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