This is a popular Chinese dish which can be prepared in less time and with a few ingredients. It has a mixed flavor of sweetness, spiciness and saltiness.
My family is very fond of Asian food, and one of our favorite dishes is Schezwan chicken. So one day I tried to prepare this dish at home. I bought a few basic sauces and followed this simple recipe and it was a big hit, my family really loved it!
If you are craving a flavorful and a mouth-watering Asian dish which can be prepared without much expense, then this recipe is the perfect one.
In this recipe, I have deep fried the chicken and added it into a sauce. I have also sautéed ginger and garlic in this sauce which gives it aroma and flavor. The sugar added also enhances the flavor of the dish. The roasted sesame seeds give it a crunchiness.
You can pair it up with boiled white rice or bread varieties.
SCHEZWAN CHICKEN RECIPE
PREPARATION TIME : MARINATION TIME + 25 MINUTES
COOKING TIME : 25 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
FOR THE MARINATION
- 450 grams of chicken breasts cut into small cubes
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 small egg
- 1&1/2 teaspoon of red chili powder
- 1&1/2 tablespoon of corn flour
- Required amount of salt
FOR THE GRAVY
- A small piece of ginger (say 2 cm) finely chopped
- 2 big cloves of garlic cut into very small pieces
- 1 cup of spring onion pieces (in a 250 ml cup)
- 1 table spoon of soy sauce
- 3 tablespoons of chili sauce
- 2 &1/2 tablespoons of tomato sauce
- 1/2 teaspoon of vinegar
- 1&1/2 teaspoon of black pepper powder
- 1/2 teaspoon of sugar
- Required salt
- 1/2 cup of chicken stock (in a 250 ml cup)
- 1 tablespoon of corn flour
- 1/4 cup of water (in a 250 ml cup)
- 1/2 teaspoon of sesame seeds
- Vegetable oil to deep fry the chicken + 2 tablespoons
METHOD
- Over a low temperature, in a pan add the sesame seeds and dry roast them for 2 minutes or until they turn light brown and pop occasionally. Keep aside.
- Marinate the chicken with ginger garlic paste, red chili powder and the required amount of salt for 1/2 an hour. Then add the corn flour and the beaten egg into it and mix well
- Heat oil in a pan and deep fry the chicken until fully cooked. Keep aside.
- Heat two tablespoons of oil in a thick bottomed pan or a wok. Add the the ginger and garlic pieces and sauté for 2 to 3 minutes. Then add the spring onions and sauté for a minute (reserve a little bit for garnishing).
- Into this add the soya sauce, chili sauce, tomato sauce, vinegar and the black pepper powder and mix.
- Add the chicken stock, increase the temperature of the stove to high and bring it to boil.
- Add the salt and sugar and mix.
- Add the fried chicken pieces and cook it on a low flame for 2 or 3 minutes
- Dissolve the corn flour in water, add into the chicken and mix. Continue cooking on low flame for another two minutes.
- Add the roasted sesame seeds and mix.
- Switch off the stove, transfer it to a serving dish, garnish with some spring onion pieces and serve.
NOTES
You can use water if you do not have chicken stock.
You can add one teaspoon of pepper powder instead of one and a half teaspoons if you don’t want your dish to be too spicy.
STEP BY STEP PICTURES
Over a low temperature, in a pan add the sesame seeds and dry roast them for 2 minutes or until they turn light brown and pop occasionally. Keep aside.
Marinate the chicken with ginger garlic paste, red chili powder and the required amount of salt for 1/2 an hour
then add the corn flour and the beaten egg into it
Mix well
Deep fry the chicken pieces until they are fully cooked
Keep aside
Heat two tablespoons of oil in a thick bottomed pan or a wok. Add the the ginger and garlic pieces and sauté for 2 to 3 minutes
Add the spring onions and sauté for a minute
Add the soya sauce
Chili sauce
Tomato sauce
Vinegar
Pepper powder and mix
Add the chicken stock, bring it to a boil
Add salt
Add sugar and mix
Add the chicken pieces and cook for few minutes
Mix the corn flour in the water and add into the chicken
Add the roasted sesame seeds and mix
Serve it warm
