High Protein Mongolian Fried Chicken
High Protein Mongolian Fried Chicken
Ingredients
For the Mongolian Sauce
- 60 ml reduced salt soy sauce
- 80 ml water
- 40 g brown stevia, (sub with regular granulated sweetener)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch, (10g)
- 10 g ginger, sliced
- 4 garlic, cloves, minced
- 1 red chilli, (sub with bell pepper for less heat)
For the Crispy Chicken
- 800 g boneless skinless chicken thighs, diced, excess fat trimmed
- 60 g cornstarch
- 2 teaspoons shaoxing wine, (sub with rice vinegar)
- as needed cooking spray
For Serving
- 200 g uncooked rice
- as needed mixed sesame seeds, to garnish
- as needed green onions, for topping
Instructions
- 1
In a measuring jug, combine 60ml reduced salt soy sauce, 80ml water, 40g brown stevia, 2 teaspoons sesame oil, and 1 tablespoon (10g) cornstarch. Mix well until all ingredients are thoroughly combined, then set aside.
⏱️ 3 min
- 2
Take 800g of diced boneless skinless chicken thighs (with excess fat trimmed). Add 2 teaspoons shaoxing wine (or rice vinegar) and 60g cornstarch to the chicken. Mix well using your hands (wearing gloves recommended) until all the chicken pieces are fully coated with the cornstarch mixture.
⏱️ 5 min
- 3
Spray a large pan or wok with cooking spray. Place the coated chicken pieces into the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken on high heat, turning occasionally, until it turns golden brown and crispy on all sides. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 10 min
- 4
In the same pan, add 10g sliced ginger and 1 red chilli (or bell pepper slices for less heat). Cook these on medium heat for 2-3 minutes until they soften and become fragrant.
⏱️ 3 min
- 5
Add 4 cloves of minced garlic to the pan and stir for 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 6
Pour the previously prepared Mongolian sauce mixture into the pan. Bring the sauce to a gentle simmer and stir continuously on low heat until it thickens to your desired consistency. This should take 2-4 minutes.
⏱️ 4 min
- 7
Return the cooked crispy chicken to the pan with the thickened sauce. Mix thoroughly to ensure all chicken pieces are evenly coated in the sauce.
⏱️ 2 min
- 8
Prepare the 200g uncooked rice according to package instructions. While the chicken is cooking, this can be done simultaneously.
⏱️ 15 min
- 9
Top the Mongolian Fried Chicken with chopped green onions.
⏱️ 1 min
- 10
Portion the dish into four equal servings. For each serving, place the Mongolian Fried Chicken alongside approximately 150g of cooked rice. Garnish the rice with mixed sesame seeds.
⏱️ 1 min
- 11
Store the prepared meals in airtight containers in the fridge for up to 5 days. To reheat, transfer the meal to a microwave-safe bowl, cover it with a damp paper towel, and microwave for 3-4 minutes. Once heated through, mix well and enjoy.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mongolian Fried Chicken
For the Mongolian Sauce
- 60 ml reduced salt soy sauce
- 80 ml water
- 40 g brown stevia, (sub with regular granulated sweetener)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch, (10g)
- 10 g ginger, sliced
- 4 garlic, cloves, minced
- 1 red chilli, (sub with bell pepper for less heat)
For the Crispy Chicken
- 800 g boneless skinless chicken thighs, diced, excess fat trimmed
- 60 g cornstarch
- 2 teaspoons shaoxing wine, (sub with rice vinegar)
- as needed cooking spray
For Serving
- 200 g uncooked rice
- as needed mixed sesame seeds, to garnish
- as needed green onions, for topping
Instructions
- 1
In a measuring jug, combine 60ml reduced salt soy sauce, 80ml water, 40g brown stevia, 2 teaspoons sesame oil, and 1 tablespoon (10g) cornstarch. Mix well until all ingredients are thoroughly combined, then set aside.
⏱️ 3 min - 2
Take 800g of diced boneless skinless chicken thighs (with excess fat trimmed). Add 2 teaspoons shaoxing wine (or rice vinegar) and 60g cornstarch to the chicken. Mix well using your hands (wearing gloves recommended) until all the chicken pieces are fully coated with the cornstarch mixture.
⏱️ 5 min - 3
Spray a large pan or wok with cooking spray. Place the coated chicken pieces into the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken on high heat, turning occasionally, until it turns golden brown and crispy on all sides. Once cooked, remove the chicken from the pan and set it aside.
⏱️ 10 min - 4
In the same pan, add 10g sliced ginger and 1 red chilli (or bell pepper slices for less heat). Cook these on medium heat for 2-3 minutes until they soften and become fragrant.
⏱️ 3 min - 5
Add 4 cloves of minced garlic to the pan and stir for 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 6
Pour the previously prepared Mongolian sauce mixture into the pan. Bring the sauce to a gentle simmer and stir continuously on low heat until it thickens to your desired consistency. This should take 2-4 minutes.
⏱️ 4 min - 7
Return the cooked crispy chicken to the pan with the thickened sauce. Mix thoroughly to ensure all chicken pieces are evenly coated in the sauce.
⏱️ 2 min - 8
Prepare the 200g uncooked rice according to package instructions. While the chicken is cooking, this can be done simultaneously.
⏱️ 15 min - 9
Top the Mongolian Fried Chicken with chopped green onions.
⏱️ 1 min - 10
Portion the dish into four equal servings. For each serving, place the Mongolian Fried Chicken alongside approximately 150g of cooked rice. Garnish the rice with mixed sesame seeds.
⏱️ 1 min - 11
Store the prepared meals in airtight containers in the fridge for up to 5 days. To reheat, transfer the meal to a microwave-safe bowl, cover it with a damp paper towel, and microwave for 3-4 minutes. Once heated through, mix well and enjoy.