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Wednesday, February 5, 2014

Schezwan Chicken Recipe

Another Indo-Chinese fusion recipe from my kitchen . Read on:

For marinate :
 Boneless chicken pieces ( 30a0 gm ), egg white( 1 no ), cornflour ( 1 tsp ), maida ( 1 tsp ), vinegar ( 1/2 tsp), soya sauce ( 1 tsp ), fish sauce ( 1/3 tsp), finely cut garlic ( 1 tsp, heaped ), salt.

For the saute : Capsicum ( 1 small ), carrot ( 1/2 of a small ), onion ( 1 small ), spring onions ( 1 tbsp, finely chopped), schezwan sauce ( 2-3 tsp), fish sauce ( 1 tsp ), soya sauce ( 1/2 tsp ), finely cut garlic ( 1 tsp ), pepper powder ( 1/4 tsp), salt, tomato sauce ( 1 tsp ), cornflour ( 1 tsp), oil ( 3 tsp ).

For deep frying : oil .

Preparation: Mix all the ingredients for marination in a large bowl. Keep aside for 2 hours.

Cut the capsicum, carrot and onion into long strips.

Cooking: Heat sufficient oil in wok for deep frying the chicken.

Add the chicken pieces in small batches. Lower the flame. Fry for 3-4 mins.
Remove from wok and keep aside.

Mix the cornflour with 4-5 tbsp water so that no lumps remain.

Heat 3 tsp of oil in a wok. Add the schezwan sauce. Saute for 2 mins.

Add the cornstarch paste and stir till it starts thickening.

Add the fried chicken along with tomato sauce, soya sauce, fish sauce and garlic. Fry on high flame for 2-3 mins.

Add all the vegetables. Sprinkle pepper powder and a pinch of salt. Toss it well. (Add a few teaspoons of water if it is too dry or sticking to the pan )

Serve hot as an appetizer or even a side dish.


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