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Mongolian Fried Chicken

Book Title

About the book

Mongolian Fried Chicken

From An: To Eat

FOR THIS DISH, A FAVORITE AT ANQI, we married the spicy flavors of Mongolian Beef with deliciously juicy fried chicken. The secret is to brine the chicken in buttermilk and hot sauce overnight to allow the flavors to meld and work their way deep into the meat. The accompanying BBQ sauce can be used as both a glaze and a dip. Store any extra sauce in the refrigerator for up to 2 weeks. It’s great for almost any meat and makes a wonderful sauce for a quick stir-fry.


2 whole, oragnic, free-range
chickens, giblets removed
1 gallon buttermilk
1 (5-ounce) bottle Tabasco hot
pepper sauce
4 cups self-rising flour
1/4 cup garlic powder
1/4 cup salt
1/4 cup freshly ground black pepper
Peanut oil, for frying
Fresh chopped chives, for garnish

1 cup low-sodium soy sauce
1 cup hoisin sauce
3/4 cup sugar
1/4 cup minced garlic
1/4 cup minced fresh ginger
3 tablespoons sambal oelek
chili sauce
3 scallions, thinly sliced

1 ) Cut the chickens apart into wing, thigh, breast, and leg pieces.

2 ) TO MAKE THE BRINE: Combine the buttermilk and Tabasco in a large bowl. Divide the brine between two large resealable plastic bags. Add one chicken to each bag, seal, and turn well to coat. Refrigerate for at least 24 hours.

3 ) TO MAKE THE BBQ SAUCE: In a medium saucepan, combine the soy sauce, hoisin sauce, sugar, garlic, ginger, sambal oelek, and scallions. Simmer over low heat for 45 minutes until it thickens. Remove the pan from the heat and pour the sauce into a glass bowl or container. Cover the bowl and place it in the refrigerator to chill.

4 ) In a large bowl, whisk together the flour, garlic powder, salt, and pepper. Remove the chicken from the brine, discard the brine, and arrange the chicken on a baking rack set over a baking pan to catch the drips. Dredge the chicken in the flour mixture, shake off the excess, and return the pieces to the baking rack.

5 ) Preheat the oven to 350°F.

6 ) Line a baking sheet with paper towels and set it nearby. In a deep skillet or wok, heat enough oil for deep-frying over medium-high heat until it reaches 350°F on a candy or deep-frying thermometer. Working in batches, add as many chicken pieces as you can without overcrowding the pan. Fry the chicken until the outside turns golden brown, about 6 to 8 minutes. Remove the chicken pieces as they are finished cooking and place them on the paper towel–lined baking sheet to drain. Repeat the process with all of the chicken.

7 ) Remove the paper towels from the baking sheet, return the chicken to the baking sheet, and transfer it to the oven. Bake until an instant-read thermometer inserted in the thickest part of a chicken breast registers 165°F, about 8 to 10 minutes depending on the size of the chickens.

8 ) Remove the chicken from the oven and serve hot, drizzled with the BBQ sauce and garnished with chives.

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RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
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