- 1 Kg boneless chicken cut into 1/2 inch cubes
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp chilli paste
- 2 tbsp Soya sauce
- 2 tbsp Cornflour
- 1 Egg
- Salt to taste
- 1/2 cup refine oil
- 1 tsp ginger finely chopped
- 1 tbsp garlic, finely chopped
- 1 capsicum cubed
- 3 large onion cubed
- 1/2 cup spring onions, cut into 1" long strips
- 2 red chilies
- 1 tsp chilli powder
- ½ cup tomato sauce/puree
- 1 tbsp Soya sauce
- 1 tbsp chilli sauce
- 2 tsp schezwan sauce (available in supermarkets)
- 1 cup chicken stock
- ½ tsp sugar
- ½ tsp black pepper
- 1 tbsp corn flour mixed with ¼ cup water
- Salt to taste
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan pepper. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.
Although the official pinyin romanisation now is Sichuan, the cuisine is still often spelled Szechuan or Szechwan in North America. There are many local variations of Szechuan cuisine within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. The four regional sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style. UNESCO declared Chengdu to be a city of gastronomy in 2011, due to the sophistication of its cooking
Mix all the ingredients for marination and marinate the chicken pieces in the mixture for at least for 30 minutes.
Heat the oil in a deep frying pan, fry till the chicken pieces turn to a golden colour. Drain and keep aside.
Heat oil in the pan, add red chilli, chopped ginger and garlic, spring onion, onion, capsicum, saute for 5 mins.
Next add tomato sauce , chilli powder, soya sauce, chilli sauces, schezwan sauce, sugar and pepper powder, mix well together. Stir fry till the oil separates.
Now add the fried chicken pieces to this gravy, chicken stock, simmer and cook covered for about 7 minutes.
Mix cornflour with a little water and make a smooth paste without lumps.
Add the paste to the boiling gravy, stir continuously till the gravy gets thicker. Stir well.
Serve hot with Noodles or Fried Rice.