Thursday, January 14, 2010

Crispy Chicken in Schezuan Sauce

For Frying chicken
Slice chicken in long slices or as desired, Wash drain dry and marinate with 1 ½ tbs soya sauce, 1/ tsp pepper, a pinch of sugar and 1 to drops each of yellow and red liquid food colour. Marinate for an hour or can be marinated overnight. Then add half beaten egg and 1 tbs of rice flour and 1 tbs of normal white flour. Mix well, shallow fry each slice till nice and crispy.

For the sauce
2 to 3 tbs garlic chopped
1 tbs ginger chopped
2 tbs Soya sauce
1 big tbs kashmiri chilli paste
3 green chillies chopped
4 to 5 tbs ketchup
1 tbs vinegar
1 tsp brown sugar
¼ tsp Black pepper powder
Small bunch spring onions (white part chopped finely and greens chopped long)

In a pan add oil and heat. Brown the garlic then add ginger, green chillies and then add soya sauce. Add chilli paste, fry well then add ketchup, vinegar, the chopped white part of the spring onions, brown sugar and pepper. Add red and yellow liquid food colour 2 drops each. If the mixture starts burning or drying out add little water and keep cooking. Taste to check if sauce is of the desired taste. Add ketchup or vinegar or soya sauce of required as per taste.

Add chicken to the sauce and then add the left over greens of the spring onions. Toss well to coat chicken. Serve hot with fried rice or noodles.

1 comment:

Anonymous said...

Today I tried this recipe, but used finely sliced beef strips. It came out fabulous. I didnt use the red and yellow colors, so the gravy came out very dark.. but it looked glossy and yummy. My daughter is a fussy eater especially when it comes to red meat.. but she ate with gusto and even thanked us for picking it up from our favourite chinese restaurant! :)

2 thumbs up for this recipe.