What is Mongolian Chicken?

Mongolian chicken is a popular Chinese-American dish that is served in many Chinese restaurants. Despite its name, Mongolian chicken is not a traditional Mongolian dish but rather it was created in Chinese-American restaurants.

This popular Chinese takeout dish brings together juicy pieces of chicken thighs that are coated and then pan-fried for a crispy on the outside and a tender on the inside. The chicken is then tossed in a sweet, salty, and slightly spicy sauce and then served with steamed rice or noodles. Typically, this popular Chinese dish is made with beef, but some people simply prefer chicken over beef so here we are.

Ingredients

All of these Mongolian chicken ingredients can be found at your local Asian grocery store. I’ve linked everything that I used for you below.

Mongolian Chicken

• Boneless Skinless Chicken Thighs: chicken thighs are ideal because they are harder to accidentally overcook. The chicken thighs can be sliced or cubed.
• Shaoxing Wine: Shaoxing wine lightly seasons and marinates the chicken.
• Cornstarch: the cornstarch creates a thin, crispy coating on the chicken.
• Vegetable Oil: vegetable oil or any neutral oil with a high smoke point such as canola oil, peanut oil, or avocado oil will work to fry the Mongolian chicken.
• Ginger and garlic: minced ginger and garlic are the main aromatics.
• Dried Chilis: dried chilis add a touch of heat to the stir fry.
• Green onion: green onion to finish for another aromatic layer.

Mongolian Sauce

• Soy Sauce: soy sauce is the base of the sauce. It adds a salty, savory, and umami flavor to the Mongolian chicken recipe.
• Dark Soy Sauce: dark soy sauce is a sweeter soy sauce that is thicker, less salty, and sweeter than regular soy sauce. It adds a gentle sweetness to the Mongolian sauce.
• Brown Sugar: brown sugar sweetens the sauce and balances out the salty flavors.
• Sesame Oil: toasted sesame oil adds a hint of umami nuttiness to the sauce.
• Cornstarch: cornstarch thickens the sauce for glossy, thick coverage.
• Water: water dilutes the soy sauce making it less salty and more palatable.

Substitutions and Additions

This recipe for Mongolian chicken can be easily customized based on your preferences. I have listed some suggestions for you below.

Substitutions

• Chicken: instead of chicken thighs, you can alternatively use chicken breast chicken tenders.
• Protein: instead of chicken you can easily use beef or tofu instead!
• Fresh chili peppers: instead of dried chili peppers, you can use freshly sliced chili peppers for more of a spicy kick.
• Tamari or coconut aminos: instead of soy sauce, you can use tamari or coconut aminos as an alternative.
• Hoisin sauce: instead of dark soy sauce, you can use hoisin sauce for a sweeter sauce.
• Low sodium chicken stock: for a richer more savory and comforting flavor, you can substitute the water with chicken stock instead.

Additions

• Vegetables: you can add more vegetables such as broccoli, bell peppers, carrots, snap peas mushrooms, zucchini, etc.
• Toasted sesame seeds: sprinkle some toasted sesame seeds for additional garnish.

Mongolian Chicken

This easy Mongolian chicken recipe features crispy yet tender fried chicken coated in a sweet, spicy and savory sauce. Enjoy with a bowl of rice for a quick and delicious weeknight meal!

Prep Time 5 mins|Cook Time 15 minutes| Total Time 20 mins

Main Course

 Servings: 3

INGREDIENTS

• 1 ½ tablespoon cornstarch
• ⅓ cup water
• ¼ cup soy sauce
• 2 teaspoon dark soy sauce
• ¼ cup brown sugar packed
• 2 teaspoon sesame oil

Mongolian Chicken

• 1 lb boneless skinless chicken thighs cut into 1 1/2 inch pieces
• 2 teaspoon Shaoxing wine
• ½ cup cornstarch
• ⅓ cup vegetable oil for frying
• 2 teaspoon ginger minced
• 4 cloves garlic minced
• 5 dried red chili peppers
• 3 stalks green onion cut into 2 inch slices

