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Mongolian Chicken Recipe

4719 ratings | 979034 views
How to make Mongolian Chicken! This is a great chicken recipe! 8oz chicken 1/2 teaspoon Rice Wine 1/2 teaspoon Soy Sauce pinch of sugar pinch of salt 1/2 egg white 1 teaspoon Corn Starch 1 Tablespoon Oyster Sauce 1 Tablespoon Hoisin Sauce 1/2 Tablespoon Dark Soy Sauce 1/2 Tablespoon Brown Sugar 1/2 teaspoon Sesame Oil Black Pepper 1/4 cup chicken stock 1 bunch Green Onion 1 Clove Garlic Garlic 1/2 teaspoon Ginger The wok that I am using http://goo.gl/1GSXY5 The wok ring that I am using http://goo.gl/VAlVYK For info on the knife that I am using http://goo.gl/9Tw5SU Music courtesy of Audio Network -~-~~-~~~-~~-~- Please watch: "Homemade Tender Carnitas Tacos" https://www.youtube.com/watch?v=adwFQoOiKcY -~-~~-~~~-~~-~-

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Text Comments (417)
Mario T (1 month ago)
Hi, where did you get that wok support ring. I like to get one like that, Thanks great recipe.
Audrey Aitken (1 month ago)
Neither, I call them spring onions
Mark Horsnell (2 months ago)
We call them 'Spring Onions' (New Zealand)
Ali Adnan (2 months ago)
Thank you... It's Chinese way
Nguyễn Thanh Hiếu (3 months ago)
Bon appetit!
ARLENE ALVAREZ (3 months ago)
love it.
James Strange (3 months ago)
Thank you!
Sunita Hota (3 months ago)
Love all your recipes. It's really yummy and easy to follow thank you so much
James Strange (3 months ago)
Thanks for the very nice comment!
Fijian Jive (3 months ago)
Just to make a plate of meal u have to dirty so many dishes....i better buy and eat
Sareth Ou (3 months ago)
It's alright.
Elizalde mojica (3 months ago)
Ok good i salute you sir
Mirth david (4 months ago)
thank u i am overly inti your recepie.
Rodolfo Rosales (4 months ago)
Estúpido ni sabes wtf
Chandrani Modak (5 months ago)
Yummy!! Thanks for sharing!! Plz share where u bought ur cooking pan!! Thnks and god bless!!
Jonas Johnsson (5 months ago)
What is Mongolian with this recipe? I am not an expert on their food, but all the ingredients seems very Chinese.
My Etc (5 months ago)
It's Chinese chicken stir-fry
Kok Leong Ho (6 months ago)
Mongolians never cook like this
Kent Terrill (6 months ago)
They are called Spring Onions in Australia. It took me ages to work out what scallions are lol :-)
JockBaloney (7 months ago)
Watching this video was about as exciting as looking at molasses flowing uphill on a freezing cold day. This entire, boring debacle should have ended up on the floor of the editor's cutting room. I get more thrills looking at re-runs of Mister Roger's Neighborhood for goodness sake!
tjmellonslap (7 months ago)
Looks great. Use more oil during the stir.
Mickola (8 months ago)
I don't see the point of the egg white ???
James Strange (8 months ago)
Most of the time I do it without the egg white. Its not perfect but still good.
Mickola (8 months ago)
Ok mate I just cook a little different thanks for your reply.
James Strange (8 months ago)
The egg white and corn starch help to make the meat very tender
Mona Lisa (8 months ago)
Look yummy chicken
Nory Luis (9 months ago)
I wanna try this for my employer hehehe
carol SC (9 months ago)
I love this recipe. i tried it during our cookery assessment last month and it taste good! We love it and I cooked it at home. fantastic!
James Strange (9 months ago)
Thanks for posting your really nice comment.
Baki Pest (9 months ago)
New research says fat in food wont make one fat
James Strange (9 months ago)
adarafta (10 months ago)
Thanks James, you made it easy and fun to cook Mongolian Chicken. I am going to try it tonight.
James Strange (9 months ago)
Very cool, I hope you liked the recipe.
Andrew Dodd (10 months ago)
Thanks for the tutorial!
James Strange (9 months ago)
Your very welcome.
wyatt cheng (10 months ago)
J Chinese have
gino edwards (10 months ago)
Use the sides of wok to cook , not bottom. Typical American trying to copy. Poor vid
Rukendra Bista (10 months ago)
u r makeing very nice I like it
James Strange (9 months ago)
Thank you!
tjmellonslap (11 months ago)
Very Good however use more oil while sir frying
زهرة اللوتس (11 months ago)
From egypt welcome Very perfect foods
James Strange (11 months ago)
Thank you!
markandmalekah (11 months ago)
Why is this called Mongolian. It is just stirred fried chicken.
Ginga Vitus (1 year ago)
James Strange (11 months ago)
Your so tough behind a computer screen.
