Mongolian Chicken 蒙古鸡

Mongolian Chicken_7

I prepared this dish during the last weekend as part of the simple home cooked affair. Despite the tiredness from having had to attend a full day course on every Saturday now, I made it a point still to cook at least once over the weekend. Now I never really been to Mongolia before and doesn’t know how the actual Mongolian chicken are liked. But having saw this interesting recipe in somewhere recently (which I couldn’t really recall the source), I thought I should try it once to determine how exactly Mongolian foods are liked. Plus, it seems simple enough for preparation and cooking, all the more I thought I should get this going.

Mongolian Chicken_5

And there you go ~~

Mongolian Chicken_3

Somehow after this dish, I do have a rough idea how Mongolian foods are liked. Maybe just a vivid idea, I would say it’s pretty similar to our sweet and sour cuisine but trending towards more on the sourish side ? Correct me if I am wrong then. But because I don’t really fancy too sour a kind of food, I tweaked the recipe to my liking and try to balance the sourish in the dish with slightly more sweetness. It is generally a very appetising dish, especially for those who love sweet and sour foods. The sauce that coats the chicken is that succulently rich, I simply can’t think of any reason to refuse this delectable dish ! Yes, I am one who’s all hands for sweet and sour foods !!

Mongolian Chicken_4

And here’s a little tip to frying drumsticks if you do face problems like me. The exterior gets cooked and often the interior is still slightly bloody. Make a few slits on the drumsticks before you fried it, this can ensure it gets cooked thoroughly before you move on to the next step of cooking. For marination wise, I usually try to poke holes using a sharp skewer on all parts of the meat so that the seasoning can go right into every part of it.

Mongolian Chicken_1

The week is finally coming to a close once more !! My favourite day of the week is here again !! Hope everyone enjoy this dish as much as I do !!

Mongolian Chicken_6


5.0 from 1 reviews
Mongolian Chicken 蒙古鸡
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 3 whole chicken legs, cut into smaller pieces
  • 1 tbsp light soya sauce
  • 2 tbsp corn flour
  • 1 tsp pepper
  • some cooking oil

For the Sauce:
  • 170g thai chilli sauce
  • 3 tbsp tomato sauce
  • 2 tbsp plum sauce
  • 2 tbsp hon mirin (you can get this from the Japanese section in supermarket, it's a kind of sweet rice vinegar.)
  • 1 tbsp sugar
  • 2 tbsp maggi seasoning sauce

For Garnishing:
  • Some white sesame seeds
  1. Poke holes all over the chicken parts and marinate them with the light soya sauce, corn flour and pepper for at least 3 hours in a fridge.
  2. Make a few slits on the drumsticks. Heat up some cooking oil and deep fried the chicken pieces till golden brown. Place them on paper towels to soak up the excess oils.
  3. Combine all the sauces in a pan and heat it up on low flame till it boils.
  4. Add in the chicken parts and allow it to simmer on low heat. Stir briefly to ensure the sauce coats the chicken entirely.
  5. When the sauce thickens, remove from flame.
  6. Sprinkle with white sesame seeds all over and garnish as desired. Serve hot.



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