Recipes
Szechuan Chicken Recipe
A favourite non vegetarian street food in India is Szechuan chicken, made by sautéing chicken in a variety of sauces including the slightly spicy Szechuan sauce. Most stores sell Szechuan sauce, but you can use this recipe to make your own!
Serve this Szechuan chicken as an appetiser to a Chinese meal, or with noodles as a main course.
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- 250 grams Boneless Chicken cut into chunks
- 1/2 tbsp soy sauce
- 1/4 tbsp Vinegar
- pinch Aof salt
- 1/4 tsp pepper powder
- 2 tbsp corn starch
- 1 tsp red chili powder
- 1 tsp Oil
- 1/2 tsp sugar
- 3 tsp hot water
- 3/4 tsp szechuan peppers crushed
- 1/2 tbsp Ginger finely chopped
- 3/4 tbsp garlic finely chopped
- 1/2 tbsp Vinegar
- 1/2 tbsp soy sauce
- 1 tbsp Sesame oil
- 1 onion thinly sliced
- 3 sprigs spring onions
Ingredients
For marinating
For the red chili sauce
For the seasoning
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- Mix all the ingredients for the sauce together.
- Soak the chicken in 3 tbsp of yogurt mixed with a cup of water overnight.
- Whisk together all the ingredients for marinating together and add the chicken to the mixture, making sure all the pieces are coated.
- Allow the chicken to sit for half an hour.
- Deep fry the chicken in hot oil until golden.
- Sauté the ginger, garlic, onion and peppers for two minutes.
- Add all the sauces (including the szechuan chili sauce) and stir until the mixture becomes thick.
- Add the chicken to the sauce and stir for three minutes.
- Transfer the chicken to a serving dish, garnish with the spring onions and serve!
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