Mongolian Chicken

Or is this Thai chicken? I ask because the sauce is made with Thai chili sauce. So how is it Mongolian? Never mind. Asal sedap, sudah.

I had a Mongolian Chicken at a restaurant in Terengganu and it was nothing like this one.

Mongolian or not, it was delicious. The chicken pieces are deep fried and then tossed in a sauce made with Thai chili sauce, tomato ketchup, chili sauce (I did not have any so I omitted), plum sauce (which I accidentally omitted), Maggi seasoning and lime juice.

This recipe comes from my latest stash of cookbooks purchased recently from Popular Bookstore.

It all started with this one.

Because I couldn't resist this.

Then I got a voucher from the purchase that led to this, where the Mongolian Chicken came from.

And this. Tsk!

Never mind that I already have so many cookbooks, I can't stop this addiction. Since it got me cooking a new dish, it was a worthwhile buy, don't you think?

Mongolian Chicken

Recipe source : Adapted from Daily Meal Sets Made Simple (page 75)

Ingredients :

- 500g chicken pieces

- 1 egg, beaten

- 2 tbsp cornflour

- 1/2 tsp salt

- 1/2 tsp pepper

For the sauce (mix together) :

- 4 tbsp Thai chili sauce

- 3 tbsp tomato ketchup

- 1 tbsp Maggi seasoning sauce

- juice from 1 lime

Method :

1. Mix chicken pieces with egg, cornflour, salt and pepper.

2. Deep fry in hot oil until golden brown, drain and set aside.

3. In a wok, bring the sauce to a boil and then add chicken pieces. Toss to coat chicken in sauce.

4. Dish out and serve.