Mongolian Fried Chicken

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

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, thinly sliced
2 stalks cilantro, chopped
1 teaspoon sesame oil

Mix sauce ingredients together and serve.

Wash and dry chicken well. Season with salt and pepper. Dredge the chicken legs in the flour mixture. Deep fry in 320 to 330 degrees Fahrenheit in peanut oil until golden brown.


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