Mr Lee Echi Kirikie (1 year ago)
Lol ... Lol...
Diean Altalaguire (1 year ago)
James Strange (1 year ago)
Thank you!
mike small (1 year ago)
green onions
Sattie Singh (1 year ago)
this is some tasty chicken
James Strange (1 year ago)
Thank you!
John Tagari (1 year ago)
John Tagari (1 year ago)
rhayan toy
Martin (1 year ago)
bad knife technique. Always curve fingers.
James Strange (1 year ago)
Impossible to do that on bad arthritis days.
GizmoBee1702 (1 year ago)
I can never restrain myself to 1/4 tsp, 1/2 tsp, etc.
Money boook (1 year ago)
haha Mongolian? hey change you name chinese chicken, we are not recipe eating chicken sorry :D
Stewart Liebenstrudl (1 year ago)
Just finished eating it. Used leeks in place of onions, and sadly, no chilli pepper, asthe memsahib likes neither,,,surprising since she lived in New Orleans for several years. It nevertheless turned out well and she gave it the thumbs up. Thank you for presenting it. Regards from sunny Spain.
James Strange (1 year ago)
Thank you for posting your results. I love hearing what works and does not work. Definitely love hearing modifications people make. Very surprising someone who lived in New Orleans does not like onions or spicy peppers. LOL
اني كن (1 year ago)
to much talk
James Strange (1 year ago)
Yes you do talk way to much.
Nian's Cooking Diary (1 year ago)
nice & cute recipe....
James Strange (1 year ago)
Thank you
Be Create (1 year ago)
look really tasty, must try
kathryn holmes (1 year ago)
we call them spring onions here in australia
Broiled Hibiscus (1 year ago)
thanx for this vid. off to the kitchen to make us some Mongolian chicken! gonna add bell peppers to this recipe
James Strange (1 year ago)
Your welcome. Bell peppers would be a nice touch.
Aaron Wesley (1 year ago)
good recipe man top notch
Aaron Wesley (1 year ago)
badass knife man
Zihorah Husien (1 year ago)
he mentioned chicken stock at 3:24 minutes but never added it to the recipe.
BL Meyer (1 year ago)
grade garlic?
Steven Earl Smith (1 year ago)
wow! Every cook, using their own recipe, says. "mmm delicious". Who ever would hav thought?
euro Europe (1 year ago)
i love that
giuseppe Garibaldi (1 year ago)
too long...I am going to check other recipes!!
Dave Guilford (1 year ago)
Excellent. I didn't have a jalapeno so I put in a little crushed red pepper. Came out great.
Taiki Nulight (1 year ago)
Mongolians don't use woks XD
Robert Sterling (1 year ago)
I was thinking the same haha. But things are given exotic names.. idk why.
Taiki Nulight (1 year ago)
and we also don't have any chickens in mongolia....
ABU SUFIAN (1 year ago)
Thank you for this recipe
Durden Painting (1 year ago)
nice blade, is it shun?
James Strange (1 year ago)
Yes it is!
Chris Blake (1 year ago)
Looks delicious, but I'm a free pour the sauces and leave the fat kinda guy.
James Strange (1 year ago)
When I am cooking and not making a video I usually free pour. When you learn the method and why cooking your own the way you like it is best.
Scott Gordon (1 year ago)
Just subbed. Great videos, man.
James Strange (1 year ago)
Thank you for the sub and nice comment!
Succulent Addict (1 year ago)
gross chicken
B Davis (1 year ago)
Just call Chinese take out.
Jake D'Amico (1 year ago)
Good job! Thanks!
James Strange (1 year ago)
Thank you!
Angel Kong (1 year ago)
hmm yummy t.q for sharing..
James Strange (1 year ago)
Your very welcome!
Phantom Ryu (1 year ago)
we call them spring onions mate!
James Strange (1 year ago)
Cool, thanks for commenting!
Sayed Haider (1 year ago)
this look good, but why to waist so much time.
Rita Patel (1 year ago)
Jason Gonsalves (1 year ago)
Jose C. Rodriguez L. (1 year ago)
you need a male wok jaja one with a handle , ad the you just tossed it around n
Kelvin Oasis (1 year ago)
Hi James, thanks for this nice recipe, i would like to find out if the brown sugar mostly used in Chinese dishes could be replaced with white normal sugar?
jerry lee (1 year ago)
Kelvin Oasis Hi! Yes you may use normal what sugar. Why we Chinese (I am a Singaporean Chinese) use brown sugar is so that the dish comes out with a dash of char taste. Some would use rock sugar to help dishes go a little sticky.
James Strange (1 year ago)
Yes you can use white sugar or raw sugar.
Manjushree Sardana (1 year ago)
which oil you use while making vegetable olive or
Manhorbhai Patel (1 year ago)
James Strange
James Strange (1 year ago)
I like to use peanut oil or vegetable oil. Olive oil burns at a lower tempature.
