to have been created in the 1950s or 1960s by Chinese chefs in Taiwan. The dish was later introduced to the United States, where it became a staple of Chinese-American cuisine. Today, Mongolian Chicken is enjoyed in restaurants and homes around the world.
What are the main ingredients in Mongolian Chicken?
The main ingredients in Mongolian Chicken include chicken breast or thighs, vegetables such as bell peppers, carrots, and onions, and a savory sauce made with soy sauce, hoisin sauce, and rice vinegar. The dish may also include other ingredients such as garlic, ginger, and sesame oil.
The type and quantity of ingredients may vary depending on the recipe and personal preferences. Some recipes may also include additional ingredients such as mushrooms, snow peas, or baby corn. The sauce is a key component of the dish, and its flavor and consistency can be adjusted to suit individual tastes.
How do I prepare the chicken for Mongolian Chicken?
To prepare the chicken for Mongolian Chicken, it is typically marinated in a mixture of soy sauce, hoisin sauce, and rice vinegar, along with other ingredients such as garlic and ginger. The chicken is usually cut into bite-sized pieces and marinated for at least 30 minutes to allow the flavors to penetrate.
After marinating, the chicken is usually stir-fried in a wok or large skillet with some oil until it is cooked through. The chicken can be cooked separately from the vegetables and sauce, or it can be cooked together with the other ingredients. It’s essential to cook the chicken to an internal temperature of 165°F (74°C) to ensure food safety.
What type of vegetables can I use in Mongolian Chicken?
A variety of vegetables can be used in Mongolian Chicken, including bell peppers, carrots, onions, mushrooms, snow peas, and baby corn. The choice of vegetables will depend on personal preferences and the desired texture and flavor of the dish.
Some vegetables, such as bell peppers and carrots, are typically stir-fried until they are tender-crisp, while others, such as mushrooms and snow peas, may be cooked until they are tender. The vegetables can be added to the dish in any order, but it’s usually best to add the harder vegetables, such as carrots, first, and the softer vegetables, such as snow peas, last.
How do I make the sauce for Mongolian Chicken?
The sauce for Mongolian Chicken is typically made with a combination of soy sauce, hoisin sauce, and rice vinegar, along with other ingredients such as garlic, ginger, and sesame oil. The sauce can be made ahead of time and refrigerated or frozen for later use.
To make the sauce, the ingredients are usually combined in a bowl and whisked together until smooth. The sauce can be adjusted to suit individual tastes by adding more or less of any ingredient. Some recipes may also include additional ingredients, such as cornstarch or flour, to thicken the sauce.
Can I make Mongolian Chicken in advance?
While Mongolian Chicken is best served immediately, it can be made in advance with some planning. The chicken and vegetables can be prepared ahead of time and refrigerated or frozen until ready to cook.
The sauce can also be made ahead of time and refrigerated or frozen. When ready to serve, the chicken and vegetables can be stir-fried together with the sauce and served hot. It’s essential to reheat the dish to an internal temperature of 165°F (74°C) to ensure food safety.
How do I serve Mongolian Chicken?
Mongolian Chicken is typically served hot over rice or noodles. The dish can be garnished with green onions, sesame seeds, and other ingredients to add flavor and texture.
Mongolian Chicken can be served as a main dish or as part of a larger meal. It’s a popular dish in Chinese-American cuisine and is often served in restaurants and homes around the world. The dish can be adjusted to suit individual tastes by adding or subtracting ingredients, making it a versatile and delicious option for any meal.