Chicken Shezwan

Ingredients

Quantity	Measure	Ingredients	Description
1	Medium	Chicken	Recipe Base
1/2	Teacup	Chicken Stock - Chinese	For Sauce
2	Nos	Chillies, Red Dry	For Sauce - cut in four pieces
1	Teaspoon	Chilly Paste, Red	For Marinade
1	Teaspoon	Chilly Sauce, Green	For Sauce
5	Tablespoon	Cooking Oil	For Deep Frying
3	Tablespoon	Cooking Oil	For Sauce
3/4	Tablespoon	Corn Flour	For Sauce. Mix with water
2	Tablespoon	Corn Flour	For Marinade
1	Nos	Eggs	For Marinade
1	Tablespoon	Garlic	Finely Chopped for Sauce
1	Teaspoon	Ginger	Finely Chopped for Sauce
2	Teaspoon	Ginger Garlic Paste	For Marinade
Quarter	Teacup	Onion Leeks	Finely chopped for Sauce
4	Stalks	Onion Leeks	Chop for garnish
1/2	Teaspoon	Pepper Corns	For Sauce - powdered
A	Little	Salt	For Sauce
A	Little	Salt	For Marinade
2	Tablespoon	Soya Sauce	For Marinade
1	Tablespoon	Soya Sauce	For Sauce
1	Teaspoon	Sugar	For Sauce
0.5	Teaspoon	Teel. (Sesame Seeds)	For Sauce
1/3	Teacup	Tomato Ketchup	For Sauce
1	Tablespoon	Vinegar	For Sauce
Quarter	Teacup	Water	For Sauce. Mix with corn flour

Method

Marinade
1. Cut the chicken into small sized pieces.
2. Combine all the ingredients needed for the Marinade and rub on the chicken pieces and set aside for 30 minutes.
3. Heat oil in a frying pan and deep fry the chicken pieces, until golden brown and cooked. Drain and set aside.

Sauce
1. Heat 3 tablespoons of oil in a pan. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
2. Add the remaining ingredients except the corn flour and bring it to a boil and add the chicken.
3. Cook on a low flame for about 6 -7 minutes and then add the corn flour mixed with water and stir continuously, so that the sauce becomes thick.
4. Garnish with the spring onion .