INSTRUCTIONs

• Mix the sauce. In a small bowl, mix the cornstarch and water until the cornstarch is fully mixed in. Then add the soy sauce, brown sugar, dark soy sauce, and sesame oil. Mix until combined. Set aside.
• Prepare the chicken. In another mixing bowl, coat the sliced chicken with Shaoxing wine. Then toss the chicken with the cornstarch until evenly coated. Shake off the excess and set aside.
• Fry the chicken. In a wok or large skillet over medium-high heat, heat the vegetable oil until hot. Working in batches, gently lower the chicken, making sure that you don’t crowd the pan. Fry until crispy and golden brown on both sides, about 6-8 minutes. Remove the chicken from the pan and place it on a paper towel-lined plate.
• Cook the sauce. In the same pan over medium-high heat, heat 1 tablespoon of vegetable oil. Then add the minced ginger, minced garlic, and dried red chili peppers. Saute for about 30 seconds until fragrant. Then add in the sauce and bring to a simmer.
• Add chicken and green onion. Then add the chicken and green onion and toss together until the chicken is evenly coated. Serve with rice and enjoy!

Nutrition:

Calories: 635kcal | Carbohydrates: 47g | Protein: 32g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1514mg | Potassium: 505mg | Fiber: 1g | Sugar: 20g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

Kataifi Spanakopita Rolls are a delightful fusion of the traditional Greek spanakopita and the crisp, golden strands of kataifi dough. This innovative take on a classic dish combines a savory spinach and feta filling with the delicate crunch of kataifi pastry, creating an irresistible appetizer or main course. Here's a detailed guide to crafting these elegant rolls.

Prepare the Filling

1. Sauté the Aromatics  

 Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.

2. Cook the Spinach

 If using fresh spinach, add it to the skillet and sauté until wilted. For frozen spinach, ensure it is thoroughly drained before adding. Cook until excess moisture evaporates.

3. Mix the Filling  

 In a large mixing bowl, combine the cooked spinach mixture with feta, ricotta (if using), dill, parsley, and the beaten egg. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.

Prepare the Kataifi Dough

1. Separate the Dough

Carefully pull apart the kataifi dough strands to loosen and separate them. Keep the dough covered with a damp towel to prevent drying out while working.

2. Brush with Butter and Oil 

Combine melted butter and olive oil in a bowl. Take a small bundle of kataifi dough strands (about 3-4 inches wide) and brush them generously with the butter-oil mixture.

 Assemble the Rolls

1. Add the Filling

Place a spoonful of the spinach and feta mixture at one end of the prepared kataifi dough bundle.

2. Roll Tightly

Gently roll the kataifi dough around the filling, creating a compact log. Brush the roll with additional butter-oil mixture to ensure it browns evenly during baking.

3. Repeat the Process 

Continue assembling rolls until all the filling and kataifi dough are used.

Bake the Kataifi Spanakopita Rolls

1. Preheat the Oven

 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.

2. Arrange and Bake

Place the rolls on the prepared baking sheet, leaving a small gap between each one. Bake for 25-30  minutes, or until the kataifi dough is golden and crisp.

3. Cool and Serve

Allow the rolls to cool slightly before serving. Serve warm or at room temperature with a side of tzatziki or Greek yogurt for dipping.

Tips for Success

1. Handling Kataifi Dough

Kataifi dough is delicate and dries out quickly. Work in small batches, keeping the unused dough covered with a damp towel.

2. Enhance the Flavor 

Add a sprinkle of nutmeg to the filling for a subtle depth of flavor, or incorporate finely chopped green onions for a mild oniony kick.

3. Make-Ahead Option

Assemble the rolls and freeze them uncooked. Bake directly from frozen, adding an extra 5-10 minutes to the baking time.

Serving Suggestions

As an Appetizer

As a Main Course

For Entertaining

KATAIFI SPANAKOPITA ROLLS

Kataifi Spanakopita Rolls are a delightful fusion of the traditional Greek spanakopita and the crisp, golden strands of kataifi dough.

