Schezwan Chicken is a Chinese cuisine recipe. It is a highly popular item on the menu cards in Indian restaurants. Essentially, involving the use of Schezwan Sauce, this chicken recipe is a spicy affair; definitely not for the faint-hearted! The link for a home-made recipe of the Schezwan Sauce is mentioned here.
So try this extremely piquant chicken fare for a jazzy meal!
500g chicken, small cut
2 tbsp cornflour
1 tsp black pepper powder
2 tbsp soya sauce
1 tbsp vinegar
1 tsp salt
3 tbsp oil
2 tbsp ginger-garlic paste
2 large onions, diced
1 green capsicum, diced
1 red capsicum, diced
1 spring onion, diced
2-3 tbsp Schezwan Sauce
1/4 cup water
Step 1: Marinate the chicken with 1 tbsp cornflour, black pepper powder, soya sauce, vinegar, 1/2 tsp salt, 1 tbsp ginger-garlic paste, and 1 tbsp Schezwan Sauce, for 1 hour.
Step 2: Heat oil in a wok. On medium heat, add 1 tbsp ginger-garlic paste and onions. Sauté till the onions turn translucent.
Step 3: Add 2 tbsp Schezwan Sauce. Stir for 2-3 minutes on low heat.
Step 4: Turn the heat to high and add the marinated chicken. Mix well. Lower the heat, cover, and cook for 15-20 minutes.
Step 5: Now add the green and red capsicums. Mix well. Check seasoning as the oil begins to separate. Add 1/2 tsp salt if required.
Step 6: Make a paste of 1 tbsp cornflour and 1/4 cup water. As the chicken is done, add this mixture to the wok. Stir for 10 minutes. Add more water to get more consistency.
Step 7: Garnish with spring onions and serve hot with fried rice or Schezwan Fried Rice!