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Wok Fried Mongolian Chicken

By Chef Siang


Wok fried Mongolian chicken 500g
Mongolian sauce 1 packet
Curry leaves 2 sprigs
Diced capsicums
Diced onion


1. Deep fry at 160 – 170℃ or air fry at 180℃
2. Heat up 1-2 tbs of cooking oil on a pan, add in the capsicums and curry leaves.
3. Off the fire, add sauce in, add wok fried Mongolian chicken. Toss it well to coat chicken with sauce evenly.

Cooking demo on Nonya Signatures live 19 Sep at 18mins