Prep Time 15 mins|Cook Time  minutes| Total Time mins

Main Course

 Servings: 4

INGREDIENTS

• Makes 18 rolls
• 2 packets 375g Antoniou Kataifi Pastry
• 1/2 cup extra virgin olive oil
• For the filling
• 4 bunches English spinach
• 1/2 cup dill, chopped
• 1/2 cup spring onions, chopped
• 1/4 cup mint, chopped
• 1/4 cup extra virgin olive oil
• 300g ricotta cheese
• 80g feta cheese
• 2 eggs
• Salt and pepper to taste

INSTRUCTIONs

1. Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
2. Preheat the oven to 180 degrees Celsius. Grease a 38cm x 28cm baking dish with oil.

To make the filling

• Wash and roughly chop the spinach then sauté over medium to high heat until wilted. Allow to cool then squeeze out as much water as possible from the spinach. Add to a bowl along with the herbs, spring onions, ricotta, feta, eggs, olive oil, salt, and pepper. Mix well.

To assemble the rolls

• Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the olive oil over the Kataifi and use your hands to massage the oil through the pastry.
• Weigh out 40- 45g of Kataifi pastry to make each Spanakopita parcel. Lay the Kataifi Pastry flat on your work surface and adjust the stands so that they are close together to hold the filling. Spoon one and a half tablespoons of the spanakopita mixture onto the bottom end of the Kataifi Pastry. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the rolls into the baking dish. Repeat with remaining Kataifi and spanakopita filling.
• Brush with additional olive oil. Bake for approximately 45-50 minutes or until golden. 

These Meringues with Citrus Curd are the perfect spring dessert. They’re the perfect make ahead dessert, topped with fresh fruit, mint and a sprinkling of powdered sugar. Mini meringues with lemon curd are a light, airy, and zesty dessert that perfectly balances sweetness with tartness. This elegant treat is ideal for tea parties, festive gatherings, or simply as a delightful way to end a meal. Below, we provide a comprehensive guide to creating flawless mini meringues paired with a luscious lemon curd.

Crafting the Lemon Curd

1. Combine Ingredients  

In a medium-sized, heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.

2.Cook Over a Double Boiler

Place the bowl over a saucepan of simmering water (ensuring the bowl does not touch the water). Stir constantly with a heatproof spatula until the mixture thickens, about 10 minutes. The curd should coat the back of the spatula.

3.Incorporate Butter 

Remove the bowl from heat and gradually whisk in the chilled butter, one piece at a time, until smooth and creamy.

4.Strain and Chill  

Pass the curd through a fine-mesh sieve to remove any lumps. Transfer to a clean container, cover with plastic wrap (pressing it directly onto the surface of the curd), and refrigerate until set.

Assembling the Mini Meringues with Lemon Curd

1. Prepare the Meringues for Filling  

If desired, gently hollow out the base of each meringue using a small spoon or knife to create a cavity for the curd.

2. Fill with Lemon Curd  

Using a piping bag or small spoon, fill each meringue with a dollop of lemon curd. The vibrant yellow curd adds a stunning visual contrast to the crisp white meringues.

3. Optional Garnishes

Enhance your presentation with a sprinkle of powdered sugar, a zest of lemon curls, or a few edible flowers for a sophisticated touch.

Storage and Serving Tips

Storage

 Store assembled meringues in an airtight container in the refrigerator for up to 3 days. If storing separately, meringues can last up to 2 weeks at room temperature in a dry, airtight container, while the lemon curd will keep for a week in the refrigerator.

Serving:  

Serve these mini meringues chilled for a refreshing and delicate dessert.

Why This Recipe Excels

This recipe excels due to its attention to detail in creating the perfect balance of textures and flavors. The meringues are crisp yet tender, while the lemon curd provides a creamy, tangy counterpoint to their sweetness. The result is a dessert that is as visually appealing as it is delicious.