Mongolian chicken

    50 mins

    This is a new dish to me and I tried it out when I participated in Cuisine Paradise's 2 dishes plus 1 soup event / $20 budget meal event. This chicken dish is nice with the fragrance of curry leaves and is creamy, something similar to the butter sauce prawns that I cooked earlier.


    Johor, Malaysia
    8 people made this

    Serves: 5 

    • 3 boneless chicken thighs, cut into bite sizes
    • 1/2 tsp salt
    • 1 tsp sesame oil
    • 1 egg, lightly beaten
    • 2 tbsp tapioca starch/ cornstarch
    • a dash of pepper
    • 1 big onion, chopped
    • 4 cloves garlic, chopped
    • 3 sprigs curry leaves
    • 2 small chili padi, chopped
    • 1/2 tsp black pepper powder
    • 1 tbsp chili paste
    • 1 tsp sugar
    • 150ml evaporated creamer

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Deep fry chicken till golden brown, set aside.
    2. Heat oil in a wok, sauté under medium heat the onion, garlic, curry leaves and chili padi till fragrant.
    3. Marinate chicken pieces for 30mins with salt, sesame oil, egg, tapioca starch and pepper.
    4. Return deep fried chicken to the wok, add black pepper powder, chili paste and sugar and stir well. Add salt to taste
    5. Lastly add in evaporated creamer, quickly mix well and dish out.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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