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Szechwan Fried Chicken

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  Chicken 1⁄2 Kilogram, de-boned and cut into bite size pieces. wash and drain
  Cornflour 4 Tablespoon
  Salt 2 Teaspoon
  Five spice powder 1 Teaspoon
  Soya sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Vinegar 1 Teaspoon
  Sesame oil 1 Teaspoon
  Dry sherry 1 Tablespoon
  Black pepper 1⁄4 Teaspoon, ground
  Chicken stock 1 Cup (16 tbs)
  Red chilies 14 , seeded
  Garlic 4 Clove (20 gm), crushed
  Ginger 2 Teaspoon, finely grated
  Onions spring 6 , chopped
  Cornflour 2 Teaspoon
  Peanut oil 1 1⁄2 Cup (24 tbs)

Mix together in a bowl cornflour, salt and half the five spice powder.
Add the chicken pieces and toss well.
Dust off excess cornflour.
Mix in a bowl soya sauce, sugar, vinegar, sesame oil, sherry, remaining five spice powder, pepper and stock.
Stir well.
Heat 1 cup oil in a heavy bottomed pan and fry the chicken pieces over high heat, a few at a time.
Turn the chicken pieces.
Cook on all sides until the colour turns golden brown.
Drain well and keep on kitchen paper.
Heat 1/2 cup oil in a separate pan.
Add chillies, garlic, ginger and fry until the colour turns light brown.
Add spring onions and toss for a few seconds.
Add stock mixture and bring to the boil.
Stir the sauce mixture while adding the cornflour mixture and simmer until it boils and thickens.
Add the chicken pieces and stir well for a few minutes.
Remove from heat and serve immediately with boiled rice or noodles.

Recipe Summary

Side Dish

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Szechwan Fried Chicken Recipe