Szechuan Chicken
Szechuan Chicken is a classic Indian Chinese dish bursting with an explosion of flavors. It is a style of Chinese cuisine originating from Sichuan Province. It has flavors particularly the pungency and spiciness resulting from the liberal use garlic and chili peppers as well as the unique flavor of Sichuan pepper.
Ingredients
- 1/2 lbs skinless boneless chicken breast
- 1 egg
- 3 tablespoons corn flour
- 3 tablespoons purpose flour
- 1 teaspoon ginger & garlic paste
- 1/2 teaspoon baking powder
- 2 tablespoon soy sauce
- 2 tablespoon sweet chilli sauce
- 2 tablespoon szechuan sauce
- 1 teaspoon vinegar
- 1/2 teaspoon ground black pepper If you find Sichuan peppercorn use that instead of regular ground black peppercorns
Instructions
- 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, add 1 1/2 teaspoons of minced garlic and fry for minute
- Add 2 tablespoons each of Szechuan sauce, soy sauce and sweet chili sauce and mix well
- In a bowl take I teaspoon of corn flour and mix it well in a cup of chicken stock making sure that there are no lumps
- 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 /scallions (healthy tip: for those that want a variation with more veggies.. Add sautéed onions and bell pepper)