Hello, lovely people!
Today I’m sharing one of our successful recipes which friends and family have appreciated throughout. This is indo-chinese recipe of Chicken in schezwan sauce, I’m calling it indo-chinese as it’s indianised version of the original dish. We recreate our recipes as per availability of spices, utensils and lifestyle that is the essence of being unique and creative. Now let’s start with the things we would need for making 500 gm of schezwan chicken:
- 500 GM’s of boneless shredded chicken (preferably thigh pieces)
- Garlic finely chopped 2-3 tbsp
- Ginger finely chopped 1tbsp
- Celery chopped 1tbsp
- Red chili powder 2 big spoons
- Dry red chili-2 no’s, star anise(optional)
- Onion chopped or cubes
- Tomato sauce, vinegar
- Spring onion chopped
- Cornflour,1egg for marination
- Seasme oil
Now first off marinate the chicken for minimum 2hours with vinegar,salt, 2 big tbsp of cornflour and 1 egg.(Tip:for making the chicken really soft add baking soda 1tsp)
While you have set chicken for marination, start with the schezwan sauce first. Get a bowl add 2 tbsp of garlic, 1 big tbsp of celery, all the chili powder, 2tbsp vinegar, salt and mix it well. Take oil in pan(non-stick) heat up and add the mixture cook it for 4- to 5 mins with lid on, untill oil separates.
Now fry all the chicken pieces untill they are crisp golden, after frying put them aside on a kitchen paper towel to soak excess oil.
After all the mis-en-place(french for pre-arrangement) get your skillet ready put only 2tbsp of oil, heat it and add in your dry redchillies, star anise, ginger-garlic chopped, onions. Stir fry until the onionis a bit translucent add in tomato ketchup the pre-cooked schezwan sauce, add salt n sugar as per taste give it a quick boil and reduce the flame. Add the chicken pieces toss well in sauce, if you want gravy consistency add a bit of warm water with 1 tbsp of corn flour and pour it down. Or if you are looking for dry chicken then keep it as it is, after tossing in pan for couple of minute before you take it off flame add a dash of seasme oil and spring onion greens give a quick stir and switch off the flame.
Garnish with a bit of more green, never hurts! So there goes your indo-chinese schezwan chicken. And it should look like this for your reference.