D Ahmed (1 year ago)
subbing! this looks absolutely delicious!
James Strange (1 year ago)
Thank you! My family did love the dish.
Iam Blessed (1 year ago)
Looks good im gonna try this!
James Strange (1 year ago)
Thank you! I do like this recipe.
CLARA3952 koss (1 year ago)
seems easy and with readily available ingredients...
James Strange (1 year ago)
Thank you! It everything is prepared ahead of time it is a very easy dish.
Huynh Vo (2 years ago)
How do you keep the chicken from drying and getting hard?
James Strange (1 year ago)
Simple answer is not to overcook it. But to cook it but not overcook it takes practice.
Dilip Alexander (2 years ago)
Awesome knife brother!!!
James Strange (1 year ago)
Thank you! Had it for over a year and I love it.
Colin Anderson (2 years ago)
he said 1/4 CUP of chicken stock!??? wtf is that!!
KEquine (1 year ago)
Colin Anderson I can't tell if you're serious or sarcastic stock from a chicken you can buy it at stores or make it by boiling chicken or chicken bones fat skin ect
E in Miami (2 years ago)
great quick recipe. (I subscribed because of this recipe) lol
James Strange (2 years ago)
Thank you for the nice comment and subscribing!
Kairos T (2 years ago)
his breathes sound tho ugh
Summee Mummee (1 year ago)
ascvb3 (2 years ago)
For some odd reason... it's kinda relaxing....
Mahyar Imanian (2 years ago)
Benson Raptigh (2 years ago)
I love it! Thanks very much for sharing!
James Strange (2 years ago)
+Benson Raptigh Your very welcome, glad you liked the video.
Benson Raptigh (2 years ago)
Thanks heaps I'll try your Mogolian Chicken Recipe this weekend !
James Strange (2 years ago)
+Benson Raptigh Your very welcome! Please let me know how you like the recipe.
vilma carpio (2 years ago)
Please post the recipe it looks so delicious I would like to try it thank you so much I really appreciate your recipe God bless
James Strange (2 years ago)
+vilma carpio I have the ingredients under show more. But do have have the recipe written out. May need to do that on my blog.
Benson Raptigh (2 years ago)
I'm starving watching you cooking.
James Strange (2 years ago)
+Benson Raptigh LOL! Thanks for the nice comment!
GuardianDemonX (2 years ago)
this is not even a mongolian dish, in mongolia they doesnt even have chicken they only have horses and goats
James Strange (2 years ago)
+GuardianDemonX Horse would be good in this.
julien b (2 years ago)
+GuardianDemonX le mongolien n'est peut etre pas le plat !
ssprout (2 years ago)
Thank you.
James Strange (2 years ago)
+Nm Zaman You're very welcome!
princy princesss (2 years ago)
I want to make this unique dish but Some of the ingredients are not easily available to us:( And also I loved your kitchen slab;)
James Strange (2 years ago)
+princy princesss It is a very good dish, but I understand about some of the ingredients can be hard to find. As soon as we saw the stone we knew that was the one for our counter.
Rhonda Matar (2 years ago)
James Strange (2 years ago)
+Rhonda Matar Thank you!
Abdul Muyinda (2 years ago)
mimi Lajolie (2 years ago)
We call it green oinion :)
mysterion (2 years ago)
green onion
mimi Lajolie (2 years ago)
Is the corn starch same as the cornflower?
mimi Lajolie (2 years ago)
Merci beaucoup ❤️
James Strange (2 years ago)
+mimi Lajolie Yes it is!
bryan mcghee (2 years ago)
spring onions or sibbes in scotland. nice vid.
James Strange (2 years ago)
+bryan mcghee Cool, I have never heard them called sibbes.
bullsnutsoz (2 years ago)
Nice looking wok steel; maybe fashion yourself up a wooden handle for one side; for much better control
bullsnutsoz (2 years ago)
+James Strange Yeah you know what I was thinking a great dry piece of knarly hardwood from out of the bush. Would look a treat fashioned to fit one of those existing steel handles. Make it up and soak it in cooking oil for natuarl colour. BTW the tucker looks great.
James Strange (2 years ago)
+bullsnutsoz I have thought about adding something to the handles, especially after I grab them when they are hot.
Sabeen (2 years ago)
Fresh and Clean Cooking Keep it 👍 up 👍
James Strange (2 years ago)
+Sabin Chhetri Thank you! I promise more coming.
M D (2 years ago)
I say green onions but sometimes I say scallions. Nice video. :)
James Strange (2 years ago)
+Paul D I am kind of the same, thanks for commenting!
Tawancee41 Harris (2 years ago)
call green onico
ks s (2 years ago)
forgot rice ?2 times the sauce
ks s (2 years ago)
green onion
James Strange (2 years ago)
+ks s Cool!

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