Szechuan Chicken

This entrée is one of my favorites and is rated very popular on Indian Chinese style menus.

It has a tangy and bold taste, compliments beautifully when served with fried rice or Hakka noodles.

Ingredients 

1. Take 1/2 lbs of skinless boneless chicken breast
2. 1 egg
3. 3 tablespoons of corn flour
4. 3 tablespoons of all purpose flour
5. 1 teaspoon ginger garlic paste
6. 1/2 teaspoon of baking powder
7. 1 teaspoon of soy sauce
8. 1 teaspoon of vinegar
9. 1/2 teaspoon of black pepper

Method

1. Take 1/2 lbs of skinless boneless chicken breast  
2. 1 egg 
3. 3 tablespoons of corn flour  
4. 3 tablespoons of all purpose flour 
5. 1 teaspoon ginger garlic paste  
6. 1/2 teaspoon of baking powder  
7. 1 teaspoon of soy sauce  
8. 1 teaspoon of vinegar  
9. 1/2 teaspoon of black pepper  

Method

• Mix the above ingredients in a bowl
• Take a wok heat and put oil to deep dry
• On medium heat fry chicken cubes making sure that the chicken is not pink inside
• Set aside
• In a pot put 2 tablespoons of oil
• When oil is hot ,add1 1/2 teaspoons of garlic and fry for minute
• To it add 2 tablespoons of schezwan sauce
• 2 tablespoons of soy sauce
• 2 tablespoons of sweet chilli sauce ( found in Asian aisle of grocery stores) and mix well
• In a bowl take I teaspoon of corn flour and mix it well in a cup of chicken stock
• Add this to the pot cooking on high till the gravy thickens a little stirring all the time
• Then add the chicken and turn off heat
• Plate it and garnish with chopped green Onions
• You can also add cubed onions and bell pepper