Mongolian Chicken Recipe

American style Chinese food stir fried in a cast iron wok.

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

The wok ring that I am using

For info on the knife that I am using

Music courtesy of Audio Network

Please watch: “Shrimp with Lobster Sauce Recipe / 蝦龍糊”


  1. Grim From AWP

    Spring onions 

  2. Hi, I live in a place where I don't have access to dark soy sauce or black vinegar, so can you tell me what I can substitute for those two items?

  3. I made the same dish but I added mushrooms and I cut my scallions a little bit smaller and at an angle. … But your plate also look nice.

  4. what brand is your knife?

  5. if its Chinese whats with the Mongolian chicken sighn

  6. James It is delicious. My husband and i just cleaned up the plate. i follow recipe exactly but just double the amount of everything and nothing left. We normally have left over every time but not this time. So thank you so much for the video. i will try other dishes of yours soon. 

  7. Food Passion


  8. shizuka domiki

    wok not enought hot that made u stick 

  9. In Oz we call the shallots or spring onion.

  10. "since this is a chicken dish, of course I need some chicken"
    worse vid intro ever lol

  11. Claire Vargas

    Thanks for your take on Mongolian chicken!  I especially appreciate the great sound and video quality!  Keep up the good work! 

  12. We call them spring onions.

  13. not Mongolian!!!!!!!!!!!! it`s chinese food bro :P

  14. Yurika Ikeda

    Check out this video on YouTube:

  15. where did you get that pan from ? 

  16. Sara Escamilla

    I tried this recipe and it was easy to prepare and delicious!!

  17. Damn bro this is a bad ass recipe, i love the jalapeño mix u can never go wrong with that, i cant wait to try it on my blackstone griddle, keep on cookin'

  18. Jan Verschueren

    6:05 we call them pijpajuin (pipe onion) or bos-ui (bunch onion) in Flemish. The Dutch somtimes use lente-ui (spring onion), which is a term which is also used in English, I believe.

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