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Main Ingredients | Boneless chicken breasts, Schezwan sauce |
Cuisine | Indo-Chinese |
Course | Main Course Chicken |
Prep Time | 21-25 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken Schezwan Manchurian Dry
- 400 grams Boneless chicken breasts cut into 1 inch pieces
- 1 tablespoon Schezwan sauce
- to taste Black peppercorns crushed
- 1 tablespoon Ginger-garlic paste
- 1 Egg
- to taste Salt
- 3 tablespoons Cornflour
- 3 tablespoons Refined flour
- 2 tablespo to deep fry Oil
- 1 tablespoon Garlic chopped
- 1 tablespo to garnish Spring onion greens diagonally sliced
- 1 tablespoon Tomato ketchup
- 1/2 tablespoon Soy sauce
- 3 tablespoons Cornflour slurry
- 1 Medium green capsicum cut into dices
- 1 Medium red capsicum cut into dices
- 1 Medium yellow capsicum cut into dices
Method
- 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.
- Heat sufficient oil in a kadai. Add the marinated chicken pieces and deep-fry till light golden brown. Drain on absorbent paper.
- Heat 2 tablespoons oil in a non-stick wok, add garlic and sauté till fragrant.
- 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.
- 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.
- Transfer into a serving bowl, garnish with spring onion greens and serve hot.
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