SZECHWAN CHICKEN

SZECHWAN CHICKEN

Reference and thanks for this recipe goes to “Gulf News Friday & Chef K.K. Sharma, Hotel Sheraton, Deira.

I didn’t follow the recipe exactly and add my own additions, my husband told me it came out well.

Ingredients

1) Fresh chicken – 750 gm (I used boneless)
2) Oil – As required for deep-frying.

Ingredients- “A” for marinating the chicken

1) Ginger paste or Ginger powder- 1 teaspoon. (I used powder)
2) Garlic paste or Garlic powder – 1 teaspoon (I used powder)
3) Chilli paste – 1 teaspoon (I used red chilly powder -1 ½ teaspoon)
4) Soya Sauce – 2 Table spoon
5) Corn flour – 2 ½ Table Spoon
6) Egg – 1
7) Salt – As required

Ingredients “B”for the sauce

1) Spicy chilli oil- As required (I used the balance oil in which I fried the chicken)
2) Ginger chopped – 1 ½ table spoon
3) Garlic Chopped - 1 ½ table spoon
4) Green chilly chopped – 3 nos. (Optional)
5) Big Onion chopped – 1 (Optional)
6) Spicy Chilli sauce- 3 Table spoon (I used Kimball’s Thai Chill sauce)
7) Soya sauce – 1 ½ teaspoon
8) White vinegar – 1 ½ teaspoon
9) Sugar – 1 ½ teaspoon.
10) Dry Red chilly – 2 Broken.
11) White sesame seeds – 1 ½ teaspoon.
12) Black pepper powder – 1 ½ teaspoon
13) Spring Onion – 3-4 nos.
14) Chicken stock – 1 ½ cups (I used 1 cube of Maggie chicken)
15) Corn flour – 1 ½ Tablespoon.

Method

Marinate the chicken in the ingredients – “A” for about 30- 45 minutes and deep fry in a pan till golden brown and drain the excess oil using kitchen towels and keep aside.

Add spicy chilli oil in a pan or other oil of your choice and put chopped ginger and garlic. Sauté for 1 minute then add green chilly and big onion. Again sauté till the onion turns in to a transparent stage. Then add the ingredients “B” 6-12 and sauté for 2 minutes in medium heat and add chopped spring onion and sauté for 2 seconds and add chicken stock and boil it. Then add chicken and cover and cook on low heat for about 4 minutes and finally add corn flour solution and stir continuously until the sauce thickens. Garnish with Spring Onion and serve.