Indo Chinese or Chindian food is a product of the huge Chinese community that lives in India. The delicious flavors of their food have been taken and adapted to the Indian palate.
Szechuan Chicken can also be served as an appetizer or as a gravy.
This easy recipe uses previously prepared Indo Chinese Szechuan Sauce that can be made ahead and stored in your fridge for future use. pls check here for
HOME MADE Szechuan Sauce
Szechuan Chicken can also be served as an appetizer or as a gravy .if you want chicken to be semi dry simply omit step no 6 in below recipe.
I had made dry version
Serve this tasty dish with fried rice or noodles.
Serve 4 people
Ingredients:
500 gms skinless, boneless chicken breast or thigh cut into 1.5" cubes
1 egg
5 tbsps all purpose flour
3 tbsps cornflour
Salt to taste
1 tsp freshly ground black pepper
Cooking oil for frying chicken
3 tbsps cooking oil
3 spring onions chopped coarsely (bulb and leaves)
1 tsp each chopped garlic & ginger
1 cup Indo Chinese HOME MADE Szechuan Sauce
1 large green bell pepper seeds removed and cut into thin slices
1/2 cups chicken stock (optional - if you dont have chicken stock use 2 maggi chicken cubes mixed with half cup water)
1 tbsp cornflour (for thickening gravy)
Method:
1. heat the oil for deep frying.
2.While the oil is heating, put the chicken into a large mixing bowl and add the egg, flour, 1 tsp each soya & schezwan sauce, pepper powder, ginger garlic paste,cornflour, salt to taste and pepper to it. Mix well till the other ingredients form a thick paste that coats the chicken well. If the paste is not thick enough, sprinkle a little more cornflour and mix well.
3.Once the oil is hot, gently add a few battered chicken pieces at a time and fry till crisp and golden in color. Drain well and remove from the oil. Keep aside on paper towels for later use.
4.In another pan or wok, heated on high, add the 3 tbsps vegetable/ canola/ sunflower cooking oil. When the oil is smokey hot, add the chopped garlic & ginger , spring onions,green bell pepper (reserve a little to garnish the dish later). Saute for a minute.
5.Now add the Indo Chinese Szechuan Sauce and chicken stock. Mix well. Cook for 2 minutes.Now add the previously fried chicken pieces to this gravy. Stir well to coat all the chicken with the gravy.
6 Mix 1 tbsp of cornflour with 1/2 cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Omit this step no 6 if you want the dish to be a dry one or would like to serve it as an appetizer.
7.Pour cornflour paste into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
8.Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.
Szechuan Chicken can also be served as an appetizer or as a gravy.
This easy recipe uses previously prepared Indo Chinese Szechuan Sauce that can be made ahead and stored in your fridge for future use. pls check here for
HOME MADE Szechuan Sauce
Szechuan Chicken can also be served as an appetizer or as a gravy .if you want chicken to be semi dry simply omit step no 6 in below recipe.
I had made dry version
Serve this tasty dish with fried rice or noodles.
Serve 4 people
Ingredients:
500 gms skinless, boneless chicken breast or thigh cut into 1.5" cubes
1 egg
5 tbsps all purpose flour
3 tbsps cornflour
Salt to taste
1 tsp freshly ground black pepper
Cooking oil for frying chicken
3 tbsps cooking oil
3 spring onions chopped coarsely (bulb and leaves)
1 tsp each chopped garlic & ginger
1 cup Indo Chinese HOME MADE Szechuan Sauce
1 large green bell pepper seeds removed and cut into thin slices
1/2 cups chicken stock (optional - if you dont have chicken stock use 2 maggi chicken cubes mixed with half cup water)
1 tbsp cornflour (for thickening gravy)
Method:
1. heat the oil for deep frying.
2.While the oil is heating, put the chicken into a large mixing bowl and add the egg, flour, 1 tsp each soya & schezwan sauce, pepper powder, ginger garlic paste,cornflour, salt to taste and pepper to it. Mix well till the other ingredients form a thick paste that coats the chicken well. If the paste is not thick enough, sprinkle a little more cornflour and mix well.
3.Once the oil is hot, gently add a few battered chicken pieces at a time and fry till crisp and golden in color. Drain well and remove from the oil. Keep aside on paper towels for later use.
4.In another pan or wok, heated on high, add the 3 tbsps vegetable/ canola/ sunflower cooking oil. When the oil is smokey hot, add the chopped garlic & ginger , spring onions,green bell pepper (reserve a little to garnish the dish later). Saute for a minute.
5.Now add the Indo Chinese Szechuan Sauce and chicken stock. Mix well. Cook for 2 minutes.Now add the previously fried chicken pieces to this gravy. Stir well to coat all the chicken with the gravy.
6 Mix 1 tbsp of cornflour with 1/2 cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Omit this step no 6 if you want the dish to be a dry one or would like to serve it as an appetizer.
7.Pour cornflour paste into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
8.Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.
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