Chicken Szechwan

Ingredients

Quantity	Measure	Ingredients	Description
1	Medium	Chicken Boneless	Washed and cut
1	Teaspoon	Ginger Paste	Marinade
1	Teaspoon	Garlic Paste	Marinade
1	Teaspoon	Chilly Paste (green)	Marinade
2	Tablespoon	Soya Sauce	Marinade
2	Tablespoon	Corn Flour	Marinade
1	Nos.	Eggs	Marinade
	As Required	Salt	Marinade
	As Required	Cooking Oil	For deep frying
2	Tablespoon	Cooking Oil	For Sauce
1	Teaspoon	Ginger (Adhrak)	Finely Chopped
1	Teaspoon	Garlic (Lason, Losun)	Finely Chopped
2	Medium	Chillies Red Dry	Cut in 4 bits
1/2	Teaspoon	Teel. (Sesame Seeds)	Optional
	Handful	Onion Leeks-Spring Onions	Finely Chopped
1/2	Teacup	Chicken Stock - Chinese
1/3	Teacup	Tomato Ketchup
1	Tablespoon	Soya Sauce
1	Teaspoon	Chilly Sauce, Green
1	Tablespoon	Vinegar
1/2	Teaspoon	Pepper Powder
	As Required	Salt	to taste
3/4	Teacup	Corn Flour	Mixed wih with 1/4 cup water
4	Nos.	Onion Leeks-Spring Onions	For garnish

Method

1. Cut the chicken into small serving 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.
For the 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 cornflour mixture 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 cornflour mixed with water and stir continuously, so that the sauce becomes thick.
4. Garnish with the spring onion .