How to make CHICKEN SCHEZWAN MANCHURIAN DRY - skk -
Chicken pieces cooked in spicy Schezwan and manchurian sauce till dry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Schezwan sauce
Cuisine : Indo-Chinese
Course : Main Course Chicken
For more recipes related to CHICKEN SCHEZWAN MANCHURIAN DRY - skk checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Chicken Miraoni Curd Chicken Chicken Tawa Masala Almond Crusted Fish with Lemon Butter Sauce
CHICKEN SCHEZWAN MANCHURIAN DRY - skk Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for CHICKEN SCHEZWAN MANCHURIAN DRY - skk Recipe
Boneless chicken breasts cut into 1 inch pieces 400 grams
Schezwan sauce 1 tablespoon
Black peppercorns crushed to taste
Ginger-garlic paste 1 tablespoon
Egg 1
Salt to taste
Cornflour 3 tablespoons
Refined flour 3 tablespoons
Oil 2 tablespo to deep fry
Garlic chopped 1 tablespoon
Spring onion greens diagonally sliced 1 tablespo to garnish
Tomato ketchup 1 tablespoon
Soy sauce 1/2 tablespoon
Cornflour slurry 3 tablespoons
Medium green capsicum cut into dices 1
Medium red capsicum cut into dices 1
Medium yellow capsicum cut into dices 1
Method
Step 1
Take chicken in a bowl, add crushed peppercorns, ginger-garlic paste, egg, salt, cornflour and refined flour and mix well. Set aside to marinate for 10-15 minutes.
Step 2
Heat sufficient oil in a kadai. Add the marinated chicken pieces and deep-fry till light golden brown. Drain on absorbent paper.
Step 3
Heat 2 tablespoons oil in a non-stick wok, add garlic and sauté till fragrant.
Step 4
Add spring onion greens, mix and saute for 1 minute. Add tomato ketchup, soy sauce and Schezwan sauce and mix well. Add ½ cup water, mix well and cook for 2-3 minutes.
Step 5
Add cornflour slurry, mix well and cook till the mixture thickens. Add all the capsicums, mix well and cook for 1-2 minutes. Add fried chicken, mix and cook for 2 minutes.
Step 6
Transfer into a serving bowl, garnish with spring onion greens and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
