Monggolian Chicken
25 minutes
Mongolian ChickenChickenFried ChickenSeasoned SaltTUMIX
Ingredients17 items
- chicken - chicken cut into small pieces
- 6 tablespoons rice flour
- 4 tablespoons wheat flour
- 2 tablespoons cornflour
- 1 egg
- 1/2 teaspoon baking powder
- TUMIX Perencah Pati Ayam
- garam ikut rasa (seasoned salt)
- 1/2 cup water
- Mongolian sauce - 1/2 tablespoon sugar
- 2 tablespoons oyster sauce (Kicap Lemak Manis)
- 1/2 teaspoon TUMIX Perencah Pati Ayam
- 1/2 teaspoon cornflour
- grated ginger - 3 pieces
- 5 dried chili peppers
- 2 inches galangal
- chopped scallions
Instructions
1
Cut the chicken into small pieces.
2
Mix together in a bowl: 6 tablespoons rice flour, 4 tablespoons wheat flour, 2 tablespoons cornflour, 1 egg, 1/2 teaspoon baking powder, and TUMIX Perencah Pati Ayam (if using).
3
Season with seasoned salt. Mix well until the batter has reached an appropriate consistency.
4
Fry the chicken pieces in hot oil until crispy. Double frying may be necessary for extra crispiness.
5
Prepare the Mongolian sauce by mixing 1/2 tablespoon sugar, 2 tablespoons oyster sauce (Kicap Lemak Manis), 1/2 teaspoon TUMIX Perencah Pati Ayam, and 1/2 teaspoon cornflour with 1/2 cup water. Stir until well combined.
6
Fry the ginger, dried chili peppers, galangal, and scallions in a wok until fragrant.
7
Add the Mongolian sauce to the wok and stir-fry for a bit more until it thickens slightly.
8
Return the fried chicken pieces to the wok and mix well. Cook until everything is heated through and well combined.
9
Allow the dish to cool slightly before serving.