Description
Fast, easy and ready in 30 minutes, this Szechuan Chicken is spicy, crispy and tossed in the most addictive sauce! Best for weeknight dinners
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Ingredients
Marinade
400gramschicken, boneless skinless, cut into 1 inch pieces
2tbspCornflour
2tbspRice Flour, or All Purpose Flour
1tspGinger Garlic Paste, minced ginger and garlic in equal parts
1.5tsplight Soy Sauce
1tspChilli Powder, or paprika
2tbspOil for frying
Stir Fry
2tbspOil
1tbspchopped Ginger
1tbspchopped Garlic
2-3whole dried Red Chillies
1medium Onion, cut into petals
¼cupGreen Capsicum squares, green bell pepper
¼cupRed Capsicum squares, red bell pepper
2-3tbspSzechuan Sauce
1tspSugar
1tsplight Soy Sauce
2tbspCornflour, or cornstarch
¾cupWater
½tspSalt, optional – taste and adjust
½tspPepper, optional
1tbspChopped Spring Onions for garnishing
Instructions
- In a mixing bowl, add chicken, soy sauce, ginger garlic paste, corn flour, rice flour and chilli powder and mix well. Cover and set aside to marinate for at least 20 minutes or up to an hour.
- Heat oil for frying in a kadhai or frying pan. Ensure there is enough oil to fully submerge and deep fry the chicken. Add the chicken and deep fry for about 5-4 minutes until crispy and brown. Make sure to flip the chicken a few times through the frying process. It is important to drop the chicken pieces one by one into the oil so they do not stick to each other.
- To start stir frying, heat oil in a wok or kadai. Once the oil is hot, add chopped ginger, garlic and dried red chillies and saute for a minute or two till fragrant.
- Add onions and bell peppers and saute on high heat for 2 minutes.
- Add the fried chicken and toss to combine. Add schezwan sauce, sugar and light soy sauce and saute for a minute.
- Mix together cornflour and water to make a slurry. Add this to a wok and keep tossing to combine well till the sauce simmers and chicken looks glossy.
Season with salt and pepper, if necessary.. Garnish with chopped spring onions and serve hot!
