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Home Other Regions Chinese Chicken Shezwan

Chicken Shezwan

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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


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.

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 .

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