Sunday, December 14, 2008

Mongolian Fried Chicken

12 chicken legs (room temperature)
1 1/2 cup all-purpose flour
salt and pepper
peanut oil or any cooking oil

Wash and dry chicken well with paper towels. Season with salt and pepper. Dredge the chicken in flour. Deep fry in 350 degrees Fahrenheit cooking oil in a fryer or pan for 12 to 15 minutes until golden brown.

1/4 cup soy sauce
1/4 cup fish sauce 
1/4 cup lime juice or rice wine vinegar
2 tablespoon brown sugar or honey
2 tablespoons sweet chili sauce
1 teaspoon minced garlic
1 teaspoon grated ginger
1/4 teaspoon freshly ground pepper
1 teaspoon hot sauce (to taste)
1 stalk green onion, chopped 
2 stalks cilantro, chopped
1 teaspoon sesame oil

Mix sauce ingredients together and serve.

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