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Indo Chinese style chicken garnished with spring onions and dried chillies served in white bowl
Print Recipe

Szechwan Chicken

Course: Side Dish
Cuisine: Indo Chinese

Ingredients

  • Boneless chicken – 500 gm
  • Red onion – 1 cubed
  • Egg white – 2
  • Tomato ketchup – 4 tbsp
  • Red chilli paste – 2-3 tbsp
  • 3 red chillies – soaked in warm water for ½ hour
  • Garlic – 2 cloves
  • Cumin seeds – ½ tsp
  • Dry red chilli – 3
  • Spring onion – 1 finely chopped
  • Soy sauce – 2 tbsp
  • Garlic – 6 cloves finely chopped
  • Ginger – 1 inch piece finely chopped
  • Black pepper – ½ tsp freshly milled
  • Vinegar – 1 tsp
  • Salt – to season
  • Corn flour – 3 tbsp
  • Vegetable oil

Instructions

  • To make the red chilli paste, grind together the soaked red chillies, garlic and cumin seeds with very little water to a fine paste.
  • Prepare a batter using egg whites, corn flour (half quantity), pepper and salt. Marinate the chicken pieces in this and keep refrigerated for at least 30 minutes.
  • Heat oil in a pan and deep fry the chicken pieces till golden brown. Drain on an absorbent paper.
  • Heat 2-3 tbsp oil in another pan; add the ginger, garlic and dry red chillies. Saute for 30 seconds and add the onions, chilli paste and tomato ketchup; sauté on high heat for 30 seconds.
  • Add soy sauce and 1 cup water. Bring to boil and add the chicken pieces. Season with salt.
  • Add the chopped spring onions and mix well. Mix the remaining corn flour with water and add this solution to thicken the gravy.
  • Add vinegar and remove from heat. Garnish with spring onions.
  • Serve hot with fried rice.