From the Sichuan province of South Western China, Szechuan Chicken or Szechwan In India, Szechuan Chicken got a makeover and prepared using a Szechuan style. It is one of China’s most popular dishes; it is also trendy in the UK, USA, India, and many other countries.
It’s very similar to Hunan Chicken because they are Szechuan Chicken. It is a spicy chicken stir fry that hails from stir-fries and veggies. Originated chicken is ready with a particular Sichuan pepper to give the punch. But, Chili paste/ sauce accommodated to match Indian preferences.
|Prep Time:||10 minutes|
|Cook Time:||30 minutes|
|Total Time:||40 Minutes|
Ingredients for Szechwan Chilli Chicken
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- One egg
- Five tablespoons flour (all-purpose)
- Three tablespoons cornflour
- Salt to taste
- One teaspoon black pepper (freshly ground)
- Four inches cooking oil (for deep frying chicken, you use a deep fryer)
- Three tablespoons vegetable oil (or canola/sunflower cooking oil)
- Three spring onions (chopped coarsely, bulb and leaves)
- One cup Indo-Chinese Szechuan sauce
- One large bell pepper (green, with seeds removed and chopped into 1-inch squares)
- Two cups stock (chicken)
- Green onion (chopped) (For Garnish)
- Sesame seeds (For Garnish)
- Fresh red chilis (For Garnish)
Cooking Instructions for Szechwan Chilli Chicken Recipe
Begin to heat the oil for deep frying.
While the oil is heating, place the chicken into a large mixing bowl and add the egg, then flour, cornflour, salt to taste, and pepper into it. Mix well until the other components make a thick paste that coats the chicken well. If the glue isn’t thick enough, sprinkle a bit more cornflour and blend well.
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When the oil is hot, gently insert a couple of scrambled chicken pieces and fry till crisp and golden in color. Keep aside on paper towels for later usage.
In a different pan or wok, heat on high, add the 3 tsp vegetable/canola/sunflower cooking oil. After the oil is rancid hot, add the spring onions (reserve a bit to garnish the dish afterward). Sauté for a moment.
Mix well—Cook for two minutes.
Omit this step if you want the dish to be a dry one or would love to serve it as an appetizer: Mix 1 tablespoon of cornbread with 1/2 cup of cold water and stir to combine well. Make sure there are no lumps in this mix. Pour into the above gravy and go well. The gravy will begin to thicken. Once this happens, switch off the heat.
Now add the formerly fried chicken bits for this sauce. Stir well to coat all the chicken together with the gravy.
Garnish with Green onion, Sesame seeds, and fresh red chilis.
Serve as is or over rice, bread, roti, or tandoori naan.