Sunday, December 27, 2015

Tangy Schezwan Chicken

People who love spicy food and fond of Chinese Cuisine, must love Schezwan Style of Chinese food. I do not prefer hot dishes a lot but a Schezwan Chicken or Fish can make me turn 180 degree. The strong flavour, the hotness and the sharp savoury will always attract me.

So, decided to give it a try and thank god it was well done. Here's the recipe that I tried and liked it. Hope my friends will love it too...

Ingredients (serves 2)

250 gms of boneless chicken
veg. oil for deep fry and a tbs for the course
100 gms of regular flour
50 gms of corn flour
10-15 celery leaves, coarsely chopped
2 green chilies finely sliced
2 tsp of finely chopped garlic
1 tsp red chilli paste (optional for spice lovers)
1 tbs of tomato sauce
1½ tbs of schezwan sauce (easily available in the market. I tried Ching's one)
2 tsp of dark soya sauce
salt and black pepper for seasoning

1 tsp roasted sesame seed (optional)


Cut the chicken in 1½ inch strips and season with salt and pepper. Mix the flours well and dust the chicken strips well in. Heat oil and deep fry the chicken until crisp. Stain the fried strips and set aside on a tissue paper.

Heat a tbs of oil in a pan and add 1 tsp of garlic and chilies and saute. Add the fried chicken strips now and toss well. Now turn comes for the sauces and pour them all in the pan with the red chilli paste and toss well to mix it evenly. All the sauces are salty, so no need for salt (must remember!). Keep tossing till the desired thickness is achieved. (I suggest not to cook for long on the heat as the sauces will loose its taste and flavour to long exposure of heat, will make the crispy chicken strips soft.)

Turn of the heat and add remaining garlic and the celery leaves and toss once again.

It's ready now! If you have the sesame seed sprinkle over it before serving on plate. (to have it with gravy, add some chicken stock)

Expecting you to share your experience, if you dare to try this ;)

Here's how mine was was looking...

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