Chicken Schezwan Manchurian Dry

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

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.
2. Heat sufficient oil in a kadai. Add the marinated chicken pieces and deep-fry till light golden brown. Drain on absorbent paper.
3. Heat 2 tablespoons oil in a non-stick wok, add garlic and sauté till fragrant.
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.
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.
6. Transfer into a serving bowl, garnish with spring onion greens and serve hot.