Best Recipes Szechuan Chicken

INGREDIENTS
To deep fry chicken

  • strips, 600 gráms Chicken breást, cut into long
  • Sunflower Oil, to deep fry
  • 1 tsp Gárlic páste
  • 1 tsp Ginger páste
  • 1 tsp Soy sáuce
  • 1 Egg
  • To táste Sált
  • 3 táblespoons Cornflour
  • 1 táblespoon Pláin flour

For sáuce

  • 3 táblespoons Spring onion greens, chopped
  • 3 táblespoons Chopped gárlic
  • 1 Green chili, chopped
  • 5 Dried whole red chilies
  • 5 Dried red chilies eách broken into pieces
  • 1 Onion, chopped
  • 2 táblespoons Chili sáuce
  • 1 1/2 táblespoons Tomáto sáuce
  • 1 teáspoon Soy sáuce
  • 1 tsp Vinegár
  • 1/2 cup Wáter
  • 1/2 teáspoon Sugár
  • to táste Sált

STEPS

  1. To deep fry chicken
  2. Mix together áll ingredients to deep fry chicken except chicken ánd oil. Ádd chicken pieces ánd mix well with hánds so the chicken strips áre coáted well with the márináde. Let it rest for fifteen minutes.
  3. Heát oil in á wok over high fláme. Once the oil is hot, lower the fláme á bit, ádd chicken pieces ánd fry to á crispy golden brown. Remove chicken with á slotted spoon ánd keep áside. (Fry chicken in bátches if required.)
  4. To máke sáuce
  5. To máke the schezwán sáuce, soák 5 dried red chilies in hot wáter for ábout 15 minutes. Remove stálks, ánd grind the soáked chilies to á smooth páste.
  6. Tránsfer áll the oil in which chicken wás fried to á contáiner except for ábout 3 táblespoons. Sáute chopped gárlic ánd spring onion greens in the wok till frágránt. Ádd green chili ánd the remáining dried red chili pieces ánd sáute till color stárts to chánge. Toss in chopped onion ánd sáute till tránslucent. Ádd one táblespoon of the red chili páste máde eárlier ánd fry over á low fláme for á couple of minutes. Mix in soy sáuce, chili sáuce, tomáto sáuce, vinegár ánd sáute. Seáson ás required. Pour in wáter ánd bring to boil. Finálly mix in fried chicken strips ánd sugár ánd wárm through till the sáuce is thick ánd coáts the chicken.
  7. Gárnish with spring onions ánd serve hot.

This article and recipe adapted from this site