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by Sadika Inamdar
• Ingredients
• 1 Egg
• 1 Tsp Kashmiri Red Chilli Powder
• 1 Tsp Ginger Garlic Paste
• 2 Pinch Salt
• ½ Tsp Light Soy Sauce
• ½ Tsp Vinegar
• 1/4 Tsp White Pepper Powder
• 2 Tbsp Cornflour
• 2 Tbsp Refined Flour
• 250grms Boneless Chicken
• 2 Tbsp Schezwan Sauce
• ½ Tsp Light Soy Sauce
• ½ Tsp Vinegar
• 1/4 Tsp White Pepper Powder
• 1/4 Tsp Sugar
• 1 Pinch Red Food Color
• 1 Tbsp Tomato Ketchup
• 2 Tbsp Oil
• 2 Tbsp Garlic
• 2 Tbsp Water
• ½ Tsp Cornflour
• 2-3 Tbsp Water
• Spring Onion
Marinating the Chicken
In a bowl, mix egg, Kashmiri red chili powder, ginger garlic paste, salt, soy sauce, vinegar, white pepper powder, cornflour, and refined flour.
Add the boneless chicken pieces and coat them evenly with the mixture.
Let the chicken marinate for 15-20 minutes to absorb the flavors.
Frying the Chicken
Heat oil in a pan for deep frying.
Fry the marinated chicken pieces until they are crispy and golden brown.
Remove and drain excess oil on a paper towel. Set aside.
Preparing the Schezwan Sauce
In a pan, heat 2 tbsp oil and add chopped garlic.
Stir in Schezwan sauce, soy sauce, vinegar, white pepper powder, sugar, red food color, and tomato ketchup.
Pour 2 tbsp water and let the sauce simmer for a minute.
Thickening the Sauce
Mix ½ tsp cornflour with 2-3 tbsp water to form a slurry.
Add this to the sauce, stirring continuously until it thickens slightly.
Add the fried chicken pieces into the prepared sauce and toss well to coat.
Let it cook for 1-2 minutes, ensuring all flavors blend beautifully.
Garnish with chopped spring onions.
Serve hot with fried rice, noodles, or as an appetizer.
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