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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

Schezwan/Sichuan Chicken


1 Chicken, cut into medium size pieces
Oil For deep frying

For the Marinade:
1 tsp ginger paste
1 tsp garlic paste
1 tsp chili paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste

For the Gravy:
3 tbsps Sesame oil
1 tsp finely chopped ginger
1 tbsp finely chopped garlic
2 Dry red chilies cut into 4 pieces
½ tsp chili powder
¼ cup spring onions 
½ cup chicken stock
½ cup tomato puree
1 tbsp Soya sauce
1 tbsp vinegar
¼ tsp sugar
½ tsp black pepper
A pinch of ajinomoto
¾ tbsp corn flour mixed with ¼ cup water
Salt to taste

For the Garnish:
Roasted Cashew Nuts (Unsalted)
Chopped spring onion


Cut the chicken into cubes. Marinate chicken pieces in the marinade mixture for ½ hour. Heat oil in a frying pan and deep fry the chicken pieces, in small batches on medium heat, till golden brown and cooked. Drain and set aside. Heat 3 tablespoons of sesame oil in a wok. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on high flame for 1 minute. Now add the chicken stock, tomato puree, chili powder, sauces, vinegar, sugar, ajinomoto and pepper. Bring to a boil. Then add the corn flour mixed with water and stir continuously, till the sauce becomes thick. Add the chicken pieces. Cook covered on a low flame for about 3-4 minutes. Garnish with the spring onion and roasted cashew nuts.


Uthara said...

May I have the recipe for dragon chicken please?

Lady Go"diva" !!! said...

sure will do tomorrow