Chicken Szechwan

Other Regions - Chinese


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


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 .


Bookmark with:    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine