Schezwan chicken recipe | Szechuan chicken recipe in Indo chinese style

for marination

• 250 grams or ½ lb cubed boneless chicken
• ½ tbsp. soya sauce
• ¼ tbsp. vinegar
• Little salt
• ¼ tsp of pepper powder (optional)
• 1 to 2 tbsp. Corn starch (white corn flour) (optional but recommended)

To make red chili sauce (or use bottled)

• 1 tsp red chilli powder / paprika or 12 red chilies(less spicy variety)
• 1 tsp oil
• ½ tsp sugar
• 1½ to 3 tsp. hot water (or as needed)

for seasoning

• ¾ tsp Sichuan peppers crushed (refer notes)
• ½ tbsp. ginger minced (½ tsp more, optional)
• ¾ tbsp. garlic minced (½ tsp more, optional)
• ½ tbsp. soya sauce (naturally brewed)
• ¼ tbsp. vinegar
• Salt as needed
• 1 tbsp. sesame oil preferred (any other oil will just work fine)
• 1 small onion thinly sliced (for sauce)
• 1 medium onion for seasoning (optional)
• ¾ to 1 cup bell peppers/ capsicum cubed
• 2 to 3 sprigs of spring onion

1. If you do not have red chili sauce, make it by mixing together ingredients under to make red chilli sauce. Set aside.
2. To tenderize the chicken either use meat tenderizer or soak it in a mixture made of 3 tbsps yogurt with one cup of water for overnight or at least 2 hours. Drain off.
3. Marinate with ingredients mentioned under marination. Keep aside for 15 minutes. Sprinkle corn flour and toss.
4. Deep fry in hot oil or grill it until done.
5. To a pan, add little oil and heat up. Saute ginger garlic, sliced onions and Sichuan peppers until onions turn golden.
6. Add red chili sauce, soya sauce, vinegar and very little salt.
7. Stir and cook until thick sauce like mixture forms.
8. Add more ginger garlic if desired, onions and saute until the onions turn transparent.
9. Add bell peppers and saute for few minutes.
10. Add 2 to 3 tbsp. water and allow to thicken.
11. Add chicken and saute for 2 to 3 minutes.
12. Garnish schezwan chicken or szechuan chicken with spring onion greens.